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Puff Pastry Dough

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Puff Pastry Dough

Chemicalkinetics | | Jan 17, 2010 06:52 PM

This is a follows-up from my previous two posts: "Why Chill the Dough?" and "Flaky Pastry Crust: Butter vs Shortening"

Based on many helpful suggestions, I have mixed the dough with minimal effort and chilled the dough before baking. I have also substituted shortening with butter and increased the amount of butter. My tart crust/shell is pretty flaky and light. I ate so many of my "trial-and-error" experimental products. I am starting to get sick my bake goods. :)

Now, I read there is another way to make the tart crust is to use the puff pastry method. A water dough and a short dough are to separately prepared. They are to be folded over each other and rolled out, freezed to hold and then repeat folding, rolling, freezing for a few times. This creates alternating layers of dough. In fact, I have tasted these puff pastry products and they are very awesome. No doubt this requires significantly more work.

What do you think of this approach? How many people use this? Is it easy to success? Anything to look out? Any common mistake? Thanks.

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