Text 9386, 83 rader
Skriven 2011-04-09 08:00:24 av Dave Drum (1:18/200)
Ärende: DP 196
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Puries-Part 1
 Categories: Bread, Indian
      Yield: 4 Servings
 
      2 c  Unbleached all-purpose flour
      1 ts Baking powder
      1 ts Salt
    1/2 ts Turmeric
    3/4 c  PLUS
      1 tb Water
      2 tb Unsalted butter, at room
           -temperature
      6 tb Unsalted butter, melted (for
           -cooking)
 
  *  plus addtional flour, if necessary.
  
  HAND METHOD:  Into a large mixing bowl, sift the flour and baking
  powder.  Make a well in the middle of the flour/baking powder.
  Add the salt, turmeric, and water to the well.  Using a wooden
  spoon, stir the liquid to dissolve the salt and turmeric.  With
  the spoon, draw the flour into the liquid to blend until the
  mixture clumps together into a rough dough.  Gather the dough
  together and briefly knead in the bowl until it forms a soft
  ball.  The dough should be moist and very soft but not sticky.
  If the dough feels sticky, knead in about a tablespoon more
  flour.
  
  On a well-floured working surface, place the dough.  Place the
  2 tablespoon of softened butter on the dough and knead until it
  is incorporated.  If the dough feels sticky sprinkle on a little
  more flour.  Knead until the dough is smooth and shiny, about 5
  minutes.  Shape the dough into a ball.
  
  FOOD PROCESSOR METHOD:  In the bowl of a food processor fitted
  with the metal blade, place the flour and baking powder.
  
  In a small bowl, combine the salt, turmeric, and the water.
  Stir to dissolve the salt and turmeric.  With the food processor
  running, gradually add the liquid through the feed tube and
  process until the dough cleans the sides of the bowl and rides
  the blade, about 10 seconds.  Add the softened butter and
  continue to process until it is incorporated into the dough,
  about 10 seconds longer.  The dough should be very moist but not
  sticky.  If it feels sticky, add about a tablespoon more flour.
  On a lightly-floured working surface, place the dough and shape
  it into a ball.
  
  LET THE DOUGH REST:  Divide the dough into 6 equal pieces.  Roll
  each piece into a ball and lightly dust with flour.  Into a oiled
  bowl, place the 6 balls, cover with a clean, damp cloth, and set
  aside for 1 to 3 hour(s) to allow the dough to rest.
  
  ROLL THE DOUGH:  Work with 1 piece of the dough at a time,
  keeping the other balls covered to keep them from drying out.
  
  Lightly flatten 1 ball of the dough into a disk.  On a lightly
  floured work surface, roll the dough into thin 9-inch round about
  1/16-inch thick.  Each time you roll over the dough pick it up
  and rotate it a 6th of a turn to the right.  This will help to
  achieve the round shape of the purie.  Dust the work surface with
  flour as necessary to prevent the dough from sticking.  Roll out
  the remaining dough balls in the same matter, lightly dusting
  each round with flour and stacking them on a large plate.
  
  (Recipe continued in "R-PURIES-2")
  
  Recipe:  "Cooking Under Wraps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole
  Routhier.  Published by William Morrow and Company,
  1993
  
  From: David Pileggi                   Date: 06-04-99
  Cooking
 
MMMMM

... "...with a gusto that'd curl the genitals of a dead dog."--Mary Walsh
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