Difference between revisions of "Puff Pastry Dough (Bladerdeeg)"
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* 275g cold water | * 275g cold water | ||
* 350g butter for layering | * 350g butter for layering | ||
| + | (yield abt 1kg bladerdeeg) | ||
=== Procedure === | === Procedure === | ||
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| − | Based on the instructions from Cees | + | Based on the instructions from Cees Holtkamp on YouTube: |
| − | {{#evu:https://www.youtube.com/watch?v=sadI2clHQEo|dimensions= | + | {{#evu:https://www.youtube.com/watch?v=sadI2clHQEo|dimensions=320}} |
| − | YouTube: [https://www.youtube.com/watch?v=sadI2clHQEo Cees | + | YouTube: [https://www.youtube.com/watch?v=sadI2clHQEo Cees Holtkamp: Bladerdeeg] |
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| + | [[Category:Recipes]] | ||
Latest revision as of 21:47, 25 December 2020
Bladerdeeg, known in English as "Puff Pastry", and in French as "Mille Feuilles" is the basis for all kinds of festive baking.
Ingredients
- 500g flour
- 100g butter for dough
- 10g salt
- 275g cold water
- 350g butter for layering
(yield abt 1kg bladerdeeg)
Procedure
- Cut 100g butter into small chunks
- Mix all ingredients except 350g butter in a bowl
- Using an electric handmixer with dough hooks
- Mix quickly, and not too long, or the dough will become tough instead of flaky
- Knead briefly to ensure everything is mixed
- Roll out to about 20cm square
- Place 350g butter in centre of dough
- Fold over edges of dough to envelop the butter
- Roll out to 20cm square
- Let the dough package relax in the fridge about 30m
- Roll out to 20cm by 80cm
- Fold over into quarters (back to 20cm square)
- Rotate dough 1/4 turn
- Repeat (Roll, Fold, Rotate)
- This produces 4x4 = 16 layers
- Let the dough package relax in the fridge for an hour
- Repeat the above steps two more times
- This produces 16x16x16 = 4096 layers
Based on the instructions from Cees Holtkamp on YouTube:
YouTube: Cees Holtkamp: Bladerdeeg
