Test pastry

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 searching on the web yesterday. Looking for new, intriguing thoughts, inspirational recipes that I have never tested before, to impress my loved ones with. Hunting for a while but couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I ran across this fabulous and easy treat simply by chance. It seemed so scrumptious on its image, that required fast actions.
It had been simple enough to imagine the way it is made, how it tastes and how much my husband might enjoy it. Actually, it is rather easy to please him when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the page: Suncakemom and then used the step-by-step instuctions that had been coupled with wonderful images of the operation. It really makes life faster and easier. I could imagine that it’s a bit of a effort to shoot snap shots in the midst of cooking in the kitchen as you normally have gross hands so I genuinely appreciate the hard work she placed in for making this post and recipe conveniently followed.
With that in mind I’m encouraged to present my own formulas similarly. Many thanks the thought.
I was fine tuning the initial formula to make it for the taste of my family. I’ve got to tell you it had been a terrific outcome. They enjoyed the flavor, the overall look and enjoyed having a delicacy like this in the midst of a busy workweek. They quite simply wanted lots more, a lot more. So the next time I’m not going to commit the same mistake. I’m gonna twin the volume to keep them happy.

Advanced – Traditional Puff pastry

Measure flour, water, salt and knead it until a uniform texture dough forms.
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.

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