Ingredients
| Dough I. |
| 240 g NOMIX gluten-free flour |
| 120 g water |
| 1 TSP lemon jice |
| a large pinch of salt |
| 1 egg white |
| Dough II. |
| 40 g NOMIX gluten-free flour |
| 200 g butter or other fat |
How to prepare
I - Mix the ingredients into a supple dough and let it stand in food wrap in cold for 1 hour (or until the next day).
II - Mix the butter with flour and spread a thin layer (about 1 cm) on a sheet of baking paper creating a regular shape (square or rectangle). Let stand in cold. Both doughs should be roughly the same consistency.
Roll the dough I and wrap the fat dough II in it thoroughly. Make sure it does not stick out anywhere and roll the combined doughs so that the length triples. Work slowly and carefully. Do no press too hard not to tear the dough during first rolling. Dust with the fine corn flour. Fold the rolled dough at one third of its length towards the middle and repeat at the opposite end. Put it in food wrap and let stand in the fridge for 30 to 45 minutes. Remove the dough from the fridge and roll once more. This time in the opposite direction. Roll it into four times the length. Fold the ends towards the middle and the halves towards each other. Place it into the fridge in food wrap and repeat the whole procedure two more times. It is unnecessary to make any more layers. The dough would not be more brittle, but both doughs would connect. That is not what you are trying to achieve.
The ready dough can remain in the fridge for 2 to 3 days.
Bake at 210 °C for about 20 minutes (depending on the baked piece size) until golden.
