INCORPORATING THE BUTTER (or pastry fat)
(1) Remove the dough and measured butter from the fridge.
(2) Place the dough onto a lightly dusted surface and roll out to a rectangle, 1.25cm (0.5in) thick. The rectangle should be three times longer than the width (as illustrated by the forks in photo1).
(3) Prepare the butter by cutting into thin slices and lay over two thirds of the dough (photo 3) . An alternative method to cutting the butter is , with the aid of a rolling pin, form it into a thin sheet to the size required. Do not allow the butter to become too soft. This can be done between two pieces of cling film or just rolling and beating with the rolling pin, make sure that both surfaces are dusted with flour (judiciously), just enough to ensure the butter does not stick to the surface or the pin.
(4) Fold the uncovered third of dough over the butter (photo 4).
(5) Fold again(photo 5) to obtain three layers of dough and two layers of butter.
The pastry is now ready for the LAMINATION stage.
(Click on thumb nails)