On food and cooking the science and lore of the kitchen ( PDFDrive ) 1073
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“eddy”or“whirlpool.”
Phyllodoughispreparedbymakingastiff
flour-waterdough(about40partswaterto
100flour)withalittlesaltandoftensome
tenderizingacidoroil.Thedoughis
thoroughlykneadedtodevelopthegluten,
restedovernight,andthenstretchedouteither
inasinglemass,orinsmallballsthatare
rolledoutintoathindisc,sprinkledwith
starch,androlledoutagain.Thedough
eventuallygetsthinenoughtobecome
translucent,around5thousandthsofan
inch/0.1mmthick.Thisissothinthatthe
silkendoughquicklydriesoutandbecomes
brittle,soit’sbrushedwithoilormelted
buttertokeepitsuppleuntilit’scut,stacked
intoamany-layeredpastry,andbaked.
Thevariantofphyllocalledstrudelis
madesomewhatdifferently.Theinitialdough
iswetter,55–70partswaterper100flour,and
containsasmallamountoffatandoften
wholeegg.Thedoughiskneaded,rested,
rolledfairlythin,restedagain,andthen
graduallystretchedwiththehandsintoone
largesheet,whichisthenusedasawrapperto
rollaroundavarietyofsavoryandsweet
preparations.
Bothphylloandstrudeldoughsare
especiallytrickytomake,andareavailable
refrigeratedandfrozen.
Pastry-BreadHybrids:
Croissants,DanishPastries
CroissantsandDanishpastriesaremadein
verymuchthesamewaythatpuffpastryis.
BecausethedoughsforcroissantsandDanish
pastriesareessentiallybreaddoughs,both
moisterandsofterthanpuffdough,theyare
easilytornbycold,hardfat.Theproper
consistencyofbutterormargarineistherefore
especiallyimportantinmakingcroissantsand
Danishpastries.
