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R9
ROUGH PUFF PASTRY
100g butter, chopped in 4 portions
1 x 60g egg yolk
1 cup plain flour
½ teaspoon baking powder
1 tablespoon lemon juice
2 tablespoons water
1. Cream 25g of the butter on Speed 3 until
smooth, add egg and beat until well combined.
2. Using Speed 1 gradually add flour and baking
powder. Add combined lemon juice and water
until a soft dough forms.
3. Knead dough on a lightly floured board and roll
into a rectangle 1cm thick.
4. With the narrow end of the rectangle facing,
dot two-thirds of the pastry with 25g of the
butter. Fold the unbuttered one-third of pastry
and then fold again. Refrigerate for 5 minutes.
5. Roll this buttered pastry again into a rectangle
1cm thick and repeat Step 4.
6. Repeat the rolling and folding with the
remaining portions of butter and once without,
refrigerating as required.
7. Roll to shape and size, cover with plastic warp
and store in the refrigerator.
Use as required.
Pastry