Risen dough
- 1000g flour
- 200g buter
- 15g salt
- 550ml water
- 600g buter
Preparation
- Mix the flour and the tempered butter with the salt.
- Add the cold water and knead briefly to a homogeneous and smooth dough.
- Roll out the dough into a rectangle. Layer the butter or slice of butter in half. Fold in the other half and press lightly.
- Give 6 rpm in 3 or 4 rpm in 4, give 20 minutes rest between rpm and always cover with plastic.
- Roll out the dough into a rectangle. Layer the butter or slice of butter in half. Fold in the other half and press lightly.
Used Baking Tin
Cake dough
- 300g water/milk
- 70g yeast
- 1000g flour
- 300g buter
- 40g sugar
- 17g salt
Preparation
- Dissolve the yeast and egg in the water.
- Add flour, butter, sugar and salt and knead intensively into a smooth dough. The kneading time depends on the nature of the machine.
- The dough is sufficiently kneaded when it comes off the tub wall spontaneously.
Used Baking Tin
Raised leaf dough
- 60g yeast
- 450g water/milk
- 1 egg
- 1000g flour
- 50g sugar
- 75g buter
- 17g salt
- 400g buter
Preparation
- Dissolve the yeast and the egg in water or cold milk
- Add flour, sugar, butter and salt.
- Knead the dough briefly and immediately roll it out to a 1 cm thick rectangle.
- Add the malaxed butter or tempered butter on half.
- Fold the dough and give 3 rows in 3. Roll out and process.
Used Baking Tin
Puff pastry
- 60g yeast
- 450g water/milk
- 1 egg
- 1000g flour
- 50g sugar
- 75g buter
- 17g salt
- 400g buter
Preparation
- Dissolve the yeast and the egg in water or cold milk
- Add flour, sugar, butter and salt.
- Knead the dough briefly and immediately roll it out to a 1 cm thick rectangle.
- Add the malaxed butter or tempered butter on half.
- Fold the dough and give 3 rows in 3. Roll out and process.
Used Baking Tin
Fat dough
- 500g buter
- 500g sugar
- Vanilla
- 1000g flour
- Lemon juice
- 4 eggs
- 1000g flour
- Mespunt baking powder
Preparation
- Smooth the butter together with sugar, vanilla and lemon zest with the butterfly whisker (or with the hook). Add the eggs gradually.
- Sift the flour with the baking powder and work in briefly.
- Let it set in the fridge and process.
Used Baking Tin
Crumble dough
- 1000g flour
- 15g salt
- 1000g flour
- 20g sugar
- 400g water
- 3 egg yolks
Preparation
- Finely chop the butter with the flour and mix together with the salt and sugar.
- Mix in the water and the yolks. Make sure that the small pieces of butter remain visible.
- Can be processed immediately. Store in the refrigerator.
Used Baking Tin
