Palmiers with quick puff pastry

▽ Learn more about how to make
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Hello, everyone!
It's been a really long time... It's been almost 3 years... I filmed puff pastry dough!
In Korea, it is more famous for Starbucks Heart Pie.
Originally a pie named 'Palmier'.
(It doesn't seem to be sold at Starbucks in other countries. It's delicious...)
There are three ways to make puff pastry:
Among them, I used the quickest and easiest method, the 'quick puff pastry method'.
The other method is a bit tricky because you have to roll the whole butter block along with the dough.
This method cuts the butter into small pieces and is definitely less difficult than the other methods.
It is a little less puffy than other methods because the layer is not as clear as the other methods.
So it's perfect for making sweets such as palmier that don't need to be puffed too much.
It's so hot these days,
so I see a lot of comments like 'I did the same thing like you, but the dough is too muddy and sticky'.
The most important thing when making a dough that needs a lot of butter and has flaky layers is
'Temperature of the place where it is made' Yes!
When the butter is just a little warm, it becomes soft and sticky as if it seeps into the dough.
Even if you follow the same steps as in the video, the dough may not come out properly if your room is hot.
If possible, make it in a room where the air conditioner is definitely working.
Or, I recommend making it after the weather has cooled down a bit.
▶Ingredients (Approximately 20 pieces of palmiers)
125g bread flour
125g cake flour
200 g butter
125g cold water
4 g salt
About 120-130g of granulated sugar for sprinkling
IMPORTANT All ingredients must be very cold. It is recommended that the room temperature is below 23℃(73℉). If the temperature of the place you work is too hot, the dough may become sticky quickly and the layers of the puff pastry may not come out well.
1) Add salt to cold water and melt it. Cut the butter into 1.5 -2cm cubes.
2) Put flour and butter in a bowl and coat the powder evenly on the surface of the butter.
3) Add water in which salt is dissolved and mix with a scraper until white powder is no longer visible.
4) Move it to the workbench and form a square in the shape of a lump.
* The dough should look very uneven.
5) Sprinkle enough bench flour (bread flour) on the front and back of the dough, and roll it out with a rolling pin to form a long rectangle. When you roll it long enough, remove the extra flour on the inner side and fold it into 3 equal parts. (It's called a single fold)
*At first, the dough is blotchy and has butter in it, but the more you continue the fold, the smoother it gets.
6) After rotating the dough 90 degrees, roll it again. Repeat single fold a total of 5 times.
* If the dough shrinks and does not roll well, or if the butter feels sticky, rest in the refrigerator for 20 to 30 minutes before continuing. I took a break after 3rd of single fold, but the state of the dough may be different depending on the work environment, so it is recommended to immediately stop and rest if the dough does not work well at any time.
7) Roll out the dough into a large rectangle with a width of 45cm and a length of 30cm. (Thickness about 3mm)
8) Cut both ends of the dough with a knife, fold it in half toward the center and fold it in half again to make a heart shape.
9) Rest for a while in the freezer until hard enough to cut.
10) Cut it into 0.8- 1cm thick, and apply egg wash on top.
11) Bake at 190 degrees℃(374℉) for about 15 minutes. Bake it until golden brown. (Unox convection oven)
* Storage: 3-4 days at room temperature sealed. If you seal it with silica gel, you can eat it crispy for a longer period of time. On humid days, it can get soggy more quickly.
instagram: / jadore________
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