KBB#9: Classic Puff Pastry

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: Blätterteig Tuna/Tuna puff pastry, Pisang molen (Banana puff pastry), Choco Pudding in horns, zwiebelkuchen/Onion Pie.

Finally, I did it. I´m sooooo happy. 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.

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

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.