The method for making puff pastry
Ingredients Introduction
Low-gluten flour 220 grams Butter 40 grams Salt 2 grams Butter (for enveloping) 180 grams High-gluten flour 30 grams Granulated sugar 10 grams Water 125 millilitersThe steps for puff pastry preparation:
1. Soften 40 grams of butter at room temperature.
2. Mix the low-gluten flour, butter, salt, and granulated sugar.
3. Prepare 125 milliliters of water.
4. Gradually add the water to the flour mixture, then knead into a dough.
Then wrap the dough in plastic film and refrigerate for 30 minutes.5. Thaw 180 grams of butter taken out from the refrigerator.
Then cut it into thin slices.6. Arrange the sliced butter evenly inside a plastic bag.
Then fold the plastic bag to form the desired size of butter slices.7. Use a rolling pin to roll the butter into a large flat sheet.
Next, refrigerate the butter for 30 minutes or more until it hardens again.8. Take out the chilled dough and knead briefly before rolling it into a long strip.
9. Roll out the long strip of dough into a rectangular thin layer.
Length should be about three times wider than the butter sheet. Width should be slightly wider.10. Remove the butter from its plastic wrap, placing the butter slice at one end of the dough.
11. Wrap the butter with the dough and press down firmly on one end using your hand.
Gently press along the edge to expel air.
12. Seal the other end by pressing it down.
13. Roll out the wrapped dough into a large rectangular sheet.
14. Fold the dough in half.
Fold again.
15. Place the folded dough inside a plastic bag and refrigerate for 30 minutes.
(Note: Repeat steps 14-17 twice more to laminate the dough.16. Finally, roll out the laminated dough into a sheet about 0.3 cm thick.）
17. Trim any irregular edges if needed.
18. Store the rolled puff pastry in a plastic bag and refrigerate for up to one week.
If you want longer storage, roll it tightly and freeze.(Note: In hot weather, butter is prone to melting; keep the room cool by using air conditioning when making puff pastry.)
