English/日本語 T13J



BUTTER (Unsalted)




450 gr

560 gr

225 ml

5 cc

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1 Tsp

バター(無塩 )


  • Place the butter on a floured table and flatten it down with a pastry roll . Add 100 gr of flour and mix with your hands. Form a rectangle (8cm X 16 cm) and place in the refrigerator for 30 minutes.
  • Put the remaining of the flour on the working table. Make a whole in the middle and pour in most of the water and the salt. Mix well adding the remaining water. Knead the dough until uniform in texture and form it in a ball.
  • With a knife cut the upper side of the dough in a cross shape. Roll it down until about 2 cm thick. It should keep its cross shape. Place the butter in the middle and fold in the sides (butter and dough should be at the same temperature and have the same texture to mix properly). Roll to form a thick rectangle. Brush off the excess of flour. Fold it in three, lenghtwise, and place in the refrigerator for 30 minutes (wrapped in a cloth).
  • Place the dough on the working table and flatten it with the pastry roll. Fold again in three, brushing off the excess of flour and place it in the refrigerator for 30 more minutes. This operation should be repeated a total of 6 times.
  • 小麦粉をふったテーブルの上にバターを置き、延ばし棒で下に押して平らに延ばす。それを皿の上に置き、室温で、おいておく。
  • 調理台に全部の粉を置く。真ん中に穴を作り大部分の水と塩を入れる。残りの水を加えながらよく混ぜる。きめが同じになるまで生地をこね、丸くする。
  • ナイフで生地に上のほうを十字に切る。2cmぐらいの厚さにまで延ばす。それを十字の形にする。バターを真ん中に置き、端を折りたたむ。(バターと生地は同じ温度、同じ固さになるようにしておく。) 長方形に延ばす。3つ縦に折り畳む。そして、布で包み30分間冷蔵庫にで冷やす。
  • 調理台に生地をおき、延ばし棒で平らに延ばす。再び3つに折りにたたみ、もう30分間冷蔵庫の置く。この作業を全部で6回繰り返す。

Recipe List


Recipe List


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