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 some time, I had been browsing on the web last week. Trying to get fresh, interesting ideas, inspiring recipes that We have never tried before, to astonish my family with. Hunting for a long time yet could not discover lots of interesting stuff. Just before I thought to give up on it, I found this delightful and simple dessert simply by chance on Suncakemom. It seemed so scrumptious on its image, it required rapid action.
It had been simple enough to imagine just how it is made, its taste and just how much my husband will probably enjoy it. Mind you, it is quite easy to impress the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the site and used the detailed instuctions that were coupled with impressive graphics of the task. It really makes life much easier. I can suppose it’s a bit of a effort to shoot pics in the middle of cooking in the kitchen as you typically have gross hands so I really appreciate the effort and time she placed in to build this blogpost and recipe conveniently implemented.
With that in mind I’m inspired presenting my own recipe in a similar way. Many thanks for the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. I’ve got to say it absolutely was a terrific outcome. They loved the taste, the thickness and loved getting a delicacy like this in the midst of a busy week. They basically wanted more, many more. Thus next time I’m not going to make the same miscalculation. I’m going to multiply the volume to make them pleased.
This was made possible through SunCakeMom who provided the original Puff Pastry.
Beginner – Fortune pastry
Measure flour, salt, butter water into a kneading bowl or kneading surface.
Knead them together by hand or with a kneading machine. We are after a crumbly rough texture so don’t go watching Netflix, it’s just a minute or less.
Form a ball.
Roll it out to a square, wrap it up and put it into the fridge for half an hour until the butter chills back.
Take it out of the fridge, roll it out to desired size and use it as desired. Keep in mind that the butter shouldn’t be incorporated with the flour. If no pieces of butter are visible in the dough, it means we overdid the kneading and this puff pastry most likely never do anything flaky. It will be nice as a shortbread cookie though.