Do shops know food better or should we make our own? Let’s make this puff pastry to see if buying or making is worth our time!

As I recently have some time, I was browsing on the web last week. In need of new, fascinating ideas, inspiring meals that We have never tasted before, to treat my loved ones with. Hunting for a long time but couldn’t come across any interesting things. Right before I wanted to give up on it, I came upon this fabulous and easy treat by chance on Suncakemom. It seemed so tempting
on its photo, it called for prompt action.
It was easy to imagine how it is made, how it tastes and just how much my hubby will love it. Actually, it is rather simple to please the man when it comes to cakes. Anyways, I went to the webpage and then followed the detailed instuctions that were coupled with wonderful photos of the procedure. It really makes life much easier. I could imagine that it is a bit of a inconvenience to take photographs in the middle of cooking in the kitchen because you ordinarily have sticky hands so I sincerely appreciate the hard work she put in to build this blogpost and recipe easily implemented.
Having said that I am encouraged presenting my own formulas in a similar fashion. Appreciate your the concept.
I was tweaking the main formula to make it for the taste of my loved ones. I’ve got to mention that it was a great outcome. They prized the taste, the thickness and enjoyed getting a sweet such as this in the midst of a busy workweek. They quite simply asked for more, many more. So next time I’m not going to make the same miscalculation. I’m likely to twin the volume to make them delighted.

Overkill – Croissant

Measure flour, water, salt, yeast and knead it until a uniform texture dough forms.
Cover the dough and place it to a 68°F – 81°F /20°C – 27°C corner to double for 45 – 90 minutes.
Roll the dough out to a square. Size doesn’t really matter but in this case it is about a 7″ / 18cm dough.
On a parchment paper measure out the slab of butter we are about to fill into our dough. We need about half the size of the rolled out dough which in this case 4″ / 10cm.
Wrap it up tightly then with a rolling pin roll the separate slabs into one. Mind to keep the parchment paper in shape. It’s a bit tricky but doable.
Place the butter onto the dough, rotated by a quarter turn.
Wrap the butter by folding the opposite corners of the dough on each other. (If the butter sticks to the parchment paper because it warmed up, wrap it back and put it into the fridge to chill for 15 – 30 minutes.)
Flip the dough, flour both sides and roll it out to a 12″x 6″ / 30cm x 15cm rectangle. The butter may need a bit of gentle whacking and nudging but it will get there.
Fold the top side of the dough down to the middle then fold the bottom side of the dough up to the middle. The two sides should meet at the middle now.
Fold the dough onto itself at the middle where the two edges meet. It’s a pretty arduous technique but French do it this way, so This, is the way.
Wrap the dough into something that prevents it to dry out and put it into the fridge for half an hour to cool off.
Roll the dough again into a 12″x 6″ / 30cm x 15cm rectangle. Luckily, one of the sides are already done so we only have to work on matching it with the other.
Now comes the second folding technique the single fold. Mark the dough into 3 parts then fold 2/3 of the dough to the 1/3 mark.
Fold 1/3 of the dough over the two third. It sounds more difficult than it looks.
Wrap the dough up and let it cool off in the fridge another 30 minutes.
Roll the dough out and use it as desired.

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