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Rapid Pastry Dough. Great recipe for Rapid Pastry Dough. Fold the dough rapidly so that the butter won't melt. The difference between them all is the ratio of fat to flour.

Rapid Pastry Dough Measure water and add salt; stir to dissolve and set aside. Combine flour, sugar and salt in food processor and pulse to mix. Pulse to a fine texture, but do not allow to become pasty.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, rapid pastry dough. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Rapid Pastry Dough. Fold the dough rapidly so that the butter won't melt. The difference between them all is the ratio of fat to flour.

Rapid Pastry Dough is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Rapid Pastry Dough is something which I've loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook rapid pastry dough using 5 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Rapid Pastry Dough:

Make ready 120 grams of Bread (strong) flour.
Make ready 100 grams of Cake flour.
Prepare 120 grams of Cold water.
Take 200 grams of Unsalted butter.
Take 5 grams of Salt.

To make pastry, roll into desired size. To use, thaw in the refrigerator overnight. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.

Steps to make Rapid Pastry Dough:

Cut the chilled butter into 1 cm dice..
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands. Don't knead the butter, just flatten the pieces..
The butter pieces should become about half their original size..
Add the chilled water and salt, and mix up roughly with a rubber spatula..
Bring the dough together into one lump with your hands. There should still be visible lumps of butter and the dough should be quite floury..
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours..
Fold the dough. Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it..
Roll out to about a thickness of 5 mm..
Fold the dough into thirds. Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge..
Fold down the far side of the dough too, and adjust to form a neat rectangle..
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out. Wrap the dough and keep in the refrigerator for more than an hour..
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times..
The finished dough should be shinly and pale in color..
Done. You can transform this pastry dough into all kinds of sweets..
Try making some apple pie with it! https://cookpad.com/us/recipes/153844-apple-pie (see recipe).
Here's another kind with larger apple pieces. https://cookpad.com/us/recipes/154056-whole-apple-pie (see recipe).
The pie crust dough will keep in the freezer for 1 month. However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible..

Gather the dough into a ball. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Add warm water to flour mixture. Combine the flour, sugar, and salt in a large bowl.

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