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1
Place all-purpose flour, cake flour, salt and butter in the mixer bowl.
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2
Cover with plastic wrap and freeze for 1 hour.
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3
Attach the flat beater and mixer bowl to the mixer.
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4
Set to stir and mix for about 1 minute, until butter is the size of peas.
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5
Add ice water in a steady stream and mix until dough comes together in 2 or 3 clumps.
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6
Do not overmix.
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7
Turn dough out onto a lightly floured work surface and pat into an 8- by 4-inch (20 by 10 cm) rectangle.
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8
Using a metal spatula for support, fold dough into thirds, much as you would fold a business letter.
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9
(This is called a turn.)
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10
Turn the open end toward you.
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11
Using a rolling pin, roll out to an 8- by 4-inch (20 by 10 cm) rectangle.
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12
Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes.
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13
Place pastry on floured work surface and roll out to an 8- by 4-inch (20 by 10 cm) rectangle.
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14
Fold into thirds and turn the open end toward you.
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15
Roll out to a 12- by 4-inch (30 by 10 cm) rectangle.
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16
Starting with a short side, roll up jelly-roll style to form a tight cylinder.
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17
Wrap in plastic and refrigerate for 30 minutes.
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18
Roll out as directed in the recipe.
