Detailed Explanation of Puff Pastry-the Unchanging Pastry Should be The Ever-changing Dessert

Detailed Explanation of Puff Pastry-the Unchanging Pastry Should be The Ever-changing Dessert

1. Prepare the ingredients.

2. Mix 2 kinds of flour, sugar and salt.

3. After 20 grams of butter is softened, add it to the flour and mix with your hands while rubbing it into breadcrumbs.

4. Then add water, knead it into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for half an hour.

5. Divide 90 grams of butter into 4 equal portions.

6. Lay it flat and place it in a fresh-keeping bag.

7. Use a rolling dough to roll into a whole piece of butter with even thickness. Because of the pressing of the dough ball, the butter will soften slightly at this time, and it will harden again after putting it in the refrigerator for a while.

8. Take out the loose dough, place it on a chopping board sprinkled with a little flour, and roll it into a rectangular dough sheet of uniform thickness, and then put butter slices in the middle of the dough sheet. (The length of the noodles is 3 times that of the butter, and the width is slightly wider than that of the butter)

9. Fold the dough on the left side on top of the butter, and then stack the dough on the right side up, and then slightly press on the dough sheet to exhaust the air inside, so that the dough sheet completely envelops the butter.

10. Rotate the dough 90 degrees. (Because my panel is not big enough, if it is big enough, it can’t be rotated)

11. Roll the dough into a more regular rectangular dough sheet.

12. Fold evenly from both ends of the dough sheet to the middle.

13. Continue to fold it in half to form a 4-fold dough. Put the 4-folded dough wrapper in plastic wrap and put it in the refrigerator to relax for 30 minutes.

14. Take out the loosen dough.

15. Roll out the rectangular dough again.

16. Continue to fold the dough pieces on both ends toward the middle.

17. Fold in half again to complete the second 4 fold.

18. Repeat steps 14 to 17 to complete the third 4-fold, and then roll out a rectangular dough sheet. The puff pastry is ready.

19. If the prepared meringue is not used up or it is not eaten at the time, you can sprinkle a little dry powder on the surface, roll it up and keep it in the refrigerator. When needed, take it out and let it sit at room temperature for a while, and wait until the meringue becomes soft use.

Tips:

Poetry heart phrase:

1: In step 7, after rolling out the flaky butter with scattered butter, it will soften slightly, and it will be set after putting it in the refrigerator for a while.

2: In the process, the dough piece should be rolled into a more complete rectangle as much as possible.

3: It looks very complicated. In fact, it is to relax after mixing the dough, the first 4 folds after the butter is wrapped, and then the relax, then the 4 folds are performed 2 times, a total of 3 times 4 folds.

4: If you need to keep it for a long time, just freeze it. I usually eat it within 2 days, so it's all refrigerated.