| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Unbleached; all-purpose flour, plus |
|
|
Extra flour for rolling dough |
| 1 |
c |
Bleached cake flour |
| 1 1/2 |
ts |
Salt |
| 6 1/2 |
|
Sticks Unsalted butter; each stick cut |
|
|
Into 16 to 20 small pieces; chilled |
| 1 |
c |
Ice water -; (abt) |
INSTRUCTIONS
On work surface, preferably a large marble board, measure out flours and
salt and combine. Add chilled butter all at once, tossing to coat pieces in
flour. Mixing rapidly with your hands, flatten butter into lima bean-size
pieces. Begin adding ice water, a few drops at a time, lifting and turning
dough until it begins to come together. Using a dough scraper pat dough
into a rough rectangle, 18 inches long and about 6 inches wide, with short
side facing you. Dough will be messy and unmanageable. If butter softens
too much during initial mixing, transfer entire work surface to
refrigerator and chill. When dough has come together in a rough rectangle,
fold bottom third up to middle, then fold top third over both layers, as if
you were folding a letter. Scrape any excess dough to side and flour work
surface well. Turn dough package 90 degrees to right, so top layer of dough
could open like a book. Using a floured rolling pin, roll dough vertically
into another 18- by 6-inch rectangle, with short side facing you. Fold
again in thirds. Wrap dough in wax paper and refrigerate at least 20
minutes until dough is firm enough to roll again. Turn 90 degrees to right.
This is the second turn. Repeat rolling out, folding and turning 4 more
times, refrigerating again after the 3rd and 5th turns; after 5th turn,
chill at least 45 minutes, if possible. Dough can be made ahead up to this
point and refrigerated for 2 days, or frozen. After 6th turn, dough is
ready to roll out into desired shape. This recipe yields about 2 3/4 pounds
dough, enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle.
Recipe Source: TASTE with David Rosengarten Recipe adapted from Julia Child
From the TV FOOD NETWORK - (Show # TS-4608 broadcast 04-16-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
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