One of the best pastry is undoubtedly that of Buitoni. How to make salt puff pastry, no butter or butter puff pastry, vegan puff pastry, gluten-free cakes puff pastry, pastries and cakes puff pastry or light and filled puff pastry with Nutella? "How much salt do I need to make a good and succulent puff pastry? How much flour Manitoba I need to make the pastry in the house? What is the basic recipe to make puff pastry for beginners, fast, fast? How should I use butter, consume, buy to make a puff pastry for 4 people? How can I easily make a delicious, soft, smooth dough? How can I quickly make a beautiful and attractive puff pastry? Who helps me find a recipe online Free to create the pastry in the house in a few steps and in no time starting from mixing? Who tells me, who says to me, who shows me a good site where you can read the best simple recipe to make a good puff pastry light homemade? How can I make the pastry without eggs?" Today we see a very simple recipe for a good home-made puff pastry, tips and tricks to achieve, to create a puff pastry that does not crumble easily.
TIMES - DOSES - DIFFICULTIES AND COSTS
Takes approximately two hours to prepare the puff pastry, including pastel stick. The doses given here are for 4 people. It is absolutely a recipe very complex and difficult to perform but the cost turns out to be very content.
1. We prepare the pastel. You have to dissolve the salt in warm water and pour it into a container with 200 grams of flour type "00" and 150 grams of flour manitoba. Stir with a whisk for about 10 minutes and then, once the mixture is smooth and soft, well, let stand covered with a cloth for half an hour.
2. We prepare the dough. Cut the butter into small cubes and link it to 80 grams of flour. Need to create a stick with a thickness of about 1 cm and the square shape. Place the dough in the fridge for about half an hour. On a board or table well greased with flour, place the pastel and straighten it for good. At the center of the pastel put the dough, so the pastel will be bigger than the stick. The flaps that advance the pastel will be used to cover the dough. Close the pastel from all 4 sides to seal the dough well for inside.
3. Now we are ready to make the pastry. Roll out the pastel with a rolling pin and inside the dough in order to obtain a rectangle of about 30 cm. You have to make the first fold. The pastel then be taken on the one hand he has to go to cover the other side. Put the pastel in the fridge for about half an hour later and repeat the folding operation for another 4 times and then let it sit for an hour the pastry so created, prior to use.
OUR RECIPES EASY TO PREPARE:
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