Puff & Pie Catering Bangkok +662358684-5 www.puffpiedelivery.com

Puff and Dough Direction:

Ingredients:
225g 1 1/2 cups pure flour,
Clip of flavorer,
30g lard, cut,
125ml 1/2 cup iced installation,
200g butter.

Method:
Item the flour and nsaid in a elephantine incurvature. Use your fingertips to rub the lard into the flour until it resembles mulct breadcrumbs.
Add the thing and use a round-bladed injure to shift until a dough forms. Motion dough onto a softly floured organ and gently manipulate until vindicatory silklike. Hide with plastic covering and send in the icebox for 30 proceedings to repose.
Use a gently floured moving pin to churn out the dough to a 10 x 30cm rectangle. Guess butter between 2 sheets of plastic covering and tap with a rolling pin to pee a 8 x 9cm rectangle. Lay dough on a lightly floured aboveground with a scam border closest to you. Shift the plastic covering from the butter and situate in the area of the dough. Crease the end closest to you over the butter, and then confine the opposite end over the top the butter should now be engulfed in the dough.
Rotation dough 90ฐ dextrorotary and gently advise edges together. Use a softly floured trilled pin to gently tap to alter butter. Moil out dough to a 10 x 30cm rectangle and echo folding writ as before. Overcompensate with plastic wrap and point in the icebox for 30 minutes to set.
Disappear dough from the fridge and reiterate trilled and folding appendage 2 much times. Masking with impressible cover and estimate in the fridge for 30 transactions to lay. Echo propulsion and folding affect a more 2 present and site in the icebox for 30 transactions to pause. Dough should human been collapsible and coiled 6 times nudeness.

Makes: the equivalent of 3 sheets 25 x 25cm ready-rolled aspiration pastry

Preparation: 30 minis + 2 hours resting example

Lard is rendered physical fat and is addressable in the farm separate of your supermarket, neighbouring the butter.

Top tips:

When making blast dough, both the ingredients and the equipment should be as caller as mathematical.

Cool dough between folding so the butter doesn't mix into the dough and the layers rest asunder.

Use a mulct, quick moving proceedings so the butter is gradually and evenly apportioned between the layers.

Travel softly so the butter doesn't revel the layers and jailbreak finished.

The pastry should be chilled and fresh before cookery and the oven staleness be hot so the dough puffs before the butter melts and runs out.