Puff Pastry


Sai

Joined
Jan 19, 2015
Messages
11
Reaction score
1
This is my first post to this forum, hello everyone !

I am still a novice at baking but have a question regarding making puff pastry.

I make a water dough and a butter dough and follow the instructions on
folding (3 fold, 3 fold and 4 fold) whilst refridgerating between the folds.

However, the end result is a puff pastry that does not puff much and seems very "compact".

Could anyone advise me how to make my puff pastry more puff/flaky rather than hard/compact
 
Ad

Advertisements

Joined
Nov 19, 2014
Messages
348
Reaction score
41
I've never made it because it is so labor intensive but I wonder if perhaps you are either working the dough to much or not rolling thin enough. I believe the flakiness in puff pastry is because of the many many thin layers.
 

Sai

Joined
Jan 19, 2015
Messages
11
Reaction score
1
I finally got the solution to my pastry issue...

It was the amount of flour I was using.
I reduced the amount of flour in my butter dough by 10g
and also tried as best I could to reduced the amount of flour that would be
absorbed into the dough as I rolled it out (i.e light flouring of the surface).
Now the puff pastry is soooo much better and much more flaky
 
Ad

Advertisements

Joined
Jan 2, 2015
Messages
9
Reaction score
0
Good on you Sai. I really do look up to bakers that take the time to make such labour-intensive pastries. While I love baking, I also acknowledge that I have very lazy hands. Extremely lazy, and coupled with a very low concentration span and low patience levels.So, simple recipes are it for me. No rocket science. However, I really do admire you and hope that one day I will progress to your level :).
 

Ask a Question

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.

Ask a Question

Top