Thousand-layer puff pastry

Overview

Follow the public account [Azalea Food] to subscribe to the food recipes and weight-loss experiences that I carefully edit for you every day! I will share with you my beautiful secrets of losing weight while eating here! I love to eat, but my weight only stays around 85 pounds, so as long as you eat in the right way and at the right time, you will enjoy delicious food and lose weight at the same time!

Tags

• baking
• butter
• high gluten flour
• low gluten flour
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Soften 40 grams of butter at room temperature.

   

2. 2 Mix flour, butter, salt and caster sugar.

   

3. 3 Prepare 125 grams of water.

   

4. 4 Slowly add the water to the flour and knead it into a dough. Then wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

   

5. 5 Take 180 grams of butter for rolling from the refrigerator and defrost it in advance. Then cut into thin slices.

   

6. 6 Place the sliced butter evenly into the ziplock bag. Then fold the ziplock bag into the size of the butter piece you want.

   

7. 7 Use a rolling pin to roll the butter into a large butter sheet. Then put the butter in the refrigerator for more than 30 minutes to harden the butter again.

   

8. 8 Take out the refrigerated dough, knead it for a while, and then shape it into a long strip.

   

9. 9 Roll the long strip of dough into a large rectangular thin sheet. The length is about three times the width of the butter slice. Just slightly wider than the butter slices.

   

10. 10 Tear off the plastic wrap on the butter piece and place the butter piece on one end of the dough piece.

    

11. 11 Completely cover the butter slices with dough.

    

12. 12 First, press one end of the dough wrapped with the butter piece with your hands, and then use your palm to gently press from one end to expel the air in the dough.

    

13. 13 Then crush the other end as well.

    

14. 14 Then roll the dough wrapped with butter into a large rectangular piece.

    

15. 15 Then fold the dough sheet in half.

    

16. 16 Stack it up.

    

17. 17 Place in a plastic bag and refrigerate for 30 minutes. (Note: Then take out the dough and repeat steps 14-17 to roll out and fold it 2 times.)

    

18. 18 Finally, roll the dough into a large rectangular piece with a thickness of about 0.3cm.

    

19. 19 Any irregularities on the edges can be cut off.

    

20. 20 Sprinkle a little dry powder on the rolled puff pastry to prevent sticking, put it in a plastic bag, and store it in the refrigerator for about a week. If you want to store it longer, just roll it up and put it in the refrigerator for storage. When the weather is hot, butter melts easily and is difficult to control. You can turn on the air conditioner to lower the room temperature to make puff pastry.