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How to make: Puff Pastry (French Method)

       By: Chef Jadee  

Recipe Detail :

How to make: Puff Pastry (French Method) - Today were going to make Puff Pastry (French Method) by Roll - in method. We can bring to make so many desserts like corn pie or chicken pie. But this method may take more time to make it. But it’s worth to try by the way.

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How to make: Puff Pastry (French Method) - Today were going to make Puff Pastry (French Method) by Roll - in method. We can bring to make so many desserts like corn pie or chicken pie. But this method may take more time to make it. But it’s worth to try by the way.

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

1. Purpose flour 280 grams
2. 1 Tbsp. Salt
3. 250 grams Cold water
4. 10 grams Sugar
5. 30 grams Unsalted butter
6. 280 grams Unsalted butter
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, salt and sugar on the table and mix until well combined.
7. Pile them up like a mountain. Make the hole in the middle.
8. Gradually add water into the hole. Mix with hand and add more water until done.
9. Add the butter and knead until smooth.
10. Wrap the dough and set aside in the refrigerator for 30-60 minutes.
11. Roll the dough into “+”. Roll and spread the dough with a rolling pin until big enough to add the butter.
12. Add butter in the middle.
13. Fold up 4 sides to wrap the butter.
14. Wrap with plastic wrap tightly. No air can let inside.
15. Stay in the refrigerator 30-60 minutes.
16. Roll the dough into 1 cm thick. 
17. Start folding flour with ‘Half turns method’. (Fold 2 times : set aside  30-60 minutes).
So “1 Round = 2 Half turns” and we must do “3 Rounds = 6 Half turns”.
18. Start with divide the dough into 3 parts.
** 1 First part = left
** 2 Second part = middle
** 3 Third part = right
19. For the first folding =1 Half turns (fold 1st part on 2nd part.).
20. Fold 3rd part on 2nd.
21. Fold as the same step = 2 Half turns by rolling in 1 cm thick.
22. Wrap them and take into refrigerator for 30-60 minutes
23. Do this for 6 times of Half turns.
24. After that take them out of refrigerator and roll them for 0.5-2.0 cm.
25. Cut them with knife, cutter or fold as need and take them on the tray that already spread with butter.
26. Whisk an egg and spread pie with egg.
27. Bake them at 200-220 degrees. 15 minutes for small size.
28. After they’re done. We will leave them cool on sieve.
29. Decorate and ready to serve.

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How to make: Puff Pastry (French Method)




How to make: Puff Pastry (French Method) - Today were going to make Puff Pastry (French Method) by Roll-in method. We can bring to make so many desserts like corn pie or chicken pie. But this method may take more time to make it. But it’s worth to try by the way.

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

1. Purpose flour 280 grams
2. 1 Tbsp. Salt
3. 250 grams Cold water
4. 10 grams Sugar
5. 30 grams Unsalted butter
6. 280 grams Unsalted butter

How to Cook How to make: Puff Pastry (French 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, salt and sugar on the table and mix until well combined.
7. Pile them up like a mountain. Make the hole in the middle.
8. Gradually add water into the hole. Mix with hand and add more water until done.
9. Add the butter and knead until smooth.
10. Wrap the dough and set aside in the refrigerator for 30-60 minutes.
11. Roll the dough into “+”. Roll and spread the dough with a rolling pin until big enough to add the butter.
12. Add butter in the middle.
13. Fold up 4 sides to wrap the butter.
14. Wrap with plastic wrap tightly. No air can let inside.
15. Stay in the refrigerator 30-60 minutes.
16. Roll the dough into 1 cm thick.
17. Start folding flour with ‘Half turns method’. (Fold 2 times : set aside 30-60 minutes).
So “1 Round = 2 Half turns” and we must do “3 Rounds = 6 Half turns”.
18. Start with divide the dough into 3 parts.
** 1 First part = left
** 2 Second part = middle
** 3 Third part = right
19. For the first folding =1 Half turns (fold 1st part on 2nd part.).
20. Fold 3rd part on 2nd.
21. Fold as the same step = 2 Half turns by rolling in 1 cm thick.
22. Wrap them and take into refrigerator for 30-60 minutes
23. Do this for 6 times of Half turns.
24. After that take them out of refrigerator and roll them for 0.5-2.0 cm.
25. Cut them with knife, cutter or fold as need and take them on the tray that already spread with butter.
26. Whisk an egg and spread pie with egg.
27. Bake them at 200-220 degrees. 15 minutes for small size.
28. After they’re done. We will leave them cool on sieve.
29. Decorate and ready to serve.

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Post Date     26/04/2013 เวลา 17:50:55 ( 1976 Day ago.)
Edit Date      26/04/2013 เวลา 17:55:30 ( 1976 Day ago.)

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