Test pastry

Where spirit meets food

Test pastry

September 30, 2021 Uncategorized 0

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 lately have some time, I had been surfing on the web yesterday. In search of fresh, exciting ideas, inspirational recipes that We have never tested before, to impress my loved ones with. Searching for quite some time yet couldn’t come across lots of interesting things. Right before I thought to give up on it, I discovered this fabulous and easy treat by luck on Suncakemom. The dessert seemed so yummy on its pic, it required urgent action.
It had been simple enough to imagine just how it’s created, how it tastes and how much my husband will probably love it. Mind you, it is very simple to please him in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyways, I visited the blog and then used the precise instuctions that have been accompanied by superb images of the procedure. It just makes life quite easy. I could suppose it’s a bit of a effort to take photographs in the midst of cooking in the kitchen as you most often have sticky hands so I highly appreciate the time and effort she put in to build this blogpost .
With that said I am inspired presenting my personal recipe similarly. Appreciate your the concept.
I was tweaking the initial mixture create it for the taste of my loved ones. I have to tell you that it was an incredible success. They enjoyed the flavour, the consistency and enjoyed getting a sweet like this in the middle of a stressful workweek. They quite simply demanded even more, more and more. So next time I’m not going to make the same mistake. I’m going to double the volume .

Overkill – Croissant

Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
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.

If you have any questions pertaining to the place and how to use Puff Pastry Dessert, you can contact us at the site.