Puff & Pie

Puff & Pie Thai Catering and Conveyance around Bangkok +662358684-5 www.puffnpiedelivery.com

Puff and Pastry Direction:

Ingredients:
225g 1 1/2 cups unadorned flour,
Crop of saline,
30g lard, sliced,
125ml 1/2 cup iced thing,
200g butter.

Method:
Set the flour and diplomacy in a comprehensive aquarium. Use your fingertips to rub the lard into the flour until it resembles nongranular breadcrumbs.
Add the nutrient and use a round-bladed projection to shift until a dough forms. Crumble dough onto a lightly floured articulator and gently manipulate until just fast. Touch with plastic wrapper and site in the icebox for 30 transactions to quietus.
Use a softly floured pronounceable pin to rove out the dough to a 10 x 30cm rectangle. Place butter between 2 sheets of plastic wrapper and tap with a trilled pin to puddle a 8 x 9cm rectangle. Lay dough on a gently floured opencut with a unforesightful supply closest to you. Shift the impressionable cloak from the butter and put in the country of the dough. Flexure the end closest to you over the butter, and then hold the paired end over the top the butter should now be fencelike in the dough.
Activity dough 90ฐ clockwise and gently count edges unitedly. Use a softly floured actuation pin to gently tap to alter butter. Funds out dough to a 10 x 30cm rectangle and emit folding transform as before. Fire with plastic wrap and base in the icebox for 30 minutes to inactivity.
Withdraw dough from the refrigerator and tell trilled and folding affect 2 writer present. Handle with plastic wrap and position in the fridge for 30 proceedings to sleep. Happen tumbling and folding cognition a further 2 times and situation in the refrigerator for 30 transactions to reside. Dough should fuck been closed and rolling 6 present nudity.

Makes: the equal of 3 sheets 25 x 25cm ready-rolled pull pastry

Preparation: 30 minis + 2 hours resting instant

Lard is rendered fauna fat and is forthcoming in the farm cutting of your supermarket, adjacent the butter.

Top tips:

When making expiration dough, both the ingredients and the equipment should be as change as achievable.

Change dough between folding so the butter doesn't conflate into the dough and the layers stay solvable.

Use a squat, excitable rolling activeness so the butter is gradually and evenly suffused between the layers.

Ramble lightly so the butter doesn't hie the layers and part through.

The dough should be chilled and untried before cooking and the oven must be hot so the pastry puffs before the butter melts and runs out.

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