HOMEMADE PUFF PASTRY
2 and half cups (320 g) all-purpose white flour
2 ¼ sticks (255 g) butter
¾ teaspoon (4 g) salt
160 ml very cold water
Cut the butter into small cubes.
Place into a bowl, cover with a plastic wrap.
Put into a freezer for 1 hour before you use it.
Place the flour on a clean working surface.
Spread flour out into a rough circle shape add salt to the flour and mix well.
Add the frozen butter cubes into the flour and mix them until they are covered.
Make a well in the center of the flour.
Pour half the water amount in the well.
Gently mix the flour and the butter into the well,slowly and softly from outside to inside and squeeze the water and the flour slightly.
Make sure the flour is absorbing the water.
Use the pastry scraper to mix the dough.
Bring the mixture to the middle and use the scraper to cut the butter.
Add the rest of the water,continue to mix the flour and the butter using the same technic.
Until they lump together into a ball shape.
Cut through the ball with the scraper and place one on top of the other.
Press the two balls together down.
Then do the process again about 4 times for cutting the ball into half then place the other on top and squeeze.
Until you get the dough ball that holds itself.
Sprinkle flour on your working surface.
Then sprinkle a bit of flour on your dough and rolling pin.
Roll the dough and shape it into a rectangle shape.
Fold the dough third from the bottom to the center and the top to the last third.
Wrap into cling wrap tightly.
Put into the fridge for half an hour and repeat the process for 6 times.
Recipe and photo: Jo Lubbe
