Shape "B" to a rectangle 2/3 of dough size and place onto dough Give a single turn (Fold in 3) Cover with a damp cloth and return to fridge for 15 minutes Repeat turning two more times Finished pastry should have 3 x single folds Roll out pastry to 4 mm thickness Cut fill and finish as required.
Shape "B" to a rectangle 2/3 of dough size and place onto dough Give a single turn (Fold in 3) Cover with a damp cloth and return to fridge for 15 minutes Repeat turning two more times Finished pastry should have 3 x single folds Roll out pastry to 4 mm thickness Cut fill and finish as required.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx