"Dave Bell" > wrote in message
news
> 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.

yes. That's it. I doubt that Julia invented it, buy she has it in her
books.