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Puff Dough or Pasta Recipes

Quick German Puff Dough Recipes

Ingredients:

Yield:

1 kg or 2 1/5 pounds

English Measures

Mise en Place

in Neto

Ingredients

in Net

Ingredients

Amount

Units

Amount

Unit

%

White Wheat Flour

15

ounces

430

gr.

43%

Beurre

1 2/5

ounces

40

  gr.  

4%

Table Salt

1/3

ounces

10

gr.

1%

Water

7 5/7

ounces

220

  gr.  

22%

Margarine

10

ounces

300

gr.

30%

Total

 

 

1000

gr.

100%

Method of Preparation:

  • Weigh well the ingredients

  • Mix the flour with butter, salt dissolved in water and knead well. Lets stand 30 minutes in cold, always cover with vitafilm

  • Soften the butter with your hands to make it malleable.

  • Roll the flour paste until is a thin rectangule sprinkle flour over and spread the margarine. 

  • If its necessary sprinkle a bit of flour over each fold not so much because it becomes dry

  • Fold in three and then another three folds. Let Stand until is cold, always cover with vitafilm

  • Give two rounds doubles. 

  • Let stand 30 minutes in cold, always cover with vitafilm

  • Use the paste

Equipment and utensils to prepare the recipe

Work table

Roller

Sieve or strainer 

Inox bowls

 

A puff paste never must unfold , only if required to cut a piece vertically.

For homogeneously up to the baking must be rolled evenly so it does not go sideways.

The side cuts must be used to complete works  and only use it for decoration. Because its never rise evenly

Something important is to keep it cold.and cover

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