Puff pastry can be a 2 day process..unless you learn to make rough puff pastry. Today I will be showing you how to make it and in the next few days I wii show you delicious treats to make with it.
Think of it as an online baking class to enjoy while you are home during this COVID time. Happy baking! This recipe comes from King Arthur Flour.
2 c. All purpose flour
1/2 t. Salt
1 c. Unsalted butter, cold
1/2 c. Water
In a medium bowl whisk the flour and salt together.
Cut the butter into small cubes.
Toss the butter cubes with the flour and flatten cubes with you fingers. Refrigerate 10 minutes so butter stays cold.
Add the water, mix pressing dough to side of bowl until it forms a shaggy dough. It will not form a cohesive mixture yet.
Turn the dough out onto floured work surface and press the dough into a rectangle.
Gently roll int a 6” by 20” rectangle.
fold 1/3 of dough to middle, the opposite end folds over your first fold.
Fold 1/3 on top of other third.
Turn the dough so that the folded side is to your left and roll the dough out again to a 6” by 20” rectangle.
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Bring both of the 6”ends to meet in the middle, leaving a space between the folds. Fold one side over the other like a book. Repeat by rolling into a 6” by 20” rectangle and repeating the book fold.
Cover with plastic wrap and refrigerate at least 30 minutes before using.
At this point the dough can be refrigerated up to two days or frozen up to three months. Thaw the dough overnight in the refrigerator before using.
Think of it as an online baking class to enjoy while you are home during this COVID time. Happy baking! This recipe comes from King Arthur Flour.
2 c. All purpose flour
1/2 t. Salt
1 c. Unsalted butter, cold
1/2 c. Water
In a medium bowl whisk the flour and salt together.
Cut the butter into small cubes.
Toss the butter cubes with the flour and flatten cubes with you fingers. Refrigerate 10 minutes so butter stays cold.
Add the water, mix pressing dough to side of bowl until it forms a shaggy dough. It will not form a cohesive mixture yet.
Turn the dough out onto floured work surface and press the dough into a rectangle.
Gently roll int a 6” by 20” rectangle.
fold 1/3 of dough to middle, the opposite end folds over your first fold.
Fold 1/3 on top of other third.
Turn the dough so that the folded side is to your left and roll the dough out again to a 6” by 20” rectangle.
Bring both of the 6”ends to meet in the middle, leaving a space between the folds. Fold one side over the other like a book. Repeat by rolling into a 6” by 20” rectangle and repeating the book fold.
Cover with plastic wrap and refrigerate at least 30 minutes before using.
At this point the dough can be refrigerated up to two days or frozen up to three months. Thaw the dough overnight in the refrigerator before using.
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