Monday, April 25, 2011

Puff Pastry Making




I got this recipe from my friend.It's Agnes Chang's recipe.That time, I don't know who is Agnes Chang, now I knew.This is a puff pastry for portugis egg tarts, but instead of the egg tarts , I also make cream horns with this. Here's the recipe :

Ingredients:

500 gm soft flour( I use superfine flour), sifted.
1 tbsp caster sugar.
1/6 salt (omit this if using margerine)
100 gm butter or margerine.
230-250 ml cold water .
200 gm pastry margerine ( can buy from bakery shop)

Method:
In a bowl mix sifted flour, salt, and caster sugar.
Rub in butter /margerine until resembles bread crumbs.
Add in cold water, and knead into a smooth dough.
Cover and rest for 30 minutes.
Roll the dough into square, and wrap up pastry margerine.
Give the dough a bit hit, then roll into rectangular,fold into 3 layer once and 4 layer twice.
In between the folding method, you can rest the dough, if you fine it hard to roll out.
You can wrap in cling floil, and rest for 30 minutes, but I like rest it overnight.

*Sometimes, I keep my pastry puff in freezer for 3 or weeks.



                                        resembles bread crumbs


                                            Add cold water.


                                            Rest the dough.


                                           Roll into square shape.


                                          Wrap up pastry margerine.


                                          Hit a little bit.


                                            Roll in a rectangular shape


                                          Fold 3 layer once.


                                          Fold 4 layers twice.


                                          Leave the patry puff overnight.

8 comments:

Juliana said...

Oh! Homemade puff dough...must taste much better than the store's ones...love the step-by-step pictures...so what are you going to make with the puff dough? Hope you have a great week ahead Cindy :-)

yummylittlecooks said...

Hi Juliana, I make pastry cream horns.

Anonymous said...

when you leave them overnight, do you put them in the fridge? or freezer? looks great btw!! :)

yummylittlecooks said...

Hi Anonymous,

I leave them in fridge for overnight, but if you want to keep for longer time, you've to freeze it

Anonymous said...

Hi Yummylittlecooks

I bought a slab og 200gm pastry margarine intending to follow your recipe in making puff pastry.

Could you kindly clarify on the steps for "fold into 3 layer once and 4 layer twice".

Do you mean after the 1st fold for 4 layers, I need to roll into rectangular shape in order to fold another the 4 layers?

It's is OK with leak out of margarine?

Thank you.

Blessings
Priscilla Poh

yummylittlecooks said...

Hi Priscilla Poh,
Yes, after the 1st four layer, you need to roll into rectangle shape and fold it into last 4 layer.
It is ok if some of the margarine leak, but if can try to avoid it...

Happy Baking :)

Anonymous said...

Hi yummylittlecooks

I made the puff pastry according to your recipe. The pastry margarine leaked and I find it a challenge to roll the pastry and put into individual mini moulds. In the end, I just took small lump of the pastry and pressed onto the tart moulds.

During baking, the oil flowed into the tray where I placed the tarts and after cooled the pastry become soft.

Are you able to advise me if I could use the pastry margarine (I still have alot) to make short crust pastry instead of puff pastry?

Blessings
Priscilla Poh

yummylittlecooks said...

Hi Priscilla Poh,
Don't give up,try to do again...
Try to do like this :
After the first 3 layer roll, wrap with cling wrap and let it rest for 15 minutes in fridge...then roll and fold 4layer, wrap and rest 15 mins thn do this step until the last 4layer....( because you will find it hard to roll out if you continue roll and fold without a rest...
I guess you're making egg tarts...so, for egg tarts you can refer here : http://www.yummylittlecooks.com/2011/07/portuguese-egg-tarts.html

For smaller tarts...roll up the puff smaller, adjust it to fit to your mould.

Bake until the pastry golden brown and unmould it while still hot....

Hope this helps...

* Don't give up, once you master this skill, then you can bake croissant, danish and many more...

Happy Baking :)