Test 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 was searching on the web a few days ago. Looking for new, challenging thoughts, inspirational recipes that I’ve never tried before, to surprise my loved ones with. Hunting for a long time unfortunately couldn’t come across any interesting stuff. Right before I wanted to give up on it, I discovered this delightful and easy dessert by accident on Suncakemom. The dessert seemed so delightful on its photo, that called for urgent actions.
It absolutely was not difficult to imagine the way it’s created, its taste and how much my hubby will love it. Actually, it is extremely simple to impress him when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I visited the page and simply followed the step-by-step instuctions that were coupled with wonderful snap shots of the procedure. It just makes life quite easy. I could suppose it is a slight effort to take pics in the middle of baking in the kitchen as you most often have sticky hands so I genuinely appreciate the time and energy she placed in to make this post .
With that in mind I’m encouraged to present my very own dishes in the same way. Thanks for the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. I’ve got to tell you that it was a great outcome. They enjoyed the taste, the thickness and enjoyed having a delicacy like this during a stressful workweek. They ultimately demanded more, a lot more. Hence next time I am not going to make the same mistake. I am going to multiply the quantity to make them happy.

Overkill – Croissant

Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.

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