Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (122.3 KB, 2 trang )
AccordingtothefoodhistorianCharlesPerry,
puffandsheetpastriesappeartohavebeen
inventedbytheArabsandtheTurks
respectively,sometimearound1500.Though
theaiminbothistoproducemanylayersof
verythinpastry,theyinvolvetwovery
differenttechniques.
Making Puff Pastry Preparing puff pastry
doughiselaborateandtimeconsuming.There
are several different ways to construct the
dough-fat sandwich, and several different
ways to make the folds; here for simplicity
I’lldescribethestandardone.
Thecookfirstmixespastryflourwithice
watertomakeamoderatelymoistinitial
dough,withabout50partswaterper100parts
flour.Sometimesbutterand/orlemonjuices
areincludedtoweakentheglutenandmake
thedoughmoreeasilyshaped.Themixingis
donewithminimalmanipulationtominimize
glutendevelopment,whichthelaterrollings-
outaccomplish.Thedoughisshapedintoa
square.
EarlyRecipesforLaminatedPastry:
EarlyEnglish“PuffPaste”
GervaseMarkham’srecipefor“puffpaste”
is a cross between laminated and sheet
pastries.
Now for the making of puff paste of the