Puff pastry is a home-cooked dish made by baking. The main ingredients are flour, white sugar, fresh yeast and water. The essence of meringue bread is the meringue. The puff pastry was delicious, fragrant and crispy.
Puff pastry is a practice of pastry. The puff pastry is delicious and crisp. The main ingredients are butter, garlic, tomato, egg white, tomato paste, thyme, bay, peppercorns, duck soup, lasagna, and beaten eggs , salt and pepper.
When buying puff pastry, you can tell at a glance whether the puff pastry is good or not. The salted duck egg yolk color, and the pine cone shape that will fall off the slag is the most delicious, and the kind that is browned to the extent that it is really burnt, it must have a bitter taste and cannot be bought.
Puff pastry is so delicious, let's see how to make it. First we have to prepare the ingredients we need.
200g high gluten flour
20g low-gluten flour
30g white sugar
1/4 tsp salt
3 grams fresh yeast
15 grams whole egg
120 grams water
60g butter
1. Preparation and processing of raw and auxiliary materials
· Choose flour with high gluten content, sieve sugar to remove impurities, and wash eggs with water for later use.
· Then start making the puff pastry. Place the flour on the work surface in a circle. Add sugar, egg, thinning agent, bulking agent, etc. into it and stir evenly, then put in vegetable oil and stir well. When it is in the form of milk suspension, add flour, test the softness and hardness, and mix it into a suitable crispy dough.
2. Dough preparation and fermentation
For the first fermentation, 200 grams of high-gluten flour, 5 grams of white sugar, 3 grams of fresh yeast and 40 grams of water should be added.
The second fermentation requires adding 20 grams of low-gluten flour, 24 grams of white sugar, 60 grams of butter, 15 grams of eggs and 80 grams of water.
3. Molding and fermentation
· Cut the mature dough from the secondary fermentation into small doses according to the designed weight, knead the small doses into a round steamed bun with a smooth surface, find a good distance, put them in the greased baking pan, and put it in a pot to cover Cover and ferment, the temperature in the pot is kept at about 40 °C, and the relative temperature is more than 85%.
· When the fermentation reaches ninth maturity, take it out of the pot, immediately roll the puff pastry into a circle, roll it into a 2-3 cm round slice with a diameter of about 10 cm, and cover it on the swept bread dough ( gently handle),then brush evenly with a layer of egg wash and bake in the oven.
4. Bake
Adjust the fire to bake with a high bottom fire and a low fire. Baked until golden brown on the surface and reddish brown on the underside. It is finished when it is fully cooked, cooled and packaged.
The puff pastry is delicious, but it should also be preserved. The meringue bread is easy to not crisp the next day, which may be caused by the moisture in the air, which causes the meringue to resurface. There are two ways to keep puff pastry crispy.
1. Seal the puff pastry and store it in a cool and ventilated place at a low temperature to prevent mildew caused by moisture and heat.
2. The puff pastry can also be stored in the refrigerator, and the snacks refrigerated at low temperature can be stored for a longer time. It should be noted that it cannot be stored with other edibles. Puff pastry bread is very tempting to pests ,so the preservation process is necessary to avoid losses.
The puff pastry that is crispy on the outside and soft on the inside is a delicacy we can't miss, it's definitely delicious on the tongue. When we taste the deliciousness of puff pastry once, we absolutely love it.
