Thread: Flakey pastries
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Wayne Boatwright
 
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Default Flakey pastries

On Thu 19 Jan 2006 08:33:41p, Thus Spake Zarathustra, or was it Dave Bell?

> Vox Humana wrote:
>> "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.

>
> This one isn't attributed to Julia, but sounds like what you were
> describing:
>
> Blitz Puff Pastry
>
> * 1 pound bread flour
> * 1 pound butter, cut in cubes
> * 1 1/4 tsp. salt
> * 8 oz. cold water
>
> Mix all ingredients together and pat out somewhat flat. Turn in left and
> right side. Roll the pastry out to make somewhat smooth. Fold opposite
> sides in and roll again. Cut to desired pastry shape. Fill and bake at
> 350 degrees until golden brown.


Mix how, Dave? Cut butter into flour/salt first, then add water? Bread
flour for pastry? Very curious...

--
Wayne Boatwright տլ
________________________________________

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