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PUFF PASTRY DOUGH Homemade #TBEO Basic Recipe



250g butter, between plastic wrap Flatten into 20×28 cm, keep in refrigerator until ready to use 438g all purpose flour, 4 tablespoons unsalted butter, 1/2 teaspoon salt 1 cup (250ml) ice water Stir On work surface with flour Gather to form dough Coat with flour Keep in plastic bag in refrigerator for an hour Take out from refrigerator Roll out the dough into 24×23 cm Stack and fold cold butter with the dough Turn the short side facing you, roll out into 24×33 cm Fold like a letter Turn the short side facing you, roll out into 24×33 cm Fold again First process I do double turns for each process Repeat the process for three times with 30 minutes interval in refrigerator The fourth process Coat with flour generously, keep in plastic bag

Overnight in refrigerator The next day Can see the layers A lot of layers and very flaky

Source: Youtube

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