Ingredients
Dough
- 120 g nutlex, frozen
- 80 g lard or vegetable shortening, small cubes chilled (optional)
- 250 g bakers flour
- 10 g lemon juice, freshly squeezed
- 1/2 tsp salt
- 80-100 g water, chilled
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour into TMX bowl and mix 1-2 times/1sec/
"Closed lid" /turbo.
Add frozen Nutlex, vegetable shortening (if using), salt, lemon juice and 80g of chilled water and knead 10-20 secs/
"Closed lid" /
"Dough mode" . Don't over work check after 10 secs. If it resembles picture, stop.Add reamining water if required. The nutlex and lard should be still visible in very small chunks.
Transfer dough onto large piece of non-stick baking paper or thermomat. Gently form a large rectangle using finger tips. This is a very soft mix so be gentle with it. If its too sticky dust with extra flour.
Fold the bottom third and the top third into the middle and gently roll with rolling pin. Gently rotate pastry 90degrees and repeat, dusting with flour to prevent it from sticking. Continue until the dough is not mottled with lard or Nutlex.
Mould into a small rectangle, wrap with cling wrap or thermomat and put into fridge (if using lard) or in freezer if using only Nutlex.
Use pastry as required. Puff pastry cooks best in temperature higher than 200 degrees. Cook until golden.
Dough
Tip
This can be made in a TM31 or TM5.
If you don't want to use lard or vegetable shortening use 200g of frozen Nutlex instead.
As Nutlex doesn't solidify like lard/vegetable shortening or butter, it can get very soft very quickly. Make sure you only use your fingertips so you are not creating too much heat in the pastry. If the pastry gets too soft place in freezer or fridge until it firms up and cools down a bit.
The picture featured is a puff pastry dough made with only Nutlex.
Be very gentle with this pastry as the Nutlex makes it a very soft pastry to work with. Lard or vegetable shortening should make it a little more firm to work with.
This recipe has been adapted from Thermomix's EDC.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Easy to follow. Thanks for sharing.
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