Hello. I'm JoJo in Canada
Today, I'm sharing my recipe of puff pasty dough
To pamper yourself with delicious pastry desserts, Do It by Yourself
Making Lean Dough
I'm using cake & pastry flour and real butter for the dough
You can find ingredients table in description of this video
250 gram of flour
Firstly sift flour to mixing bowl
Add 25 gram granulated sugar
Break one egg and stir
Add 95ml water about 1/3 a time and mix
Knead the flour mixture to a smooth ball
Add 30 gram diced butter and knead it into the dough
The dough becomes very sticky. It's normal.
Keep kneading the dough for 3-5 minutes. It becomes smooth.
Move dough onto the mat, continue kneading it until it's elastic.
Elastic dough performs better in layer separation
It takes about 6-7 minutes to knead the dough to elastic
Wrap the fully kneaded dough
Rest and chill it in fridge for at least 30 minutes
Making lamination butter sheet
160 gram of real butter. Cutting butter in this way helps you roll it to a sheet
Seal butter inside plastic wrap. Make it a pouch 15cm square
Frozen butter is hard
Press it on both sides before you can roll.
Roll and squeeze butter evenly
so it spreads to all sides and every corner
Butter melts at around 35℃
So keep room temperature low, and do it quickly
Chill the finished butter sheet in the fridge for 30 minutes
Making laminated dough
Apply flour all over dough after taking it from fridge
Roll the dough out evenly to a rectangular shape
just big enough to wrap the butter sheet in
Place butter sheet on rolled out dough
Fold dough to wrap butter in
Seal sides to keep butter from leaking
Sprinkle few flour on both sides of dough
Gently push and then roll out the dough
from middle to all sides
Roll out dough evenly to a rectangular approximately 48cm long and 25cm wide
Don't worry about bubbles. Let it be
If bubble breaks, sprinkle flour on it and keep rolling
Don't spend much time rolling the sides out straight
Time to fold up the dough for the first time
Wrap dough and freeze it for 15 minutes
After 15 minutes, take dough out of freezer
Sprinkles few flour on dough
Repeat rolling out process
Roll out dough evenly
Again, to a rectangular approximately 48cm long and 25cm wide
Time to fold up dough for the second time
Wrap dough and freeze it for 15 minutes
After 15 minutes, take dough out of freezer and repeat rolling process
Time to fold up dough for the last time
Again wrap dough and freeze it for 15 minutes
After 15 minutes, take dough out of freezer and start the final process
Roll out dough evenly to a rectangular
approximately 55cm long and 20cm wide
The puff pastry dough is done and ready for use
It can be used to make egg tart and assorted puff pastry desserts
Here is the way to store unused puff pasty dough in freezer
Sprinkle flour on both sides of dough
Under the dough, place a piece of parchment paper
The paper must be slightly larger than dough
Gently roll the dough from one direction
Tightly seal the dough with plastic wrap
Store in freezer for up to one month
Thaw the dough in fridge 6 hours before using
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I'm JoJo in Canada. See you next time