Puff Pastry Dough
A butter-based dough noted for its low protein content, used to create beautifully flaky pastries.
Story
Mastering the art of puff pastry dough opens up a world of flaky, buttery possibilities. This traditional dough relies on carefully folding butter into the mixture to create hundreds of delicate layers, making it an incredibly versatile base for both sweet and savory baked treats.
Ingredients
high gluten flour
220g
low gluten flour
30g
high gluten flour (for preventing sticking)
as needed
butter
40g
fine salt
a pinch
fine sugar
5g
ice water
125g
butter
180g
Instructions
1
Step 1
Melt the butter over a water bath
2
Step 2
Add fine sugar to ice water
3
Step 3
Stir until the fine sugar dissolves
4
Step 4
Sift and mix high-gluten flour, low-gluten flour, and salt
5
Step 5
Add cold water to the flour mixture
6
Step 6
Mix well, then pour in the melted butter, and mix well again
7
Step 7
Knead into a dough, wrap it in plastic wrap, and put it in the refrigerator for 20 minutes
8
Step 8
Take the dough out of the refrigerator and roll it out flat into a 1 cm thick, 18 cm wide square. Soften the butter first, cut it into small pieces, shape it into a 2 cm thick, 10 cm wide square, and place it on the dough sheet
9
Step 9
Follow the instructions as shown in the picture.
10
Step 10
Sent the wrong picture, wrap it up like an envelope.
11
Step 11
Roll flat.
12
Step 12
Follow the instructions as shown in the picture.
13
Step 13
Fold in half once more, wrap with plastic wrap, and place in the refrigerator for 30 minutes; if time permits, 1 hour is best. After keeping it in the refrigerator for 30 minutes to 1 hour, take it out and repeat the previous steps 12, 13, and 14 three times.
14
Step 14
It can be kept in the refrigerator for 4 to 5 days. If placed in the freezer, it can only be kept for 3 days. You can lay it directly on tin foil to bake; it is very delicious. The baked result is shown in the picture below.
15
Step 15
Do not repeat the folding too many times, otherwise the layers of the pastry dough will become blurred and unclear.
