萬用酥皮 Puff pastry dough

萬用酥皮 Puff pastry dough


material:
dough:
All Purpose Flour 240g
salt 5g
unsalted butter 25g
ice cold water 120g

butter 180g (cold)
All Purpose Flour 10g All Purpose Flour、salt、butter ice cold water knead well 5 minutes wrap it in plastic refrigerate 30 minutes butter 180g (cold)
All Purpose Flour 10g
mix 7x7cm ~ refrigerate 20 minutes should be thick from the center butter block place it in the midole one “turn” (rolling out &folding) is done refrigerate 15 minutes turn # two refrigerate 15 minutes turn # three refrigerate 15 minutes turn # four refrigerate 15 minutes puff pastry sheet is ready wrapin plastic & refrigerate for one hour or overnight before baking Or slice(12x12cm,12x13cm) Cryopreservation

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