لفة ، بدوره ، البرد ، كرر. صنع معجنات نفخة خاصة بك يتطلب التزامًا قليلًا من الوقت ، لكن الخطوات الفعلية بسيطة للغاية ، والنتائج – 729 طبقة ، طبقات غير مستقرة في كل قضمة – هي أكثر من تستحق الجهد.
المصدر: مارثا بيك ، الحلقة MBLB1002
يخضع أو يستسلم
مكونات
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ملاحظات كوك
قم بإعداد ثقوب صغيرة في العجينة في نهاية كل دور حتى لا تفقد عدد الدورات التي قمت بإنجازها.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
Making your own puff pastry requires a little bit of commitment, but the actual steps are very simple, and the results – 729 layers, unstable layers in every bite – are more than worth the effort. Source: Martha Beck, Episode MBLB1002 Makes 2 pounds, 11 ounces Yield or Yield: Ingredients 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting 2 cups (4 sticks) unsalted butter, cold, cut into small pieces 2 1/2 teaspoons salt 1 1/4 to 1 1/2 cups heavy cream Directions 1. Weigh the flour accurately. In the fixed mixer with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a square box about 1 inch. The box should measure about 5 inches by 5 inches. Roll well in plastic, and refrigerate for at least 30 minutes. 2. Mix the flour with the salt in a large bowl. Gradually add the cream and mix until a rough dough forms; it should not be sticky. Do not overdo it. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap it in plastic, and refrigerate for at least 30 minutes. 3. Remove the flour dough from the refrigerator and place it on a lightly floured work surface. Place the butter square on the bottom edge of the rectangle, then fold the flour dough to completely cover the butter, and seal the edges by tying them together and forming tight corners for the hospital at the edges. Roll well in plastic and refrigerate for at least 30 minutes. 4. Remove the dough from the refrigerator. On a lightly floured board, gently pour the dough at regular intervals using a circular nail. Work in one direction only (lengthwise), gently flattening the dough into a 20-by-9-inch rectangle, square corners with a scraper seat and your hands as you go. Using a dry pastry brush, sweep off excess flour. With the short side facing you, fold the rectangle into thirds like a business letter, carefully aligning the edges while keeping each edge square. Rotate the dough a quarter turn clockwise, so the fold seam
26.04.2023 @ 21:37
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
Making your own puff pastry requires a little bit of commitment, but the actual steps are very simple, and the results – 729 layers, unstable layers in every bite – are more than worth the effort. Source: Martha Beck, Episode MBLB1002 Makes 2 pounds, 11 ounces Yield or Yield: Ingredients 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting 2 cups (4 sticks) unsalted butter, cold, cut into small pieces 2 1/2 teaspoons salt 1 1/4 to 1 1/2 cups heavy cream Directions 1. Weigh the flour accurately. In the fixed mixer with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a square box about 1 inch. The box should measure about 5 inches by 5 inches. Roll well in plastic, and refrigerate for at least 30 minutes. 2. Mix the flour with the salt in a large bowl. Gradually add the cream and mix until a rough dough forms; it should not be sticky. Do not overdo it. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap it in plastic, and refrigerate for at least 30 minutes. 3. Remove the flour dough from the refrigerator and place it on a lightly floured work surface. Place the butter square on the bottom edge of the rectangle, then fold the flour dough to completely cover the butter, and seal the edges by tying them together and forming tight corners for the hospital at the edges. Roll well in plastic and refrigerate for at least 30 minutes. 4. Remove the dough from the refrigerator. On a lightly floured board, gently pour the dough at regular intervals using a circular nail. Work in one direction only (lengthwise), gently flattening the dough into a 20-by-9-inch rectangle, square corners with a scraper seat and your hands as you go. Using a dry pastry brush, sweep off excess flour. With the short side facing you, fold the rectangle into thirds like a business letter, carefully aligning the edges while keeping each edge square. Rotate the dough a quarter turn clockwise, so the fold seam