What is puff a variety?

Puff varies is a type of traditional French pastry, which is made by repeated folding of the dough around the butter block. When the pastry cooks, the steam trapped inside the dough separates the folded layers and creates a bloated, scaly finished product. Puff pastries are used in a number of French sweet pastries such as croissants, and can also be used to pack appetizers and other spicy foods. Creating pastry from scratch is a bit challenging, but it can be a fun project. The frozen pastry can be stored in the freezer until you are ready to use it as needed; You can also freeze the pastry you make at home. If you decide to freeze your own pastry, first cool it in the fridge and then wrap it well in wax paper and then slip into airtight bag. The first is the traditional puff pastry that can take several days because it requires cooling between folding the dough. You can also make what is known as "rough" inflated pastries. Rough inflating is quite fast and withHourly manufactured and brings a scaly result, even if it will not be as scaly as the real bloated pastry.

If you want to make classic pastries, two cups of flour with one half teaspoon of salt penetrate into a large bowl. Add one half of the teaspoon of lemon juice and a teaspoon of butter. Mix these ingredients together with the pastry knife and add a small amount of water to flow the dough together without being too sticky. As soon as the dough joined, cool; This is the first phase of bread production and this dough block is called Detrempe in French.

While your dough chills, soften approximately one cup of unsalted butter and then spread it into a rectangular shape on plastic list. Place another leaf of plastic packaging at the top and use a rolling pin to make the butter as thick as possible. One you created an even, rectangular block of butter, cool the butter so thatIt reached the same temperature as the dough.

Put the dough into a rectangular shape, which is about twice as large as the butter block, and then place the butter block in the middle. Fold all four sides of the dough rectangle around the butter to create an envelope, and then turn it to the side and fold two ends to meet in the middle. Create your resulting rectangle, turn it and repeat the process three times. Then get the dough for at least eight hours before pulling out and folding on the sides and rolling according to the instructions above. Plan repeat this process at least once again and up to six times before use the dough on the cloud as needed.

If you want to make rough pastries, mix the flour by one and a quarter with a quarter of the tea taboon, and then cut into one cup of unsalted butter. Add six tablespoons of ice water and then throw the released dough to a floured cutting plate. Use the heel of your hand to smoke the dough against the cutting plate to mix the butter thoroughly, and thenIli into the ball and cooled him for half an hour. Before use as needed, take a rough inflation in a rectangle and fold it according to the instructions for one phase above.