Sourdough Puff Pastry | How to make Puff Pastry
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- Опубликовано: 7 сен 2024
- Making Puff Pastry at home is so easy. All butter Puff Pastry made from scratch is taste wayyyy better than the frozen one. Trust me. You should try to make it your self. It’s gonna be worth it.
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Music: Redwood Trail
Musician: music by audionautix.com
License: creativecommon...
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#homemadepuffpastry #sourodughpuffpastry #discardrecipe #sourdoughdiscardrecipe #easypuffpastry
160g all purpose flour
200g sourdough starter
120g cold butter
Mix to incorporate
Transfer dough into a rectangular bag and flatten with a rolling pin
Take another 120g of butter (room temp) and flatten into rectangular bag with a rolling pin
Refrigerate for 30 minutes
Open dough bag and roll it out, large enough that the butter sheet can fit on top on a diagonal and fold corners of dough into center to wrap butter sheet. Roll out into a long rectangular sheet. Do a trifold and wrap in plastic bag and refrigerate. Do this process of rolling into a long rectangle and doing the trifold 6 total times. Do this every 30 minutes and put in refrigerated after each trifold then it is ready to use.
Thank you!!!
Genus way to mark your folds! Love this❤️
would you please put the recipe in the description 😉
Yep going to do this.
I’m ready to do this. Thanks very much🎉
That's freaking PERFECT!
OMG, so easy. Thank you ❤️
Brilliant!❤
I need to try this
Very nice, I'm going to try this with my discard today. Btw, if you keep everything cold, like refrigerate my marble rolling pin and put ice packs on my marble countertop, do you think that I can do two sets of folds at a time and cut the time in half? I need to cut this time down to two and a half hours ;?)
So I went ahead and made this the next night, and to save time after the initial layering and 1st fold I put the dough in the freezer for 20 min., flipping it over after the first 10 min. Then working quickly on my fairly cold marble countertop and with a chilled marble roller, I did folds 2 & 3 then back into the freezer for another 20 min. Repeated this for folds 4 & 5 and after another rest in the freezer I finished fold 6.
After that I used the pastry to make two different deserts, apple turnovers and cinnamon rolls, both of which turned out FANTASTIC!!! The bad news is that they were so delicious that I ate them all in less than 24 hrs, which when I thought about it afterwards couldn't be good for my waistline (or heart ;?) since that was the better part of 3 sticks of butter 😲😵💫🤫
@@russell2449thanks for sharing your experience and results! Yeah, we are happy when something turns out good and are sad we eat to much of that 😊 I do recognize myself. God bless!
400f for 20 minutes seems to work great for this recipe.
I’m new to sourdough and I’m just wondering why so many folds. Does this make the dough rise more, or does it make it more flaky?
She’s making puff pastry, so you need a lot of layers to make it puff up.
For sourdough bread the process is a lot less labor intensive.
Why do you mark tge dough?
Looks like maybe the marking is to remind how many times it’s been rolled out?
No salt?
Is that no sugar on this recipe?
Yes no sugar
@@bakeit500ktchn7 ok tq 🙏
Struggling to understand what role the sourdough starter is playing here other than moisture
According to another website, it gives it a slight different flavor profile, fermented base makes it easier to roll out because the dough ferments a little due to the bacteria in the start, and is more pliable cutting down on time in between roll outs.
OMFG MUSIC TOO FREAKING LOUD 👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾
SERIOUSLY????? Don't you know how to turn down the volume on a video, or are you just a child, smfh???
Thanks for the feedback
Turn down the volume. It’s not that complicated.