Sample Invocationfor A Party

the pastry!

Far be it from me to impart a lesson on the pastry ... please!
I just want to send to those who read me, what I've learned!
... So in 2005 I got married and I have moved from Salerno to Rome .. a nice change, plus my mom and I just was not a lot of things to analyze and overcome.
For some people .. I have enrolled in courses in bakery and food ... I opened up a world!
A very good pastry chef, whom I remember fondly, as he nn no more, has taught us the basic preparations, we have seen him do in the next lesson, and we did everything .. and then cook and feast in joy .. what a great time!
Well .. the pastry was one of the lessons more "thorny" ... turns, turns. pastry and risfoglia ... but did together was fun!


I apologize in advance for the quality of the photos .. but devote myself to these things with my kids in my movement .. is soooooo hard!

PASTRY

ingredients:
1 kg of flour (200 grams of flour Manitoba, 800 gr flour 00)
15 grams of salt
1 kg of butter

Mix the two flours and the kilo of flour 700 gr Let us take,
put it on a work surface and make a fountain

gradually adding more or less than 1 / 2 liter of cold water

Mix until dough is soft, that we will put to rest for a while.

Mix the butter with the remaining flour (300 grams) to form a tile

mine is coming a little patched .. !

Take the dough that we first mixed and spread with a rolling pin to form a rectangle

Incorporate tile

close on all 4 sides

Crush with a rolling pin, being careful to get out No butter, flour and use the stretch.

Roll up to form a rectangle with a rolling pin, turning the hand, 3-fold, such as letters, and spread again.

(nn I know because I have come so close .. or better I know: never make the pastry ... if you calm .. and nn I nn I was .. ehh!)

always turn them with a rolling pin and fold in 4.

let stand 1 hour.

Take the dough and knead as before.

Repeat this process 2 more times.

The processing ends with the folding of the dough into 4.

Let the dough for 2 hours, after which it is ready for use.

here you can see just the sheets ... but I assure you there!

more difficult to say than to achieve it, the pastry, which is a preparation that is open to all: pies, pastry, puff pastry, strudel .. in short, what you like.

I divide into portions and freeze, so have the pastry at all times.

Here I made the sfogliette stuffed with ricotta and salami

I hope it has been helpful ...

I wish you a nice evening!