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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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fake pastry Ingredients:
85 g icbinb |
85 g flour |
42 1/2 ml water |
Directions:
1. Sift the flour and salt onto cold cubes of butter. For a deliciously rich pastry, use an equal weight of butter and flour.
2. Cut the butter into the flour. Using a pastry scraper or a large chef's knife, work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips.
3. Add the ice-cold water a little at a time to bind the dough loosely. Mix the dough with the pastry scraper until it just hangs together.
4. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
5. fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end.
6. Continue rolling, folding, and turning until the dough looks smooth. By four or five turns, the dough should hang together well.
7. Fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold.
8. Wrap the dough and chill it for half an hour before giving it two final turns. You can then use the dough, though another short rest will make rolling and shaping easier.
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