Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!
As I lately have a little time, I had been browsing on the web last week. On the lookout for new, stirring ideas, inspiring dishes that We have never used before, to delight my family with. Searching for quite some time but could not find lots of interesting things. Just before I thought to give up on it, I stumbled on this delicious and simple treat by chance at Suncakemom. The dessert seemed so yummy on its snapshot, it called for immediate action.
It was simple enough to imagine how it is made, its taste and just how much my hubby is going to want it. Mind you, it is rather simple to impress the man when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the site and simply used the precise instuctions which were coupled with wonderful pics of the operation. It just makes life much simpler. I can imagine that it’s a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you usually have gross hands therefore i really appreciate the effort and time she devote to build this blogpost and recipe conveniently implemented.
That being said I am empowered presenting my personal formulas in the same way. Many thanks the thought.
I had been fine tuning the initial mixture to make it for the taste of my family. I have to say it turned out a terrific outcome. They enjoyed the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a hectic week. They quite simply asked for even more, more and more. Hence the next time I’m not going to make the same miscalculation. I’m likely to double the volume to make them delighted.
This Puff Pastry Recipe Easy post was made possible by SunCakeMom
Overkill – Croissant
Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.
