![]() ![]() Roll one final time, fold into a packet, and flour the dough lightly. Fold it into a packet as you did in step #10 it'll be about 7" x 12". Remove the dough from the fridge, and again roll it into a rectangle about 10" x 24". Fold each side into the center then fold one side over the other to make a rectangular packet about 6" x 10".ĭust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Roll the dough into a 10" x 24" rectangle (approximately). Turn the dough 90°, so a 12" side is closest to you. Pinch the open ends and side closed as best you can. You now have a rectangular "packet" of dough-enclosed butter. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Fold one side over the butter to cover it. Place one of the butter pieces onto the center third of the dough. Don't worry about being ultra-precise this is just a guide, though you should try to get fairly close. Roll the dough into a rectangle about 12" wide and 24" long. You should now have two butter rectangles, about 6" x 9" each. Repeat with the remaining 4 pieces of butter. If not, though, that's OK don't stress about it. If they do, great, they'll be easier to work with. Gently pound and roll the butter until it's about 6" x 9". Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Perfect your techniqueĬut each stick of butter in half lengthwise, to make 8 long rectangles. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter. Scrape the dough into a ball, and transfer it to a floured work surface. If you use a mixer, the dough won't completely clean the bowl it'll probably leave a narrow ring around the side, and stick at the bottom. This is easily done in a bread machine set on the dough cycle or in a mixer. Mix and knead to make a cohesive, but quite sticky dough. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.Īdd the vanilla, milk, water, and eggs. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. You'll be using the 2 tablespoons butter immediately, but won't need the remaining butter until after you've made the dough. Set them (and the remaining butter) aside. Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound you'll have about 2 tablespoons butter. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |