Rapid Pastry Dough

Name: Rapid Pastry Dough
Cuisine: American
Ingredients: 120 grams Bread (strong) flour; 100 grams Cake flour; 120 grams Cold water; 200 grams Unsalted butter; 5 grams Salt

cookpad.japan @cookpad_jp

I wanted to make a pastry dough with one block (200 g) of butter.

Fold the dough rapidly so that the butter won't melt. I did it twice in 3 sets, but if it's taking too much time and hard to fold, chill the dough for a while in the refrigerator before continuing. Recipe by nyonta

I wanted to make a pastry dough with one block (200 g) of butter.

cookpad.japan @cookpad_jp

I wanted to make a pastry dough with one block (200 g) of butter.

Saved

Ingredients

120 gramsBread (strong) flour
100 gramsCake flour
120 gramsCold water
200 gramsUnsalted butter
5 gramsSalt

Saved

Steps

1

Cut the chilled butter into 1 cm dice.
2

Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands. Don't knead the butter, just flatten the pieces.
3

The butter pieces should become about half their original size.
4

Add the chilled water and salt, and mix up roughly with a rubber spatula.
5

Bring the dough together into one lump with your hands. There should still be visible lumps of butter and the dough should be quite floury.
6

Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
7

Fold the dough. Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
8

Roll out to about a thickness of 5 mm.
9

Fold the dough into thirds. Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
10

Fold down the far side of the dough too, and adjust to form a neat rectangle.
11

Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out. Wrap the dough and keep in the refrigerator for more than an hour.
12

Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
13

The finished dough should be shinly and pale in color.
14

Done. You can transform this pastry dough into all kinds of sweets.
15

Try making some apple pie with it!
https://cookpad.wasmer.app/us/recipes/153844-apple-pie

Apple Pie
16

Here's another kind with larger apple pieces.
https://cookpad.wasmer.app/us/recipes/154056-whole-apple-pie

Whole Apple Pie
17

The pie crust dough will keep in the freezer for 1 month. However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.