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 :
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)
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.