Place on the lined tray, seam-side down, and flatten slightly with the palm of your hand. Starting from the short end with the chocolate, roll the dough around the chocolate to form a roll. Divide the chocolate evenly between the rectangles, placing it across the shorter end of each. Cut in half to make two 15 cm x 30 cm rectangles, and then cut each into quarters so you end up with eight 7.5 cm x 15 cm rectangles. Roll out the pastry with a lightly floured rolling pin on a lightly floured surface to a square 30 cm x 30cm and about 5 mm thick. Line a large baking tray with non-stick baking paper. Wrap well in plastic wrap and chill for 30 minutes. Fold the dough into thirds as before to make a small rectangle.įlip the dough over on the bench so that the open edge is now underneath and repeat the rolling and folding process again as in step 4. With a long side nearest to you, fold the right third of the dough in to cover the centre third and then fold the left side in also. Shape into a rectangle and then use a lightly floured rolling pin to roll out until about 40 cm x 25 cm, keeping the edges as straight as possible. Knead briefly or until just smooth but the butter pieces are still visible. Turn the dough onto a lightly floured surface and bring together with your hands. Cover the bowl with plastic wrap and place in the fridge overnight. Add to the flour and butter mixture and use a wooden spoon and then your hands to mix until it is just combined and a soft dough forms. Transfer to a large bowl.Īdd the egg and sugar to the milk mixture and stir to combine. Put the flour and butter into the bowl of a food processor and use the pulse button to process until the butter is cut into rough 1 cm pieces (make sure you don’t process any further). Put the milk in a medium bowl, sprinkle the yeast over the top and stir with a fork.
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