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Dough pastry - Benkku81
Cuisine et Traditions

Dough pastry

Distemper sweet and levurée lower with a butter soft
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Chef :
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Dough pastryDough pastryDough pastryDough pastryDough pastryDough pastry
Temps de préparation : 35 min
Temps de cuisson : 0 min
Temps de repos : 1 h
Temps total : 2h35min
Nbre de couvert : 4

Ingrédients


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Tempera
Fresh yeast : 0,050 kG
Milk : 0,250 L
Sugar : 0,060 kG
Salt : 0.005 kG
Egg : 1 piece
Flour : 0,500 kG

Tourage
Sweet butter : 0.300 kG

1) Dough pastry1
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Crumble and dissolve the yeast in the cold milk.
Add the egg, sugar, salt and flour.
Mix and knead quickly.
Film and set aside to cool for about 10 minutes.
2) Dough pastry2
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Cut the butter into the plot thickness. You can also lower the butter between 2 sheets of film to get a pad of 25x25cm.
More the thickness is regular, the easier it will be to roll out the dough.
3) Dough pastry3
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Out the distemper of the costs, and lower it into a rectangle 30x40 cm on a work plan in fleuré.
Place the butter on one half, leaving a free space with the edges.
Fold the smaller side over the butter, then the half of the dough pieces.
Solder the top and bottom edges using the rolling pin.
Roll out the dough to form again a rectangle about 30x40cm.
Fold 1/3 of the dough on the length and then brush off the excess flour.
Fold the other 1/3 from the bottom and brush..
Film and set aside to cool at least 15 minutes.
4) Dough pastry4
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Out the dough pieces to the fees and position it in front of oneself, on a plan of work sufficiently fleuré.
The foldings are visible, with the elbow oriented towards the left.
Roll out the dough to form again a rectangle about 30x40cm.
Fold 1/3 of the dough on the length and then brush off the excess flour.
Fold the other 1/3 from the bottom and brush..
Film and set aside to cool at least 15 minutes.

Repeat the operation once again.
5) Dough pastry5
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Out and lower the dough pieces to a thickness of 0.5 cm.
Detail depending on the use.

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Notes du chef

The dough pastry, as it's sister, the flaky pastry, is considered difficult. As with any basic technique, with a bit of practice, you will be able to adopt very quickly.However, it would be hazardous to embark in the design of the dough and pastries without mastering the technique of the puff pastry; But, it is not impossible.

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