Post by bridgetn on May 4, 2009 16:38:20 GMT -6
Pastry Dough.
This is the dough which many different kinds of Danish pastry are made from.
1 lb. flour
3 tbsp. sugar
1 tsp. salt
1 oz. fresh yeast
8 oz. milk
1 egg
12 oz. butter
Sift flour and mix with sugar and salt. Dissolve the yeast in half of the milk. Add yeast, the rest of the milk and the beaten egg to the flour and sugar. Beat until smooth.
On a light floured surface, roll out the dough to a thickness of 1/2 inch. Spread small pieces of butter on 2/3 of the dough. The butter must have the same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll and fold again. Repeat three or four times.
Leave in a cold place for 30 minutes.
Bridget
This is the dough which many different kinds of Danish pastry are made from.
1 lb. flour
3 tbsp. sugar
1 tsp. salt
1 oz. fresh yeast
8 oz. milk
1 egg
12 oz. butter
Sift flour and mix with sugar and salt. Dissolve the yeast in half of the milk. Add yeast, the rest of the milk and the beaten egg to the flour and sugar. Beat until smooth.
On a light floured surface, roll out the dough to a thickness of 1/2 inch. Spread small pieces of butter on 2/3 of the dough. The butter must have the same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll and fold again. Repeat three or four times.
Leave in a cold place for 30 minutes.
Bridget