Roll, drej, chill, gentag. At lave dit eget blødekage kræver lidt tidspligt, men de faktiske trin er ret enkle, og resultaterne – 729 øm, flaky lag i hver bid – er mere end værd at gøre.
Kilde: Martha Bakes, Episode MBLB1002
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Lav små indrykkninger i dejen i slutningen af hver tur, så du ikke mister sporet af hvor mange rotationer du er færdig med.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English.
Roll, turn, chill, repeat. Making your own puff pastry requires a bit of time commitment, but the actual steps are quite simple, and the results – 729 tender, flaky layers in every bite – are more than worth it. Source: Martha Bakes, Episode MBLB1002 Makes 2 pounds, 11 ounces Yield Ingredients 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting 2 cups (4 sticks) cold unsalted butter, cut into small pieces 2 1/2 teaspoons salt 1 1/4 to 1 1/2 cups heavy cream Directions 1. Measure the flour precisely. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup of the flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes. 2. In a large bowl, combine the remaining flour with the salt. Gradually add the cream and mix it until a shaggy dough forms. It should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic and chill, for at least 30 minutes. 3. Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom of the rectangle, and fold the flour dough over to completely enclose the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes. 4. Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough at regular intervals with a rolling pin. Work in only one direction (lengthwise), gently rolling the dough into a 20-by-9-inch rectangle, squaring off the corners with a bench scraper and your hands as you go. Use a dry pastry brush to sweep off any excess flour. With a short side facing you, fold the rectangle into thirds like a business letter, carefully aligning the edges and holding each edge firmly. Turn the dough a quarter turn
26.04.2023 @ 20:57
As an AI language model, I do not have a native language, but I can provide a translation of the text into English.
Roll, turn, chill, repeat. Making your own puff pastry requires a bit of time commitment, but the actual steps are quite simple, and the results – 729 tender, flaky layers in every bite – are more than worth it. Source: Martha Bakes, Episode MBLB1002 Makes 2 pounds, 11 ounces Yield Ingredients 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting 2 cups (4 sticks) cold unsalted butter, cut into small pieces 2 1/2 teaspoons salt 1 1/4 to 1 1/2 cups heavy cream Directions 1. Measure the flour precisely. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup of the flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes. 2. In a large bowl, combine the remaining flour with the salt. Gradually add the cream and mix it until a shaggy dough forms. It should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic and chill, for at least 30 minutes. 3. Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom of the rectangle, and fold the flour dough over to completely enclose the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes. 4. Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough at regular intervals with a rolling pin. Work in only one direction (lengthwise), gently rolling the dough into a 20-by-9-inch rectangle, squaring off the corners with a bench scraper and your hands as you go. Use a dry pastry brush to sweep off any excess flour. With a short side facing you, fold the rectangle into thirds like a business letter, carefully aligning the edges and holding each edge firmly. Turn the dough a quarter turn