Licia Bobesha Licia Puff Pastry Recipe Savory

Puff Pastry Recipe Savory

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 web yesterday. In need of new, exciting ideas, inspiring meals that I have never tested before, to surprise my family with. Searching for a while yet could not discover any interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple treat simply by luck at Suncakemom. The dessert looked so delightful on its pic, it called for urgent actions.
It had been not so difficult to imagine the way it’s made, its taste and just how much boyfriend is going to enjoy it. Actually, it is very easy to keep happy the man when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the webpage and then followed the simple instuctions that had been accompanied by great photos of the procedure. It just makes life much simpler. I can imagine that it’s a bit of a effort to take photographs in the middle of baking in the kitchen as you may will often have gross hands so I highly appreciate the commitment she put in to make this post .
With that in mind I’m inspired presenting my personal dishes in a similar way. Many thanks for the thought.
I had been fine tuning the main mixture to make it for the taste of my loved ones. I must say it had been a terrific outcome. They prized the flavour, the structure and enjoyed having a sweet like this in the midst of a busy workweek. They basically demanded lots more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m going to double the amount .

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.

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