PUFF PASTE. Either bread or pastry flour may be used in the preparation of puff paste, but if pastry flour is used a tablespoonful or two more will be required.

The amount of cold water needed varies with the absorbing power of the flour. However, only enough should be used to make it possible to knead the mass of dough that forms so that it may become elastic. Kneading develops the gluten in the flour and helps to hold in the fat thus making the paste easier to handle.

• 2 c. flour
• 1 c. butter
• Cold water

Put the flour into a mixing bowl and chop a tablespoonful of the butter into it. Add cold water until a mass that may be removed to a baking board is formed. Then proceed in the manner explained for the making of puff paste.

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