Ingredients 1
250 gr korvset/butter/margarine (choose one, I korvset)
Put it in a plastic 1kg or 2kg roll thin, put it in the refrigerator so that the slightly frozen
Ingredients 2
500 gr high protein flour (sy komachi)
1 tbsp salt
1 tbsp granulated sugar
50 gr butter
250 ml ice water
How to: mix all ingredients and knead until smooth, just until not sticky in the hands
STEP GRIND
Roll the dough material 2
Put korvset in the middle, fold the right and left, check the top and bottom, make sure the folds are neat
Invert. Roll as thick as 1.5 cm. Bend the 1/3 of the top to the bottom (to the middle) bend the 1/3 of the bottom to the top of the previous fold
Folds was called a single fold..do the folds of the last 1x again. Invert the dough, position the vertical and roll like that
Wrap the cling wrap to rest for 15 minutes in the refrigerator
Do the folds of the double fold (clay youtube yes) do 2x
If you want to place used rest the first 15 minutes
How to make bakpia:
Prepare the content ( I pigeonpea secret reciepe sorry)
Cut puff pastry to size 4 x 4 cm, give the contents of the
Bake the dg at 210 until the froth is gone, remove the oles with kutel, bake again at 180 until dry
