English/日本語 T15J

FILO PASTRY

12 Sheets

FLOUR

SALT

WATER

OLIVE OIL

600 gr

5 cc

325 ml

75 ml

- -

1 Tsp

- -

6 Tbs

小麦粉

オリーブ油

  • Mix all the ingredients together and knead for 10 minutes. Wrap and leave at room temperature for 1 hour or more.
  • Divide into 12 even portions shaping them into small balls.
  • On a floured table shape one ball into a small square. Roll it into a 15 cm square.
  • Roll the dough aroud a dowel and roll firmly. Carefully unroll. Roll again in the opposite side and carefully unroll. The dough should be about 25 cm x 30 cm.
  • With hands strech the dough to make an even rectangle.
  • Use soon after preparing.
  • Note

    The home made dough is usually thicker than the one you can buy in grocery stores. The recipes in this book will give the number of sheets for home made dough, using the commercial ones put 50% more!

  • 材料を全部混ぜ、10分ほどこねる。ラップをかけ室温で、1時間くらい置く。
  • 12個に切り分け、丸く成形する。
  • テーブルの上で、生地を4角に伸ばす(15cm角くらい)
  • 生地をめん棒に巻き付け、力を入れ転がす。めん棒 からはずし、また反対側を巻き伸ばす。25cm×30cmくらいにする。
  • 手で長方形に伸ばしていく。
  • 形ができればすぐに使える。
  • メモ

    ホームメイドの生地は普通店で買ったものより薄い。

Recipe List

日本語

Recipe List

English

Can't read this Page! It's mostly in Japanese characteres!

francois@takenet.or.jp