Rough Puff Pastry
Použijte tento skvělý recept na hrubé těstoviny na výrobu jablek a mučenky a olivové slámy – všechny tři recepty jsou s laskavým svolením Michel Roux.
Zdroj: Martha Stewart Show, Episode 4147
Výtěžek
Použijte tento skvělý recept na hrubé těstoviny na výrobu jablek a mučenky a olivové slámy – všechny tři recepty jsou s laskavým svolením Michel Roux.
Zdroj: Martha Stewart Show, Episode 4147
Výtěžek
Riley
27.04.2023 @ 00:58
This recipe for rough pasta to make apple and breadcrumb and olive straws is amazing! All three recipes are courtesy of Michel Roux. Source: Martha Stewart Show, Episode 4147. Makes 2 pounds, 10 ounces. Yield: Ingredients: 1 pound 2 ounces all-purpose flour, plus more for work surface 1 pound 2 ounces very cold unsalted butter, cut into small cubes 1 teaspoon fine sea salt 1 cup ice water. Instructions: 1. Mound flour in the center of a large work surface, and make a well in the center; place butter and salt in well. 2. Using fingertips, mix ingredients into well. Using fingertips of other hand, gradually incorporate flour, starting with inner rim of well. When butter pieces have become small and dough is grainy, gradually add ice water, being careful not to overwork dough. Gather dough into a ball, and wrap in plastic wrap; chill for 20 minutes. 3. On lightly floured work surface, roll out dough into a 16 x 8-inch rectangle. Fold short ends into center (like a letter) to create three layers. This is called the first turn. 4. Quarter-turn dough, and roll out into another 16 x 8-inch rectangle. Fold into three layers again; this is called the second turn. Wrap dough in plastic wrap; chill for 30 minutes. 5. Repeat steps 3 and 4 to create third and fourth turns. Wrap folded dough in plastic wrap; chill for at least 30 minutes and up to 3 days before using. Dough can also be stored, frozen for up to 4 months.