Licia Bobesha Licia Test pastry

Test pastry

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 recently have a little time, I was browsing on the web yesterday. In search of new, challenging ideas, inspiring dishes that I have never tried before, to impress my loved ones with. Hunting for a long time yet could not discover lots of interesting things. Just before I thought to give up on it, I found this yummy and simple dessert by luck on Suncakemom. It looked so tempting
on its snapshot, it required fast action.
It was simple enough to imagine how it is created, how it tastes and just how much my hubby will love it. Actually, it is very simple to impress him in terms of cakes. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the blog and then used the step-by-step instuctions that were accompanied by great pics of the process. It just makes life much simpler. I could imagine that it’s a slight hassle to take snap shots in the midst of cooking in the kitchen as you most often have gross hands so I seriously appreciate the effort and time she placed in to make this post and recipe conveniently followed.
With that in mind I am empowered presenting my own dishes in the same way. Thanks for the thought.
I had been fine tuning the main formula to make it for the taste of my family. I have to say it absolutely was an awesome success. They prized the flavor, the overall look and enjoyed getting a delicacy like this during a stressful week. They basically wanted more, many more. Hence the next time I am not going to commit the same mistake. I am likely 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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