The Detailed Method of Making Puff Pastry

The Detailed Method of Making Puff Pastry

1. Take 20g butter, salt, white sugar and low-gluten flour and mix together, add appropriate amount of water to knead dough

2. Cut a deeper cross on the kneaded dough,

3. Seal it and put it in the refrigerator for 40 minutes,

4. Cut the remaining butter into thick pieces of the same thickness. (If they are not the same, put them in a fresh-keeping bag and use a rolling pin to roll them into thick pieces of the same thickness. Be careful not to roll too much, or the dough is not easy to pack.)

5. Take out the dough and roll it out into a rectangle with an area that is at least twice the area of the butter block.

6. Put the butter cubes on the dough,

7. Wrap it up, pinch the seams tightly to prevent leakage, turn it over, gently roll it out along the four corners, and then fold it in three folds.

8. Put it in the refrigerator for 30 minutes,

9. Take out and continue with the previous step, do it three to four times in total, and then if you need to use it, refrigerate it for a while to better shape it, if you don’t continue using it, you can refrigerate it (-4°C) and use it up within a week. ,