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It is a light, flaky, fermented paste containing layers of fat in a solid state at a temperature of 20 ° C (68 ° F). In raw form, puff pastry consists of two components:
a "dough pack", a dichump and a "butter tray" or other solid fats, buggie.
In traditional puff pastry, the envelope is shaped by placing the spaghetti inside the dichump. In the "back-blown" dough, the envelope is formed by placing the ditkhump inside the spore.
It follows that the baton is repeatedly folded and rolled out.
The gaps between the layers are produced by the melted fat, which is driven (fermented) by the water, which turns into a steam during the baking process.
Perforating the dough will prevent over puffing, and crimping along the sides will prevent the layers from falling off all the way to the edges.
Features:
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The puff pastry can also be leavened with baker's yeast to make croissants, Danish pastries or Spanish / Portuguese melvae and empanana.
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Puff pastry is used in the preparation of various types of desserts in general, but it can be used in preparing salty recipes and appetizers. You can add chicken or meat as well as jam, chocolate and cream Chantilly. What distinguishes this type is its ease of use.
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Fresh and crisp dough, thin slices and easy to handle, handle with care, and add the appropriate filling that you prefer, and you can bake it in sorting or frying it as it is versatile.
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You can provide different recipes from the puff dough you will see at the parties and parties, what distinguishes it from its versatility of sweet and savory, presented to the family and friends at parties and family gatherings, and everyone is happy with these different recipes that you can prepare easily.
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The wonderful dough from Puff Buster wrapped in a healthy way, kept in the refrigerator, before use, leave it outside the refrigeration until it reaches room temperature, and follow the preservation and use instructions on the back of the package. A wonderful, delicious and distinctive product.
