Making puff pastry in puff pastry? At present, the main methods on the market are generally divided into two types: "wet puff pastry" and "dry puff pastry". The methods are very different, and the range of applicable noodles is also completely different.

How to make wet pastry?

Wet pastry is also called thin pastry. It is generally used in various stalls or small shops. The method is very simple and crude. It only requires 3 kinds of ingredients. The method is as follows.

Commonly used methods for making shortbread? How to make wet shortbread Ingredients: Appropriate amount of all-purpose flour Ingredients: 100 grams of lard, yeast powder, appropriate amount of water Seasoning: Appropriate amount of salt Start making? ①: Take a clean large basin, add 100 grams of all-purpose flour, and salt in sequence

About 3 grams, mix evenly with chopsticks and set aside.

②: Lift the pot, add 100 grams of lard, heat over low heat until the oil smells fragrant, keep the low heat and sprinkle in the mixed flour, stir-fry with a spatula while adding, until all the flour is fried and turns yellow.

When the color changes, turn off the heat, remove from the pan with the oil, and serve until the dough is wet and crispy.

③: Next, start making the dough. Add 500 grams of flour into a clean large bowl. Add 3 grams of yeast and mix well. Then pour in water 4-5 times until the dough forms a smooth dough. Then cover with plastic wrap and let it rise for 30 minutes.

Let the dough fully rise until it doubles in size, knead again to deflate, knead evenly and set aside.

④: Divide the kneaded dough into small pieces, roll it out into a ox tongue-shaped dough, then evenly apply a layer of wet pastry, then roll it into an oval-shaped dough, and continue to proof for 10 minutes.

⑤: Knead the risen dough into a long strip, then pick up both ends and stretch it as long as possible, then roll the long strip into a round spiral dough, and then use a rolling pin to flatten it into a spiral dough pancake or puff pastry embryo.

Serve.

⑥: Grease the electric baking pan and bake the dough. After baking for 2 minutes, turn over and continue baking for 2 minutes. A soft and crispy pancake will be ready.

How to make dry pastry?

If we talk about how to make "dry puff pastry", then in fact its method is slightly more complicated than making wet puff pastry, because this recipe also requires the preparation of "water and oil noodles", and only "dry puff pastry"+?

The combination of water, oil and noodles can make a delicious and crispy shortbread.

Commonly used methods for making shortbread? How to make dry shortbread Ingredients: 200g all-purpose flour Ingredients: 50g lard (or cooking oil) Seasoning: 3g salt, water, appropriate amount of cooking oil Start making? ①: Let’s make dry shortbread first.

Take a clean large basin, add 100 grams of all-purpose flour, 50 grams of lard, and 3 grams of salt, and mix until the dough is flocculated, then continue kneading using the rubbing technique until it is completely even, and the dough is dry and crispy.

②: Next, make water and oil noodles. Also take a clean large basin, add 100 grams of flour, 40 grams of water, and 20 grams of lard in turn and stir until evenly mixed. Then pick up and beat repeatedly until the dough is fully stiff.

, dry the oil surface and serve.

③: Starting from the bottom, dry puff pastry and water-oil noodles are generally combined into two types: large puff pastry and small puff pastry.

Big puff pastry is also called big puff pastry. Generally, the dough used is relatively large. The dry puff pastry is covered with a larger piece of water and oil, and then flattened into a large puff pastry dough, and then divided into small pieces.

The production speed is fast and the efficiency is high. It is very suitable for small and medium-sized restaurants, but the quality of the finished product is not as good as the small puff pastry.

Small puff pastry is also called small puff pastry. Generally, the water and oil noodles and dry puff pastry are divided into small pieces, and then the individual dry puff pastry is wrapped in the separated water and oil dough ingredients. This only takes three steps.

It can make a puff pastry, so the production speed is slow and the efficiency is low. However, the finished dough is smooth, the puff pastry layer is even, and it is not easy to dry out. The effect is very good, and it is very suitable for making various exquisite pastries.