 |
Ingredients
3 cup refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
Cooking Style
Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6" square between two sheets of plastic. Roll the dough into a rectangle 12"x 26". Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
3 cup refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
Cooking Style
Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6" square between two sheets of plastic. Roll the dough into a rectangle 12"x 26". Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
|
Ingredients
3 cup refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
Cooking Style
Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6" square between two sheets of plastic. Roll the dough into a rectangle 12"x 26". Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
3 cup refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
Cooking Style
Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.Cover in plastic wrap and refrigerate for 1 hour or so. Beat the butter into a 6" square between two sheets of plastic. Roll the dough into a rectangle 12"x 26". Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
"
"
