Detailed preparation method of puff pastry

Overview

This mille-feuille pastry uses much less butter than many other recipes, but the degree of puffiness is exceptionally good. Not only can it be used to make the apple mille-feuille on the cover, it can also be used to make a series of desserts such as Portuguese egg tarts, butterfly pastries, fruit tarts, etc. The finished product can be stored for a week,

Tags

• baking
• old man
• breakfast
• low gluten flour
• unsalted butter
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Take 20g butter, salt, white sugar and low-gluten flour, mix them together, add appropriate amount of water and knead into a dough,

   

2. 2 Cut a deep cross into the kneaded dough,

   

3. 3 Seal and refrigerate for 40 minutes,

   

4. 4 Cut the remaining butter into thick pieces of the same thickness (if it is different, put it into a plastic bag and use a rolling pin to roll it into thick pieces of the same thickness. Be careful not to roll it too big, otherwise it will be difficult to wrap the dough)

   

5. 5 Take out the dough and roll it into a rectangular shape, with an area at least twice the area of the butter block,

   

6. 6 Put the butter cubes on the dough,

   

7. 7 Wrap it up, pinch the seams tightly so there are no leaks, turn it over, gently roll it out along the four corners, and then fold it in half using the three-fold method,

   

8. 8 Refrigerate for 30 minutes,

   

9. 9 Continue with the previous step and do it three to four times in total. Then if you need to use it, refrigerate it for a while to better shape it. If you are not going to use it, you can refrigerate it (-4℃) and use it up within a week.