|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|
500 gWhite Flour
175 mlTap water
885 gTotal recipe weight
Tip the flour into the bowl and add the salt, the butter cut into small pieces and all of the water.
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.
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).
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.
Put the dough into the fridge to let it rest for not less than an hour but not more than 20 hours.
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.
If you sift the flour you will avoid lumps
If you do not want to mix all the ingredients by your hands you can use a mixer with special dough hook.