puff pastry
By BartWeimann
Ingredients: salt,low-gluten flour,butter,water,white granulated sugar
Recipe Recommendations
- low-gluten flour 250 grams
- white granulated sugar 5 grams
- butter 20 grams
- salt 1 grams
- water 110 grams
Steps for puff pastry
1
Prepare raw materials
2
Low-gluten flour, white sugar, salt, butter (softened at room temperature), water and dough
3
After kneading the dough into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator to chill and relax for 25 minutes
4
Cut 150 grams of butter into evenly thin slices
5
Place the butter slices into a small plastic bag, use a rolling pin to press the butter into a uniform large piece, and place in the refrigerator freezer for 15 minutes to harden
6
Remove the relaxed dough, place it on the chopping board, and sprinkle with a little dry flour. Roll out the dough into a rectangle, three times the length of the butter slices and a little wider than the butter slices
7
Place the frozen butter slices in the middle of the rectangular dough sheet
8
Turn one end of the dough sheet towards the center and cover it on the butter slices
9
Put the other end in the same way
10
Squeeze the ends of the dough sheet and fold it over
11
Turn the dough over and rotate it 90 degrees
12
Roll the dough into a rectangle again
13
Fold the dough sheet like a quilt, roll it into a rectangle again, and repeat this 3 times
14
Finally, roll out the dough into a rectangle 0.3 cm thick, and roll it up for later use. The layer of meringue is ready.
15
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This is a snack made with layers of meringuepuff pastry Make Tips
1. 5 grams of white sugar cannot be omitted. This is to increase the ductility of the dough. 2. When making other snacks with a layer of melange meringue, do not roll it too thin, otherwise the crispy effect will not be good.