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How to make: Puff Pastry (English Method)

       By: Chef Jadee  

Recipe Detail :

How to make: Puff Pastry (English Method) - Puff Pastry (English Method) British style puff pastry by Roll - In Method.  Thin layer pie alternating with layers of flour and butter which smell really nice. This dough is quite take much time to make and more careful in the process of making than other kind.

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How to make: Puff Pastry (English Method) - Puff Pastry (English Method) British style puff pastry by Roll-In Method.  Thin layer pie alternating with layers of flour and butter which smell really nice. This dough is quite take much time to make and more careful in the process of making than other kind.

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For 25-35 small piece, 10-15 medium piece
Duration:  4-6 hour

1. All-purpose flour 280 grams
2. Salt 1 Tsp.
3. Cold water 250 grams
4. Unsalted butter 280 grams
1. Start with making butter sheet. If you can buy it, just skip this step.
2. Cut and fold plastic sheet in the box size 15x20 cm, height 3 cm.
3. Gradually melt the butter in a pan. ***Do not let the butter melt as oil or darker yellow.
4. Pour the butter into a plastic box that you made before.
5. Put in the refrigerator for 30 minutes.
6. Start making pie dough. Put the flour on the table and mixed with salt. Then make the hole in the middle.
7. Gradually add water into the hole. Mix with hand and add more water until done.
8. Knead until smooth.
9. Wrap the dough with plastic wrap. Set aside in refrigerator 30 minutes - 1 hour.
10. Roll the dough into a rectangular piece 18x25 cm.
11. Place the butter on the dough at the left side and away from the edge about 2 cm. 
12. Fold the remaining flour at the left side on the butter.
13. Fold the remaining dough again in half.(Fold from left to right).
14. When completed, you will see the squares with 3 layers of flour inside.
15. Wrap with plastic. Stay in the refrigerator for 30-60 minutes.
16. Knead by “Book folds” method.
17. Roll the dough to about 1 cm thick. Then divide the dough into 4 equal parts.
18. Fold the left and right sides of a sheet of dough to meet in the middle.
19. Then fold in half. The dough is divided into four equal parts look like a book (it has 1 round or 1 Book folds).
20. Wrap and set aside in the refrigerator for about 30-60 minutes.
21. Repeat until 3 round 3 or 3 Book folds (**set aside 30-60 minutes each round in the refrigerator).
22. At the end of 3 rounds (or 3 Book folds) roll into 0.5 to 2.0 cm thick, depending on the thickness of the pastry.
23. Cut with knife, pastry cutter or fold as needed.
24. Put on a buttered pan.
รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

How to make: Puff Pastry (English Method)




How to make: Puff Pastry (English Method) - Puff Pastry (English Method) British style puff pastry by Roll-In Method. Thin layer pie alternating with layers of flour and butter which smell really nice. This dough is quite take much time to make and more careful in the process of making than other kind.

Ingredient of How to make: Puff Pastry (English Method)


1. All-purpose flour 280 grams
2. Salt 1 Tsp.
3. Cold water 250 grams
4. Unsalted butter 280 grams

How to Cook How to make: Puff Pastry (English Method)


1. Start with making butter sheet. If you can buy it, just skip this step.
2. Cut and fold plastic sheet in the box size 15x20 cm, height 3 cm.
3. Gradually melt the butter in a pan. ***Do not let the butter melt as oil or darker yellow.
4. Pour the butter into a plastic box that you made before.
5. Put in the refrigerator for 30 minutes.
6. Start making pie dough. Put the flour on the table and mixed with salt. Then make the hole in the middle.
7. Gradually add water into the hole. Mix with hand and add more water until done.
8. Knead until smooth.
9. Wrap the dough with plastic wrap. Set aside in refrigerator 30 minutes - 1 hour.
10. Roll the dough into a rectangular piece 18x25 cm.
11. Place the butter on the dough at the left side and away from the edge about 2 cm.
12. Fold the remaining flour at the left side on the butter.
13. Fold the remaining dough again in half.(Fold from left to right).
14. When completed, you will see the squares with 3 layers of flour inside.
15. Wrap with plastic. Stay in the refrigerator for 30-60 minutes.
16. Knead by “Book folds” method.
17. Roll the dough to about 1 cm thick. Then divide the dough into 4 equal parts.
18. Fold the left and right sides of a sheet of dough to meet in the middle.
19. Then fold in half. The dough is divided into four equal parts look like a book (it has 1 round or 1 Book folds).
20. Wrap and set aside in the refrigerator for about 30-60 minutes.
21. Repeat until 3 round 3 or 3 Book folds (**set aside 30-60 minutes each round in the refrigerator).
22. At the end of 3 rounds (or 3 Book folds) roll into 0.5 to 2.0 cm thick, depending on the thickness of the pastry.
23. Cut with knife, pastry cutter or fold as needed.
24. Put on a buttered pan.
 
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Post Date     26/04/2013 เวลา 17:11:44 ( 2499 Day ago.)
Edit Date      26/04/2013 เวลา 17:24:40 ( 2499 Day ago.)

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