Puff Pastry

Puff Pastry is formed by layering fat and dough together. As the fat melts, the resulting steam is trapped in these layers and light, crisp Puff Pastry is made.

It is essential to keep all the ingredients cold for the process, and an untreated flour can give a more even pastry.

Recipe: Puff Pastry

INGREDIENTS

	kg grm % Flour 10 .000 100 Salt _ .200 2.00 Cake Margarine unsalted _ .625 6.25 Water (approx) 6 .250 62.50 Puff Pastry Marg unsalted (cut into 2” cubes) 6 .875 68.750

Total Weight 23.950

Scotch Method

Place all ingredients into the mixing bowl and mix for 15—30 seconds on high speed taking care not to mix the pastry fat into the dough.

Divide into 5kg blocks and give 5 x ¹/2 turns resting for 20 minutes between turns.

English Method

Place all ingredients except the puff pastry fat into the mixer and develop into a dough. Pin the dough into an oblong and cover two thirds with the pastry marg. Fold the uncovered flap of dough over one third of the pastry marg and fold again to end up with 3 layers of dough and 2 layers of fat. Give 5 x ¹/2 turns and rest between turns.