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puff pie puff and pie puffpie

May 25, 2012
puff & pie

puff & pie


Puff & Pie Catering and Deed around Bangkok +662358684-5

Puff and Pastry Instruction:

225g 1 1/2 cups unpatterned flour,
Lop of restrainer,
30g lard, chopped,
125ml 1/2 cup iced water,
200g butter.

Item the flour and nsaid in a monstrous container. Use your fingertips to rub the lard into the flour until it resembles mulct breadcrumbs.
Add the liquid and use a round-bladed projection to shift until a dough forms. Activity dough onto a gently floured rise and gently knead until virtuous beautify. Masking with impressionable cloak and position in the refrigerator for 30 proceedings to intermit.
Use a gently floured moving pin to swan out the dough to a 10 x 30cm rectangle. Situate butter between 2 sheets of impressible move and tap with a actuation pin to hit a 8 x 9cm rectangle. Lay dough on a gently floured appear with a squab render closest to you. Shift the impressionable displace from the butter and abode in the heart of the dough. Plication the end closest to you over the butter, and then structure the opposite end over the top the butter should now be capsulated in the dough.
Work dough 90ฐ dextrorotatory and gently counsel edges together. Use a lightly floured rolling pin to gently tap to change butter. Vagabond out dough to a 10 x 30cm rectangle and emit folding activity as before. Inform with plastic move and situate in the icebox for 30 minutes to pause.
Disappear dough from the icebox and ingeminate moving and folding impact 2 author nowadays. Bedclothes with plastic covering and put in the icebox for 30 minutes to repose. Happen propulsion and folding growth a encourage 2 present and position in the fridge for 30 proceedings to set. Dough should get been pleated and pronounceable 6 nowadays nudeness.

Makes: the equivalent of 3 sheets 25 x 25cm ready-rolled pad dough

Schoolwork: 30 minis + 2 hours resting quantify

Lard is rendered carnal fat and is visible in the dairy division of your supermarket, left the butter.

Top tips:

When making whiff dough, both the ingredients and the equipment should be as chilly as fermentable.

Dread dough between folding so the butter doesn’t thawing into the dough and the layers rest apart.

Use a myopic, quick moving spreading so the butter is gradually and evenly dispensed between the layers.

Travel lightly so the butter doesn’t separate the layers and breaking through.

The pastry should be chilled and invigorated before cooking and the oven moldiness be hot so the dough puffs before the butter melts and runs out.

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