How to make puff pastry dough and is there a clear proportion?

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Generally speaking, it is more difficult to make puff pastries than puff pastries.

Pastry is a sweet and savory snack made of pastry dough based on mixed pastry dough and various trimmings and fillings. Crispy is a clear layer and crispy snack made of crispy dough as the base of crispy dough and formed and baked. Typical pastries include walnut tart, lemon tart, apple pie, pumpkin pie, cheese biscuits, almond biscuits, muffins, and chocolate chip cookies.

Typical pastries include hot dog pastry rolls, Portuguese egg tarts, butterfly pastries, fresh fruit pastry boxes, and French vanilla pastry boxes.

The difference between the mixed and the clear is the difference in the basic blank and the material. The basic dough of the pastry is a piece of crispy dough, and the dough has no layers. Pastry is made by rolling two pieces of dough with different properties, one is a cold water dough made of flour, water and a small amount of fat, and the other is an oil dough made of fat or a small amount of flour mixed with fat.

In terms of materials, the mixed dough should be made of low-gluten flour with less gluten, and the flour of the crispy dough should be made of high-gluten flour. Butter should be used for the puff pastry dough, and the fat dough for the puff pastry should be shortened in flakes.

Summary. 1.In the process of making puff pastry, the material ratio of oil skin and water skin should be controlled, otherwise the taste and shape of the dough will be affected.

Puff pastry dough is a commonly used baking dough that is usually used to make pastries such as biscuits, egg tarts, etc.

Here is the ratio of 500g of flour to the puff pastry:

Oily skin: 250g of flour, 100g of unsalted butter, 20g of powdered sugar, 1 egg Water skin: 250g of flour, 100g of cooking oil, 3g of salt, appropriate amount of water.

Kiss The method of making is as follows:

1.Mix the oily skin ingredients, knead until the dough is smooth, and refrigerate. 2.Mix the water skin ingredients well, knead until the dough is smooth and let rise for 15 minutes. 3.Remove the oily skin from the refrigerator, divide into 10 equal portions and roll into balls.

4.Divide the skin into 10 equal portions and roll into a ball. 5.Flatten the oil ball, wrap it in the water ball, close the dough side down, and knead it round. 6.Roll out the kneaded dough into long strips, roll it into a spiral shape, and flatten it.

7.Roll out the flattened dough into thin slices and cut it into the desired shape to make a variety of pastries.

Kiss precautions are as follows:

1.In the process of making puff pastry, the material ratio of oil skin and water skin should be controlled, otherwise the taste and shape of the dough will be affected.

2.When rolling the dough, it is necessary to pay attention to the strength and maintain a uniform thickness, so as not to affect the quality of the finished product.

3.When baking, it is necessary to control the temperature and time according to the different types and shapes of pastries to achieve the best results.

Summary. Good morning dear, the ratio of puff pastry dough to 500g of flour is: 250g of flour, 50g of oil, and appropriate amount of water.

Good morning dear, the ratio of puff pastry dough to 500g of flour is: 250g of flour, 50g of oil, and appropriate amount of water.

The proportion of puff pastry is about 1 5 of the total weight of the dough.

Here's how to make it:

Sift the flour into a basin, add an appropriate amount of water to knead the dough, cover with a damp cloth and let the dough rise for 15-20 minutes.

Pour the oil into another container, add the flour and stir well to knead into a puff pastry.

Divide the puff pastry into small pieces, each weighing about 1 5 of the total weight of the dough.

Roll out the dough into thin slices, wrap the puff pastry in it, and knead it into a ball with your hands.

Roll out the dough into a cake shape, roll it into a spiral or square, spread a layer of egg wash, and bake it in the oven.

In addition to puff pastry dough, there are also water and oil dough, puff pastry dough and so on.

Dear , I'm glad to answer for you. Puff pastry is a basic type of dough used in baked goods, which is made from a mixture of low-gluten flour, high-gluten flour, butter, water and salt. Because of the high oil (butter) elimination content, the mixed pastry dough has the characteristics of clear layers, soft texture, delicate taste, rich butter sweet taste, and crispy texture after baking.

One of the important characteristics of the mixed dough is that during the production process, the collagen is constantly encapsulated by the fat to prevent excessive agglomeration of proteins, resulting in the formation of a porous tissue and a more delicate taste. It can make a variety of pastries, such as pies, puff pastry, shortbread, biscuits, desserts, etc., and its production process and raw material selection will be different according to the needs of the product. The proportion of fat, moisture, and flour in the pastry dough affects its properties.