PUFF PASTRY—THE SECRET OF THE ART.

King Country Chronicle, Volume XXVI, Issue 3400, 30 July 1932, Page 2

PUFF PASTRY—THE SECRET OF THE ART.

It is necessary that you should possess a certain lightness of touch With the hands in mixing the dough and likewise in rolling the dough between the folds, for that “makes all the difference.” Here are your ingredients: 21b. of flour (plain), 21b. butter or margarine, J oz cream of tartar, 1 pint of water. The butter or margarine must be freed of all water, which is accomplished by squeezing it between the hands. Now for the method. Sift thoroughly the cream of tartar with the flour, and proceed to make a clean, firm dough with the water, giving it a good mixing and moulding. The smarter you are in getting it made up the better will be the result, as it tends to make it lighter and most suitable for the purpose. Lay the dough aside for fifteen minutes to allow it to recover itself. In the meantime weigh the butter or margarine into two separate portions. Margarine is more suitable than butter for paste making. Having let your paste dough lie for the required time, proceed to roll it into a sheet about 10 inches in length and six inches in ; width. Then take one lot of your margarine and spread it over the centre of your dough, leaving the two ends bare. Fold one end of the spare dough over the margarine, which you have just spread, then on the dough that you have just turned spread the other half of the margarine and fold over the remaining end of the dough.