Puff pastry is made from hundreds of thin layers of butter trapped in thin layers of dough.In the oven the liquid in butter and dough rapidly evaporates seperating the individual layers. The butter melt into the dough, turning it golden and crispy.
Ingredients:
all purpose flour - 2 cups ( 1 cup = 250 ml)
salt - 1/2 tsp
icecold water - 150 ml
lemon juice - 1 tbs
cold unsalted butter - 200g /around 1 cup
Method:
step 1 : preparing dough block
take flour into a bowl
add in salt and mix well
mix lemon juice and water
add this into the flour little by little until the entire dough clumps together
no need to knead the dough much
place this into a cling wrap and shape like a square
then place in refrigerator for 30 minutes
step 2 : preparing butter block
take butter into a bowl
make them small chunks using a fork
add in 1 tbs maida and mix wll
place this in the cling wrap and shape lik a square
refrigerate for 30 minutes
butter must be cold but pliable
step 3 : wrap butter in the dough
roll the dough slightly and place the butter inside
seal the edges
if the dough feel soft and warm refrigerate for 20 minutes
step 4 : turn
flour the work surface and place the butter packege
roll out into a rectangle roughly 15 inches long and 5 inches wide
turn it so that the rolled side is down
fold the top third over the bottom third and the bottom over the top third like a letter
cover it and refrigerate for 30 minutes
repeat the rolling out and folding process 5 more times, 6 folding in total
if the butter come out through the lean dough as you roll, just sprinkle some flour on that spot
refrigerate for 1 hour ( overnight for better result)
roll the pastry into 1/4 - 1/8 inch thickness
cut into desired size and shape
step 5 : baking
preheat the oven at 200 degree C
bake until golden crisp (about 15 -18 minutes)
storing
place the butter paper and pastry sheets alternatively
you can store this in the refrigerator for 1 week and in the freezer for 11/2 months
I love pastry of all kinds
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