Traditional puff pastry
|type 00 white flour - (300-320w)||g 1.400|
Knead all the ingredients in a planetary mixer with the dough hook until a smooth, velvety dough is obtained.
Leave it to rest for about 15 minutes.
|MARBUR CAKE 20%||g 2.000|
|type 00 white flour - 300-320w||g 600|
Knead the margarine with the flour in a planetary mixer with the leaf untill the dough is smooth without clots
Make a three-layer fold and without leaving to rest, roll out the pastry again and make a four-layer fold.
Repeat to make 2 three-layer folds and 2 four-layer folds.
Leave it to rest at least 1 hour.