Mild Mesenteric Stranding

Ingredients:

300 grams of flour (2 and 1 / 2 cups) pinch of salt


1 egg 1 / 2 cup warm water (125cc.) 60 grams butter


Preparation: First

step.
is important that this dough is smooth and it must sift the flour.
is placed on the counter in the form of a volcano and made a hole in the center.

Step.
is put in the hole, an egg, warm water and a pinch of salt.
warm water and salt is important because it will help us when stretched. Arm
mass quickly to avoid lumps.

Step.
We work with exact measurements, trying not to add water or flour.
With the help of a spatula rather broad, as they integrate the ingredients into a bun.
At first hill and seems to not formed anything, but we must insist until dough fits take hold and take the necessary texture. That is, when the dough does not stick or hands or on the counter and get a smooth texture.

Fourth step. Once achieved
that point, continue kneading until the gluten break which is what allows to stretch.

Fifth step. Open
incorporate mass and fat, here is fat, but fat can be pork, butter or oil.
When we use oil is incorporated from the beginning of the mass.

Sixth step. Once incorporated
fat, if we look at mass we will certainly think not achieve together. We give you the impression that more than a mass like a lodasal. However, integrating the fat end have one goal: to develop the gluten.
Gluten is an insoluble protein with meals and is developed by the hydration and work. If we had built the fat in from the beginning, the quality of gluten that would develop would be the best.
So how do we put all this? We work the dough and stretching the dough is working on a table and beaten several times, until butter starts to join in the flour and other ingredients, forming a ball.

That process can take 10 to 15 minutes, depending on the practice and the strength that we have to achieve it. The important thing is to understand that the mass depends on our work and not you add flour. The end result would be the same.

Seventh step.
Once formed the dough, kneading continue stretching and sliding for the gluten to be unifying and allow us a good stretch. Eighth

step. Once achieved
step above into a ball with the dough. Putting on paper
film painted with clarified butter and paint the entire surface of the dough to keep it moist and allow its stretch well.
wrapped and stored in a warm place (may be on the stove in the kitchen when the oven is turned on), or, put in a water bath vessel with fire off.
Let it rest for 30 to 60 minutes. Fundamental thing to be able to stretch.

Ninth step.
Before stretch the dough, remove from the hands and arms all kinds of items that may cause the dough hook or open, choose a warm, draft-free air to dry quickly, cover the countertop with a tablecloth and sprinkle with flour so the dough does not stick.

Tenth step.
Roll dough with hands and two people.
The mass is covered with fat, so we leave it and just put a little flour on those sides where we play to stretch the dough.
is being stretched little by little, always taking her hands and turning it in slow, gentle movements.

Once the dough is stretched enough support it gently on the floured cloth to work more comfortable. Then we stretched from the edges carefully and always with fingers down to not bore the crowd.

continue stretching to achieve a considerable size and thickness so small that we can read through it.

If fractured, stands a little mass there, and is supported by the other party to plug the hole. If this is too big, you can take a piece of dough from the cut edges and covering her with it.
Once the drawing was left to air a little before filling.