BATTER
Ingredients
type 00 white flour - (300-320w)
1.400g
water
750-800g
salt
30-35g
Preparation
-Knead all the ingredients in a planetary mixer with the dough hook until a smooth, velvety dough is obtained.
-Leave it to rest for about 15 minutes.
DOUGH
Ingredients
2.000g
type 00 white flour
600g
Preparation
-Knead the margarine with the flour in a planetary mixer with the leaf untill the dough is smooth without clots
Final composition
-Make a three-layer fold and without leaving to rest, roll out the pastry again and make a four-layer fold.
-Repeat to make 2 three-layer folds and 2 four-layer folds.
-Leave it to rest at least 1 hour.
IRCA products in the recipe
PASTRY
