the Savory Hot Pie Blog

The rolling process starts after you have finished waiting for the dough:

The only ingredients that you will need for this process is: FLOUR.

Work space: ensure you have a sizable working space, and it should be cool, temperature cool that is. Dont use a warm surface, for it would warm up the margarine inside and would ruin our attempts to create layers for the dough.

Marble surface is recommended. Personally, i use my regular counter top and the dough comes out perfect!

Ready with the flour? Let’s get to work.

Lightly flour your work surface, then take your dough out and place it in the middle. Flour your rolling pin a little bit and

Try to roll it out into a rectangle or a square shape, with about 1/2 inch thick. Don’t press or roll it too hard, cos you might tear your dough, and then is bad.

When the dough is rolled out, its time to apply the butter.

There are 3 types of folding, I’m going to use the business letter folding method this time, please come back for a more detail post about rolling.

place the butter in about 2/3 of the dough

Fold it like a business letter

and then.. close it

sideway view - can you see the margarine?

Nicely done. Now you can roll it out into another rectangle. Start by  rolling it out with the green arrow direction 1st, and the red arrow later.

roll with green arrow direction 1st, and then the red arrow direction later

Tips: you can turn it 90 degree and the longer side will be in front of you,  if you find it easier to roll.

After rolling it should looks like this.

Rolled out dough

After the dough is rolled out, we do it one more time.

business letter fold - one more time

fold it so its ready to roll

After you fold it, roll it just like the 1st time i show you, start with green arrow, then with the red arrow.

After the 2nd rolling, we gonna fold it using business letter method, wrap it up in the plastic wrap, and rest in the fridge in 1 hour.

You can see the layering in the dough

dough layering

…..an hour elapsed….

When that hour has gone by, do the folding and rolling 2 more times. and then fold it back, wrap it up, and rest in the fridge around 1 hour.

Then repeat it one more time, roll 2 times, and then put it back in the fridge. After 2 hours, the dough will be ready to be used.

Quick recap: you gonna do 2 rolling process at a time, rest 1 hour between each, and there will be 3 times that you are rolling. After rolling the last time, the dough has to rest at least 2 hour – 18 hour. It will be ready to be used by then.

2 hours go by….

voila… see the layering? That is sooo beautiful. It is ready to use too

layering dough

see the layering here?

Final product: just roll it out and use it. About 1/2 inch is a good thickness. But don’t tear the dough, because the layering is gonna mess up if you tear it and attempt to fix it.

sausage roll - puff pastry

Looking good?

There you have it, the rolling process.