How to make puff pastry at home?!
How to make puff pastry at home?
Is it possible to add vegetable oil insted the butter and have the same results? If yes how much oil?
Answers:
If you use oil it is no longer puff pastry.
Puff Pastry
225g (8oz) Flour
225g (8oz) Unsalted Butter
1 tsp Lemon Juice
? tsp Salt
Cold Water
Sieve the flour and salt together into a bowl.
Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make an elastic dough.
Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers.
Roll out the dough to form a piece large enough to cover the butter, then place the butter (straight from the fridge) in the middle of the dough.
Fold over the ends over one at a time.
Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that the butter does not come through or comes from between the edges.
Fold one third towards the middle, then the remaining third into the middle to form three layers, pressing down gently, do not seal the edges.
Leave the pastry to rest in a cool place for 15 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
Leave the pastry to rest in a cool place for 10 minutes.
Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before.
Turn and repeat three more times.
The pastry is now ready for use.
It should be cooked in a preheated oven at 230°C: 450°F: Gas 8 for approx. 10 minutes.
Don't make it yourself, buy it in the freezer section.
Much easier and turns out every time.
no use either lard or a good butter. you need yo make a cross shape put softened butter on and fold in sides and roll - rest 15 mins fold ends in - roll rest 15 mins do this 8x then ur ready!
The butter/lard causes the pastry to rise u wld end up with a dough if u used oil
Apple Puff Pastry Tartlets
Servings [Reset]
Keys : Usa Usa Courses: Dessert, Pastry Season Alaska Alaskan North American States United States Warm
Ingredients :
1cupUnbleached all-purpose flour
10tblCold butter -unsalted, cut into 1/2 inch dice, 2 tablespoons of 10 kept separate
1/2tspSalt
3tblCold tap water, plus 1 tbl more (per 3 tbl) if necessary
Apples, sliced paper thin
Cinnamon sugar
Method :
* 1. For the dough, place flour in work bowl of food processor fitted with
* steel blade-, add the 2 tablespoons butter, pulse until butter is absorbed, about 10 to 12 pulses of 1 second each.
* 2. Add remaining butter pulse once or twice to distribute. Dissolve salt in water and add to flour mixture-, pulse 3 or 4 times,until dough just starts to form a rough ball-do not overprocess. If mixture remains very dry, add a teaspoon of water at a time and pulse again.
* 3. Turn dough onto floured work surface and shape into rough rectangle, then place on top of sheet of well-floured plastic wrap measuring at least 6-by-9 inches. Lightly flour top of dough and cover with another sheet of wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make 6-by-9-inch rectangle of dough.
* 4. Peel away plastic wrap and invert dough onto floured work surface, long side facing you. Peel away second piece of wrap.Fold top third of dough down and bottom third up, to make2-by-9-inch rectangle, then roll up dough from one end like a jellyroll. Press dough into square, wrap in plastic, and refrigerate 1hour, or until firm.
* 5. On a floured surface, roll dough into a 1 5-by-1 0-inch rectangle.Cut
* into 3- to 3 1/2-inch disks, squares, or diamonds. Arrange on a parchment-lined cookie sheet, about 2 inches apart on all sides,and prick with a fork.
* 6. Top each dough shape with apple and a sprinkling of cinnamon sugar.
* 7. Bake at 350 degrees until golden and crisp, 25 to 30 minutes. Cool slightly-, serve warm.
* Makes 12 to 15 3-inch tartlets.
* Nationality: USA Courses: dessert, pastry Season:any Method: baked
* Start to Finish 1 1/2 hours Preparation 5 minutes Attention 1 1/2 hours Finishing 5 minutes
I wouldn't suggest making it yourself, it's just alot of work (you make the dough, roll it add your cool butter, fold the dough, roll it, fold it, chill it, roll it, fold it, chill it, etc...), if you have the time follow the recipe precisely. The butter is added for flavor and creates the layers replacing it with out will not only take away the wonderful flavor that butter adds, but it will also just be a lump of dough (something that will you only be able to use as a really bad pie crust). A friend of mine always said butter is your friend, he was also 300lbs, but if it calls for butter, use it, there's a reason why it's in the recipe. If you have half a day to make puff pastry, have fun, otherwise buy it in your freezer isle.
http://www.puffpastry.com/recipes.aspx,... I have never made puff pastry's but i watch alot of cooking shows and browse the internet for different recipes. hope this helps. This one is also very helpful too http://homecooking.about.com/cs/atozfood...