Monday, November 2, 2009
The search is over:Puff Pastry
In my high school pastry class I received a puff pastry dough recipe that worked really well, but then the recipe stealer stole the recipe and it was nowhere to be found. I searched Hi and Low on the Internet for a recipe and all I got were dessert recipes telling me to go buy frozen puff pastry to use. If you are having that same problem don't worry because I have got you covered. I bought the CIA's baking book because I knew they would have the basic recipes but that they would work well and sure enough I got professional results. Do what you would like with the recipe I made Apple Turn overs which were fantastic.
Puff Pastry Dough
Side Note: I use just regular All-Purpose flour instead of bread and pastry flour and the recipe turns out great every time so it just depends on what you have around. Makes 8LB.
Bread Flour 2 lb
Pastry flour 8 oz
Salt 1 oz
Butter,soft 8 oz
Water,cold 18 fl oz
Butter,pliable 2 lb 4 oz
Bread Flour 4 oz
1. To Prepare the dough, place the flours,salt, butter, and water in the mixer and blend on low speed with the dough hook attachment until a smooth dough is formed. Shape the dough into a rough rectangle. Line a sheet pan with parchment paper and dust the paper lightly with flour. Transfer the dough to the sheet pan,wrap in plastic wrap, and refrigerate for 30 to 60 minutes.
2. To prepare the roll in, blend the butter and flour on low speed with a paddle attachment until smooth, about 2 minutes. Transfer to a sheet of parchment paper. Form into a rectangle ½ in/1 cm thick. Cover with plastic wrap. Refrigerate until firm but still pliable. Do not allow the roll-in to become hard.
3. To lock the roll-in into the dough, turn out the dough onto a lightly floured work surface and roll it into a rectangle twice the size of the roll-in, keeping the edges straight and the corners squared. Then perform a lock-in which means to Place the roll-in on one half of the dough then fold the dough over the roll-in.
4. Then perform a four-fold. Cover the dough with plastic wrap and allow it to rest for 30-40 minutes under refrigeration.
5. Turn the dough 90 degrees from it’s position before it was refrigerated and roll out into a rectangle 16 by 24 in, making sure the edges are straight and the corners are squared. Administer a second four fold. Cover the dough with plastic wrap and allow it to rest under refrigeration for 30 minutes. Repeat the process 2 more times for a total of four folds, turning the dough 90 degrees each time before rolling and allowing the dough to rest, covered in plastic wrap, under refrigeration for 30 minutes between each fold.
6. After completing the final fold, wrap the dough in plastic wrap and allow it to rest under refrigeration for 30 minutes before using.
Above are our jack-o-lanterns this year,since my sister don't live at home now we have a small pumpkin family this year, guess which one is mine.