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Yesterday I finally made my own puff pastry at home. There is no need to let the dough leak (the last one was done and the first one was left to rest for a few minutes). Add water slowly. Do not add all the water at once (the water absorption capacity of flour is different). Knead the dough while pouring water. It will be as soft and hard as an earlobe. Put it in a fresh-keeping bag and let it stand for about half an hour. The high temperature makes the pastry melt easily. When I mixed the pastry, I felt it was a bit thin and I added a little bit of cake flour (I put it in the refrigerator to cool down after making it). The dough was covered with a plastic bag and a damp cloth throughout the whole process ~ I think this is very important. As for the stuffing, it only needs to be able to stick together and not fall apart. This is my own experience, please let me know if there are any shortcomings. I wish all my friends in Meitian a happy Mid-Autumn Festival!
