| 1 |
Cool ingredients thoroughly before using. Sift flour onto bread board, separate one-third of the flour and work all but a small piece of the butter into it. Form into a loaf and chill. Make a depression in center of remaining flour and into it add salt, the small piece of butter and, little by little, the water. Work this dough to the consistency of smooth butter until it comes away from board and hands easily. Form into a loaf, slash the top crosswise and chill. Let it stand 5 minutes, then roll out square. Place butter-dough in center of square and roll out both layers together tightly. Fold protruding edges of lower layer over uppper layer and roll out again in a thin sheet. Fold this sheet over twice crosswise, so that there are four layers, one on top of another. This completes the first "course." Chill the dough again and let stand 15 minutes. For the second "course," place dough on baking board with open side facing you and roll out, in one direction only, away from you. Roll gently, without excessive pressure. Again fold dough over twice to form four layers. This completes the second "course." Chill dough once more. |
| 2 |
In specific recipes, roll completed dough out to required thickness, cut in required shape and place upside down on baking sheet. When instructed to brush with egg yolk or white, be careful it does not run over edges onto baking sheet, as this interfers with proper rising. Always bake in a hot oven. Note: Cake bottoms are usually made in 3 or 4 courses, patties in from 4 to 6 courses. |