How to Write a Business Letter
Rapidly cut the sticks of chilled butter into lengthwise quarters, then into 1 2-inch dice add to the flour. Add the salt. Blend flour and butter together rapidly, the butter should be roughly broken up but stay in lumps the size of large lima beans. Blend in the water, mixing just enough so that dough masses roughly together but butter pieces remain about the same size. Turn dough out onto a lightly-floured work surface. Rapidly push and pat and roll it out into a 12- by 18-inch rectangle. It will look messy. Lightly flour top of dough and, with a pastry sheet to help you, flip the bottom of the rectangle up over the middle, and then flip the top down to cover it, as though folding a business letter. Lift the dough off the work surface with a pastry sheet scrape the work surface clean, flour the surface lightly and return the dough to it, settling it down in front of you so that the top flap is at your right. Lightly flour top of the dough, and...
On a very lightly floured work surface, roll dough into a large rectangle. Spread softened butter evenly over dough, leaving a 1 2-inch border. Fold dough into thirds, as you would a business letter. Wrap dough in plastic wrap (or use a large plastic bag) and return to refrigerator for 30 minutes. Repeat this process 3 more times (4 foldings total 2 hours total in the refrigerator).
In the method illustrated in Figure 30.3, the fat is spotted on two-thirds of the dough and the dough is folded in thirds like a business letter. This results in five layers three layers of dough and two layers of fat. Rolling out and folding the dough to increase the number of layers.