INGREDIENTS:

Water dough:

    60g high protein flour, non-sifted

    25g high ratio flour, sifted

    15g icing sugar

    25g shortening

    45ml water

Oil dough:

    75g high ratio flour, sifted

    45g shortening

METHOD:

1. To prepare water dough: Mix the flours, icing sugar and shortening in a mixing bowl. Make a well in the middle of the dry ingredients and gradually pour in the water.  Mix well and lightly knead for about 2 minutes until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.

2. To prepare oil dough: Mix both ingredients together. Do not knead this dough.

3. Divide water and oil dough in 8 portions (Pic. 2). Each water dough portion should weigh 20g while each oil dough should weigh 14g.

4. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough (Pic. 3) to form a ball.

5. Use a rolling pin to roll out the dough in (4) as shown in Pic. 4. Roll as swiss-roll (Pic. 5). Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll (Pic. 6).

6. Repeat the same procedure for the remaining water and oil doughs. These pastry skins are ready to be used.

NOTES:

1. Avoid pouring all water specified in water dough at one time. As the adsorption nature of flours varies, you may need to adjust the amount of water specified here.
2. Do not over-mix the oil dough in Step 2 as this will result in firm, rather than crispy and puffy, pastry skin.
3. Avoid pressing while rolling out the dough in Step 5. This may cause the oil dough wrapped inside the water dough to leak out. You may not get nice and consistent pastry skin if this happens.
4. Always make sure the consistency/softness of both water and oil dough are about the same.

(1)

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