Why puff pastry?

The question arises: why does puff pastry swell in the oven, while simple dough is only cooked there? The fact is that the melting of the butter makes the dough layers waterproof. … Otherwise, it would mix with the dough and no longer serve as a wall against water vapor.

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The method is very simple: just put the puff pastry on a baking sheet, cover it with a sheet of parchment paper and put a second baking sheet on it. Due to the weight of the latter, the dough does not swell and its preparation is perfectly homogeneous.

In this regard, How to make puff pastry rise?

Puff pastry is always baked in an oven preheated to 200°C. It is the steam generated by this temperature that will cause subsequent layers to rise. Do not grease the molds or sheets with oil, just dip them in cold water and, without wiping, place your workpieces on it.

What oil to use for puff pastry?

Butter Tourage is mainly used for making two types of puff pastry. Puff pastry is used for all types of puff pastry except pastries made with flour, water, salt and oil.

Also, where can I find turning oil?

On websites such as cook-shop.fr or laboutiquedeschefs.com you can buy these oils. There is no risk in buying these oils online. Tourage oil has a much longer shelf life than classic oil. Because it has less water, it keeps better.

What brand of baking butter?

The most popular AOP Charentes-Poitou “Beurre de Surgères” butter, Ste Mère’s Isigny butter, Leclerc’s Brittany butter, is also subject to margarine testing (some centers only offer this), margarine for “special puff pastry”. from Metro.

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How not to swell shortcrust pastry?

Cut off the excess dough that has come out with a knife. Then prick the whole bottom with a fork or skewer (so that it does not swell during cooking) and put the form in the refrigerator for 30 minutes.

Why won’t puff pastry rise?

The explanation is simple: puff pastry is made up of overlapping layers of butter and flour. If you work in an overheated room, the layers of oil will melt. As a result, the dough rises worse… If you have any doubts about the temperature, open the window!

How not to soak the dough?

To avoid this, it is recommended to cover the dough with a sheet of parchment paper and top with a layer of legumes, rice, apricot pits or silicone baking balls designed for this purpose.

What is turing oil?

The Tourage Butter is mainly used for… …This technique involves folding, rolling and turning the dough several times to form many overlapping folds, trapping the butter between layers of “tempera”, a mixture of flour, water, a small amount of salt and butter that forms the base of the dough.

Where can you find butter?

Where to find dry oil and how to replace it? Dry butter (sometimes called “pastry butter”) is available from professional shops and some cheese vendors.

How to cook puff pastry so that it does not swell?

The method is very simple: just put the puff pastry on a baking sheet, cover it with a sheet of parchment paper and put a second baking sheet on it. Due to the weight of the latter, the dough does not swell and its preparation is perfectly homogeneous.

How to make the dough rise?

Heat at full power for at least 3 minutes, the water should boil and begin to evaporate. Leave a cup of hot water in the oven and place the bowl of dough in it. Close the oven (do not turn it on again!). The heat of the water and the humidity will cause the dough to rise faster.

What is the difference between butter and confectionery butter?

It is mainly used by professionals making yeast dough, brioche and ice cream. Example: This bun has a very good smell of butter, a big difference between classic butter and baking butter.

How to soak fruit juice on a pie?

To absorb the juice of fruits, sprinkle them with a tablespoon of modified starch, and then add to the preparation. The modified starch will act as a protective film that will keep moisture inside the fruit during cooking.

What is the best oil for baking?

The most popular AOP Charentes-Poitou “Beurre de Surgères” butter, Ste Mère’s Isigny butter, Leclerc’s Brittany butter, is also subject to margarine testing (some centers only offer this), margarine for “special puff pastry”. from Metro.

Why split puff pastry?

Answer. Prick the pie dough: Poke many small holes in the dough with a fork to prevent the dough from puffing up and wrinkling during cooking.

Where to buy tour oil?

Online site: Online sites such as cook-shop.fr or laboutiquedeschefs.com can buy these oils. There is no risk in buying these oils online. Tourage oil has a much longer shelf life than classic oil.

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