Puff Pastry

Puff Pastry

1. Mix low-gluten flour, sugar and salt in a basin, and add softened butter;

2. Slowly add water to knead into a smooth dough;

3. Wrap it with plastic wrap and put it in the refrigerator for 20 minutes;

4. Put 180 grams of butter slices into the fresh-keeping bag and roll them into even slices with a rolling pin;

5. Take out the dough and roll it into a slice of butter three times the size;

6. Put the butter flakes in the middle, cover the left side noodles, and then cover the right noodles, and press tightly at both ends;

7. Flip it 90 degrees, roll it into a rectangle, and fold it into three layers. Continue to roll it out, fold it in half, and repeat 4 rounds. If the butter starts to leak, put it in the refrigerator for 20 minutes;

8. Roll the finished puff pastry dough into thin slices so that the puff pastry is ready;

9. Divide into two pieces, make one of them first, and brush a layer of egg liquid on the surface;

10. Sprinkle some sliced almonds and coarse sugar on top;

11. Roll it with a rolling pin to let the sugar and almond slices fall into the dough, and do the same on the back;

12. Divide the dough into two pieces and cut into long strips;

13. Pick up one, twist both ends in opposite directions, then place it on the baking tray, and press both ends firmly on the baking tray;

14. Preheat the oven to 175 degrees, turn on the upper and lower heat, and place it on the middle level for about 15-18 minutes.

Tips:

1. The method of wrapping pastry is more suitable for cool weather, the room temperature is too high, the butter is easy to soften the oil, and it can be wrapped once and refrigerated for a while;
2. This pastry can also be used for pies, tarts, napoleon pastries and so on.
※For more baking, please pay attention to my public account [Ma Lin's Dim Sum Book]