Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, homemade puff pastry – speedy & butterless. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Who doesn't like freshly baked puff pastry, especially when it is homemade? This is the easiest & quickest way to make puff pastry at home. Homemade Puff Pastry - Speedy & Butterless.
Homemade Puff Pastry – Speedy & Butterless is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Homemade Puff Pastry – Speedy & Butterless is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have homemade puff pastry – speedy & butterless using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Homemade Puff Pastry – Speedy & Butterless:
- Get 400 g plain flour
- Get 320 g hard margarine, frozen
- Take 1 large egg
- Get 1 tbsp vinegar (or white wine)
- Get 1 tbsp fresh lemon juice
- Get 1 tsp salt
- Make ready 110 ml (app.)ice cold water
I will point out this is a classic French style puff pastry and not the easier rough puf… This homemade puff pastry recipe is for purists who insist on the best possible ingredients for their baked goods. Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process. Plan on three days to make this puff pastry, as the first and last steps require. Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough.
Steps to make Homemade Puff Pastry – Speedy & Butterless:
- Beat the egg lightly and pour it into a measuring cup.
- Add the vinegar, the lemon juice and mix well.
- Add the water and stir. Strain the liquid to separate any egg solids.
- You must have 200ml liquid in total. If needed, add a little more ice cold water. Put it in the fridge.
- In a large and deep baking pan, mix the flour with the salt.
- Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds.
- Once you’ve finished grating, mix lightly with your fingers to make sure that all the tiny pieces of margarine are completely coated with flour.
- Take the liquid out of the fridge and pour it over the flour mixture.
- Mix gently with a spoon just until the flour mixture starts to moisten.
- Start to fold and press the dough until it comes together. This way, you’re creating layers.
- Shape the dough into a rectangle and wrap it with food membrane.
- Refrigerate it overnight and it’s ready for use. Just roll it out and fill it with whatever you like.
- Keep it in the fridge up to 3 days or in the freezer up to 4 months. Put it in the refrigerator overnight to defrost it.
The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it. Many mouth-watering bakery treats rely on puff pastry, but have you ever thought to recreate the flaky goodness for yourself? With a little help and practice, anyone can master delicate, flaky pastry. Making puff pastry is a labour of love, but the flaky, buttery result is such a treat. You can't beat sausage rolls made with homemade pastry.
So that’s going to wrap this up for this exceptional food homemade puff pastry – speedy & butterless recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
