gasilrocket.blogg.se - Puff pastry sheets

#Puff pastry sheets how to#

Puff pastry sheets are used for making a chicken pot pie.You can cut the edges with a knife or pizza cutter and then lightly sprinkle some flour over it and wrap it with a cling film you can now use the puff pastry sheet you made for any puff pastry recipe such as chicken pot pie or croissants. When the butter blends with the dough, your homemade puff pastry sheet is ready.If you notice the puff pastry dough becoming sticky, chill again in the fridge for some minutes (about 15 to 30 minutes) and then remove and continue to work on it until the butter blends with the dough. Make sure the dough is chilled as you work on it. You need to do this quickly to maintain the chillness of the dough. Continuously repeat this folding and rolling until the whole butter is completely blended with the dough. Again, once you have another flat pastry dough, fold each end to the middle and then flip over and roll again. Fold both ends of the dough to the middle and flip it over then roll again into a flat rectangular shape. Once you have a flat pastry dough, start laminating the dough.As you roll the dough, you can continuously dust the surface of the dough as well as rubbing the rolling pin with a light amount of flour to prevent the rolling pin from sticking to the dough. Now, begin rolling the dough into a flattened and rectangular shape using your rolling pin.You need everything chilled to make it easier for you to make the puff pastry sheets. For the remaining puff pastry dough, return it to be chilling in the fridge. Dust your work surface of the tabletop with some flour and place half of the divided dough on it.But when making wider pies, you need it wide so divide the dough based on the type of puff pastry recipes. When working with smaller puff pastry sheets for making chicken pot pie in small cups, you don’t really need the sheets to be wide. You can divide it into your desired number depending on the size of the puff pastry sheets you want. Unwrap the dough and then divide it into two equal halves.The next day or after an hour, remove the puff pastry dough from the fridge and start working on it.Using gluten-free flour for making puff pastry sheets makes the sheets less stretchy and can easily cut when stretched because of the absence of gluten. I prefer keeping it overnight for the gluten bonds to be formed which then makes the puff pastry sheets stretchy. Completely cover the puff pastry dough with a cling film and then keep it in the fridge for at least 1 hour.

Transfer the dough to a work surface or tabletop and mold it into a ball and then flatten it with your hands into a rectangular shape.

Mix the flour with your hands as you add the water until you have a firm puff pastry dough.

You need to add the water a little at a time.

Add ice-chilled water to the flour mixture and stir to form a dough.

Stir the grated butter and the flour together to combine using a spatula until you have crumbs.

Grate 1 cup of frozen butter into the mixing bowl containing the flour.

Remove the bowl from the fridge after 30 minutes and then add 1 tbsp of sugar and 1/2 tsp of salt to the flour and mix to combine.

Chill your flour and the mixing bowl in the refrigerator for at least 30 minutes.

#Puff pastry sheets how to#

How to make puff pastry dough step by step How to make puff pastry dough step by step.