November 24, 2010
So. Puff Pastry Dough. Very useful. Pretty Easy to Make… but very time consuming.
The principal is pretty straight forward. You take a flour and water dough, fold it around a pat of butter, and keep folding until the butter is split up into ribbons between the dough. Then, when baking, the water in the butter creates steam between the dough layers and loft is achieved (or at lest thats how I understand it).
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