【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps

【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps

Overview

When I think of mille-feuille pastry, the first thing that comes to my mind is Portuguese egg tarts and all kinds of pastry pies, because these are my favorites. In addition to these, there are many delicacies that use puff pastry. Therefore, if you are interested in baking, you must learn how to make thousand-layer puff pastry. This is also a required course in baking. It seems complicated to do, but it's actually not difficult at all. As long as you learn how to make puff pastry, you will be able to adapt to changes and bring more delicious pastries to yourself and your family.

Tags

Ingredients

Steps

  1. Get the ingredients ready.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 1

  2. Two kinds of flour, sugar, and salt are mixed.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 2

  3. After softening 40 grams of butter, add it to the flour and knead it into bread crumbs while mixing.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 3

  4. Then slowly add water, knead it into a smooth dough, wrap it in plastic wrap and place it in the refrigerator to rest for half an hour.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 4

  5. Divide 180 grams of butter into 4 equal portions, place them flatly in a plastic bag and line them up. Use a rolling pin to roll the butter into a uniformly thick piece of butter. Due to the pressing of the dough ball, the butter will soften slightly at this time, and it will harden again after being refrigerated for a while.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 5

  6. Take out the rested dough and roll it out on a lightly floured surface into a rectangular sheet of even thickness.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 6

  7. Then put slices of butter that have hardened after refrigeration in the middle of the dough sheet. (The length of the dough piece is 3 times as long as the butter, and the width is slightly wider than the butter)

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 7

  8. First fold the left dough piece onto the butter, then fold the right dough piece up, and then press the dough piece slightly to expel the air inside, so that the dough piece completely wraps the butter.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 8

  9. Roll the buttered dough into a more regular rectangle again.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 9

  10. Fold the top and bottom in half towards the middle.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 10

  11. Continue folding it in half to form a 4-fold dough.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 11

  12. Wrap the dough folded in quarters in plastic wrap and refrigerate for 30 minutes.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 12

  13. Take out the relaxed dough.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 13

  14. Roll out the dough again into a more regular rectangular shape.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 14

  15. Fold the dough pieces evenly from both ends to the middle.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 15

  16. Continue folding it in half to complete the second 40% fold.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 16

  17. Then repeat steps 13 to 16 to complete the third quarter fold, and then roll it into dough. At this time, the puff pastry is ready and can be used to make various snacks.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 17

  18. If the prepared pastry cannot be used up or is not used at the time, you can sprinkle a little dry powder on the surface, roll it up and store it in the refrigerator. When you need to use it, take it out and let it stand at room temperature for a while. It can be used after the pastry softens slightly.

    【Thousand-Floor Pastry Guide】--- Detailed illustrations of the 18 steps step 18