Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, homemade puff pastry – speedy & butterless. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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. Leave those frozen sheets on the store shelf!
Homemade Puff Pastry – Speedy & Butterless is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Homemade Puff Pastry – Speedy & Butterless is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have homemade puff pastry – speedy & butterless using 7 ingredients and 13 steps. Here is how you cook it.
Ingredients requirements for Homemade Puff Pastry – Speedy & Butterless:
- Make ready 400 g plain flour
- Prepare 320 g hard margarine, frozen
- Prepare 1 large egg
- Take 1 tbsp vinegar (or white wine)
- Get 1 tbsp fresh lemon juice
- Get 1 tsp salt
- Make ready 110 ml (app.)ice cold water
Plan on three days to make this puff pastry, as the first and last steps require. Homemade Puff Pastry: In this Instructable, I will show you how to make puff pastry from scratch. I will point out this is a classic French style puff pastry and not the easier rough puff pastry. Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough.
Homemade Puff Pastry – Speedy & Butterless making process:
- 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. 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. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice.
So that’s going to wrap this up for this special food homemade puff pastry – speedy & butterless recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
