master recipe of clssic puff pastry

yield : makes one puff pastry about 880g weight
preparation*
.using a rolling pin to beat the butter on a clean work surface to flatten it and warm it until is pliable .

ingredient*
1. cake flour 200g .breat flour 200g . unsalted butter , melt 40g . ice water 200cc . salt 8g
2. unsalted butter or margarine 240g

method*
1. sift the flour on the working surface and combine with salt , make a well in the center .
2. add the melted butter . add the ice water in the center . combine the flour into the well slowly until the
mixture into dough .
3. draw a cross on the of the dough , cover by a plastic wrap and rest in the refrigerater to 4 sides .
5. the center of the dough should higher like a hill , and the size of the square equals to the margarine .
6. position the margarine on the top . fold over the 4 sides to meet in the center . cover the butter completely .
7. roll out the dough by a rolling pin . fold the dough in to fourths , cover by a plastic wrap and rest
in the refrigerator for 15 minutes .
8. transfer the dough to a lightly floured work surface , shape the dough into a rectangle disk . fold the dough
into thirds , cover by a plastic warp and rest in the refrigerator for 15 minutes .
9. repeat the process 7 to 8 for one more time , cover by a plastic wrap and store in the freezer . place the
dough at room temperature until pliable just before shaping .