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 surfing on the web the other day. Looking to find new, intriguing thoughts, inspiring dishes that I have never tried before, to surprise my family with. Looking for a while yet couldn’t discover lots of interesting things. Just before I wanted to give up on it, I found this fabulous and simple dessert simply by accident over Suncakemom. The dessert looked so delightful on its snapshot, that called for fast action.
It was easy to imagine how it’s created, its taste and how much my hubby might want it. Actually, it is rather simple to delight the guy in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I got into the webpage and then followed the step by step instuctions that have been coupled with wonderful shots of the method. It really makes life much easier. I can suppose it’s a slight hassle to take photographs in the middle of baking in the kitchen because you ordinarily have gross hands so I really appreciate the commitment she devote to make this post .
That being said I am empowered to present my very own formulas in a similar fashion. Many thanks for the concept.
I had been tweaking the main recipe to make it for the taste of my family. I’ve got to tell you it had been an incredible outcome. They loved the flavour, the structure and enjoyed getting a sweet like this in the middle of a lively week. They basically requested lots more, more and more. Hence next time I am not going to make the same miscalculation. I am likely to twin the amount .
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.