Homemade Mango Puff Pastry Method

Today, we will share a recipe.Mango Puff Pastry is delicious and flaky. It belongs to the Suzhou-style Mooncake category, or any other pastry-like desserts,as long as they are puff pastries, I am fond of them. When it comes to puff pastries, many people think of their fragrant but greasy nature, but this mango puff will leave a lasting impression on you.It is flaky without being greasy and truly delightful. Try it out!Ingredients Main ingredients: 220g high-gluten flour, 75g low-gluten flour,

　　butter slices 160g, butter 30g,milk powder 10g, water 160g, yeast 5g, salt 5g, sugar 30g Steps 1. Prepare all the ingredients.

2. Put all except butter in the bread machine and knead until a dough forms,

and a thin membrane can be stretched.

3. Add butter and continue to knead for a while.4. Knead until the dough is stretchable, with smooth holes. 5. Flatten the dough and cover it with plastic wrap before refrigerating for 30 minutes.

6. While the dough is in the refrigerator, use a rolling pin to flatten the butter slices.

7. Knock the butter until soft, then roll it into a long rectangle.

8. Take out the chilled dough and roll it to twice the size of the flattened butter,

keeping the same width.

9. Place the butter in the middle, folding both sides over it.

10. Seal the edges carefully.

11. Roll the dough into a long sheet, fold one-third of it.

12. Fold into three layers.

13. Repeat steps 11-12 and refrigerate for another 30 minutes.

14. Roll out the chilled dough to form large pieces,

cut them into several squares (size is up to you).

15. Prepare the mango by cutting it into small pieces in advance.

16. Place a spoonful of mango on one side of each piece, fold the other side over and press the edges together tightly.

17. Use a fork to create an edge pattern.

18. Brush with egg wash and poke several holes for ventilation.

Preheat the oven at 180°C; bake for 18 minutes until golden brown.

Out of the oven, it looks invitingly golden.The pastry is light and sweet, wonderful! Tip 1: Chilling the dough controls its temperature to prevent over-proofing. Ensure both the dough and butter are at the same softness when wrapping them together.

Tip 2: After a few folds, chilling helps relax the dough if it can be rolled out without shrinking; this step may not always be necessary.

Tip 3: Ensure sufficient baking time for better texture. Tip 1. Frozen dough is to control the temperature and prevent fermentation; ensure the dough and butter are of similar softness when wrapping butter.

2. Normally, after folding a few times, refrigerate to chill before rolling out if the dough can be rolled without shrinking; otherwise, chilling may not be necessary.

3. Ensure sufficient baking time for better texture.