A good crust or croissant made like that is kinda like Damascus Steel for
blades.
On Wed, Jun 29, 2016 at 4:04 PM, Ken Norton <ken@xxxxxxxxxxx> wrote:
> > Ah, so you made a French crust, where to place pieces of butter on
> one half, fold it over, roll it flat, place more pieces of butter, fold it
> over, etc. That's how you make flaky pie crust.
>
> Close.
>
> Two sticks of butter, 1 2/3 cup of flour, sugar, salt and water. Cut
> the butter into cubes, add it to the mix. Kneed it up. Then roll it
> out flat, fold it, fold it again, and fold it one more time. Stick in
> the fridge for a few minutes. Then take it out, cut it in two, and
> proceed to roll each half for the top and bottom crust.
>
> Easy as that. All those folded layers gives it the flaky layers.
>
> Amazing. My usual crust is like shoe leather.
>
> AG
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Paul Braun WD9GCO
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"Music washes from the soul the dust of everyday life." -- Berthold Auerbach
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