| Weigh the first four ingredients into the mixing
bowl. Mix on med-low speed for twenty minutes or until a fully developed
dough is made. Remove to a floured tray and press out while shaping
it to a rectangle. Cover with a clean sheet of plastic, tuck it in
all the way around. Chill 1 hour. |
| Roll In butter must be of precise consistency.
Not too hard, or not too soft. Just that plastic smooth consistency
of shortening. Do not mix or aerate. |
| Using dusting flour and a rolling pin, stretch the
rectangle to double its size. Spread the butter with a spatula (like
you would frost a cake), only cover the center half with butter,
and leaving the edges clean of butter. Fold the outer un-buttered
flaps of dough over the butter so they over lap slightly in the middle.
Crimp down the middle and across the top and bottom edges. Always
cover tightly with the sheet of plastic. Chill in the refrigerator. |
| Within 2-3 hours of being buttered and chilled it
can receive its' first fold. Always roll the dough out in the opposite
direction of the last time. Using as little flour as possible
- roll the dough out long and wide. When folded into three layers,
it should fit nicely back on the tray. Fold the dough carefully, making
square folds. going corner to corner. preserve the squareness of the "Paton" or
dough piece. Cover and chill. |
| In 4-8 hours of rest time, repeat step #4 by rolling
out long and wide, and folding into thirds. Four more times. A
total of five - three folds. Cover and chill. |
| Can be covered and kept frozen a few days, until needed.
Thaw under refrigeration. |
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Base Formulas (24)
