Friday, January 30, 2009

KBB#9: Classic Puff Pastry

puff pastry1

My very first time homemade puff pastry :)). This time KBB (Indonesian Baking Club) challenge to make puff pastry really make me worry because I´m not sure I can do it. Why? I love puff pastry but I used to buy ready to use puff pastry and the important things: quick, easy and I can get delicious snacks. See my older posts using puff pastry: Bl├Ątterteig Tuna/Tuna puff pastry, Pisang molen (Banana puff pastry), Choco Pudding in horns, zwiebelkuchen/Onion Pie.

Finally, I did it. I´m sooooo h
appy. It must be treated carefully, patience and of course..time consuming. Will I make it again in the future? Hmm.... I still prefer to buy ready to use puff pastry than make by my own. At least, I have completed the challenge successfully.


puff pastry2


Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook ingredients: 1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour- 1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature 1 – 2 tsp salt (1 for sweet, 2 for savoury) 1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour

I follow only halves recipe suggested by Emma Isti:
227 g flour ( 28 g maizena/cornflour + 199 g all purpose flour) --> take 28 g mixed flour for butter block.
for dough: 199 gram flour + 28 g butter, 1/2 tsp salt, 1 tsp lemon juice, 100 ml water
for butter block: 199 g butter + 28 g flour



puff pastry3

Dough: Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl. Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal. Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together. Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter

Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.
Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.
Rolling-Folding
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.
Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together. Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide. When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes). If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.
Chill
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.


Shaping

After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.

directions in
Bahasa Indonesia see here.

26 comments:

Judith said...

Hhhmmm nyammi Jeng, aku suka juga ngemil pastry2 gini sambil ngopi :)

btw.. aku kok nggak bisa nggawe foto cilik2 nyambung gitu, (photoshop?) embuh ah ora mudeng jenenge, kalopun bikin foto2 kecil kayak gitu, ora iso satu Rahmen.
Mulane jarang banget iso menjabarkan lewat foto cara2 pembuatan :(

Viel Gluck Jeng Hajjah :)

rita bellnad said...

mbakkk.. fotone uaaapik tenan.... aku gak bisa bikin step by step, lagi salah ngeformat camera.. gak ketauan focus gaknya,yo wes burem ^__^hehehhe...

Ema said...

cakeeppp...,keren2 mbak..ngembang banget....!!!

Kitchen Flavours said...

Wow cripsy and yummy. Nice presentation...

MamaElla said...

Wow..mbak..sungguh cantik sekali dan sungguh teliti pastry nya....very kreatif..:-)

Happy cook said...

Wow Hats off to you for making your own puff pastry and they look so beautiful.

Lidia Sianturi said...

mb Retno...asli..fotonya keren...
aku mau dong dikasi icip2...plg suka deh pastry2an...

eliza said...

ciamik! aku belum pajang post nya nih...

Little Corner of Mine said...

You did well, your pastry is really puffy! Well done!

Dita said...

wiiiddiihhh bentuknya macem2. Comot 1 ya.

Y said...

What beautiful puff. I love that first picture of the pastry hearts - they look like concertinas :)

sefa firdaus said...

bentukannya cantik-cantik Mbak, ntar aku diajarin yak :)

fotonya juga keren ;)

btw, Mbak Retno lagi seneng DoF sempit nih sejak motret pake lensa macro, manteeep deh ahhhh

Raphaelle Bakes said...

wah...mbak Retno punya lebih cantik.. dipakein coklat lagi.. sy mau yg pake sosis and yg ati ah... imut sich ...^_^...

Retno Prihadana said...

Judith: sama dunk, toss!. Yg lainnya dah aku jwb di blogmu ya jeng :))
rita bellnad: Thanks ya Rit, lha..fotone Rita selalu top..nggak ada burem2nya githcuuu lho.
Ema: Trims, td meluncur liat punya Ema, lebih cakep lagi.
kitchen flavours: Thanks Lubna.
Lidia Sianturi: Hayuuk sini :)
eliza: percaya deh punya eliza pasti mantabbb.
LCOM: Thanks you Ching.
Dita: Punya Dita suegerrr pake buah2an.
Y: Yes, the hearts look like concertinas...without melody :))
sefa: Bikinnya gampang koq sef, cuman perlu kesabaran pat gulipat, giles menggiles. Mending beli jadi aja...hemat tenanga he...he :))
Raphaelle bakes: Pssst..aku nggak bikin yg isi sosis, itu isi vanila pudding cream aku campur syrup :)

Zita said...

mmmm, duh imut2 banget, fotonya cuakeeeep:)

Elsye said...

kereeeennnnn..aku baru liat di MP kemren sekarang kesini ahhh..qiqiqi kali di kasih setoples *:p

tigerfish said...

Love the different shapes and sizes! Cute!

~ c3mplo3ck ~ said...

wah Mba Retno cantik-cantik dewh pastrynya :D

*14* by Regina B said...

mbak retno.... gilingan tu pastry, mekarisasi banget.... bikin yg bentuk hati tu gimana ya?

Mochachocolata Rita said...

aduh ayune mba rettttt bentuk atinya cuantik banget

alwayS Ri2N said...

ga pastry ga fotonya, dua2nya cuakep..

*iri mode on*

hehehe

Fanny Wijaya said...

Wahhh mba...selamat deh. Cantik buanget. Aku pernah buat sekali masuk tong sampah hahaa...

Andrie Anne said...

Cantik banget sih Mba, bikin ngacai bener..aku paling suka yg paling atas, unik bangett..

MamaFaMi said...

Wah sedapnya!!!

Sunshinemom said...

They look so beautiful!! Lovely shots - I can feel the crisp layers!

Jeremy said...

I was looking for something creative like this. Then tried this awesome recipe. This recipe does not disappoint. It's a snap to prepare and really tasty. Keeps me pushing into the dining.