how to make fine biscuit Mohit Bansal Chandigarh

1. A straightforward recipe. Fresh handcrafted A straightforward recipe. Fresh handcrafted pastry dough is rolled into a log, cut into pastry dough is rolled into a log, cut into circles of about an inch's thickness, and then circles of about an inch's thickness, and then rolled into a flat oval or circular shapes before rolled into a flat oval or circular shapes before being cooked to perfection. The result is a being cooked to perfection. The result is a flaky, melt-in-your-mouth puff pastry biscuit. flaky, melt-in-your-mouth puff pastry biscuit. It is a need to pair with Irani Chai and is It is a need to pair with Irani Chai and is offered in practically every Irani cafe in the offered in practically every Irani cafe in the city. city.

2. Ingredients used in this Ingredients used in this recipe - recipe - 225 purpose flour 160 grams of chilled butter 1/2 teaspoon salt 100 ml of ice cold water 1/4 cup more flour is needed for dusting. Milk for milk wash, 1/4 cup Sprinkle 1/4 cup sugar on top. grams of all-

3. In a mixing bowl, combine all the ingredients for the pastry dough aside from the butter. Remove the butter and keep it outside before you begin working on this. For 15 minutes, maintain a smooth dough wrapped in a damp cloth. Make three equal portions of the butter. Keep the dough on the work surface when it has had time to rest, and roll it into a rectangle. Give it a good shape with your hands. When rolling a rectangle sheet, the length should be exactly three times the width or 21 cm, you may take the width as 7 cm. This needs to be remembered. The size should be 18 cm if it is 6 cm.

4. Once it has been rolled, cut one portion of Once it has been rolled, cut one portion of the butter into small pieces, set it on the the butter into small pieces, set it on the rectangle, and then use the back of a rectangle, and then use the back of a spoon to distribute it evenly throughout spoon to distribute it evenly throughout only the bottom two-thirds of the only the bottom two-thirds of the rectangle. Keep the third of the serving rectangle. Keep the third of the serving plain. plain. First, fold it from the butter-free section First, fold it from the butter-free section to the centre, then bring the butter- to the centre, then bring the butter- covered side to the fold. covered side to the fold. Fold it this way, then wrap it in cling film Fold it this way, then wrap it in cling film and put it in the fridge for 30 minutes. and put it in the fridge for 30 minutes. The third time is when the blindfolding The third time is when the blindfolding technique is used. Simply fold the dough technique is used. Simply fold the dough three more times without any more three more times without any more butter, resting for 30 minutes between butter, resting for 30 minutes between each fold. each fold. Finally, wrap it, freeze it, and use it for a Finally, wrap it, freeze it, and use it for a month. month. Use the puff pastry dough after thawing it Use the puff pastry dough after thawing it for at least 30 minutes or a little longer. for at least 30 minutes or a little longer. I divided the dough in half and used it to I divided the dough in half and used it to create these delicious biscuits today. create these delicious biscuits today.

5. This was the recipe which you This was the recipe which you can use when you feel like eating can use when you feel like eating fine biscuits. fine biscuits.