The art of french pastry phần 292

make sure that the dough isn’t sticking to the silpat or table If the dough does not slide, stop rolling at once and dust more flour underneath to ensure that it will (this principle is the same for all rolled doughs) Also, if the rolling pin gets sticky, stop rolling and dust it and the top of the dough lightly with flour If the butter feels soft during the rolling and oozes out of the dough, it has become too warm Stop rolling immediately and place the dough-and-butter “book” in the refrigerator for 30 minutes If the butter breaks apart and looks like a cracked desert floor, it is too cold or was not tapped enough to make it pliable In this case, stop rolling at once and leave the book on the work surface for 5 minutes, flipping it over every 2 minutes so that it will warm up evenly, then continue rolling out Once the dough is rolled out to about 20 inches long, turn the rectangle sideways so that the long edge is closest to you, and brush off the surface with a dry pastry brush Fold the dough like a business letter—fold the right third of the rectangle over the center third and the left third over the center This is the first of 3 turns Using your thumb or a finger, make a slight indent on the dough’s surface to register the first book fold Wrap tightly in plastic and refrigerate for 30 minutes Flour your work surface and place the folded dough on top vertically, with the open ends facing you and the folded edges to your right and left Repeat the same procedure; your dough should now have 2 turns Make 2 indents with your ... surface with a dry pastry brush Fold the dough like a business letter—fold the right third of the rectangle over the center third and the left third over the center This is the first of 3 turns Using your thumb... warm up evenly, then continue rolling out Once the dough is rolled out to about 20 inches long, turn the rectangle sideways so that the long edge is closest to you, and brush off the surface with a dry pastry. ..feels soft during the rolling and oozes out of the dough, it has become too warm Stop rolling immediately and place the dough-and-butter “book” in the refrigerator for 30 minutes If the butter