How to unfold a puff pastry without ruining it

Every time I feel a new season coming, I think of myself, “It’s the pie season!” Summer? Yes. winter? Yes. Spring? Let’s eat a pie! Now that spring is here, Lots of strawberries, rhubarb, apricots and cherries decorate grocery stores and farmer markets. All of these gorgeous products can benefit from flaky buttery skin. The only thing that stops us.

Maybe yalready I have a favorite Puff pastry recipe As I remember, expanding the crust causes many problems.It keeps bouncing, the dough falls apart, the middle sticks completely to the counter, and one side becomes thin like paper.Enough to rub everything into a ball and roll it out again (a move worthy of a shameful pie crust hole).But if you When you execute some of these strategies, nail Succeeded in unfolding the crust.

Let me rest —Not in the fridge

For many crust recipes, wrap the freshly mixed puff pastry and put it in the fridge for 20 minutes or more. time.. This is a great idea if you need a place to make the puff pastry in advance and store it for a few days, but if you want to make the puff on the same day, Throw away the cold.. The temperature of the refrigerator hardens the fat, and if it gets too cold, the crust mixture is liable to crack or break. The key point from the hype of resting in the fridge is not the fridge part.that is remaining time.

Your goal is to take this 2 x 4 inch butter and flour disc and persuade the gluten to grow up to 3 times its original area. Gluten needs to rest.Without it, it would be moody and would continue to pull back despite your best Move After mixing the dough, wrap it and leave it on the counter for 20-30 minutes. Then roll. The fabric is less likely to crack or crumble, Gluten should be relaxed enough. Unless your kitchen is hot and humid (80 ° F and above), resting at the counter is the way to go.

Flour on the dough … and on the counter … and on the pins …

And your hands. you know what? Please try again for good luck. Sprinkling a sufficient amount of flour is one move that facilitates all other steps. It’s definitely better to have too much flour than too little.Many of us Have got I’ve had the experience of unfolding a perfect circle of dough, but I lifted the edges and confirmed that the entire center joined the cell and counter. Sprinkle a lot of flour under the pastry to eliminate the possibility of sticking.

The same applies to the top. Sprinkle flour on the surface and pins of the crust to create a barrier when rolling. Each time you turn the pin, the outer surface is extruded, exposing the butter inside. Those parts will find more flour or a surface to which it adheres.You may need to apply additional flour a couple of times on top of both When The bottom of the pie crust before reaching the desired diameter and thickness. Don’t be shy; it’s almost impossible to overdo-flour. Just keep the pastry brush handy so you can dust off the excess before transferring the dough to the pipe rate.

Roll out from thick parts

If you are facing a pile of puff pastry for the first time, it is a natural reaction to start flattening the edges. After all, they are the most adaptable and exposed. resistance! Rolling out from the thinnest part (edge) will almost certainly result in a very thin area or a sticky melted butter edge. Instead, roll outward from the thickest part. At first, this is always central. Think of it as a tasty puff pastry store for pulling out of it. When rolling out from the center, do not roll off the edges of the fabric. Stop shyly at the end and return to the center to unfold in another direction. When you squeeze the edge, The fabric is Very thin in those areas, rod..

Your fabric is about Now that 90% has been rolled out and the center is no longer the thickest point, you can search for thick spots and do an accurate roll to even out everything.

Rotate the dough

You may not know that you are doing extra work until someone asks you why you are doing it. I will be her Why does she twist her body when stretching the puff pastry instead of twisting the dough? In my theory, we’re all a little scared of pastries until we’re confident in the puff pastry —I’m afraid to tear it, wrinkle it, or ruin it. Instead of treating the crust with confidence and shedding tears, we would rather avoid it. The harder truth is, the less you order the dough, the less more Perhaps you are supposed to tear it apart. Now let’s increase the confidence of the pie crust.

Place the rolling pin in the center and push it forward away from your body to stretch the dough. Place the pin, grab the dough disc with both hands and rotate it a quarter turn. Now there is a thick part in front of you and you seamlessly spread a little more flour down. Pick up the pin, roll it from the center to the outside, and twist the dough again 1/4 turn. Repeat while adjusting the rotation to accommodate the spots on the thick ground. In addition to facilitating the rolling action of the spine, lifting and turning the dough allows you to regularly check for sticky areas and gives you the opportunity to add flour underneath. I feel that the thickness of the fabric is uneven.

The next time you take a walk on the produce Grocery sectionTo be able to do it Inspired by the rolling juicy spring fruit —dDon’t hesitate to buy a few pints and show off the energy of a large puff pastry.