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Puff pastry Basic dough ( Adonan Dasar Puff Pastry )

Puff pastry is known as Pâté feuilletée, in France and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents.

With puff pastry basic dough we can variant with many kind of filling and creations.
Basic Puff Pastry Dough. Beside this recipe, you can check my other pastry dough recipe here.

- 1/2 kg high protein wheat flour
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (pastry fats), cold.

1. Mix flour, egg, salt and water, stir well. Add margarine, stir and knead until smooth, rest for 20 minutes.
2. Milled flat the dough with rolling pin about 1 cm thick and forms a long rectangle. Apply korsvet (fat) to 2/3 of dough, one third of dough no need applied with fat, fold toward the fat and cover with the fat part, so the dough cover each other, fold one third.
3. Save the dough in the refrigerator, let stand for 15 minutes. Then remove and milled into a three-fold return, and rest for 15 minutes, do this same way three times.
4. After three times folded, flatten again and fold the dough into one, let stand for 30 minutes.
Basic dough ready to cut or formed as you need.


1 comment:

  1. That is the most beautiful puff pastry dough and method, that I've ever seen...thanks for sharing!


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