Before saying that the method that I use is not the only one, nor do I say that it is adequate, it can have contradictions on it, but it is the one that I use and gives me a great result.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make fat cookie: |
| 1000 gr of flour 000 25 gr of salt 25 gr of pressed yeast 200 gras |
Ingredients to make fat cookie:
2. pour the flour and mix well with the salt, slap the yeast until it mixes well with the flour (attention never pour the yeast on the salt).
3. Then to whether or not to add a little fat (the dough can be assembled but when the cookie has a few days the dough will be like a rubber).
4. Mix the water with the malt extract (it serves to brown better and take a uniform color) and knead well, until you get a very uniform dough and see that it is very smooth.
5. An important point is the water that will depend on the quality of the flour that we have advised to form a dough neither very soft nor hard.
6. We stretch the dough and let a 15 min rest, then in the center of the dough we place the fat.
7. I recommend that once we have the fat in the center of the dough with a spatula we disperse it towards the sides.
8. Everything is proof and error, I recommend that you try both forms and see the difference there are.
9. When we have the fat in the center we will remain on the sides excess mass, which we will proceed to bend it from left to right and then from right to left.
10. Lougos we stretch and fold in the same way, this step 3 times minimally.
11. The more rounds and folds the better and the more the puff pastry will be.
12. Then click the entire surface and cut at ease. Cook from 15 to 20 min.
13. In this same way, varying the amount of fat we can achieve exquisite fat biscuits, I recommend tmb use puff pastry instead of fat, it lasts much more.
