The exact proportion for this type of dough is 240g of flour to 180g of fat. It's best to use a combination of fat and margarine. The fat is divided (after softening, slightly) into four parts. Add one part to the flour, rubbing it well, to incorporate it with the flour. Add cold water. Knead the dough until you get a rectangle. Cover 2/3 with more fat in small pieces. Fold the dough in the same way as flaky pastry. Repeat twice until all the fat is used. Let it rest for a little while between operations. Use for: meat cakes, fruit tarts, gelato, etc.
The exact proportion for this type of dough is 240g of flour to 180g of fat. It's best to use a combination of fat and margarine. The fat is divided (after softening, slightly) into four parts. Add one part to the flour, rubbing it well, to incorporate it with the flour. Add cold water. Knead the dough until you get a rectangle. Cover 2/3 with more fat in small pieces. Fold the dough in the same way as flaky pastry. Repeat twice until all the fat is used. Let it rest for a little while between operations. Use for: meat cakes, fruit tarts, gelato, etc.
