Trim the short end and roll the pastry into a tight log, pinching the seam to seal and making sure it’s even. Spread the remaining 2 tablespoons of butter over the entire surface. Rotate the dough a quarter turn to the left and roll it into a 17-by-14-inch rectangle. Distribute 3 tablespoons of the butter on two-thirds of the dough and again spread it evenly, leaving a ½-inch border. Lift the dough and flour the work surface, then roll it out into a 12-inch square. Turn the dough so the fold is facing you. Pat down the dough to release air bubbles, then pinch the seam to seal. Starting at one edge, distribute 4 tablespoons of the butter on two-thirds of the dough’s surface and spread evenly with an offset spatula, leaving a ½-inch border around the dough’s edge.įold the unbuttered third of the dough over the centre third, brushing off any excess flour then fold the remaining third on top of the unbuttered third, brushing off excess flour. On a floured surface, press and shape the dough into a 12-inch square, lifting it and flouring your work surface as needed. Flatten, cover with plastic wrap and let it rest at room temperature for 10 minutes. Gently knead until it forms a very soft, pillowy dough. Stir in the ice water until a ragged dough forms, then turn it out onto a work surface. In a medium bowl, stir the flour and salt together using a fork. ¾ cup plus 2 tbsp (173 g) granulated sugar.9 tbsp (129 g) unsalted butter softened at room temperature (you should be able to spread it with your fingers), divided.Pastéis de nata were the Technical Bake for Pie and Tart Week in Season 5 of The Great Canadian Baking Show. While the process for producing the layers may be tedious, the result is worth it: a buttery and flaky shell holding a custard filling with a caramelized top. ![]() Pastéis de nata, or Portuguese custard tarts, are distinct from other tarts due to the pastry shell’s laminated spiral, which is visible on the bottom. (Geoff George / The Great Canadian Baking Show)
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