Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Puff Paste for Patty Shells.

Mix 1 lb. spring wheat flour, 2 oz. bread dough, 2 oz. butter, 1 yolk of egg, ½ pint cold water, to a smooth dough. The more it is worked the better. Let lay a little while to recover. In the meantime wash 14 oz. of butter in cold water, press all the water out. Now roll out the dough ¼ inch thick into as perfect square as possible. Place in the 14 oz. of butter formed in a square in the center, turn the dough over the butter from all sides, roll 1 inch thick and turn over again, then roll three times more in the same manner, but give fifteen minutes’ time between each roll. When rolling the paste always brush off the flour. Cut proper size and bake in hot oven. If the shells jump too much or topple over, the dough must be rolled some more.

If too close and not enough spring, it has been rolled too much. All depends upon the quality of the butter.