Скачать с ютуб Full Puff vs Rough Puff Pastry в хорошем качестве

Full Puff vs Rough Puff Pastry

rough puff: 2 1/4 c (315g) AP flour 1 tsp salt 2/3 c (151g) cold water 8 oz (227g) butter, cold and cubed add flour and salt to a bowl. add butter. add water and mix until a shaggy dough forms. refrigerate for 30 min roll out into a rectangle. fold the dough in thirds. rotate 90 degrees. roll and fold. refrigerate for 30 min repeat rolling and folding as many times as desired, refrigerating 30 min in between each two folds