ENG/ ESP Puff pastry preparation. Preparación de masa de hojaldre.
MASA DE HOJALDRE
Hello friends, happy day to everyone in the community, today like every day I want to share a simple recipe with you, these days I am in the process of learning to do bakery work, which I really like this activity and today I want to show you how I made a puff pastry, it is a bit tedious to do it, but today there are many ways to prepare it, the important thing is that sheets are formed in the dough between butter and dough, that will be the point in which the puff pastry will be formed, so below I will show you how to prepare it
- 250 grams of wheat flour 0000
- 250 grams of unsalted butter
- 125 grams of cold water
- pinch of salt
- 1 tbsp of sugar
- 250 gramos de harina de trigo 0000
- 250 gramos de mantequilla sin sal
- 125 gramos de agua bien fría
- pizca de sal
- 1 cda de azucar
In this first step we mix all the ingredients in a bowl, we add about 60 grams of grated butter to the flour, the sugar, a pinch of salt and the water, remember that it must be very cold and I added sugar because I will make recipes sweets with the dough but if you want, do not add it. We integrate the ingredients very well but we do not knead much, we make a ball and let it rest for about 20 minutes
After the dough has rested, we take the rolling pin and flatten the corners of the dough, leaving a kind of mound in the center, we grab the butter, place it on top of it and cover it very well. Then we begin to work with the rolling pin, hitting the dough several times so that the butter spreads throughout the dough, since it will be frozen. We continue doing this step until we stretch the dough, which we must do in one direction vertically.
In this step after stretching the dough we will start with the folds, which will be basically single and double, the simple one is to have the dough stretched and we take the upper end of the dough and fold it in half and repeat this step with the other end of the dough, once we have made these folds, we turn the dough 90 degrees to the right so that the dough remains in the shape of a book and at that moment we stretch the dough again in one direction vertically, then we take it to the fridge for about 45 minutes, we will do this step 3 times with refrigeration intervals
If in the previous step the butter comes out, just try to finish the fold with patience and refrigerate for an hour, it is not recommended to add more flour because then the butter laminate is lost. After making the three simple folds we will make the double fold, which consists of having the dough stretched out, and take and take the upper end and fold it in half, we do the same with the lower end, once the ends are joined we will take the lower ends and fold it up, again we turn 90 degrees to the right and stretch vertically, we will do this step twice with 45-minute refrigeration intervals.
Coming to the last step, after making all the necessary folds, refrigerate the dough one last time and it will be ready to make desserts or savory dishes of your choice, and the final result of today's recipe is as follows.
If you made it this far, I appreciate your visit and I hope you liked my post, God bless you greatly and see you another time.
This post is translated by android app Google translate
All photos were taken by my Alcatel 1v Smartphone
Edited images in app android incollage
Imágenes editadas en la aplicación incollage de android