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ingredients: [60g unsalted butter (grated and frozen) , 200g unsalted butter (grated and frozen) N.B. weigh the batches of butter after grating it , 350g plain flour (put into freezer for a couple of hours before making this pastry) , 120-150ml ice cold water , 1 tsp salt , ½ tsp lemon/lime juice (or white vinegar)]
method: [In a bowl, combine the flour, salt and the 60g butter. , With your fingers quickly rub the butter into the flour. , Add the lemon juice and water, a tablespoon at a time, while mixing with a wooden spoon or your fingertips to bring the dough together. , Add enough water to form a firm dough (that is not tacky or too wet)., Knead the dough on a floured surface for about a minute and leave it to rest for about 5 mins (in the fridge). , Roll the dough out into a long rectangle (about 6-7 inches wide and 15-16 inches long). , Sprinkle 100g of grated butter on 2 thirds of the area of this rectangle. , Fold over the portion without butter towards the middle. , Then fold over the other end, over the first fold. , You completed one fold. , Turn the dough 90 degrees and roll it out to form another long rectangle. , Repeat with the rest of the butter and fold over and turn 90 degrees. , Now you have incorporated the butter in two folds. , Complete three more folds so you have folded the dough about five times. , You shouldn’t need to refrigerate between folds if you work quickly. , However, if it’s a hot day and the butter starts to seep through, put the dough in the freezer for about 10 mins to harden the butter and continue. , After the fifth and final folding, wrap the dough in plastic wrap and store in the fridge until needed. , Let it rest for at least 2 hours before using. , Overnight gives best results. , If not using it right away, cut the dough in half, wrapping each piece separately in plastic wrap and store in freezer.]
date: 2021-10-28
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title: Perfect Quick and Easy Rough Puff Pastry
testimonials:
sling:resourceType: wnews/page/recipe
published: true
abstract: Well, it’s my long overdue turn to do the Cooks’ Column. I’ve been shirking my responsibilities. Trying to do more ‘from scratch’ cooking, I decided to give this recipe and a connected recipe a whirl (you’ll have to wait for the next edition of Waranga News for Part 2 recipe details)
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