Thursday, November 24, 2011

Quick/Rough Puff Pastry

I was in the mood to bake something crispy and buttery. So what came into my mind was puff pastry. I was not prepared to do the classic pastry as it was a weekday night. Found one by Gordon Ramsay which is easy as it uses 1 block of butter (250g/9oz). Since most of the butters we get here is in 9oz or 250g, I love love recipes that uses the whole lot as I can be lazy to cut and weight it *LOL* This is extremely buttery so eat it with care if you are concern with your weight :-D Do make a bigger batch and store them in your freezer as it is definitely better than store bought ones (at least the ones we get here).

What you need:
250g strong plain flour (bread flour)
1/2 tsp fine sea salt
250g cold butter , cut into cubes
about 150ml cold water

What you do:
1. Sift the flour and salt into a large bowl.
2. Add 1/4 of the butter and rub them in loosely into the flour either using a food processor, hands or pastry blender (I used pastry blender)
3. Add the balance 3/4 butter and mix them lightly, it is important to have chunks of butter in the dough
4. Make a well in the bowl and pour in about 100ml of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
5. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
6. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

1. The reason why you need to have the butter in chunks because we need the steam coming from the butter during baking to lift the dough so that you get the layering effect.
2. When rolling, if you find the dough gets a bit soft, chill it in the fridge for 15mins and continue with what you were doing.
3. If you want a more distinct layering, do not roll the pastry too hard.

No comments: