🧁PUFF PASTRY
Tips: There is a thumb rule for butter or puff and dough quantity for puff pastry. When you finish making the dough, weigh it, and use half the amount of butter or puff.
Weight of Dough will be 790-800gms
Ingredients:
For Dough Preparation:
- All Purpose Flour (Maida) – 500 gms
- Salt (Namak) – 1tsp or 6 gms
- Sugar (Cheeni) – 2 tbs or 25 gms
- Cooking Oil – ¼ cup or 60 gms
- Water 200ml or slightly less than a cup
- Butter – 400 gms
Egg – For Wash
Dough Preparation Direction:
- For Mixture Preparation: In a Bowl, Add water, Salt, Sugar, and Cooking Oil, mix well until combine all things & set aside.
- In a New Bowl, Add All all-purpose flour, gradually add dissolved mixture, Mix well until it crumbles & gather the dough.
- Now, Transfer the dough to a clean working surface, Stretch and knead the dough with your palm for 8-10 minutes, or until a hard dough is formed. Cover with cling film and let it rest for 15 minutes.
- On a clean surface place Uni puff & cut it into pieces then mash well with the help of your palm until soft (4-5 minutes) then gather it all, shape it into a block & set aside.
- Now, sprinkle dry flour on a surface, Place prepared dough, sprinkle dry flour again on it & roll out with the help of a rolling pin.
- In the center of the dough, place Butter Block & fold all the sides of the dough, press gently & wrap it in cling film & let it rest for 30 minutes
- Remove cling film, sprinkle dry flour & roll out in a rectangular shape with the help of a rolling pin, fold one-third into the middle and then the other third on top, fold and overlap the remaining sides, wrap again in cling film & let it rest for 30 minutes.
- Repeat the same over-lapping folding process, cover & let it rest for 30 minutes.
⏳ Baking Temperature and Time: 400 – 425 degrees F (200 degrees C) for 18 to 20 minutes or until golden and puffy. (Temp and Time depend on the Oven settings)
