Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, perfect country style filo pastry (rolling out technique). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Roll Out Filo Dough with a Rolling Pin. In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it.
Perfect country style filo pastry (rolling out technique) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Perfect country style filo pastry (rolling out technique) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook perfect country style filo pastry (rolling out technique) using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Perfect country style filo pastry (rolling out technique):
- Take 5.5 cups all purpose flour (plain, type 405) - (750 g to 770 g)
- Make ready 4 tbsp virgin olive oil
- Make ready 1 tbsp wine vinegar (15 ml)
- Prepare 1 tsp fine salt (5 g)
- Take about 2 cups lukewarm water (380 ml)
- Take 3/4 cup olive oil or melted margarine (for brushing the filo sheets)
Strengthen the delicate sheets by using -Take one sheet of filo and place it onto a baking tray. Dot all over with melted butter, using a pastry brush. -Cover the first sheet of filo with another. Learn how to make pastries in this informative article. You'll find tips on working with phyllo dough It's fortunate that commercially prepared sheets of phyllo (also spelled "filo" and "fillo") are readily Once the pastry dough is mixed and ready, many bakers trip up when they try to roll out and transfer the.
Instructions to make Perfect country style filo pastry (rolling out technique):
- Place the flour in a bowl together with the salt, mix well, add the vinegar and most of the water and knead for 5 minutes. Add the olive oil, and knead for an additional 12-15 minutes while gradually adding the rest of the water, until you have a smooth, soft and pliable dough. Leave it to rest for 1/2 - 1 hour.
- Divide the dough into two balls, one slightly larger than the other. If you have a scale, weigh them so that the ratio is 53/47.
- Dust your working surface with flour and using a rolling pin start with the larger ball, rolling it out to an oval shape of about 35x50 cm.
- Brush the filo thoroughly with oil or margarine.
- If you want your pie to have 8 filo sheets at the bottom and 8 on top, fold the two smaller sides inwards, (see photo) and brush the top with oil, once more. If you want your pie to have 12 filo sheets at the bottom and 12 on top (thinner, of course) then, fold the two larger sides.
- Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil.
- Finally, fold the dough in the middle (see photo) creating a sort of an envelope. Now, you are ready to roll out this envelope into one final filo sheet of about 40x40 cm, using the rolling pin to place it in your baking tray, after you have thoroughly oiled it. Take care to allow a 3-4 cm over-hang of filo over the walls of the baking tray in order to be able to fold your pie later. You follow the exact same procedure for the top filo sheet that will cover your pie up to the wall of the baking tray, without hanging over and use the bottom filo sheet's over-hang to make a decorative ring, by folding it inwards with your fingers. Use whatever filling you like. Best of luck.
Ready-made pastry is affordable, convenient and tasty, but nothing compares to pastry that you make yourself. The top countries of suppliers are Greece, Greece, and Turkey, from which the. An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can Ridging is much gentler on the pastry than rolling, so try to continue as long as possible before Britain consumes more chocolate than any other country. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
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