Salt and Pepper Puff Pastry Boxes
Method for making flaky pastry boxes with dough and filling; the dough requires multiple folds and chilling.
Ingredients
high-gluten flour
150 g
cake flour
600 g
fine salt
10 g
butter
60 g
water
450 g
pastry butter sheet
370 g
pork belly
100 g
chopped cilantro
5 g
minced scallion
15 g
sesame oil
10 g
oyster sauce
to taste
Instructions
1
Step 1
Mix all the dough ingredients together until smooth, reaching about 70% gluten development (the dough surface should look slightly smooth). Rest for 30 minutes.
2
Step 2
Roll the pastry butter sheet out into a square shape and set aside.
3
Step 3
Roll the rested dough out into a rectangle, place the prepared pastry butter in the center, wrap the dough around it, and use a rolling pin to roll it out into a rectangle.
4
Step 4
Fold in a two-fold three-layer style twice, refrigerating and resting for 20 minutes after each fold. Then do a three-fold four-layer fold once and refrigerate for 2 hours. Remove and roll out to about 0.6 cm thick, then place in the freezer until medium firmness is reached.
