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Tags:, dough, pastry, plastic wrap, cream puf
(View ID:512397)
personal understanding of your bed 1, hardness. dough and butter to keep the same hardness.If the butter at room temperature rather hard now.The dough is quite soft.So, when folded, it becomes easy to cause the butter pieces.Not easy to roll thin.If the butter is quite soft, but rather hard dough, it is highly likely to cause the butter to melt.So, make your bed on the temperature is relatively high.High temperature operation more difficult. 2, stand for your bed is the biggest thing standing requirement as well.If you are folding when the dough does not give a relaxation time, then fold the dough in the process are unlikely to listen to you.But if placed in the refrigerator for a while.It is easy to listen to the dough.Like folded.But also in the process of baking as well.Before the roast, full face piece to put it aside, then baked when it is not distortion, shrinkage. 3, oil spill dough wrapped into the butter, why oil spills.Mainly dough and butter disobedient.Butter to go this way, the dough should it be done away.Would lead to butter it.So make sure your stack when the hardness and intensity is the same as you.It easier. 4, mixed with crisp your bed time, can easily result in mixing cakes.Uneven level of butter and dough.The two mixed together is the mixing cakes.Therefore, to ensure that each folding operation are correct. 5, thickness Puff pastry thickness is very important.200 grams of dough seems, can make a lot of bulk snacks, is that this is because the addition of butter so the dough will expand high.Would make a lot of snacks visual look.If your pastry is too thick, when baked, not easy to expand.Excessive or swelling.Shape not only look good, but also affect the taste.So Puff pastry must be less than 0.4 cm in thickness. 6, collapses pastry called Melaleuca, Melaleuca is the number of layers to achieve.It takes just a few.Melaleuca can be eight hundred.Fifteen hundred can be regarded as Melaleuca.Then fold in the bread and the number is not the same.Bread usually folded twice or three times.This will see more clearly the level of the bread.The pastry needs six fold.Fold more expansion on the higher.But not fold the number the better.Folding too much, will also affect the results.General triple six, or four times to four fold. next to a jam pastry on it. materials high powder 90 grams flour 110 grams, 4 grams of salt, butter 30 grams, 90 grams of water wrapped into the oil 130 grams 1, the high powder, flour, salt and butter and water into the container 2, and into a dough 3, cut the dough from the middle of a cross, wrapped in plastic wrap, Refrigerate thirty minutes. 4, take a piece of butter, put plastic wrap below 5, will be wrapped in plastic wrap butter, stick with Ganmian beat the butter into 0.5 cm pieces, then use the ruler to trim angle. 6, into a rectangle.Beat a good piece of butter is easy to bend, if you will break when bent, will have a touch of butter or hand overflow.Are wrapped into the butter reach requirements.In the summer, to a good beat, the fridge cold for a while.In winter, if the room temperature only a few degrees, a good beat, you can wrap up. 7, remove the dough from the refrigerator.Remove the plastic wrap, roll thin. 8, the butter pieces on the chip surface.
9, wrapped the butter pieces.Do not expose oil to. 10, roll the dough long 11, respectively, from both sides of the center fold. 12, after folded, wrapped in plastic wrap, Refrigerate for 20 minutes. 13, refrigerated, and then remove the roll length.You can sprinkle some flour on the table.This anti-staining. 14, and then folded. 13, folded, and then Refrigerate for 20 minutes. 14, long after the next roll or fold.
15, and so on, for a total of four fold.A four fold. 16, if the operation and found the bubble surface will be tied to use a toothpick.If you find that stick, you sprinkle some powder.But not much powder. 17, to complete the final folding of the dough, cover with plastic wrap, Refrigerate for 20 minutes. 18, removed, roll into a 0.4 cm of the surface film.According to need to make you want pastries. jam pastry production 1, because today the production of pastry to bake when there is no place in the jam, it is easy to expand.Puff pastry will roll into 0.2 cm thickness.Refrigerator 30 minutes out.Cut into 10 cm square. 2, then use the roller cutter and ruler to cut out patches of one centimeter wide on both sides of the bar, but there are some to be attached, do not cut off. 3, cut look. 4, the first brush on the surface film on the egg.Then fold over, leaving the middle Jam release position. 5, of the folded, in the brush on the egg surface also. 6, 230-degree preheated oven, middle, bake about 25 minutes first color.Removed, the above can be cast jam. snow something to say 1, a little pastry thin as possible.Each operation must be refrigerated, or likely to shrink when baked. 2, evenly brush a little egg. 3, jam can do with their own jam can also be used commercially. egg yolk control favorite cakes
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how puff do not fail? Chestnut cream puffs 
