Blitz Puff Pastry So Tasty

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Blitz Puff Pastry

"Classical puff pastry has close to 1000 separate layers of butter and dough. Blitz puff pastry does not puff as high, however it positive is simpler to make at home!"

Ingredients :

1 1/4 cups cake flour
three three/4 cups bread flour
1 half of teaspoons salt
1/4 cup white sugar
1 1/four cups bloodless butter, reduce into tablespoon-sized portions
1 1/four cups cold water
1 half of teaspoons lemon juice

Instructions :

Prep : 2H	Cook : 24M	Ready in : 2H

In a huge bowl, stir collectively the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is absolutely lined in flour. Combine the bloodless water and lemon juice; stir into the bowl at the same time as lightly tossing the substances to moisten them frivolously. Gather the dough into a ball.
On a lightly floured surface, roll out the dough right into a rectangle about 1/2 inch thick. Keep the rims as square as feasible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a enterprise letter, wrap in plastic wrap and refrigerate for at the least half-hour.
Place the dough at the floured work floor and flip at a ninety diploma angle from the closing time you rolled it out. Roll once more into a rectangle again and fold into thirds. If the dough remains cold and achievable, rotate and roll again, then fold into thirds, or refrigerate and keep in half-hour. Finish by using rolling the dough out to the dimensions of a baking sheet. Place on a gently floured baking sheet and wrap in plastic. Refrigerate for at the least half-hour before the use of.
To use, roll out dough to one/four inch thickness and reduce into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated four hundred ranges F (2 hundred ranges C) oven till puffed and golden brown.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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