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Puff Pastry Recipe / باف بيستري

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[UltraVid id=451 ][Music] puff pastry is all about butter a lot of butter cut the butter into small cubes place in a bowl cover with a plastic wrap and put it in the freezer for one hour before using it we need frozen butter this is regular all-purpose flour that I’m placing on my kitchen counter you need some space to handle the puff pastry add the salt to the flour and mix well now add the frozen butter cubes and mix them with the flour until they are covered with the flour make a well in the center of the flour and pour about two-thirds of the water remember the water has to be very cold gently and slowly mix in the flour with the water notice I am doing minimal work just making sure that the flour is absorbed in the water I’m also squeezing the butter so it starts breaking a bit I am using a pastry scraper to mix the dough it’s a really nice baking tool but if you don’t have it you can use a spatula instead with the scraper bring in the flour to the center and cut through the butter with the scraper very gently you don’t have to overwork this dough now add the rest of the water and continue to mix gently the butter and flour using the same technique until they are lumped in together in a rough ball at this point we are going to change the way we mix in the dough cut through the bowl with a scraper and place one half of the dough on top of the other and squeeze them together by pushing from the top with your hands do it a few times until you get a dough ball that holds itself notice there are still big chunks of butter in the dough ball and that’s exactly what we want lightly flour your work surface the top of the dough and also your rolling press the dough with the rolling pin and shape it into a rough rectangle fold the dough in thirds in the width folding the bottom third up towards the center and the top third down on top of the folded bottom layer wrap in a plastic sheet and place in the fridge for 30 minutes clean your surface with a pastry scraper and go do something fun until the next step here we go again 30 minutes later this is the second roll lightly flour your work surface the top of the dough and also your rolling pin press the dough with the rolling pin and shape it into a rectangle around six by 18 inches use the scraper or spatula to smooth the edges so you have a perfectly shaped rectangle fold the dough in thirds in the width fold in the bottom third up towards the center and the top third down on top of the folded bottom layer now mark the dough with your fingers make two prints it shows that you rolled the dough two times already that’s because we have to do it six times but I promise this trick will help because you will forget where you stand place the dough in the fridge for 30 minutes clean your workspace wait and do it again the third time then to the fridge the fourth time then to the fridge the fifth time then to the fridge and finally here is the last time you notice that the dough is smooth it actually has a really nice texture when you touch it roll as you did before and that’s it we are done wrap the dough in a few layers of plastic wrap so it does not create a cross – and refrigerate it if you want to use it the same day leave it in the fridge for one hour before using it if you want to use it later you can freeze it for up to two weeks just move it from the freezer to the fridge the night before and roll it out now enjoy it in Wausau Faiz cheese twists or many other recipes vanity [Music]

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