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 had been looking on the web the other day. Looking to find new, fascinating tips, inspirational meals that We have never used before, to surprise my loved ones with. Searching for quite some time yet couldn’t discover any interesting stuff. Just before I thought to give up on it, I ran across this scrumptious and simple dessert simply by chance. It looked so tempting

on its pic, it required fast action.

It absolutely was easy to imagine how it’s created, its taste and how much boyfriend will love it. Actually, it is extremely simple to delight him in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the site: Suncakemom and then used the simple instuctions that had been accompanied by impressive pictures of the process. It really makes life much easier. I can suppose it’s a slight hassle to take snap shots in the middle of baking in the kitchen as you may usually have gross hands thus i sincerely appreciate the time and energy she put in for making this post and recipe conveniently followed.

That being said I am encouraged presenting my own, personal dishes in a similar way. Many thanks the idea.

I had been tweaking the main recipe create it for the taste of my loved ones. Need to say it was an awesome outcome. They loved the taste, the thickness and enjoyed getting a sweet such as this in the midst of a hectic week. They ultimately demanded lots more, a lot more. So the next time I’m not going to make the same mistake. I’m going to twin the quantity .

Puff Pastry Recipe Savory was first invented by 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.


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