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Recipe ingredients
Prepare tempera (batter will be used to lamination). Sift the flour into the bowl of the mixer, add salt, put the whip, begin kneading. Puff Pastry - Puff 1.2 - 1.3
In the bowl of mixer, gradually add water, you may not need any water, work quickly to prevent it from becoming "elastic". Puff Pastry - Puff 2.2 - 2.3
Flatten butter, for a square of 15 cm side, place between 2 sheets of baking paper, and with a rolling pin, tap to flatten and get the dimension. Puff pastry - 5.2
Place the butter in the dough, it must have the form of an envelope ... Fold the four corners of the dough toward the center of butter and seal the edges. Tapping with the roller, even for a square shape. Puff pastry - 6.2
Start the "layering" is folding for lamination. Lower dough trying whether regular way from bottom to top. Must obtain a rectangular strip between 50 and 60 centimeters long on 20/25 inches wide thickness of one centimeter.
Fold the dough over itself into three equal parts. This is the first round. Rotate the dough a quarter turn, to change the direction of stretching. Repeat the same operations for the second round. Puff Pastry - Puff 8.2 - 8.3
Basing our puff pastry. Cover with a plastic wrap, refrigerate for 15 min. Then proceed to the third and fourth round with the same operations. Your dough is ready. Puff Pastry - Puff 9.2 - 9.3 Puff - 9.4
The preparation of puff pastry consists of alternating layers of butter and pasta layers. During cooking, the water in the dough evaporates, but is blocked by layers of fat, raincoats. As the steam occupies more volume than water that formed the fat layers are separated. It is very important to get a good result to make very sharp edges: If dividing the dough, we had to solder paste layers (invisible to the naked eye) on the edges, there would crusting thick, which would prevent the pastry to swell.
Quality puff pastry should be light through its development, friable operations layering done with regularity bending, melting the quality of fat and supervision during cooking.
The use of a high gluten flour type 45 gives excellent home food preservation result. The salt enhances the flavor of the dough and gives a coloring appetizing crust during baking. The amount of water to be added to flour depends on the absorbing power of flour. The choice of the fat is important for the quality of the flavor that one wishes to obtain. The weight of fat is half the weight of the distemper, a foliation contains more fat, the better its quality home food preservation friability, lightness and fondant.
These are repeated bending which the pulp quality (friability). You should know that when you sprinkle flour the worktop to lower rectangles, home food preservation do it with very little flour because it is better to avoid overloading flour dough subjected home food preservation to rounds.
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