Is it possible to fold and roll flaky pastry too much? Some recipes suggest 4 times.
In yeasted doughs , 4 turns is beyond optimum, way beyond.Is it possible to fold and roll flaky pastry too much? Some recipes suggest 4 times.
Depends on how you like them, I'd roll the dough to 1/8th inch but you might like more dough to apple.Thanks for your comments.
I have just made some flaky pastry with 54 butter layers (as seen on Youtube).
How thin should I roll it to make apple turnovers?
13 folds is beyond excessive. At that point the dough begins to rip apart internally and the dough layers touch.I'm not sure what you mean by 'Thicker dough layers'!
Regarding ration between dough and butter, I have been rolling the pastry into a 15" x 10" rectangle, spreading 250g of butter on 10" x 10" at one end and then folding over the un-buttered 5" onto half of the butters part and then folding the remaining 5" of buttered part over onto the first fold. this gives 3 layers of dough and 2 butter. After refrigerating for 30min and then continue to roll-out and fold in thirds until I have made 13 folds = 1458 layers of butter.
Want to reply to this thread or ask your own question?
You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.
|Yeasted puff pastry fail
|Best on-line pastry programs (non-degreed)
|Pastry Intern Struggling w/Note Taking
|Looking for a special pastry or dough recipe
|How to layer pastry cream on top of a curd
|Can you add more butter to puff pastry dough late in the folding process?
|Novice pie baker seeks crispy flaky bottom crust