Ibe Bakers' Guide

Ingredients

• a pinch of baking powder mixed as
• a pinch of cream of tartar
• two opposite ends over to meet each other upon the top

Directions

1. most persons with average intelligence will be able to grasp the principle of their make up when I say that a good Madeira mixture, light and rich, or even weights of butter, sugar, eggs, and flour, with a pinch of baking powder mixed as for pound cakes, is the filling of these goods. These cake mixtures form good bases upon which to build a number of nice things, by adding flavourings, ground almonds, etc. In the directions for pufffaste I have only spoken of the use of butters for the purpose, but that is not from any prejudice against the use of margarine and other mixtures ; on the contrary, given that the mixture is of first quality, and made specially for puff paste making, I would always prefer to use it in place of the sloppy, salt stuff or the foreign rank stuff that is sold as pure butter.

2. Use equal quantities of butter and flour, and mix as here directed ; take an eighth part of the butter and rub it into the whole of the flour, using enough cold water, with a pinch of cream of tartar in it, to make this into a soft dough ; press this dough out, dust with flour, and fold it up several times, until it is tough and springy ; let it stand for two or three minutes to become pliable, and then with the rolling-pin roll it out to about a quarter of an inch thick, keeping the sides and ends as square and straight as possible ; then roll the remainder of the butter into a square flat piece, not quite so large as the paste (about two-thirds), lightly dust it with flour, and lay it upon the dough ; fold the uncovered part of the dough over the butter, so as to completely envelope it. Now dust the board with flour, lay the paste upon it, lay the rolling-pin upon the paste, and lightly roll it backwards, forwards, and crossways, until the paste is about a quarter of an inch thick, or thin enough to fold up easily without breaking the outer skin of the dough ; press the rolling-pin evenly upon the paste, and do not jerk, drag, pull the paste, or allow the butter to break through and stick to the board or pin. When rolled enough, bring the two opposite ends over to meet each other upon the top and in the middle of the paste ; lightly dust and roll out and fold again in the same manner ; dust with flour, cover with a cloth, and put away in a cold place for an hour to allow the butter to become firm and the dough pliable. Then flour the board, roll out and fold again ; this will make the third folding. ' Repeat these foldings and rollings three times more, making six in all

3. Puff Paste.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Cream	1 tbsp (15ml) heavy	51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.