Puff pastry (2)

Pour about 400 g of flour dough and salt, take the fountain and adding cold water (250-300 g), knead quickly, so as not to heat the dough (in summer it is advisable to dip their hands in ice water).

Knead dough vigorously for 7 minutes and then put it in the fridge for about 20 minutes.

You have then 100 g of flour on the work surface and impastatevi butter (which should not have been just removed from the fridge, but not much slack), you make a dough, wrap in wax paper or a towel, place it on a plate and put it in the refrigerator, not the freezer.

With a rolling pin roll out the first homemade pasta, forming a rectangle wide and long enough to wrap around the stick of butter (if the dough will be successful round, roll out one disk of dough containing easily).

Remove the dough from the refrigerator and place it at the center of the dough, then fold in the butter the four edges of the dough using a rolling pin and roll out the pastry dough, but minding to push the rolling pin always forward (not left and right as you do with the noodles) thus making a rectangle.

If during this time the dough is attacked at work surface, sprinkle lightly with a little flour (farina as little as possible in order not to alter the initial doses).

With a rolling pin a little pressed the dough in the middle (in length) and then fold the two ends of the rectangle joining them at the center of the dough, which was pressed, then fold the dough again overlapping the two halves: you get the dough folded four times.

Turns the slab carrying the right side or the left upwards: roll out puff pastry dough again, always pushing forward rolling pin, still reflect it in four, wrap it in wax paper, put it on a plate and place in the refrigerator for 30 minutes.

After having rested the time required to roll out twice in favor of getting the dough into four, put it in the refrigerator (wrapped) for another half hour, then roll out to other two times (six in all) always remembering to push the forward rolling pin, taking care to touch as little as possible the dough with your hands (are hot and the butter melts easily).

He spent the last 30 minutes of rest roll out the dough again twice then needs to prepare adoperatela.

After packed what you want.

Let the dough rest for about 10 minutes.

Why cooking is less easy than it drafts.

The puff-pastry dough into small pieces, cooked in oven at 200 degrees.

To avoid lower do not shake the plate on which is placed and do not open the oven during cooking.

Although it is used for preparation of desserts, the ' Browse ' must not be softened.