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 was surfing on the internet a few days ago. In need of new, interesting tips, inspiring recipes that I have never tried before, to amaze my loved ones with. Searching for a while but couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and simple treat by chance on Suncakemom. The dessert seemed so delightful on its image, that called for rapid action.
It absolutely was not so difficult to imagine how it is created, its taste and just how much boyfriend will love it. Mind you, it is quite easy to impress the man when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the webpage and then used the detailed instuctions which were combined with impressive pictures of the operation. It really makes life much simpler. I could imagine that it is a bit of a effort to shoot photos in the midst of cooking in the kitchen as you ordinarily have sticky hands so that i sincerely appreciate the time and effort she placed in to make this post and recipe easily implemented.
With that in mind I’m inspired to present my personal recipes in a similar fashion. Many thanks for the idea.
I had been fine tuning the main formula to make it for the taste of my family. I can tell you it had been a terrific outcome. They enjoyed the flavor, the structure and enjoyed getting a sweet like this in the midst of a busy week. They quite simply asked for more, more and more. So next time I’m not going to make the same miscalculation. I’m gonna twin the amount .
This Puff Pastry Recipe Savory was first published on Suncakemom.
Beginner – Fortune pastry
Measure flour, salt, butter water into a kneading bowl or kneading surface.
Knead them together by hand or with a kneading machine. We are after a crumbly rough texture so don’t go watching Netflix, it’s just a minute or less.
Form a ball.
Roll it out to a square, wrap it up and put it into the fridge for half an hour until the butter chills back.
Take it out of the fridge, roll it out to desired size and use it as desired. Keep in mind that the butter shouldn’t be incorporated with the flour. If no pieces of butter are visible in the dough, it means we overdid the kneading and this puff pastry most likely never do anything flaky. It will be nice as a shortbread cookie though.