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Puff Pastry Basic dough II (Adonan dasar puff pastry II)

PUFF PASTRY: Originating in France, they call this as pâte feuilletée or feuilletage. Puff pastry is a light, flaky made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. It is one of the ultimate examples of flakiness, if everything is done right from start to finish, or the results will be disappointing.

Puff Pastry was invented in about 1645 by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he moulded the dough into a loaf.
The pastrycook, who had watched the procedure, advised Claudius against baking the loaf as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and as the loaf baked, both the pastrycook and Claudius were more and more surprised at the shape and the unusual size it attained.
Having finished his apprenticeship, Claudius left for Paris, where he found work at the Rosabau Patisserie. Here he completed his invention, which won the shop an enormous fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's pastry shop. The brothers Mosca reaped the honour of having invented the Puff Pastry, although Claudius kept his secret to himself and always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.
from Baking911

It's my Puff Pastry Basic dough II. There are some differences from my 1st Puff Pastry dough here  . This 2nd  puff pastry basic dough has slightly sweet taste so it's perfect for fruits, jam and any other dessert purpose. But of course you can fill or topping with cheese or cream cheese or other ingredient which you think suit and allow your family or friends give you compliments because your serve great meal for them d(^_^)b

This recipe make about 1,3 kg yield. Enough for make many kind of your favorite dessert and you can keep it in freezer with nice wrap up to more than 2 months.

- 1 kg of all purpose flour (reduce 1 cup)
- 1 cup milk powder
- 2 tsp salt
- 1/2 cup granulated sugar
- 300 g margarine/ butter
- Very cold water (+/- 500 ml)
- 500 gr Corvette (margarine pastry) or just use good quality butter. Room temperature.

1) Mix the flour, milk powder, sugar, salt and cold water. Add butter and knead until smooth and not sticky to your hands (Figure 1). Cover with towel and let stand 30 minutes.
2) Divide dough into two equally (Figure 2). Roll each with rolling pin approximately 1 ~ 2 cm thick. Fold into three (like Fig. 3 ~ 5). Cover and Store in refrigerator 30 to 45 minutes.
3) Divide the margarine pastry (Corvette) into four equally (2 parts for each dough). Take the dough, roll each one with a rolling pin again approximately 1 ~ 2 cm thick. Spread 1 part of margarine pastry to the dough surface, fold into three (figure 7 ~ 9). Cover and Keep in refrigerator about 30 minutes.
4) Take out the dough. Do the same thing (from No. 7 to No. 9) for each batter. Keep in refrigerator more or less 60 minutes before use it.

And your puff pastry dough is ready for use.

Always dust your work surface and equipment with flour to easier your job

If you wouldn't use it right away, just wrap carefully with cling plastic film and store in freezer until ready to use.



  1. fabulous instructions going to bookmark for a future must make !!!

  2. That's gorgeous and your instructions good. I'm sorry, but the music keeps locking up my browser.

  3. Hi!
    I've always been deterred from making puff pastry from scratch thinking it's such a lot of work but you've made it seem possible and easy. I might just try it out! Thanks!

  4. Oh the joys of folding, folding and folding pastry dough! But what a wonderful outcome :)


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