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 was surfing on the internet a few days ago. In search of fresh, fascinating thoughts, inspiring dishes that I have never tried before, to impress my family with. Looking for quite some time but could not come across any interesting things. Just before I thought to give up on it, I came upon this tempting and easy treat by chance at Suncakemom. The dessert seemed so tempting
on its photos, that required urgent actions.
It absolutely was not so difficult to imagine how it is made, its taste and just how much my husband is going to love it. Mind you, it is rather easy to impress him in terms of desserts. Yes, I’m a lucky one. Or perhaps he is.Anyways, I visited the site and simply used the precise instuctions that had been combined with impressive snap shots of the process. It really makes life rather easy. I can suppose it is a slight inconvenience to shoot snap shots in the midst of baking in the kitchen as you most often have sticky hands thus i highly appreciate the time and energy she put in for making this post .
Having said that I’m inspired to present my very own formulas in a similar fashion. Thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my family. I have to say that it was a terrific success. They prized the taste, the overall look and enjoyed having a sweet like this in the midst of a busy week. They ultimately demanded lots more, a lot more. Thus the next time I am not going to commit the same miscalculation. I’m going to twin 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.