The process for making it at home is very similar to how manufacturers do it (as we will see later), although they will automate part of the process. We’ve got a recipe for puff pastry at the bottom of this post, walking you through all the instructions to do it at home.
Mini perfect layers by we are keepers how to#
Puff pastry after executing a book fold How to make puff pastry The fat content in puff pastry is at least half the weight of the flour, but the ratio of flour to fat can be as high as 1:1. A commonly used fat is butter, but margarine (the hard one, not spreadable margarine) is a good alternative. Puff pastry contains a lot of fat, it needs the fat to form all those layers. As a results, the space between the layer expands and you get those air pockets. The air can easily sit in between those dough layers since they weren’t holding onto one another anyway. Also, moisture, from the butter as well as from the dough, starts evaporating as the pastry becomes warmer. When you put puff pastry in the oven, the fat in between those dough layers melts and it will sit in the actual dough itself. The fat prevents the dough layers from interacting with one another, so they can’t form one large structure, as would happen when you make a bread for instance. Each of those layers consists of a thin layer of dough (mostly flour + water) sandwiched between two layers of fat (often butter or margarine). Even in uncooked pastry you can see those layers when you look straight up the sides (see photo below). If you look closely at a well cooked piece of puff pastry you can identify a lot of different layers of very thin flaky pastry, with layers of air in between.
Puff pastry is actually very similar to a croissant dough, the main difference being that puff pastry does not contain any yeast, which makes it a lot easier to store and handle since you don’t have to watch the yeast. More precisely, it puffs while baking in a hot oven into hundreds of thin layers. You just need to make sure you plan ahead, it will take a couple of hours to make it, although most of that can be spent relaxing on a couch or making other food! What is puff pastry?Īs the name says: puff pastry is pastry that puffs. In reality, making puff pastry is not as hard as it seems. Once you’ve made it yourself and know how good it can taste, you will either not go bake to store bought, or you’ll focus on finding a better place to buy good quality frozen puff pastry!
Mini perfect layers by we are keepers tv#
You might have seen contestants struggling with it on tv baking shows or you’ve read through instructions and become overwhelmed immediately.Īnd, in all honesty, why make it, when you can buy it? That changes though, once you’ve bought (too cheap) puff pastry that ruins your pie or cookie that you’re trying to make (which definitely happened to us!). Folding and folding of doughs, butter sticking out, hours and hours of work. Honestly, I should have led with this mic drop.Making puff pastry sounds very daunting to a lot of home bakers. A few days after that, almost without fail, I realize I have mushrooms to use and I’ve landed on a wildly simple pasta preparation that, in a rare moment of mealtime harmony, everyone eats willingly. More often than not, I end up swinging through the Greenmarket, which leads to me bringing home whatever looked good that day - most recently, spicy arugula, pinto potatoes, fresh flowers, and a bag of fresh cremini mushrooms. Okay, fine, it’s not an exorcism, but it does feel surprisingly close. Lately I’ve been trying to take as many stupid walks for my stupid mental health (a funny/wonderful TikTok trend from over the winter) as possible because if the last two years have taught me anything, it is that outside time is a very key ingredient in me being a warm, upbeat, charming person, the kind of person who never hits her snooze alarm four times and then wonders why she’s always in a rush.
0 kommentar(er)
