Inverse Puff Pastry Dough

Name: Inverse Puff Pastry Dough
Prep time: 1 h 30 min
Cook time: 5 h 30 min
Total time: 7 h
Cuisine: Chinese
Ingredients: 750 g dry butter (14% moisture content); 300 g coarse-ground flour (T55); 700 g flour (T45) (for dough); 30 g sea salt; 225 g dry butter (14% moisture, for dough); 300 g water; 5 g white vinegar (alcohol-based)

Reverse puff pastry dough used for Isfahan King Cake, requiring two double folds and one single fold.

7 hours

Easy

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Ingredients

dry butter (14% moisture content) 750 g

coarse-ground flour (T55) 300 g

flour (T45) (for dough) 700 g

sea salt 30 g

dry butter (14% moisture, for dough) 225 g

water 300 g

white vinegar (alcohol-based) 5 g

Instructions

Prepare the butter block

Mix the butter and coarse-ground flour until fully incorporated. Shape into a flat disc, wrap in plastic wrap, and refrigerate for 1 hour.

Prepare the dough

Mix all dough ingredients (T45 flour, sea salt, butter, water, vinegar) and shape into a square. Wrap in plastic wrap and refrigerate for 1 hour.

Enclosing and folding

Encase the dough inside the butter/flour mixture (beurrage); both should have the same consistency. Perform 2 double folds (2 tours doubles) with 2 hours of refrigeration between each. Finish with 1 single fold (1 tour simple) before rolling out.