dough

puff Pastry


related:pies & tarts

Pâte brisée

Puff Pastry Dough

125g flour
125g bread flour
25g butter
125ml water
5g salt
200g butter

dough

1.
Sift the flour and salt into a mixing bowl.Rub the butter (25g) and mix in the water.
Gently knead the dough on a floured surface.Cut a cross halfway into the ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2.
Flatten the 200g of the butter into a rectangle 2.0cm thick.
On a lightly floured surface, open the cut ball of the dough.Roll out the dough into a square. ;slightly thicker in the center than on the sides.
Place the butter block diagonally within the square.
3.
Fold over the dough to cover the butter.
(Wrap the dough in plastic wrap and refrigerate for 30 minutes.)

4.
Roll the dough into a rectangle 1.2cm thick, as carefully and evenly as possible.
On a lightly floured surface, roll out the dough into a rectangle three times the length.
Fold one-thirds of the dough over the middle section, then fold the remaining one-third over the both of them, brushing away the excess flour from the inside as you fold.
:: The dough now has one single turn. ::

5.
Position the dough so that the long sides run horizontally, roll the dough to the same size rectangle as before and make the second single turn.
6.
Give the dough a quarter turn clockwise.
Repeat the process once more and mark on the dough by a finger.
:: Rest the dough in the fridge for at least 30 minutes. ::

7.
Repeat the rolling and turning process twice more, then refrigerate for 30 minutes before using.

important!
When you begin the second turn and third turn,place the dough in front of you
so that the short ends of the rectangle are on your left or right.

direction hints from
*"caking vol.7"
*"Tarts with tops on or how to make the perfect pie"
*"The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition"

Pâte brisée

250g flour
125g cold butter, chopped
90ml water
5g salt

dough

by hand

1. Shift flour and salt into a plate.


2. Cut the butter into small cubes.


3. Rub it into flour by hand until it looks like sands.


4. Make a well in the center again and pour the water.


5. Mix together slowly to form a soft dough.


6. Wrap in plastic film and flatten out.


7. Rest in fridge for 24 hours.

by blender

1. Slice the butter and Mix together with salt at blender until
   it looks like sands.


2. Do no.5~ by hand.

notes:
: Do not let the butter melt. Put the dough in the fridge after no3.
: Do not overknead. Too much air causes breakable tart shell after baking.

June 5,
2009

Italian
cuisine

dough

Pizza Margherita

220C (425F)~240C x 10-15 min.

(dough recipe) adapted from "De'Longhi recipes"

serve 20cm (8 inch) x 2

Dough:

200g bread flour
1 tsp sugar
1/3 teaspoon dry yeast
120cc water, lukewarm
1/2 tsp salt
4 tsp olive oil
Sauce:

100g tomato sauce ;see"sauce"
Toppings:

mozzarella cheese, basil leaves, olive oil, cherry tomatoes
( add other toppings as you like)

1. Sift the flour on to a work surface , making a well in a center.
Add sugar, yeast and water. Incorporate the sugar, yeast and water
into the flour and pour olive oil.
Keep kneading until the consistency is smooth.

2. Place in a greased bowl and cover with plastic wrap.
Leave in a warm place at least for 1 hour until doubled in size.

3. Cut the pizza dough in half. Punch the dough and roll it out to a
thickness of 5mm thick, one portion at a time.

4. Place the pizza stone with a lack in the miidle of the oven.
Preheat the oven to 240C degrees.
( Dock the pizza and )spread with the tomato sauce.
Add any toppings as you like. ( cheeses, cherry tomatoes, fresh basil )
Pour over the olive oil.

5. Place the dough on the pizza stone.Bake for 10-15 minutes until the
toppings are cooked and the edge is crispy.
Garnish with fresh basil leaves and serve.

Line a tart shell

1. On a lightly floured surface, roll out the dough into 2.5-3-mm thick.
2. Keep moving and turning the dough as you roll it.


3. Roll the dough up and place the tart pan in front of the dough.
4. Unroll the dough over the pan.


5. Press sides and bottom tightly onto the pan. ; the floured surface up.
6. Trim away the excess dough with knife.
7. Prick the dough lightly to be sure trapped air can escape.