Classic Puff Pastry

Classic Puff Pastry
Source: King Arthur Flour 200th Anniversary Cookbook

Ingredients:

1 pound (4 cups) unbleached all purposed flour / plain flour / wheat flour (or 3 ½ cups flour all-purposed/plain + ½ cup cornstarch / cornflour, or use the 3 ½ cup wheat flour mixed with ½ cup maize)



1 ¼ cups cold water / cold water (or substitute it with 1 Tbs lemon juice 1 for water if you wish to further temper the gluten in the flour / or replace with 1 tbsp orange lemon extract if desired to further soften the gluten flour)

*Dough :

Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.


Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a Pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Use ½ the butter refrigerated bar before, potong2 kecil2 and enter in the flour. Using two knives, blender (with the function Pastry) or use your fingers, cut butter into flour until resembles bread crumb or crumb-cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Gently mix with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.



Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been developed somewhat, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.


*Butter

Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.



Pat this butter / flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the flour with butter, you stabilize it somewhat so it will not decide to 'flow'.

*Rolling-Folding

Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.



Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.



Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.


When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).



If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.



*Chill

When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.

Jika sudah selesai 6 kali turning, letakkan adonan di kulkas dan dinginkan selama sekurang2nya 1 jam hingga semalaman sebelum dibentuk.

*Shaping

After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.



*Freezing

Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.