I Found The Easiest Way To Make Puff Pastry With This Recipe!! Incredibly Easy and Fast
If you are looking for the easiest way to make layered crispy croissants at home, how to make easy puff pastry, easy croissant recipe, easy yeast pastry, layered pastry; This croissant recipe is one of the delicious pastry recipes. I am sharing how to make croissants and how to make puff pastry in this episode.
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With This Recipe You Will Learn The Easiest Way To Make Puff Pastry!! Incredibly Easy and Fast
Ingredients
1 glass of warm water (200 ml)
1 glass of warm milk (200 ml)
Half a glass of oil (100 ml)
1 tablespoons of sugar (60 g)
1 pack of instant yeast (10 g)
1 egg white
1.5 teaspoonful of salt (10 g)
5-6 cups of flour ( 720 gr )
to butter between
150 g butter
For the above:
1 egg yolk
1 teaspoon of water
Cooking suggestion: I cooked it at 200 (°) degrees for 30 minutes.
The glass measurement I use: 200 ml standard water glass.
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EASY Homemade Puff Pastry (READY IN 10min)
How To Make a Super Quick Puff Pastry Dough Recipe - Ready to use in 10min - Foolproof Recipe
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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Easy Pie Pastry Recipe (with Lard) - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Here is a super easy to follow and make Pie Pastry recipe that uses Tenderflake lard. Super flakey and tender!
Makes 2 Deep Dish pie shells, or 3 shallow pie shells.
Ingredients:
3 cups Cake & Pastry Flour
1 teaspoons salt
½ lb tenderflake lard
1 egg yolk,stirred slightly
½ tablespoon vinegar
Enough ice cold water to make ½ cup
Method:
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to the egg vinegar mixture to make ½ cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together. (You may have some left over)
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 2 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
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Making Hong Kong Egg Tarts:
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How to make shortcrust pastry - BBC Good Food
Here we show you how to make homemade shortcrust pastry from scratch - it's easier than you think! Versatile shortcrust makes terrific tarts, pies and party nibbles. It's also one of the easiest pastries to make at home.
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For recipes using shortcrust pastry visit:
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