Puff Pastry Recipe Easy

Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!

As I recently have a little time, I was surfing on the web yesterday. In need of new, challenging tips, inspirational meals that I have never used before, to impress my loved ones with. Hunting for quite some time but could not find lots of interesting things. Right before I thought to give up on it, I came upon this fabulous and easy dessert by chance at Suncakemom. It looked so tempting
on its pic, that required immediate action.
It was not so difficult to imagine how it’s made, how it tastes and just how much boyfriend might love it. Mind you, it is quite simple to keep happy him in terms of cakes. Anyway, I visited the blog and used the step-by-step instuctions that were coupled with impressive snap shots of the procedure. It really makes life less difficult. I can suppose it’s a slight hassle to take photographs down the middle of baking in the kitchen as you may usually have gross hands so that i seriously appreciate the hard work she devote to make this blogpost .
Having said that I am empowered to present my own recipes in a similar fashion. Appreciate your the idea.
I was fine tuning the initial formula to make it for the taste of my loved ones. Need to say it absolutely was a great outcome. They loved the flavour, the thickness and loved getting a sweet like this during a hectic workweek. They ultimately asked for even more, a lot more. So the next time I am not going to make the same mistake. I’m likely to twin the amount .

Original Puff Pastry Recipe Dessert invented by SunCakeMom.

Overkill – Croissant

Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.