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Puff Pastry

Fish Stock

Mango Ketchup

Tartar Sauce

 

Puff Pastry

Ingredients
Bread Flour 3lb.
Cake Flour 1lb.
Butter, soft 8oz.
salt 1oz.
Cold water 2lb.
Butter 4lb.
Bread Flour 8oz.
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Note: the purpose of the 8oz.(250g) of bread flour is to absorb some of the moisture of the butter and help make the dough more manageable. Omit this flour if shop temperature is cool.
Mixing procedure:
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) Dissolve the salt in the cold water.
3) Add the salted water to the flour mixture and mix at low speed until a soft dough is formed. DO NOT OVERMIX
4) Remove the dough from the mixer and let it rest in the refrigerator for 20 minutes.
5) Blend 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 or too hard.
6) Roll the butter mixture into the dough following the procedure below. Give the dough four 4-folds or six 3-folds.

ROLLING-IN PROCEDURE.
Dust the work bench lightly with flour. Roll out the dough into a rectangle about 3 times as long as it is wide and about 1/2inch (1 to 1.5 cm) thick. Make the corners as square as possible. Spot (do not spread) the butter evenly over 2/3 the length of the dough, leaving a 1 inch (2.5 cm) margin at the edges. The butter should be the same consistency as the dough. If the butter is too hard it will puncture the dough and not spread evenly. If it is too soft it will ooze out when rolling.
Fold the unbuttered 1/3 of the dough over the center third.
Fold the remaining third on top. All ends and corners should be folded evenly and squarely. This procedure does not count as one of the folds. The folding procedure starts next and should be completed 4 times.
FOLDING PROCEDURE (DO 4 TIMES)
Turn the dough 90 degrees on the bench so that the length becomes the width. This step must be taken before each rolling-out of the dough so that the gluten is stretched in all directions, not just lengthwise. Failure to do this will result in products that deform or shrink unevenly when baked.
Roll the dough out lengthwise into a rectangle. Make sure the corners are square. Roll smoothly and evenly. Do not press down when rolling or the layers may stick together and the product will not rise properly. Brush any excess flour from the top of the dough. Fold the two ends to the center. Make sure the corners are square and even. Again brush off excess flour.

Fold the dough in half like a closed book.

You have just given the dough one 4-fold. Refrigerate the dough for 15 to 20 minutes to relax the gluten. Do not refrigerate too long or the butter will become too hard. if it does, let it soften a few minutes at room temperature.) Repeat the above process 3 more times. After another rest the dough is now ready to be rolled out and made up into the desired products.