Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, puff pastry 1. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Puff pastry 1 is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Puff pastry 1 is something which I’ve loved my whole life.
Based on the classic French method of making puff pastry, but is assembled inverted, or "inside out". Where a traditional puff pastry is made by wrapping a. A bite of puff pastry topped with mushrooms at a fancy cocktail party? All these delicious treats start right here, with this dough.
To get started with this particular recipe, we have to prepare a few components. You can cook puff pastry 1 using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Puff pastry 1:
- Make ready For the beurrage
- Make ready 300 g butter
- Prepare 2 tablespoons flour
- Prepare For the detrempe
- Make ready 3 cups flour
- Prepare 1 tablespoon sugar
- Prepare 2 teaspoon salt
- Prepare 1 tablespoon lemon juice
- Make ready Ice water enough to make a soft dough
Plus, you can receive Inspiration, our monthly. Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking. Puff pastry is a laminated dough.
Steps to make Puff pastry 1:
- Start my making the beurrage. Cue the butter in to small pieces and add the flour and mix till it’s well combined
- Cover it with a cling film-and form a square shape with it. Refrigerate for 20 mins
- To make the dough out all the dough ingredients in a bowl and slowly add the ice water to form a soft dough cover and refrigerate for 10 minutes
- Now the lamination stage (the folding stage) roll the dough in to rectangle (do not over roll to avoid the butter from leaking while rolling) put the butter in the middle and fold as seen below
- Gently roll and cover it again and put in to th freezer for 20mins
- After 29 minutes roll and fold again as shown below
- Keep on freezing and rolling and folding for as many times as you want (depending on how many layers you want your pastry to be mine is 16 layers)
- Store your pastry in a cling firm tightly covered for up to months. Use it in both sweet and savory treats
- Look at he beautiful multi buttery layers
The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking. Puff pastry is a laminated dough. This means that the whole is comprised of layers that are all sandwiched together. In the case of plywood, you've got thin layers of wood sandwiched together with. Traditional puff pastry recipes are time consuming and a fairly complicated (not that I'm never up for a challenge, it's just sometimes I want a homemade apple turnover or flakey top crust for my turkey pot.
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