Ordinary Puff Pastry
An easy puff pastry dough made by mixing butter with flour, enclosing it within the dough, and folding to form layers.
Ingredients
Bread flour
12 oz / 375 g
Cake flour
4 oz / 125 g
Butter (softened)
2 oz / 60 g
Salt
0.25 oz / 8 g
Water (cold)
9 oz / 282 g
Butter
1 lb / 500 g
Bread flour (for rolling in butter)
2 oz / 60 g
Instructions
1
Mixing - Step 1
Place the first quantities of flour and butter in a mixing bowl. With the paddle attachment, mix at low speed until well blended.
2
Mixing - Step 2
Dissolve the salt in the cold water.
3
Mixing - Step 3
Add the salted water to the flour mixture and mix at low speed until a soft dough is formed. Do not overmix.
4
Mixing - Step 4
Remove the dough from the mixer and let it rest in the refrigerator or retarder for 20 minutes.
5
Mixing - Step 5
Blend the last quantities of butter and flour at low speed in the mixer until the mixture is the same consistency as the dough, neither too soft nor too hard.
6
Mixing - Step 6
Roll the butter into the dough following the procedure shown on pages 266–267. Give the dough 4 four-folds or 5 three-folds.
