Chinese Food
Self made puff crust is necessary for novice bakers. The secret of layers of crispness
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Today, I'm going to teach you how to make a very practical puff pastry. It's used to make all kinds of pastry. It can be used with you at will. Play to your heart's content and enjoy your delicious food. The homemade puff crust is more fragrant and crispy than those bought in the supermarket. They are all real materials. Don't worry about shortening, hydrogenated oil, additives or preservatives. The difference between our homemade puff and traditional puff. The traditional puff pastry is to mix a whole piece of butter with flour to make a dough. Our way is to grind the butter first and then put it into the flour. In this way, the butter is more likely to layer locally in the dough, producing flake effect, and also more likely to produce layer upon layer crisp effect in baking. When you have one or two prepared pastry dough refrigerated in the refrigerator, you can make countless amazing kinds of tea, dinner and desserts at any time. (the following can be made into 420g puff pastry. If you want to make more, double the amount of the following
Cooking ingredients
Cooking Steps
Step1:Let's see before we start. What can I do with this puff crust. All the pictures are from home-made recipes of foodies. They will be introduced to you in the future.
Step2:First of all, there are several preparations - put the mixing bowl in the refrigerator for more than ten minutes. Let it cool. If you use frozen butter, take it out of the fridge and leave the butter at room temperature for a while while while preparing other materials. Prepare a glass of cold water. Add some ice. Put the mixing bowl in the refrigerator for a few minutes. Let it cool. The process of making dough should be quick. Don't let the ingredients or containers get hot. This step is very important. Low temperature keeps butter and flour from mixing. This will make it better to crisp. Then start making dough and mix the flour and salt in a cooled mixing bowl. Grind the frozen butter directly on the flour. Move as fast as possible to keep the butter cool.
Step3:Mix the flour, salt and butter with a rubber spatula to form a coarse sand shape.
Step4:Add 6 tbsp of ice water. Add 1 tbsp of ice water. Mix with a rubber spatula first. Then add the next tbsp until the dough is formed.
Step5:If there is more flour in the bowl after 6 tbsp of ice water is added, and the dough is dry, add 1 / 2 tbsp of ice water each time, and mix again to make the dough shape.
Step6:Now you can use your hands to squeeze the dough together. Quickly make it into a rough circle or square. At this stage, the dough will be very uneven. The texture is large. This is OK. Do not over rub the dough at this time.
Step7:Wrap the dough in plastic wrap immediately. Refrigerate for at least 30 minutes.
Step8:First fold. Fold once. Sprinkle proper amount of flour on a clean and cool operating platform. The rolling pin is also dusted with flour. Put the cooled dough on the operation platform. Put the fresh-keeping film aside for use. Roll it into a rectangle of about 15 * 38cm with a rolling pin. If the dough cracks, use a rolling pin or hand to push the edge of the dough in. Although not perfect. But try to make the edge of the rectangle a little straight. It will make the following steps better.
Step9:The whole process must be faster. The dough must be kept cool.
Step10:Lay the dough crosswise. Then fold the right part from the third.
Step11:To the lef
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Cooking tips:Calories-1788kcal carbohydrates-119g| protein-18g| fat-140g| saturated fat-88g| cholesterol-366mg| sodium-613mg| potassium-208mg| fiber-4g| sugar-1g| vitamin a-85% | calcium-6.4% | iron-40.3% are good cooking skills.
