Butter Puff Biscuit Dough - Shortcut Puff Pastry Dough
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- Опубликовано: 7 сен 2024
- Learn how to make Butter Puff Biscuit Dough! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Shortcut Puff Pastry Dough recipe!
Check out the recipe: www.allrecipes.com/Recipe/244473/Chef-Johns-Butter-Puff-Biscuit-Dough/
no need for flouring the plastic wrap, use something other than your warm hand, maybe a light roll with the pin?
Food Wishes what is the hydratation % of your dough?
They look delicious. I would put some sugar in the dough?
My Little One loves your voice & recipes. She always says 'Mama!! I want to make that! (No matter what you are making) He makes me so happy, Cuz he always sounds like he is in a good mood!' So, thanks for that!!
:D :D :D
And you couldn't have put this link in the info under the video? How many times have I used the link given there only to find there are no instructions and sworn never to watch one of your videos again??? Why make it so difficult to love your videos???
Chef john!. i must say, i have been with you for like 3 years now. and you made me choose to become a chef in real life :) starting on the education in 2 months. thanks for all :D
How'd it turn out?
I made these yesterday and they were delicious. I didn't want to waste a lot of dough by using a biscuit cutter. Instead I rolled the dough into a rectangle and removed the edges with a pizza cutter. I used the pizza cutter to make 2" square biscuits. I had room on the baking sheet so I placed the trimmed dough on it and baked it too. I didn't have to discard one bit of dough. Thank you Chef John.
Where can i find the ingredients?
@@valentinaespinosa7894 in the store or in your pantry
HHa so funny, I meant the list of ingredients for this recipe
@@valentinaespinosa7894 The link is in the description box. Chef John always posts the written recipe on his blog.
Great idea!
Thank you Chef John! If you don't have self rising flour on hand you can easily make it yourself! To 1 cup of flour, mix in 1-1/2 tsp baking powder and 1/4 to 1/2 tsp salt and presto you have self rising flour! I normally only use 1/4 tsp and then add less salt when the recipe calls for it. I usually taste it and see beforehand, and yes sometimes with eggs in it too - such a small amount hasn't killed me yet haha, that's what my immune system is for xd.
Quote: _"If you don't have self rising flour on hand you can easily make it yourself!"_
Thank you. I thought I was going to have to have 3 types of flour; bread, all purpose and self rising.
Just in case you were actually concerned I was gonna die from eating old eggs, I thought I'd mention, yes, this was filmed a while ago!
I posted some sneak peek pictures of this on social media, but sometimes I wait to space the different types of videos out. Thanks for your concern! ;)
I was gonna ask...but figured its an older video:)
Food Wishes Chef would it be a good idea to put shreded cheese between the butter layers? :D
Food Wishes i think maybe if you used something else to press on the butter the first time it would not stick as much, your hand heat probably caused a lot the sticking.
Food Wishes You forgot the little pinch of cayenne :D
***** You're welcome, there are many many more things you can get, but those are really basic stuff.
Also, something which is good to heave are different sizes metal and glass bowls, theyre very useful
2 layers x 3 folds= 6 layers.
Tri fold again =18 layers
Trifold again = 54 layers
2 more layers of new butter and another tri fold =164 layers
Half fold =328 layers
Greedy Half fold again = 656 layers
656 layers of butter
Fred Bill Yakitate Japan! (Someone, please get the reference....)
nishwaH Where's the spoon!!!!!
nishwaH Over 300 layers...
should've been 666 layers.
Not enough! It needs to be over 9000!
What Bob Ross was to painting, Chef John is to cooking.
Happy little pastries
honestly that is it. This is what i like so much about the channel. Thank you.
He certainly is! I love his humor and voice. So glad I found his channel!
The Bob Ross of baking. Love this guy.
You have the best, most melodic voice and such a wonderfully upbeat attitude. It's such a pleasure hearing you talk about your recipes. Thank you for sharing these with us.
Actually, that is the only annoying thing-trying to be interesting with annoying ‘singing’ way of narration instead of normal tone.
@@lili721 I too found it annoying when I recently discovered Food Wishes.
I once had a Ukrainian aunt who spoke in melodic style.
Like you, my mother thought it odd & unpleasant;
I was too young to think about such thing,
Try this:
play a show again, and focus on the melody for a few minutes
(you already know what's happening).
Ask yourself, "Why does his melody trouble me?"
Then addict yourself to Food Wishes,
which is loaded with simple recipes and techniques.
Enjoy!
This is the best thing I've seen on RUclips 😍😍😍😍😍😍
And again I ask myself, why Food Network hasn't picked him up, the world will never know! He has mastered his craft! Love the voice!
Because Chef John has too much class for Food Network. I fear they would try to change him. While it would be nice to see him on tv, but I like him here. Where you can always search out his different recipes. I tried that with one of those shows, and never could find the one I was looking for. The website was too concerned about selling that persons products. I gave up. Of course, this is just my opinion.
Haven't watched in years - absurd hipster foodies. The examples of Pepin, Child, Chef John are wonderful.
up
Chef John! I always wondered how difficult it was to make this kind of dough and its not difficult at all! I'll deffinetly try it at home, with some experiments on savory versions.
Thank you so much for this recipe. Never stop posting your videos you are the only chef I really enjoy watching on youtube, you make it interesting from start to end.
Chef John! Fellow noob.. Protip from a pro pastry chef/friend of mine. Glass cutting boards. You can throw them in the fridge or freezer prior to needing them. They stay cold and limit the amount of times needed to toss back into the fridge. If you have a walk in freezer, a rolling stainless cart achieves the same. Thanks for the endless great recipes
"I decided I want to double my layers... So I folded it in half, which according to my calculations, there's gonna be twice as many layers as I had before.." Become my mathmatics mentor! xD
Folding the pastry is called "booking" and it creates the laminated layers.
BTW, you can speed up the process by rolling it out a little longer to start. Then doing a 3 fold, rather than 2 fold method. Fold BOTH ends to meet at the center, top that with the remaining butter, and fold that in half. That gives you twice the layers right at the first fold and all your butter is in from the beginning so you don't end with so many "dry" layers and only have to do it twice, instead if 3 times.
"and posers like me..." hahah you're an inspiration to all of us! Thanks brother
I think it's the 10th recipe from Chef John I did. And the more I try the more I am satisfied, yay, thank you!)
These look great! So much flakey goodness! :)
Should have written that with your accent hahaha jk you two are awesome teachers !
Not really an accent but an intentional changing the voice as he talks. Personally it's very irritating and distracting.
admhou1 agreed
🇮🇪☘️💚
Oh mah lord, Chef. Dem buttery rolls are gonna keep me up tonight. I must make these.
Leave it to Chef John to know that I want a biscuit at 4 in the morning.
GeekBella Got the munchies too, huh?
Spread some nutella in between......
systemfailure101 hmm...nice idea
systemfailure101 Nutella vis-a-vis (alongside) peanut butter and/or honey. :D
SS4Xanatos
OOHHHH you're a naughty boy ......
systemfailure101 I actually discovered that particular concoction when my roommate tried Nutella and peanut butter together. I had Nutella but he used the last of the peanut butter. I had already tried the Nutella and the peanut butter together on celery to amazing results and I knew that peanut butter and honey go together quite nicely as well. Ergo, I figured the combination of all three would be simply delicious. :D And it was. :D
I really enjoy your videos. You make these recipes fun and less intimidating. Thanks
My 93 year old mom loves watching you (as do I.) She loves the fact you’re from Shortsville (as is she.). You’ve probably passed her old house on Route 96 a million times.
Is this seriously just butter, flour, and water? Omg something I can make
zkjanie self-rising flour. If you don''t have that then you have to add baking powder & salt to your regular flour.
DCARA06 Yes, you can use baking powder and baking soda. Of course, the more you add the more it will rise. You could even add baking powder to self-rise flour which already has it in the flour. Just make it thicker layers...
Penta Holics
answers.yahoo.com/question/index;_ylt=A0LEV11uByxX92QAdwxXNyoA;_ylu=X3oDMTEyY3M1aWxwBGNvbG8DYmYxBHBvcwMxBHZ0aWQDVUkyQzJfMQRzZWMDc2M-?qid=20090103151224AAFSLH2
+Penta Holics for every cup of flour add a half a teaspoon of baking powder and a half a teaspoon of salt.
Penta Holics Don't listen to dcara06. 1 1/2 tsp. bkg. pwdr. plus 1/4 tsp. salt to every cup of flour(less 1 tbls of flour before adding). AND, if you do not have baking powder then substitute cream of tartar. But make sure its fresh and not beyond it exp. date.
Wow, 🙏😋. Went back 10 years, saved 20 ish recipes to try so far.
I can't decide which I like more - the cooking or the narration 👌🏻👌🏻🙌🏻🤷🏻♂️
I’m learning so much! And every thing I’ve made following your instructions has come out delicious! The burn cheesecake was amazing! Thank you for sharing!
Loved this recipe for Puff Pastry !! You make it look so effortless. Your techniques are great! Thanks for sharing.
I like how experimental this video was! Results looked great :)
They look like grands biscuits which I never buy. Remarkable only flour water and butter, thank you chef John I have to try this.
Interesting dough....hard to believe this works so well! Will have to try this !
Love this recipe! The second time I made these I swapped the water for buttermilk. Oh. My!!
Mesmerizingly wonderful watching the foldings x
When it came to pressing the butter into the dough, I just used my hands-- floured them first of course, works easier than the plastic wrap, imo.
I have made croissants before, so I'm trying this out to see how well it works instead, it already LOOKS better than the croissants I usually make, so we'll see!
Thanks for the recipe-- love your 'character'!
Lexi, I could be wrong with this, but I think the reason they use the plastic wrap is because of heat transfer from your skin melting the butter. I know its got to be kept as cold as possible. However, I also wonder just how much 30 seconds of contact is going to melt that butter. Most likely, not a whole lot.
That's exactly why, but having done this before, I knew to work very fast-- it was quicker than using the plastic wrap. Stopping the butter from sticking was kind of difficult, and every minute out of the fridge really counted. Besides, it'd all get chilled all over again away, as long as you got it spread out before it was a puddle, it should be fine.
Pretty much what you said, yep!
Must try with almond paste filling. I'll never attempt a true croissant, but these, yes I must try!
I appreciate your speech patterns I don't know where you're from and of course you're a really good sense of humor thank you
Every times I'm looking for something specific. You always have exactly what I'm looking for 🧙🏻♂️🍴
I just love watching you cook. I can almost eat off the screen.
i agree. or concur.. or something.
Let's bake some and eat it all.
i will make some tomorrow,. i need to buy the ingredients.
I just got a new oven and this will be one of my first tries.
@Food Wishes, My Little One loves your voice & recipes. She always says 'Mama!! I want to make that! (No matter what you are making) He makes me so happy, Cuz he always sounds like he is in a good mood!' So, thanks for that!!
:D :D :D
Hola.... están bien facilitos y se ven deliciosos..los voy a hacer.. gracias. Saludos desde CD México
I just knew chef John would have a easier way for me to make puff pastry and of course he does 🙌🏽🙌🏽
This makes the BEST biscuits n gravy… EVER!
You make this look so delicious and easy enough for me to try! I've only made biscuits from scratch a few times (they would've made good hockey pucks)! Thanks for posting this video. I can't wait to try it!
Been looking for puff pastry in all my local grocery stores and to no avail has it been found. The other puff pastry recipes are a daunting looking task and I was just ready to try it this week. Thank goodness I remembered Foodwishes. I will try this! Thank you chef John!
Try an Arab food store or Chinese grocery.
oh, thank you! I'll try going to one I know nearby. :] Happy holidays~
Tinkeroftime Little Seed
Glad I could help! You think finding things is rough in the states, it can be impossible here in Argentina. I would give anything to have a Trader Joe's here!
R3dp055um omg, I would give a lung for every place to have their trader joes! It's literally the best place! I actually think, that if I were ever to move, I wouldn't be able to live anywhere if it didn't have a trader joes and costco. XDDD But I hope that someday one can go to your place.
I learn a lot from your videos.. I learned more from your oversights, like not brushing off the flour... When I give it a try you can bet I will brush off the excess flour.
Thank you very much !!!
very smart way adding grated butter in different stages
It is so nice to hear that you are happy with what came out of the oven, Chef John!
a simple addition of a layer of nutella, peanut butter, jam, cheese, garlic or herb spread, etc. etc. could take this to the next level. great job, keep it up.
I could listen to you all day 😁
You are AMAZING, Chef John! 😊
I absolutely LOVE your videos! I've always wanted to learn how to make my own puff pastry! Thank you so much for this video!
"Pro bakers and posers like me" this dude butters my crossiant 😂😂
John, thank you for simplifying the most difficult cooking problems, now I'm gonna try making puff pastry. You cook great, but the best thing about your video's is that you make people want to go and make that dish without as much fear as before they watched your video. That's what cooking should be. Thank You!
did you try making it? I wanna try it too and wanted to hear it from someone legit that it turned out great
Particularly enjoyed the narrative of this one. It put a smile on my dial 😆
I really enjoy your videos. Your voice and your humor are delightful. I will be trying this recipe soon. I bet a savory version of this would work well.
Aww i was expecting to see the old folda-folda
As long as there's a nicely separated layer of (ice fucking COLD) butter granules and dough and lots of folding, you'll end up with something like this. Looks extravagant and sophisticated, but it's simply the result of all the folding.
*this is very similar to the way croissants are made. But, much more work goes into croissants. These look delicious.*
Legend has it that even to this day we're still counting layers...
Wow my.mouth is watering look's definitely delicious! Gotta try Tyfs..
These look like heaven , can't wait to try them! 🥰
Food wishes drinking game.
Take a drink every time Chef John:
Says You're the (pun) of the (rhyming food item)
Gives a Tappa Tappa
Gives a Shaka Shaka
Mentions the blog.
Says I really hope you give these a try.
Enjoy!
bushbasher85 "Add some cayenne" and uses a "freakishly small spoon" :)
And now everyone has alcohol poisoning
Food Wishes in a nutshell
I 💕 u chef John!
Not literally.....just your ....cooking.....
Looks great! This sort of pastry is known as 'rough puff' where Im from. Just a tip I learnt... push the cutter down and lift out (not even a slight twist) and you get a higher and more uniform rise. It helps to stop smushing the layer edges together
Rough puff is not booked at all, just chunks of butter rolled or rubbed into a rough rag dough. It's even simpler to make than this classic puff pastry. Somewhere between this method and classic biscuit method.
You must be from the Great British Bake Off😊
Haha, I love this man's voice and how he describes what he's doing, he's great! Have subscribed, will start making his tasty looking, easily taught recipes, thanks!
Thanks for all your wonderful videos. Your flour tortillas are excellent...except that I actually rolled the dough out with a rolling pin. It worked out better for me!
Love this guy. G'day from Australia xx
I made puff and Croissant dough a little different. I really enjoy watching and find your presentations so enjoyable. Many atime I find something in the shows that I can relate to or learn from. I retired from the industry 5 years ago however my wife says reaps the benefit of my skills Full-time. Thanks for the fun and informative shows. Gonna try my hand at the Torrone soon.
I'm so glad that I watched this while laying down because I almost fainted while watching you make all of those layers !!!
Genius method! And they look delicious.
Rosie Foodie
This method is how croissants are made. But, it takes a lot more work for croissants.
@@mddell58 you use a sheet of butter for croissants, not grated butter
Amazing! they look and taste really good. Thanks for the recipe!
this...plus sausage gravy...
just insert a picture of homer simpson salivating
I was just thinking about some maple syrup.
...pure creamery butter... :D~
OMG SHUT UP
You sir are a genius!
OMG...Sausage gravy sounds soopo good right now.
I enjoy your sense of humor
Chef John, you make the impossibly hard look do-able!
this channel makes me genuinely happy
Omgosh! This is one of the most luscious bread recipes around. And add a sugar cream cheese in the batter, even more luscious. It can be so addicting, I'm scared to cook it!
Again, and again one more time, I have to let you know that I really enjoy your channel.
I love to cook and watching your channel always brings me to another reason, and new recipe to cook.
I just cannot understand why some people would give your videos a thumbs down. I see this happening a lot on different channels with really good and sensible topics so I guess it is just the way some people are.
The only thing it's like it's so much butter for me, but asdfg I'm salivating so much hahaha good video !
I have done this and these bun/ biscuits are good
He's the best chef .I love all his recipes.why doesn't he have his own show.
I love you Chef John.
You Sir are a genius! This recipe is certain to cause Victorias nickers to drop. Its No Secret, no woman can resist a man that has mastery over pastry. May God bless you for doing this benevolent act of love.
I've watched a few videos. This is the one where I subscribed!
Wow!!! It looks terrific! Gracias.
I love this! I can’t wait to try it!
Just imagine using this to make cinnamon toast biscuits.......yum!
I just love your videos...so clearly explained...u keep me inspired
croissant rolls in biscuit form still sounds awesome and great for breakfast sandwiches
Always appreciate the humor...food should be funny....
You're the king of my heart.
hi John, truley enjoy videos, please add recipe to show more, thanks, can not wait to try rose apple rolls, so elegant.
I like your delivery!
Hi Chef John!! Your still my favorite. I wish you were on network TV. I'm going to try this one. I think I will tweek it into a cinnamon roll recipe.
Puff pastry is one of my favorite ingredients...thank you so much for a terrific video..you are the best!!!
Looks really good. I gotta try it.
Looks like Hungry Jack canned biscuits. I love those layers!!!
That looks delicious.
I think Chef John is going to make a Chef out of me! LOL I love his recipes!
So happy I found this channel.
Thank you for all the wonderful recipes tears from Canada
I loved your video, I laughed out loud at your comments about the spoon and cold puff pastry and brushing away the flour at the end there! Thanks for a great video.
Hi chef... I was looking for a easier puff pastry recipe for making Portuguese Custard Tarts and your recipe with frozen butter probably is the way to go (I've tried with room temperature butter as I've seen people doing in Portugal, but really hasn't work that much for me). So my next try will be with this recipe. i'll let you know the outcome, but it ain't going to be soon!