71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs
somewhat from the making of plain pastry. If puff paste is to be
successful, it must be made carefully and with close attention to every
detail. Even then the first attempt may not prove to be entirely
successful, for often considerable experience is required before one
becomes expert in the making of this delicate pastry.
[Illustration: FIG. 14]
The best time to make puff paste is in the cold weather, as the butter,
which is the fat used, can be handled more easily and rolled into the
paste with greater success if it, as well as the other ingredients, are
cold. If puff paste is desired in weather that is not cold, the mixture
will have to be placed on ice at various intervals, for it positively
must be kept as cold as possible. However, it is always preferable to
make puff paste without the assistance of ice. Further essentials in the
making of successful puff paste are a light touch and as little handling
as possible. Heavy pressure with the rolling pin and rolling in the
wrong direction are mistakes that result in an inferior product. The
desirable light, tender qualities of puff paste can be obtained only by
giving attention to these details.
72. Before beginning the mixing of puff paste, wash the bowl, spoon,
and hands first in hot water to insure perfect cleanliness and then in
cold water to make them as cold as possible. Measure the ingredients
very carefully, or, better, weigh them if possible.
[Illustration: FIG. 15]
Put the butter in a mass in the bowl and, as shown in Fig. 14, wash out
the salt by running cold water over the piece and working it with a
wooden spoon or a butter paddle. When it becomes hard and waxy and may
be handled with the hands, take it from the bowl and remove the water by
patting it vigorously, first on one side and then on the other. Finally,
form it into a flat, oblong piece and set it into the refrigerator
to harden.
73. With the butter ready, break off a tablespoonful or two and mix it
with all of the flour except 2 tablespoonfuls, which must be retained
for flouring the board, in the same way as for plain pastry. Then add
the water, and, when a mass is formed, remove it to a well-floured board
and knead it as shown in Fig. 15. When the mixture has become somewhat
elastic, cover it with a towel, as shown in Fig. 16, and allow it to
remain covered for 3 to 5 minutes.
[Illustration: FIG 16]
Then roll it into an oblong piece, and, as in Fig. 17, place the butter
on one end of it. Bring the opposite end down over the butter and press
the edges together with the tips of the fingers, as shown in Fig. 18.
Then, with the rolling pin, make several dents in the dough mixture and
the butter, as shown in Fig. 19, and begin to roll, being careful to
roll in one direction and not to allow the butter to come through the
paste. If it should come through, it will have to be treated until it
becomes perfectly cold and hard again before the making can go on.
[Illustration: FIG. 17]
The quickest and most satisfactory way in which to accomplish this is to
wrap it in a piece of linen, set it on a plate in a pan of crushed ice,
and place another pan of crushed ice over the top of it. In case this is
done once, it will have to be done each time the paste is rolled.
Continue to roll until a rectangular piece is formed, always being
careful to move the rolling pin in the same direction and never to roll
backwards and forwards. With a long, narrow piece of dough formed, fold
about one-third under and one-third over, as shown in Fig. 20, turn the
open end toward you, and roll lightly and carefully in one direction
until another long, narrow piece of dough is formed. Fold this in the
same way, turn it half way around, and roll again. Continue in this
manner until the piece has been rolled about six times and, during the
entire process, try, if possible, to keep the butter from coming
through. As may be readily understood, this can be accomplished only
with light, careful handling.
[Illustration: FIG. 18]
As soon as the rolling has been completed in the manner described, cut
the puff paste into the desired shapes and place them on the ice for
about 1/2 hour or until they are thoroughly chilled. They are then ready
to be baked. If time is too limited to keep the paste on ice for 1/2
hour, chill it as long as possible before baking.
74. BAKING PUFF PASTE.--A very hot oven is required for successful puff
paste. In fact, the colder the pastry and the hotter the oven, the
better will be the chances for light pastry. The air incorporated
between the layers of the paste by the folding and rolling expands in
the heat of the oven, causing the paste to rise and producing the
characteristic lightness.
[Illustration: FIG. 19]
For instance, if the pieces of paste are about 1/4 inch thick before
baking, they should be 2 inches thick when baked. Set the pan containing
the pieces on the floor of the oven in order to give the paste every
opportunity to rise. If it seems to rise unevenly, turn it around so
that it will get the same heat on all sides. Should there be any danger
of the paste burning on the bottom, put pieces of heavy paper or
asbestos under the pan and should it appear to burn on top, put pieces
of paper directly over the paste on the rack above. Bake until light and
nicely browned and then remove from the oven.
75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in
the preparation of puff paste, but if pastry flour is used a
tablespoonful or two more will be required.
[Illustration: FIG. 20]
The amount of cold water needed varies with the absorbing power of the
flour. However, only enough should be used to make it possible to knead
the mass of dough that forms so that it may become elastic. Kneading
develops the gluten in the flour and helps to hold in the fat thus
making the paste easier to handle.