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madbakerTen points to anyone who gets the header reference.
This week's Resolution Recipe: Rough Puff Pastry.
1.5 sticks / .75 cups unsalted butter, frozen
1.5 tsp sugar
0.75 tsp salt
1 Tbsp + 1.25 cups flour
1/6 cup whole milk
Push butter through the feeding tube of a fud processor, fitted with the medium shredding disk. You need to use a bit of force and work quickly, but the fud processor can handle it; it's okay if the ends of the butter don't make it through. Transfer grated butter to a medium bowl and toss gently with 1 Tbsp flour until coated. Transfer to freezer to keep cold.
Whisk sugar, salt, and 1.25 cups flour in a medium bowl. Add half of frozen butter mixture and toss to coat. Return bowl with remaining butter to freezer.
Stir milk and 1/6 cup ice water in a measuring cup and drizzle over flour mixture, mixing with a fork until shaggy pieces form. Transfer all the large clumps of dough to a work surface, leaving smaller pieces behind. Drizzle 1.5 tsp ice water over remaining flour mixture in the bowl and knead again to bring together. Add to dough on work surface. Knead a couple more times to form a single mass; the flour should look mostly hydrated with only a couple of dry spots remaining. Press into a 1" thick square and wrap tightly in plastic. Chill for 20-30 minutes.
Roll dough on a lightly floured surface to a 18x6" rectangle, dusting underneath with flour to prevent sticking. Place the dough on the work surface so the short side is facing you. Now imagine that it's divided int three 6x6" squares in a column. Sprinkle about 1/4 of the remaining butter mixture in a single layer inside the center square. Fold the lower square over the butter, lining up the outside edges. Sprinkle about 1/3 of the remaining butter over the newly folded dough. Fold upper square down and over butter to form a neat 6x6" packet.
Press dough firmly on all sides to seal. Rotate 90 degrees counterclockwise so that the top flap opening is on your right. Roll out dough, dusting with flour as needed, to an 18x6" rectangle again. Repeat folding process with remaining butter. Press firmly to sea, wrap in plastic, and chill 20 minutes to overnight.
Roll out dough on a lightly floured surface to 18x6" rectangle again. Fold in thirds as before (but without any additional butter). Rotate 90 degrees counterclockwise as before and roll out to a rectangle again. Repeat folding process one more time. Wrap in plastic and chill at least 20 minutes. The dough is now ready to be rolled out and used.
What worked: It made puff pastry. While vaguely annoying, this wasn't that much work even if it took a lot of time. The actual assembly process wasn't that bad.
What didn't: It was a terrible choice for a pie crust. It puffed up as it was supposed to, which didn't leave any room for a custard. When I did punch it down and fill with custard anyway, that sogged up all the lovely Mary Berry-approved layers.
Will I make it again? I might to try as turnovers with fruit and sugar. But mainly I will just buy puff pastry.
This week's Resolution Recipe: Rough Puff Pastry.
1.5 sticks / .75 cups unsalted butter, frozen
1.5 tsp sugar
0.75 tsp salt
1 Tbsp + 1.25 cups flour
1/6 cup whole milk
Push butter through the feeding tube of a fud processor, fitted with the medium shredding disk. You need to use a bit of force and work quickly, but the fud processor can handle it; it's okay if the ends of the butter don't make it through. Transfer grated butter to a medium bowl and toss gently with 1 Tbsp flour until coated. Transfer to freezer to keep cold.
Whisk sugar, salt, and 1.25 cups flour in a medium bowl. Add half of frozen butter mixture and toss to coat. Return bowl with remaining butter to freezer.
Stir milk and 1/6 cup ice water in a measuring cup and drizzle over flour mixture, mixing with a fork until shaggy pieces form. Transfer all the large clumps of dough to a work surface, leaving smaller pieces behind. Drizzle 1.5 tsp ice water over remaining flour mixture in the bowl and knead again to bring together. Add to dough on work surface. Knead a couple more times to form a single mass; the flour should look mostly hydrated with only a couple of dry spots remaining. Press into a 1" thick square and wrap tightly in plastic. Chill for 20-30 minutes.
Roll dough on a lightly floured surface to a 18x6" rectangle, dusting underneath with flour to prevent sticking. Place the dough on the work surface so the short side is facing you. Now imagine that it's divided int three 6x6" squares in a column. Sprinkle about 1/4 of the remaining butter mixture in a single layer inside the center square. Fold the lower square over the butter, lining up the outside edges. Sprinkle about 1/3 of the remaining butter over the newly folded dough. Fold upper square down and over butter to form a neat 6x6" packet.
Press dough firmly on all sides to seal. Rotate 90 degrees counterclockwise so that the top flap opening is on your right. Roll out dough, dusting with flour as needed, to an 18x6" rectangle again. Repeat folding process with remaining butter. Press firmly to sea, wrap in plastic, and chill 20 minutes to overnight.
Roll out dough on a lightly floured surface to 18x6" rectangle again. Fold in thirds as before (but without any additional butter). Rotate 90 degrees counterclockwise as before and roll out to a rectangle again. Repeat folding process one more time. Wrap in plastic and chill at least 20 minutes. The dough is now ready to be rolled out and used.
What worked: It made puff pastry. While vaguely annoying, this wasn't that much work even if it took a lot of time. The actual assembly process wasn't that bad.
What didn't: It was a terrible choice for a pie crust. It puffed up as it was supposed to, which didn't leave any room for a custard. When I did punch it down and fill with custard anyway, that sogged up all the lovely Mary Berry-approved layers.
Will I make it again? I might to try as turnovers with fruit and sugar. But mainly I will just buy puff pastry.
no subject
Date: 2017-08-31 07:17 pm (UTC)