Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 885 g |
| Energy | 1379 kJ / 330 kcal | 12199 kJ / 2917 kcal |
| Sat. fat | 9 g | 78 g |
| Unsat. fat | 4 g | 34 g |
| Fibre | 2 g | 12 g |
| Salt | 669 mg | 5918 mg |
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500 gWhite Flour
-
175 mlTap water
-
145 gButter
-
50 gEgg
-
15 gSalt
-
885 gTotal recipe weight
Preparation time
20 Min
Cooking time
0 Min
1
Tip the flour into the bowl and add the salt, the butter cut into small pieces and all of the water.
2
Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
3
Turn out the dough onto a clean work surface (there’s no need to put flour or oil onto the surface because it’s a tight rather than sticky dough).
4
Knead the dough, stretch the dough and roll it back up into a ball, repeat this for about 5-6 minutes untill the dough is smooth.
5
Put the dough into the fridge to let it rest for not less than an hour but not more than 20 hours.
6
After the dough has had time to rest the margarine or butter will have chilled, giving you a tight dough. The dough can be kept in the fridge for one day. For longer time please put it into the freezer.
Tips
1
If you sift the flour you will avoid lumps
2
If you do not want to mix all the ingredients by your hands you can use a mixer with special dough hook.
