自制低盐西式酥皮 Home made Low Salt Puff Pastry

自制低盐西式酥皮 Home made Low Salt Puff Pastry


Welcome to Dongbo’s Kitchen, I’m Dongbo. Today I’m going to make pastry I enjoy making pastry myself since the ones on the market are slightly salty to me Making pastry is easy But it takes a little longer Because every time before rolling the pin it requires a certain amount of time to rest Now let’s begin Need 250 grams of flour Salt 2 g 150 g of water Room temperature water is fine Put water in the flour to make a dough Do not use all of the water. Leave about 15 gram If you think the dough is hard If you think the dough is hard, add a little more water Different flour absolves water differently bunched up into a smooth dough Spread some dry flour Cover the bunched dough with cloth or cling wrap Let’s prepare the butter This is the unsalted butter you can buy from the supermarket We need 150 grams of butter 150 g Butter wtih 15 g flour knead the butter just like you knead the dough until the dough and the butter are roughly mixed together Cover the butter and roll it to 1 cm thick in square shape That’s it. One centimeter (thickness) square Freeze the butter for 5 minutes The dough has been rested for 30 minutes Have a look. The dough has been rested and really soft Need some dry flour Roll it to the same size of the squared butter flip over Put them in diagonal way Then fold it Roll it to half centimeter think and fold it like this Then fold it over Wrapped with cling wrap or kitchen paper (parchment paper) Put it in the freeze for 15 minutes. Then take it out and continue rolling 15 min passed. Take it out from the freeze Sprinkle a little dry flour Still need another fold fold it like last time Dust off the dry flour on the surface Put it in the freeze for 15 min then take it out and continue It’s time now. Let’s carry on. Still need another fold but in different way Dust off the dry flour Fold it from this side 15 min in the freeze again Take it out and roll it one last time It’s been rested Now roll it the last time Roughly to this kind of thickness Mask a piece off put it in the oven and see what happens The remaining pastry can be covered for now do not let it dry 210 ℃ for 15 minutes It has been 15 min. Let’s have a look

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