puff$pastry$ - dosatopizza. inamixingbowladdthe500groomtemperedbutterand½cupofallpurposeflour - 6....
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www.dosatopizza.com Kanchana Jayakumar
Copyright ©2013 Dosa to Pizza
Puff Pastry Pastry dough made at home in a simple and easy way can be stored for moths to make lovely puffs and pies.
Ingredients All purpose flour : 600g or 4 cups
All purpose flour : ½ cup or 75g
Butter : 500g
Butter : 1 tbsp
Chilled Water : 1-‐2 cup
Salt : 1 tsp
Method 1. In a mixing bowl add 4 cups of all purpose flour and 1 tbsp of butter and salt and mix it well 2. Add cold water little by little (approx. ½ litre required) and make it into a dough 3. The dough consistency should be non-‐sticky, this consistency can be arrived by kneading the
dough (fold and press) 4. Wrap the dough in a baking paper and leave it into the refrigerator for 45 min 5. In a mixing bowl add the 500g room tempered butter and ½ cup of all purpose flour 6. Mix the dough well and wrap it with a baking paper to a rectangle shape and leave it into the
refrigerator or freezer for 45 min. (It should get solidified) 7. Dust your counter or workspace and your rolling pin with some flour 8. Roll out the puff dough and roll it out to a rectangle shape 9. Keep the butter block in the centre and fold it first from bottom, then top, then left and
right. 10. With a rolling pin gently roll it all over to a even size (about 5mm thickness) 11. Now we have to book fold the puff pastry from top and bottom leaving a 1 inch gap in
between and again book fold from top and bottom closing the ends 12. In a convenient way note down the number of folds (either by placing a dot in the dough or
noting it down) 13. Wrap the dough in a baking paper and Refrigerate it for 45 min. 14. After the 1st refrigeration roll it out again as mentioned it step 10 and then mark the second
fold. 15. Do 5 folds like this 16. The puff pastry is ready to use after a day of refrigeration.
For further clarifications, you may contact K [email protected]