How To Make Puff Pastry
Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!
As I currently have some time, I was surfing on the web the other day. Trying to get new, challenging ideas, inspirational dishes that I have never tested before, to astonish my loved ones with. Hunting for a long time but couldn’t discover any interesting stuff. Right before I thought to give up on it, I came across this delightful and easy treat by chance. The dessert looked so yummy on its snapshot, it called for instant actions.
It absolutely was simple enough to imagine just how it is made, how it tastes and just how much boyfriend will enjoy it. Actually, it is extremely simple to impress the guy in terms of cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the website: Suncakemom and then followed the step-by-step instuctions that have been combined with wonderful photographs of the operation. It just makes life much easier. I can suppose it’s a slight hassle to shoot photographs in the midst of baking in the kitchen as you typically have sticky hands so I genuinely appreciate the effort and time she placed in for making this post and recipe easily implemented.
With that said I’m empowered to present my own dishes in the same way. Many thanks the idea.
I was tweaking the original mixture to make it for the taste of my family. I have to say it turned out a great success. They loved the flavor, the thickness and enjoyed getting a delicacy like this during a busy week. They quite simply asked for lots more, a lot more. Hence the next time I’m not going to make the same miscalculation. I am gonna twin the volume .
Advanced – Traditional Puff pastry
Measure flour, water, salt and knead it until a uniform texture dough forms.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.
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