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 a little time, I had been searching on the web a few days ago. Attempting to find new, challenging ideas, inspiring dishes that I’ve never tested before, to surprise my family with. Looking for quite some time unfortunately couldn’t come across too many interesting stuff. Just before I thought to give up on it, I came across this delightful and easy dessert by luck on Suncakemom. It seemed so fabulous on its photos, it called for quick actions.
It absolutely was not difficult to imagine just how it is created, its taste and just how much my hubby will probably want it. Actually, it is rather easy to please him when it comes to cakes. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I visited the site and followed the comprehensive instuctions which were coupled with nice photos of the process. It really makes life much simpler. I could suppose it is a bit of a inconvenience to take photos in the midst of baking in the kitchen as you may ordinarily have gross hands and so i sincerely appreciate the time and effort she placed in for making this post and recipe easily implemented.
With that in mind I’m inspired to present my personal dishes in a similar way. Many thanks the concept.
I had been tweaking the main mixture create it for the taste of my family. I can say it absolutely was an incredible success. They loved the flavor, the thickness and enjoyed getting a treat such as this in the middle of a hectic week. They quite simply wanted lots more, more and more. So next time I’m not going to make the same mistake. I’m gonna multiply the quantity .

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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Categories: Recipes