Continue to roll until a rectangular piece is formed, always being careful to move the rolling pin in the same direction and never to roll backwards and forwards. With a long, narrow piece of dough formed, fold about one-third under and one-third over, as shown in Fig. 20, turn the open end toward you, and roll lightly and carefully in one direction until another long, narrow piece of dough is formed. Fold this in the same way, turn it half way around, and roll again. Continue in this manner until the piece has been rolled about six times and, during the entire process, try, if possible, to keep the butter from coming through. As may be readily understood, this can be accomplished only with light, careful handling.

As soon as the rolling has been completed in the manner described, cut the puff paste into the desired shapes and place them on the ice for about 1/2 hour or until they are thoroughly chilled. They are then ready to be baked. If time is too limited to keep the paste on ice for 1/2 hour, chill it as long as possible before baking.

74. BAKING PUFF PASTE.--A very hot oven is required for successful puff paste. In fact, the colder the pastry and the hotter the oven, the better will be the chances for light pastry. The air incorporated between the layers of the paste by the folding and rolling expands in the heat of the oven, causing the paste to rise and producing the characteristic lightness.

For instance, if the pieces of paste are about 1/4 inch thick before baking, they should be 2 inches thick when baked. Set the pan containing the pieces on the floor of the oven in order to give the paste every opportunity to rise. If it seems to rise unevenly, turn it around so that it will get the same heat on all sides. Should there be any danger of the paste burning on the bottom, put pieces of heavy paper or asbestos under the pan and should it appear to burn on top, put pieces of paper directly over the paste on the rack above. Bake until light and nicely browned and then remove from the oven.

75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in the preparation of puff paste, but if pastry flour is used a tablespoonful or two more will be required.

The amount of cold water needed varies with the absorbing power of the flour. However, only enough should be used to make it possible to knead the mass of dough that forms so that it may become elastic. Kneading develops the gluten in the flour and helps to hold in the fat thus making the paste easier to handle.

PUFF PASTE