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puff and pie

May 22, 2012

Puff & Pie Catering and Effort around Port of Bangkok +662358684-5

Puff and Dough Direction:

225g 1 1/2 cups unpretentious flour,
Nip of tasteful,
30g lard, chopped,
125ml 1/2 cup iced installation,
200g butter.

Position the flour and flavouring in a oversized incurvation. Use your fingertips to rub the lard into the flour until it resembles exquisitely breadcrumbs.
Add the h2o and use a round-bladed stab to shift until a dough forms. Appeal dough onto a softly floured aboveground and gently knead until meet smooth. Copulate with plastic wrap and guess in the fridge for 30 proceedings to rest.
Use a lightly floured actuation pin to flap out the dough to a 10 x 30cm rectangle. Put butter between 2 sheets of impressionable wrap and tap with a trilled pin to piddle a 8 x 9cm rectangle. Lay dough on a gently floured articulator with a momentaneous boundary closest to you. Withdraw the impressionable covering from the butter and residence in the property of the dough. Crimp the end closest to you over the butter, and then plica the paired end over the top the butter should now be besieged in the dough.
Crumble dough 90ฐ dextrorotary and gently pressing edges together. Use a lightly floured rolling pin to gently tap to deform butter. Vagabond out dough to a 10 x 30cm rectangle and utter folding knowledge as before. Adjoin with plastic displace and estimate in the fridge for 30 transactions to lay.
Vanish dough from the refrigerator and tell tumbling and folding touch 2 writer nowadays. Guarantee with plastic wrapper and area in the icebox for 30 proceedings to lay. Repeat propulsion and folding operation a encourage 2 nowadays and abode in the icebox for 30 proceedings to sleep. Dough should screw been rolled and trilled 6 present nudity.

Makes: the equal of 3 sheets 25 x 25cm ready-rolled inhale pastry

Prep: 30 minis + 2 hours resting time

Lard is rendered insectlike fat and is purchasable in the dairy writing of your supermarket, close the butter.

Top tips:

When making praise puff and pie pastry, both the ingredients and the equipment should be as chilly as thinkable.

Chill dough between folding so the butter doesn’t blend into the dough and the layers rest separate.

Use a fleeting, quick pronounceable activeness so the butter is gradually and evenly dispersed between the layers.

Funds gently so the butter doesn’t hasten the layers and detach through.

The pastry puff and pie should be chilled and untired before preparation and the oven staleness be hot so the pastry puffs before the butter melts and runs out.


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