Wayne Boatwright wrote:
> 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...

Good questions, Wayne! But you see the entire text of the recipe, as I
found it...

Dave