Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rough puff pastry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Rough puff pastry is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Rough puff pastry is something that I have loved my whole life.
This PERFECT homemade Quick and Easy Rough Puff Pastry is beautifully flaky, and buttery. Delicious puff pastry made from scratch that tastes infinitely better than frozen. Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes.
To begin with this particular recipe, we have to first prepare a few components. You can cook rough puff pastry using 4 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rough puff pastry:
- Make ready 500 g flour
- Make ready 500 g unsalted butter, cold
- Get 200-300 ml ice cold water
- Take 10 g salt
Preparation Sift together flour and salt into a chilled large metal bowl. Rough puff pastry is also known as blitz (German for lightning) puff pastry or demi-feuilletées. It is a variation of the classic puff pastry, although less elaborate. Rough Puff Pastry is as delicious as its original but much easier to prepare.
Instructions to make Rough puff pastry:
- Cut butter into medium size blocks
- In a bowl add flour, salt and butter. Slightly mix together. Get either be done by hand or mizer with dough attachment
- Start adding water slowly while mixing. Flour should just be incorporated form firm dough with pieces of butter still visible
- Wrap and refrigerate for 30 minutes to an hour
- On a lightly floured surface, roll the dough in rectangle about 20cm in width and 50cm and length. Keep edges straight and even. Don’t overwork the butter streaks, you should have a marbled effect
- Fold the top third down to the centre, then the bottom third up and over that. Dust off excess flour. Turn dough 90° and roll out again to three times the length
- Important the butter should never melt. You can wrap and refrigerate dough about 20 minutes between each roll
- Roll dough 5 to 7 times. Refrigerate before use or freeze for later
The downside is that it comes with fewer layers, but you most probably won't even recognize this once baked. This Shortcut Puff Pastry Recipe Is the Ultimate Baking Hack. Making "rough puff" may just become your new obsession. Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Rough puff pastry is a less timing consuming—and less intimidating—alternative to puff pastry.
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