How to make the perfect dough, here are some of my favorites, there has been two generations.
French pastries. 6 ozs flour, 1 egg yolk, pinch of salt, 1 ounce of sugar, 3 1 / 2 ozs butter.
METHOD
- Sift the flour and salt together, rub in butter, add sugar, mix well, add egg yolk and knead until dough is quite soft. Roll out and use the same or similar dough just before use.
RICH shortcrust pastry. 1 / 2 pounds flour, yolk of 1 egg, 4 ozs butter, cold water, pinch of salt.
METHOD
- Sift the flour and salt together and rub in shortening, hit the egg yolk with 2 tablespoons water and pour into flour, etc., and mix with a knife. Place the dough on a floured surface and knead very gently. Roll out and use as needed.
PLAIN dough product. 1 / 2 pound of flour, pinch of salt, level teaspoon baking powder 2 oz margarine 2 oz lard, cold water.
METHOD
- Mix the flour, baking powder and salt together, rub in shortening and mix until a stiff dough with cold water. Use immediately.
Puff. 8 ozs flour, 1 / 2 teaspoon salt, three drops of lemon juice. 6 ozs butter (or lard), 1 / 4 pint water.
METHOD
- Distribute the fat into four pieces, cool place. Mix flour and salt and rub in a quarter of the fat that is mixed with water and lemon juice. Until stiff dough.
- Knead slightly and roll into a strip. Spread one quarter of the fat into small stroke more than two thirds of the Strip. Fold in three, closing the borders and turn half the dough, so the raw edge to the right.
- Re-Roll a strip and spread over a different part of the fat, folding and sealing roll as before. Place the last quarter of the fat in a row and go the same way.
- Fold in three, dissemination and use as needed. Bake in a hot oven.
Puff. 1 pound flour cold water, pinch of salt, three drops of lemon juice. One pound of butter (or lard).
METHOD
- Mix the flour, lemon juice and salt to smooth paste with water. Put on a floured surface and knead well until smooth. Next roll the dough into a square of butter in the center and fold dough over, pressing edges together.
And there you have it easy now to go out and practice.
French pastries. 6 ozs flour, 1 egg yolk, pinch of salt, 1 ounce of sugar, 3 1 / 2 ozs butter.
METHOD
- Sift the flour and salt together, rub in butter, add sugar, mix well, add egg yolk and knead until dough is quite soft. Roll out and use the same or similar dough just before use.
RICH shortcrust pastry. 1 / 2 pounds flour, yolk of 1 egg, 4 ozs butter, cold water, pinch of salt.
METHOD
- Sift the flour and salt together and rub in shortening, hit the egg yolk with 2 tablespoons water and pour into flour, etc., and mix with a knife. Place the dough on a floured surface and knead very gently. Roll out and use as needed.
PLAIN dough product. 1 / 2 pound of flour, pinch of salt, level teaspoon baking powder 2 oz margarine 2 oz lard, cold water.
METHOD
- Mix the flour, baking powder and salt together, rub in shortening and mix until a stiff dough with cold water. Use immediately.
Puff. 8 ozs flour, 1 / 2 teaspoon salt, three drops of lemon juice. 6 ozs butter (or lard), 1 / 4 pint water.
METHOD
- Distribute the fat into four pieces, cool place. Mix flour and salt and rub in a quarter of the fat that is mixed with water and lemon juice. Until stiff dough.
- Knead slightly and roll into a strip. Spread one quarter of the fat into small stroke more than two thirds of the Strip. Fold in three, closing the borders and turn half the dough, so the raw edge to the right.
- Re-Roll a strip and spread over a different part of the fat, folding and sealing roll as before. Place the last quarter of the fat in a row and go the same way.
- Fold in three, dissemination and use as needed. Bake in a hot oven.
Puff. 1 pound flour cold water, pinch of salt, three drops of lemon juice. One pound of butter (or lard).
METHOD
- Mix the flour, lemon juice and salt to smooth paste with water. Put on a floured surface and knead well until smooth. Next roll the dough into a square of butter in the center and fold dough over, pressing edges together.
And there you have it easy now to go out and practice.
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