Ingredients and recipes for puff pastry

Puff pastry noodles: 200 grams of low-gluten flour, 100 grams of lard (Chinese pastries generally use lard, and Western pastries use butter).

Water and oil noodles: 250 grams of all-purpose flour, 120 grams of water, 25 grams of lard. (If you want to make fancy pastry, you can add color and knead it into a colored water-oil dough)

How to open the pastry

First, add low-gluten flour and lard and knead it into a pastry dough. First use the stacking method, then rub the cake with the palm of your hand to make it even and free of white particles, form a ball and set aside.

Add water and oil to the all-purpose flour to form a water-oil dough. Knead evenly into a ball and let it rest for 15 minutes. Cover with plastic wrap to prevent the skin from drying out.

Take out the water-oil dough and knead it slightly, roll it into a long square piece, take out the pastry dough, press it with your hands into a square piece that is half smaller than the water-oil dough piece, fold the water-oil dough piece to wrap the pastry dough piece, and edge it Pinch it tightly, roll it out evenly with a rolling pin, fold it into three layers, roll it out again, and finally complete three rolls and three layers.

After the pastry is finished, the materials are cut according to the variety. You can press it with a mold or cut it with a hob.