How To Make Puff Pastry

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 lately have a little time, I had been searching on the web last week. In need of new, stirring thoughts, inspiring meals that I’ve never tasted before, to astonish my loved ones with. Hunting for a long time yet couldn’t discover any interesting stuff. Right before I thought to give up on it, I came upon this yummy and simple treat by chance on Suncakemom. The dessert seemed so mouth-watering on its photos, that called for rapid actions.
It had been simple enough to imagine the way it is made, how it tastes and just how much my husband might enjoy it. Actually, it is very simple to please the man when it comes to treats. Anyways, I went to the site and then followed the precise instuctions that were coupled with superb pics of the procedure. It just makes life rather easy. I could imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you usually have gross hands so that i seriously appreciate the time and energy she devote for making this blogpost and recipe conveniently followed.
With that in mind I am inspired presenting my own formulas similarly. Appreciate your the idea.
I was fine tuning the main recipe create it for the taste of my family. I must mention it had been a great outcome. They loved the flavor, the overall look and enjoyed getting a sweet such as this in the midst of a stressful week. They quite simply asked for lots more, a lot more. Thus next time I am not going to make the same miscalculation. I am gonna twin the quantity to keep them pleased.

The puff pastry Recipe is from SunCakeMom

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.