Puff Pastry

Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!

As I lately have a little time, I had been browsing on the internet a few days ago. Looking for new, intriguing ideas, inspirational meals that We have never tasted before, to delight my family with. Looking for a while but could not discover too many interesting stuff. Right before I thought to give up on it, I found this yummy and simple dessert by chance. It looked so fabulous on its image, it required prompt actions.

It was not difficult to imagine just how it is created, how it tastes and how much boyfriend might enjoy it. Actually, it is very easy to delight him in terms of desserts. Anyway, I got into the blog: Suncakemom and simply used the step-by-step instuctions which were coupled with wonderful graphics of the operation. It just makes life much easier. I could imagine that it’s a slight inconvenience to shoot photographs in the midst of cooking in the kitchen as you usually have sticky hands thus i pretty appreciate the hard work she put in to make this blogpost .

Having said that I am encouraged to present my very own recipe in the same way. Thanks for the concept.

I had been tweaking the initial formula to make it for the taste of my loved ones. I have to tell you it absolutely was an awesome outcome. They prized the flavour, the thickness and loved getting a treat like this in the midst of a busy week. They basically requested even more, many more. Hence the next time I am not going to make the same miscalculation. I am likely to twin the volume to make them happy.

This How To Make Puff Pastry was provided to us by SunCakeMom

Beginner – Fortune pastry

Measure flour, salt, butter water into a kneading bowl or kneading surface.

Knead them together by hand or with a kneading machine. We are after a crumbly rough texture so don’t go watching Netflix, it’s just a minute or less.

Form a ball.

Roll it out to a square, wrap it up and put it into the fridge for half an hour until the butter chills back.

Take it out of the fridge, roll it out to desired size and use it as desired. Keep in mind that the butter shouldn’t be incorporated with the flour. If no pieces of butter are visible in the dough, it means we overdid the kneading and this puff pastry most likely never do anything flaky. It will be nice as a shortbread cookie though.