Terms in this set (41)

ENCLOSING THE BUTTER: METHOD 1
1. Roll out the dough into a large rectangle.
2. Place the butter between 2 sheets of plastic film. Soften and flatten it by beating with a rolling pin. Set aside while the dough is rolled out.
3. Keeping the butter between the plastic sheets, roll it out and square the edges using the rolling pin to make a rectangle about two-thirds the size of the dough rectangle.
4. Remove the plastic from the rectangle of butter and place it on the bottom two-thirds of the dough rectangle. Fold the top third of the dough down over the center to cover half the butter. Fold the bottom one-third over the center. The butter is now enclosed in the dough, making 2 layers of butter between 3 layers of dough.
5. Give the dough 4 four-folds. This will give the dough 1,028 layers of dough and butter. Rest the dough in a cool place between folds to allow the gluten to relax. Alternatively, give the dough 5 three-folds, making a total of 883 layers.

ENCLOSING THE BUTTER: METHOD 2
1. With the rolling pin, spread open the four quarters of the dough made by cutting the cross and roll out the dough in the shape of a large, broad cross. Keep the dough thicker in the center than in the four arms of the cross.
2. Place the butter between 2 sheets of parchment or plastic film. Flatten and soften it slightly by beating lightly with a rolling pin. Then roll it out into a square about 3/4 inches thick. The size of the square of butter should be smaller than the center section of dough so the butter will not overlap the edges of the dough in step
3. Place the square of butter in the center of the dough cross. Fold the four arms of the dough over the butter to enclose it completely, as in an envelope.
4. Give the dough 6 three-folds. Rest the dough in a cool place between folds to allow the gluten to relax. This will give the dough 1,459 layers of dough and butter.