Home made pastry dough


Homemade puff pastry recipe

Summary: It’s been a while since I wanted to put this homemade puff pastry recipe online, but each time I forgot to take a photo, this time it’s done, well … the photo is not exceptional, but the recipe is good. Of course, some will say that they do not have time to make their homemade puff pastry and it is true that there are beautiful and correct puff pastry doughs in the store, in this case especially those that come in dough, they especially allow you to manage the thickness of the puff pastry. I do laps every half hour. The last I reserve it just before using my homemade puff pastry. The main rules for making a homemade puff pastry, it is already and especially to remove all the excess flour using a brush or a brush reserved for this purpose, then it is to use a butter at room temperature to add to the tempera and finally it freezes very well. For the ingredient mark: it is flour + water, divide by two, gives you the weight of the butter.

Homemade puff pastry recipe for 4 people:

Ingredients

  • 300 g flour
  • 150 g of water
  • 225 g butter
  • 6 g of fine salt

Instructions

  1. Mix the flour and salt.
  2. Add the water and knead as little as possible, stopped as soon as the water is incorporated into the flour.
  3. Form a ball.
  4. Incise in a cross three-quarters of the way up.
  5. Slightly separate the 4 petals.
  6. Leave the wrapped dough to rest for 30 minutes in the refrigerator.
  7. Lightly flower the work surface.
  8. Place the dough on the flour.
  9. Separate the petals to make 4 rectangles connected by the center.
  10. Place the rectangular cube of butter in the center of the flower.
  11. Cover the butter with the petals, taking care to coat the butter well.
  12. Spread out without pressing too hard with the roller facing you.
  13. Form a well-defined rectangle about 50 cm long and 20 cm wide.
  14. Remove all excess flour with a broom or brush.
  15. Turn the dough a quarter clockwise.
  16. Fold the left side three quarters, then fold the right side a quarter, that’s 2 turns.
  17. Let stand 30 minutes in the refrigerator.
  18. Spread out without pressing too hard with the roller facing you.
  19. Form a well-defined rectangle about 50 cm long and 20 cm wide.
  20. Remove all excess flour with a broom or brush.
  21. Turn the dough a quarter clockwise.
  22. Fold the left side three quarters, then fold the right side a quarter, that’s 4 turns.
  23. Let stand 30 minutes in the refrigerator.
  24. Spread out without pressing too hard with the roller facing you.
  25. Form a well-defined rectangle about 50 cm long and 20 cm wide.
  26. Remove all excess flour with a broom or brush.
  27. Turn the dough a quarter clockwise.
  28. Fold the left side three quarters, then fold the right side a quarter, there are 6 turns.
  29. Let stand 30 minutes in the refrigerator.

Preparation time: 60 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review

Let restAdd the butterFold backAlways then let standSpread out<img src="/wp-content/uploads/2021/09/5150201310872505504.jpg" class="aligncenter"

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