"Eric Jorgensen" > wrote in message
news:20060119180045.1a18408b@wafer...
> On Thu, 19 Jan 2006 17:15:40 -0500
> "reqluq" > wrote:
>
>> Very informative though I doubt a malaysian in he countryside is gonna
>> take so much time to put in the fridge take out and wait half hour to an
>> hour etc. There must be an easier/simpler way
>
>
> Yes, they probably just laminate as best they can and toss it around the
> wok in some hot oil.
>
> Are you trying to duplicate an item that you ate on the malaysian
> countryside, possibly supplied by someone who doesn't have access to a
> pastry chef's favorite tools?
>
> Every cook does the best they can with the resources that are available.
> You can get a far superior product if you work with refrigeration as
> described by Vox, but you don't *have to do that to get a fried pastry
> that
> is flaky.
>
> There are elements of technique for laminating without the benefit of
> refrigeration - for example you can start with a relatively dry dough but
> let it hydrate for a half an hour or more before working it, and then
> dusting lightly with flour before each fold. But the results aren't as
> good
> as going all-out with an actively cooled stone slab and resting in the
> sub-zero between steps.

The instructions at the link say that you can use refrigerated puff pastry
dough from the supermarket. The instructions for the dough at the link
wouldn't even make a decent pie pastry let alone something that resemples
puff pastry. There is nothing wrong with that except it seems very strange
that these two very different produts would be equated. Julia Child has
instructions for "blizt" puff pastry. It is made with large chunks of
butter and the dough gets a few turns, but is not refrigerated. I have made
this for the top of pot pies and for a quick base for a rustic tart. I
think it would be a good alternative to the recipe at the link.