Puff Pastry -

Ingredients for 1 pax

1)Plain flour 500gm
2)Salt 2gm
3)Unsalted butter 50gm
4)Cool/cold water 260gn
Using hand to mix the dough - mix all ingredients together to form a chicken breast texture 
5)Laminating fat *puff pastry margarine - 325gm 

Once texture has been achieve leave dough as it is NO NEED to shape, divide into 2 then rest for a while before adding the laminating fats n doing the FOLDING/layering  METHODS

3 TYPES OF FOLDING

1) FRENCH TYPE
2) ENGLISH TYPE
3) SCOTTISH TYPE - the whole of pastry margarine to be used in broken into lumps ie NUGGETS and distributed throughout the flour before or during process. Use lots of butter to put them together

Note : technique of rolling dough to get the right shape base on the position of the rolling pin, gently press the dough n roll upwards 2x and downwards 2times



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