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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 and Vienna sausages sprinkled with sesame seeds.
Homemade Puff Pastry – Speedy & Butterless cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you simply, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Homemade Puff Pastry – Speedy & Butterless dishes that you just make.
Alright, don’t linger, let’s plan this homemade puff pastry – speedy & butterless menu with 7 elements which are surely easy to receive, and we have to process them at the very least through 13 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements of Homemade Puff Pastry – Speedy & Butterless:
- Provide 400 g for plain flour
- Get 320 g for hard margarine, frozen
- Get 1 - large egg
- Require 1 tbsp - vinegar (or white wine)
- Require 1 tbsp - fresh lemon juice
- Require 1 tsp for salt
- Prepare 110 ml (app.)ice cold water
Traditional puff pastry takes a long time to make and master but this speedier version works just as well! Keep the edges as square as possible. It might not look too good, but don't worry, it will shape up as you. Many mouth-watering bakery treats rely on puff pastry, but have you ever thought to recreate the flaky goodness for yourself?
Homemade Puff Pastry – Speedy & Butterless making:
- 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.
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. For the pastry, place the flour and salt in a large mixing bowl. Add the water and lemon juice.
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