| 152 | 153 | 154 | 155 | 156 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
freezer for 20 minutes to refirm the butter and keep the dough
manageable. Place the dough on a floured cold surface with the
flap again facing your right. Roll out to a rectangle 16 inches
long and 10 inches wide. Again you can see pieces of butter layered
in the dough. That is fine. Fold the bottom third over the center
thrid and the top third down. This completes 3 turns. If the
dough is too soft to handle, refrigerate 10 minutes.
With the flap on your right, roll the dough into a rectangle 16
inches long and 10 inches wide on a lightly floured cold surface.
Fold the bottom third over the center third and the top third down.
You have now completed all 4 turns. Wrap in plastic and refrigerate
for 2 hours.
Place the chilled dough on a floured cold surface with the flap on
your right. Roll the dough into a rectangle 20 inches long and
about 4 inches wide. The dough will be about 1/2 inch thick. Cut
in half horizontally, making two 10−inch−long pieces. Refrigerate
1
5
piece. Roll the other piece into a rectangle 15 inches long and
inches wide. Place the ruler next to the dough. Using the
scraper, make 2 horizontal cuts in the dough at the 5−inch mark
and the 10−inch mark on the ruler. This creates 3 5−inch squares.
Using the scraper, cut each square in half diagonally from corner
to corner, creating 2 triangles out of each square. If you are
working slowly, refrigerate the triangles you are not handling.
154
Page
Quick Jump
|