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 most recently have a little time, I was searching on the internet the other day. Trying to find new, intriguing tips, inspirational recipes that I’ve never tested before, to amaze my loved ones with. Hunting for quite some time yet couldn’t find too many interesting things. Right before I thought to give up on it, I ran across this delightful and simple dessert by chance. It looked so fabulous on its pic, it called for urgent action.
It had been not so difficult to imagine just how it’s created, how it tastes and how much boyfriend might like it. Actually, it is very easy to impress the guy when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyhow, I went to the website: Suncakemom and then followed the comprehensive instuctions that had been accompanied by wonderful snap shots of the operation. It really makes life much simpler. I could imagine that it’s a slight hassle to shoot photos in the midst of baking in the kitchen as you normally have gross hands therefore i genuinely appreciate the effort and time she devote to make this blogpost and recipe easily implemented.
Having said that I’m inspired to present my personal formulas similarly. Many thanks the idea.
I was tweaking the original formula to make it for the taste of my loved ones. I can say that it was a terrific success. They enjoyed the flavor, the structure and enjoyed getting a sweet such as this in the middle of a busy workweek. They ultimately requested even more, more and more. So next time I am not going to commit the same mistake. I am gonna double the volume .
The How To Make Puff Pastry is provided by SunCakeMom
Overkill – Croissant
Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
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.