Puff Pastry

Ingredients

• 4 oz. butter
• 4 oz. flour
• 1 teaspoonful lemon juice
• 2 teaspoonfuls Plasmon powder
• cold water

Method

1. 1

   Sieve flour and Plasmon onto a baking board, make a well in the center, put in lemon juice and enough water to make a stiff paste.

2. 2

   Roll out to a long strip.

3. 3

   Place the butter in the center, fold in three, roll out, fold in three again, set aside for 10 or 15 minutes; repeat this six times, allowing the pastry to stand between every second rolling.

4. 4

   The pastry is then ready for baking.

5. 5

   It must be put into a very hot oven.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 12. The excerpt below is the record exactly as published.

PUFF PASTRY. —Ingredients : 4 oz. hitter ; 4 oz. flour; 1 teaspoonful lemon juice; 2 teaspoonfuls Plasmon powder ; cold water. Method. — Sieve flour and Plasmon on to a baking board, make a well in the centre, put in lemon juice and enough water to make a stiff paste. Roll out to a long strip. Place the butter in the centre, fold in three, roll out, fold in three again, set aside for 10 or 15 minutes ; repeat this six times, allowing the pastry to stand between every second rolling. The pastry is then ready for baking. It must be put into a very hot oven. 43. SHORT PASTRY. — Ingredients: \ lb. flour; 2 tea- spoonfuls Plasmon; i teaspoonful baking powder; 5 oz. butter; 1 dessertspoonful castor sugar ; 1 egg ; p inch salt. Method. — Put \ lb. flour, 2 teaspoonfuls Plasmon, g tea- spoonful baking powder, and a pinch of salt through a sieve. Rub 5 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.