Text 39200, 79 rader
Skriven 2010-06-20 07:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Wien, women, song 307
=============================
 ML>   M's note: this recipe makes 0 sense to me.
 SH> That is because it is incomplete.  Both of the sections are for
 SH> filling. It lacks the part for the dough, which would probably be some
 SH> sort of pastry dough, flaky like for an Apfelstrudel.

It would do well with such: I did some poking about and found
this for the traditional pastry - somewhat similar to yours
but a bit more elaborate, more of a puff paste.

Plunderteig
cat: German, Danish, pastry
yield: 1 batch

h - For the Dough
750 g flour
65 g butter
100 g sugar
8 g salt
1 egg
330 ml milk
50 g yeast
h - For the Butter Filling
400 g butter
65 g flour

This is the German equivalent of a classic Danish
pastry, which forms the basis of a whole range of
dishes.

Combine all the dough ingredients in a bowl and
quickly bring together as a smooth dough (do not over
work). Bring together as a ball, wrap in clingfilm
(plastic wrap) then chill for between 2 and 3 hours in
the refrigerator.

Meanwhile, soften the butter for the filling in a bowl
at room temperature, add the flour and knead until
completely combined. Form the resultant mixture into a
block about 15 x 20cm in size. Now remove the dough
from the refrigerator and roll out on a
lightly-floured work surface to about 30 x 40 cm in
size. Place the butter block on half the pastry
rectangle, leaving a slight gap all the way around.
Use a little water to dampen the edges of the pastry
then fold over to completely enclose the butter block.
Crimp the edges with your fingers then prepare to roll
the block out.

You are looking for layers of pastry with butter
sandwiched in between so the pastry flakes when
cooked. Take a large rolling pin and dust with flour
then roll out the pastry and butter block. Make
certain you alternate rolling along both the long and
short sides of the pastry this means that the pastry
flatens evenly in all directions and the butter also
spreads out evenly. When the pastry is about 45 x 75cm
in size transfer to a baking tray, cover and chill in
the refrigerator for about 20 minutes.

Return to your floured work surface then starting from
the short end fold the first 1/3 of the pastry over
the next 1/3. This will leave 1/3 of the pastry
uncovered at the end. Take this and fold over the two
layers you have already made so you have a 3-layer
sandwich (in cooking terms this is called a 'simple
tour'). Chill the pastry then roll out, fold and allow
to rest again.

Repeat the folding, resting and rolling process 4
times in all then place the dough in a warm spot,
cover and allow to rise for 90 minutes. You can now
use the dough for any recipe you require. You now have
a basic Danish pastry dough.

Source: celtnet.org.uk

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