Butter puff pastry
- Make a hollow cone shape with the flour putting the salt in the centre.
- Add warm water and mix it slowly with the flour.
- Knead until you obtain a smooth and firm dough.
- Let it rest for 30 minutes in the fridge covered with cling film.
- Cut the dough in a cross shape and roll each side.
- In the middle of the cross place the previously softened butter.
- Wrap the butter with the dough folding it from the ends towards the center.
- Roll the puff pastry with 6 simple turns.
- You can make as many layers as you want by rolling the dough and butter in turns.
- You can turn once (simple) or twice (double), depending on the number of folds that are given and those that largely determine the characteristics from other puff pastries.
- Simple turn: consists in folding the rectangular dough in three equal layers, one of the ends has to occupy 2/3 parts of the dough and fold the other end over, thus leaving three layers.
- It is recommended to let the dough rest between each turn.
Nutritional information (1 portion)
Fiber 0.21 g
Saturates 2.82 g
Monounsaturated fatty acids 1.34 g
Polyunsaturated fatty acids 0.16 g
Cholesterol 14.38 mg
Calcium 1.47 mg
Iron 0.08 mg
Zinc 0.06 mg
Vitamin A 51.75 ug
Vitamin C 0.0 g
Folic acid 1.38 ug
Salt (Sodium) 39.16 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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