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 recently have a little time, I had been surfing on the internet yesterday. Trying to find fresh, fascinating tips, inspiring dishes that I’ve never used before, to surprise my family with. Searching for quite some time unfortunately could not discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this delicious and easy treat simply by chance. It seemed so delicious on its photo, it required instant actions.
It absolutely was not difficult to imagine how it’s created, how it tastes and just how much boyfriend will probably love it. Mind you, it is rather simple to please the guy when it comes to puddings. Anyways, I got into the site: Suncakemom and used the step by step instuctions that had been coupled with impressive pictures of the method. It really makes life much easier. I could imagine that it’s a slight hassle to shoot snap shots in the middle of baking in the kitchen because you most often have sticky hands so that i highly appreciate the time and effort she put in for making this blogpost and recipe conveniently implemented.
With that said I am empowered to present my very own formulas in a similar way. Many thanks for the idea.
I was tweaking the initial formula to make it for the taste of my loved ones. I must tell you it turned out a great success. They enjoyed the flavor, the thickness and enjoyed getting a sweet such as this during a lively workweek. They ultimately demanded more, more and more. Thus the next occasion I am not going to make the same miscalculation. I’m gonna double the quantity to get them pleased.

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.