Puff Pastry Recipe Savory
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 was surfing on the internet last week. Looking to find fresh, fascinating thoughts, inspirational dishes that I’ve never tested before, to impress my family with. Searching for a long time yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I came across this yummy and simple dessert simply by chance. It looked so mouth-watering on its snapshot, that required urgent action.
It was easy to imagine how it’s created, how it tastes and just how much my hubby will probably enjoy it. Mind you, it is rather simple to delight the guy when it comes to desserts. Anyways, I went to the webpage: Suncakemom and simply used the detailed instuctions that were accompanied by impressive graphics of the operation. It just makes life much simpler. I can suppose it is a slight effort to take snap shots in the middle of cooking in the kitchen as you normally have gross hands so that i seriously appreciate the time and effort she put in to make this blogpost .
That being said I am empowered presenting my very own recipes in a similar fashion. Many thanks the concept.
I was tweaking the main mixture to make it for the taste of my family. I have to say that it was a great outcome. They prized the taste, the thickness and enjoyed getting a delicacy like this during a stressful workweek. They basically demanded even more, more and more. Thus next time I am not going to commit the same miscalculation. I am gonna multiply the amount to keep them happy.
There are more Puff Pastry Recipe Dessert at SunCakeMom
Beginner – Fortune pastry
Measure flour, salt, butter water into a kneading bowl or kneading surface.
Knead them together by hand or with a kneading machine. We are after a crumbly rough texture so don’t go watching Netflix, it’s just a minute or less.
Form a ball.
Roll it out to a square, wrap it up and put it into the fridge for half an hour until the butter chills back.
Take it out of the fridge, roll it out to desired size and use it as desired. Keep in mind that the butter shouldn’t be incorporated with the flour. If no pieces of butter are visible in the dough, it means we overdid the kneading and this puff pastry most likely never do anything flaky. It will be nice as a shortbread cookie though.