French pastry dough

0 likes 0 comments Recipe by Ekat

French Pastry Dough of Ekat - Recipefy

400 g flour
200 ml water
500 g vegan butter
dash of salt

1. Mix the flour, water, and salt in a medium-sized bowl. If you're using salted butter use less salt.

2. Using a small pan, melt 75 g of the butter. Let cool.

3. Pour the butter onto the flour mixture while stirring. Work the dough with your fingers, pressing it into the bowl in circular motions. If the dough is too sticky, add more flour; it needs to detach from the bowl.

4. Put the dough in cellophane wrap and leave in the refrigerator for 2 hrs.

5. After 2 hours, roll the dough out on a floured surface.

6. Cut the rest of the butter into two blocks, 1 inch thick.

7. Roll each block into the dough. Don't worry about evenly distributing the butter across the dough; that will come later.

8. Fold each side of the dough in towards the middle and then into a pocket book-looking shape. Wrap it in cellophane or a plastic bag.

9. Leave the dough in the refrigerator for 6-8 hrs or overnight.

10. After 6-8 hrs, roll the dough out on a floured surface. Fold into a pocket book-looking shape. Wrap it in cellophane or a plastic bag and put back in the refrigerator.

11. Repeat every 2-3 hrs, five more times (so 6 roll-outs total). It doesn't matter if it is 2 or 3 hrs, but make sure that the amount of time is the same between each roll-out.

12. After the 6th roll-out, the dough is ready to be used to make croissants, for pie dough, or pastry stuffed with your favorite fruits, vegetables, and mushrooms.

13. Unused dough can be stored in the freezer for up to 6 months.

dough, vegan May 05, 2013 15:32

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