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» Puff Pastry Tips
Puff Pastry Tips
The French Pastry School's Jacquy Pfeiffer offers these guidelines for making puff pastry.
The Right Flour
King Arthur Baking Company
Use all-purpose flour or puff pastry flour. You can use a combination including bread flour. Be warned, though, that bread flour can stay as a layer and not mix easily with butter.
Sea salt is preferred.
White Wine Vinegar
Use white wine vinegar, which slows the oxidation of your dough and also will relax the gluten. Add a little vinegar, but don’t overwork the dough. Allow the dough to rest in refrigeration.
Rolling the Dough
When you roll the dough, make sure to tap it a little to make it pliable.
Use a silicon mat with shiny side down and make sure dough slides a little when you roll it.
Work with dough that is very cold, and make sure water is very cold.
Fold the dough and rest one half hour in refrigeration in plastic wrap. Repeat six times. A trick to remember: Put a small indent in your dough to remember how many times.
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