Quick puff pastry.flv
Описание:
http://www.cooksillustrated.com/image...
* Puff pastry recipes * Yield Makes about 1 1/2 pounds dough
Ingredients * 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled * 2 cups all-purpose flour, plus more for work surface * 3/4 teaspoon salt * 2/3 cup cold water
Directions 1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.
3. Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.
4. Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.
5. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
6. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.
7. Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.
8. Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.
9. Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.
http://www.cooksillustrated.com/image...
* Puff pastry recipes * Yield Makes about 1 1/2 pounds dough
Ingredients * 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled * 2 cups all-purpose flour, plus more for work surface * 3/4 teaspoon salt * 2/3 cup cold water
Directions 1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.
3. Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.
4. Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.
5. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
6. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.
7. Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.
8. Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.
9. Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.
Комментарии:
https://plus.google.com/106183850405769204711/posts/N5Jkkrh9RbP",,,1,,["happy muma пишет: 106183850405769204711
Susie Salinas пишет: Geez the guy is rude lol
Tonithenightowl пишет: Martha's old school. When he stuck the pastry in the sink, I think he meant to throw it away later. She wasn't having any of that. He covered by saying the sink was clean but he just got busted for wasting demo food which didn't need to be wasted. Well that's how I saw it anyway. Martha came from a big middle class family where waste was not an option. It's what I came from too. I'm glad she called him on it without saying what the hell are you doing? lol
TheDrakeKage пишет: He made biscuit dough not puff pastry...
soiltree1 пишет: what temp/how long to bake? Also, can this be filled w anything you like,how would baking time be affected?
Thi Nguyen пишет: Thanks for taking the time and give the written recipe. This is great! I love puff pastry!
Sage Bonnell пишет: How much butter do you put in
Amber Dean пишет: Now I just need a good food processor. Awesome recipe.
https://plus.google.com/106183850405769204711/posts/N5Jkkrh9RbP",,,1,,["happy muma пишет: 106183850405769204711
Susie Salinas пишет: Geez the guy is rude lol
Tonithenightowl пишет: Martha's old school. When he stuck the pastry in the sink, I think he meant to throw it away later. She wasn't having any of that. He covered by saying the sink was clean but he just got busted for wasting demo food which didn't need to be wasted. Well that's how I saw it anyway. Martha came from a big middle class family where waste was not an option. It's what I came from too. I'm glad she called him on it without saying what the hell are you doing? lol
TheDrakeKage пишет: He made biscuit dough not puff pastry...
soiltree1 пишет: what temp/how long to bake? Also, can this be filled w anything you like,how would baking time be affected?
Thi Nguyen пишет: Thanks for taking the time and give the written recipe. This is great! I love puff pastry!
Sage Bonnell пишет: How much butter do you put in
Amber Dean пишет: Now I just need a good food processor. Awesome recipe.
You'll Need:
3 cup Unbleached, all-purpose flour plus
extra flour for rolling dough
1 cup Bleached cake flour
1 1/2 tsp Salt
6 1/2 stk Unsalted butter each stick cut
into 16 to 20 small pieces, chilled
1 cup Ice water - (abt)
Procedures : On work surface, preferably a large marble board, measure out flours and salt and combine. Add chilled butter all at once, tossing to coat pieces in flour. Mixing rapidly with your hands, flatten butter into lima bean-size pieces. Begin adding ice water, a few drops at a time, lifting and turning dough until it begins to come together. Using a dough scraper pat dough into a rough rectangle, 18 inches long and about 6 inches wide, with short side facing you. Dough will be messy and unmanageable. If butter softens too much during initial mixing, transfer entire work surface to refrigerator and chill.
When dough has come together in a rough rectangle, fold bottom third up to middle, then fold top third over both layers, as if you were folding a letter. Scrape any excess dough to side and flour work surface well. Turn dough package 90 degrees to right, so top layer of dough could open like a book. Using a floured rolling pin, roll dough vertically into another 18- by 6-inch rectangle, with short side facing you. Fold again in thirds. Wrap dough in wax paper and refrigerate at least 20 minutes until dough is firm enough to roll again. Turn 90 degrees to right. This is the second turn.
Repeat rolling out, folding and turning 4 more times, refrigerating again after the 3rd and 5th turns; after 5th turn, chill at least 45 minutes, if possible. Dough can be made ahead up to this point and refrigerated for 2 days, or frozen. After 6th turn, dough is ready to roll out into desired shape.
This recipe yields about 2 3/4 pounds dough, enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle.
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