Puff pastry 3

Course Pastry
Servings 1 kg

Ingredients
  

  • 375 g Boter
  • 500 g Pastry flour
  • 2 tl Zout
  • 250 ml Ijswater

Instructions
 

Base dough

  • Melt 1/5 part of the butter and cool down. Sieve flour and salt above a bowl. Make a small pit in the middle of the bowl and pour in the water and melted butter. Start to mix this with the tips of the fingers.
  • Use a plastic dough scraper or the tips of the fingers (the dough should be touched as little as possible with warm hands) to mix the ingredients together. If the dough is too dry, sprinkle with some water.
  • Knead the dough to a ball. Place it on baking paper sprinkled with flour and cut in crosswise. Fold the baking paper and ball and place aside in the refrigerator for at least 30 minutes.
  • Do not try to speed up the preparation by shortening the rest times. If the dough does not have time to cool, the butter will melt away. Roll the butter into a square of 2 cm thick and let it cool. The amount of butter is important: too little makes the dough heavy, too much makes it fat.

Adding butter

  • Sprinkle the working place with a bit of flour. Roll out the dough into a cross-shaped form with an elevation in the middle.
  • Place the butter in the middle and cover it completely with the pieces of dough sticking out. If necessary, stretch the butter over the dough.
  • Sprinkle the dough and dough roller lightly with flour. Press down the edges of the butter. Roll the dough into a square and place aside for 30 minutes.
  • The correct way of rolling out and folding the dough is by keeping the edges straight and alike. Fold the dough the same way as folding a letter. This allows the dough to rise equally at all parts. Also, all the layers will be equally as thick.
  • Roll out the dough to a long rectangle. Fold the dough into three. The bottom layer should fold over the middle layer.
  • Then, fold the top (third) layer over the other two layers.
  • The result is a square slab of dough of three layers. All the edges are precisely over each other.

Turning and resting

  • After each time, roll out the dough, fold and turn in plastic foil or pack in with baking paper sprinkled with flour. Place aside in a cool place for 30 minutes. This must be repeated 6 times so that the layers become airy and crumbly when baking.
  • Turn the dough a quarter of a circle so that the top fold is now on the left side and the first straight edge of the square is at the top.
  • Press down the edges and roll out the dough again to form a square.
  • Fold the dough again in the same way. Mark with the tip of the finger how many times it has been rolled, folded and turned. Place aside in a cold place.
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