It really does invole the minimum of skill but, at the same time, produces spectacular results. Answer: as light as possible, wafer-thin and so crisp it eats like a whisper so that you hardly know it's there. Quick Flaky pastry is really a cheat's version, because it doesn't involve the turning, rolling, resting all the palaver that go into the real thing. ALSO: for fun, here is a sepia version of this page! Maybe you went to read it! Art, Character and story Copyright © Félix Lavallée 2005-2020. Updated! This week, on Flaky pastry... Did I ever tell you about Rogue Skies? I'm glad you're all along for the ride, though. The look of lore b) Rolling oblongs or squares The advantage is that what you get is a home-made pastry made purely with butter, which gives a texture and flavour that are quite unique and special but, at the same time, doesn't involve either a lot of time or - believe it or not - a lot of skill. Then place the rested dough on a lightly floured surface and use a rolling pin that is absolutely straight. Take the butter out of the freezer, remove the foil, or if you prefer fold back the foil and hold it in the foil, which will protect the butter from your warm hands. Lightly dust the pin with flour and rest it on the centre of the dough. Posted by Falingard on Friday, September 18, 2020, 6:30 PM. Posted by Falingard on Friday, September 4, 2020, 6:30 PM. Updated! The secret is grating partly frozen butter, then mixing it with flour (so no boring rubbing in). Wholly rattled I was already doing Flaky Pastry at this time, of course, and doing two comics at once may have been a mistake. You gonna use that? Then, using the coarse side of a grater, placed in the bowl over the flour, grate the butter, dipping the edges of the butter onto the flour several times to make it easier to grate. I promise you will be so pleased with the results that you will probably make four more batches to put in the freezer for a rainy day. Remember, this, like other pastries, freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface. Remember how I linked you to Rogue Skies last week? What should perfect flaky pastry be like? You can (and I encourage you to) go read it! Before the pastry is rested pat it into a round shape. So if you don't believe that it's incredibly easy to achieve watch our Cookery School video lesson Quick Flaky Pastry below. it must be hot when the pastry first goes in. Then after its rested just knock the sides gently with the rolling pin to keep it in the shape you want, give quarter turns – as for a round - and then square it up using the rolling pin to knock the edges into shape. GET THE FAMILY EXPLORING WITH 25 TREASURE TRAILS TO BE WON! Updated! But I still look back fondly on the story(ies) I told in there. Flaky pastry recipes A pastry that is rolled, folded and re-rolled several times to create layers of pastry which will rise into thin leaves in the heat of the oven. This week, on Flaky pastry... Nitrine does a diplomacy. The Lemon and Lime Refrigerator Cake is amazing... GET EXPLORING WITH 25 TREASURE TRAILS TO BE WON. To make the pastry the fat needs to be rock-hard from the freezer, so first of all remove a pack of butter from the fridge, weigh out 75g then wrap it in a piece of foil and place it in the freezer or freezing compartment of the fridge for about 45 minutes. 2. I considered using that as the actual page, for flash back purposes, but I liked the colours too much. Posted by Falingard on Friday, September 11, 2020, 6:30 PM. What you will end up with is a large pile of grated butter sitting in the middle of the flour. https://www.deliaonline.com/.../quick-and-easy-recipes/quick-flaky-pastry But really, she does. The oven MUST have reached the correct temperature, i.e. Posted by Falingard on Friday, August 28, 2020, 6:30 PM. Give the pastry quarter-turns as it expands and, provided you continue to roll backwards and forwards and not side-to-side, it will roll out into a round shape that will keep its shape and not shrink as it cooks. Shifty heavens Can I substitute the wholemeal flour in Carrot Cake? It was an OCT an 'Original Character Tournament', a type of comic/roleplaying/contest thing popular on DeviantArt that I participated in, back in 2008. Catch up if you can When the pastry is placed in the oven, this trapped air expands and lifts each thin layer of pastry separately. Step outside and re-discover a world of fun and adventure with Treasure Trails this autumn.

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