Butter Puff Pastry
This pastry is designed for use of making products that require a nice thick flaky finish with a golden colour.
- 5 kg Plain Flour
- 100 grs Salt
- 700 grs Butter
- 2.2 Lts Water
- 2 kg Butter or Pastry pieces
- 1 Mixing
Mix the ingredients in group 1 together until clear and then let it rest for about 1 hour before folding the butter in.
- 2
Folding In
Once placing the butter it will require 6 singles turns before rolling it out to the desired thinkness and using it for what ever purpose you desire.
- 2
Butter Puff Pastry is one of the most misunderstood pastries that chefs endeavour to undertake and fail to achieve a good result with due to the butter aspect, as it requires proper temperature control of both the dough and the butter alike.
So the following discussion will be brief, as it will depend on such things as the time of year, hot or cold weather, the temperature of your kitchen and how fast you press the rollers down on the sheeter being used or whether you're using a rolling pin on a bench. All these play a large role in the end result of how flaky puff pastry will turn out.