Puff Pastry

             A paste made of dough interleaved with tough butter or margarine and given sufficient ‘term’ to give hundreds of alternating layers of dough and fats. Treated carefully it will rise very high in the oven and when the pastry is cut the layer or laminated structure can be still observed.

 

    This is the Classical way of French Method making Puff Pastry, where the texture is well puffed up, very light and flaky. This pastry has a 243 layer and it is rolled five times.

 

Ingredients : 

       Flour - 225 GM

       Fat - 225 GM

       Salt - to taste

       Lime Juice - 1/4 tsp

       Water - to mix

 

Method :

1. Make a soft dough and make it into a square shape.

2. Roll out the dough in a square stretch out all the sides, big enough to cover.

3. Place fat in the center and cover with the dough in the form of an envelope.

4. Keep it for resting in the refrigerator for about 20 minutes and remove and roll out into rectangle shape. Taking enough care not to break the pastry by excess pressure by rolling. It is rolled big enough and folded into 1/3. It is once again rested in the refrigerator for approx 20-25 minutes. 

5. This process is repeated 5 times. 

6. The last rolling is for shaping be rested in the refrigerator and chilled properly before putting in the oven. 

7. Initial baking temperature 450 F (230 C) for 20 minutes.  

 

Precaution:

1. Fat should be cold.

2. Avoid over-handling and use of too much flour while rolling.

 

 

Rough Puff Pastry 

 

    The ingredients are the same as those for puff pastry but the method of preparation is faster. Chilled margarine or butter pieces are mixed with flour, salt, lime juice, and cold water to make a rough dough. It is then wrapped in a greased proof paper and kept in a cool place for 20 minutes in the refrigerator to set the layer of fat. This rolling is repeated for two or more times before the pastry is cut into desire shape and baked at 400 F (200 C) for 30 minutes.

This method uses to make Puffs, rolls, and palmiers. 

 

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