Cooking Instructions
- 1
Assemble the ingredients
- 2
Divide the flour into two. In one half crumb the flour with margarine then add the water to make a dough. Set aside in the fridge
- 3
Take the remaining half and mix with the pastry margarine. Mix until it forms a dough. Out the dough in fridge. The key is to work with cold dough
- 4
Remove the first dough and roll it out. Try to make it a square shape. Once rolled out take the other dough and place it in the rolled dough. Cover it and ensure that you cover it well
- 5
Roll out the dough and start folding. The first turn is a quarter one. After folding the dough you let it rest by placing in the freezer for faster cooling if the butter starts to melt. Do not forget to dust your surface well
- 6
Keep rolling and folding. You can make 1/3 or 1/4 turns. You can fold the dough as many times as you want. NB due to the small surface I had I divided the dough into two. Also make sure your dough is cold at all times. Store the dough to be used later or proceed n use it. Baked the trimmings and the outcome was awesome. Stored for later use
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