On Fri 20 Jan 2006 12:40:02a, Thus Spake Zarathustra, or was it Dave Bell?

> 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, I found this one for Quick Puff Pastry which I understand is the
same as Blitz Puff Pastry. The ingredient quantities are virtually
identical. The directions are more explicit. One notable difference is
in the flour used. Comparing the two recipes, I think bread flour is
probably not the best choice, since the idea is to minimize gluten
development.

Quick Puff Pastry

Makes 2 pounds
This is a simple alternative to a classic puff pastry.

1 3/4 cups all-purpose flour, plus more for dusting
2 cups cake flour(not self-rising)
1 teaspoon coarse salt
1 pound (4 sticks) unsalted butter, very cold, cut into small pieces
1 to 1 1/4 cups ice water
2 tablespoons freshly squeezed lemon juice

1. Sift together all-purpose flour, cake flour, and salt into a large
chilled bowl. Cut in butter pieces using a pastry knife until the butter
is in very small lumps, about 1/2 inch in diameter.

2. Combine ice water and lemon juice, and stir into the flour mixture,
a little at a time, pressing the dough together with your hands until it
comes together.

3. Turn the dough out onto a well-floured work surface, and roll it
into a 1/2-inch-thick rough rectangle, approximately 12 by 18 inches.
The dough will be very crumbly. Fold bottom of the rectangle toward the
center, then the top of the rectangle toward the center, overlapping the
bottom third, like a letter, and give the dough a quarter turn to the
right. Roll the dough into a large rectangle, 1/2 inch thick, and fold
into thirds again. This completes the first double turn. Remove any
excess flour with a wide, dry pastry brush. Repeat rolling, folding, and
turning process two more times to execute another double turn,
refrigerating the dough for a few minutes if the butter becomes too
warm. Wrap the dough in plastic, and chill in refrigerator for 1 hour.

4. Remove chilled dough from the refrigerator. Repeat rolling,
folding, and turning process again to execute one more double turn.
There will be six turns in all. The dough needs to be rolled out to a
1/2-inch-thick rectangle each time. With each turn, the dough will
become smoother and easier to handle. Store the dough, wrapped well in
plastic, in the refrigerator for up to 2 days or in the freezer for 3
months.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!