Oven temperature was too high. Product was baked too long. Egg wash was used on top crust. Spray tops with water when adding coarse sugar toppings.
Puff Pastry is underbaked. Discard out of date products. Product not baked long enough. Bake puff pastry until sides and bottom are dry and top is rich golden brown. Product was temperature abused after baking. Store fully baked puff pastry at room temperature For best results, do not refrigerate, freeze or store fully baked puff pastry in a closed container after baking.
This is normal for a flaky, fully baked puff pastry. When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation. The fat in pastry has bloomed in the freezer. All rights reserved. Follow Us. This feature is not available with your current cookie settings.
However, whether you use store-bought puff pastry or make your own, there are a number of ways in which it can go wrong, and you can end up with puff pastry that is not quite perfect.
Both the dough and the heaps of butter play major roles in making sure puff pastry turns out the way it does. Chilled dough and butter , when rolled together, create a pastry that will trap heat between its thin layers during baking and will puff up and rise.
Rolling your puff pastry dough correctly is important if you want it to rise properly. Make sure the dough and the butter are both chilled and at similar if not the same temperatures. The butter can be soft but not enough to melt into the dough and become incorporated with it. If that happens, then you will not get a puff pastry that has thin and flaky layers. Try to roll firmly but gently, and do not roll over the edges of the dough.
Doing so can press the layers together and give you a puff pastry that is doughy on the edges. You may feel tempted to roll the dough out thinly because you think it will give you a flakier puff pastry. On the other hand, a thicker dough will be too heavy to rise properly, and the texture of it, when baked, will be doughy. While there is some folding and rolling needed in order to make the perfect type of puff pastry, you definitely do not want to handle the dough too much.
As soon as the dough hits the oven the fat in the butter needs to conduct the heat so that the moisture within the dough turns to steam, puffing up the layers of dough.
Even if you know that your oven has a uniform temperature throughout without any cold or hot spots, I recommend rotating the pan half way through the baking time to ensure that the dough rises and browns evenly. I accept the Privacy Policy. The fridge, is there anything I. Terms of temperature or cooking time that will help them rise and cook the pastry or is it a total loss. I baked the first test pieces at C X 20 minutes. I am concerned about the puff pastry on folding. How many times must you fold the dough and which side.
I removed them from freezer and bag and left them on the counter for 40 minutes to thaw. I did not roll the sheet at all. Where the square dough made contact with the round pie plate, the dough rose, but only about 1" in from the edge. From there in the drought didn't rise, however it was cooked and edible. Any ideas as to why it didn't puff up would be appreciated. I live in Colorado Springs, altitude feet.
I've tried a couple different brands of puff pastry Trader Joe's and Pillsbury , with several different fillings meat, jam, chocolate bits , and the center never cooks, though the outside layers puff up and turn brown. Originally, the fat used for making puff pastry was butter.
Pork fat lard for instance is a lot softer than butter at room temperature and has a distinct often not desired flavour. Nowadays, a lot of alternative fats are available though in the form of various margarines. Margarines are made of vegetable oils that have been hardened to behave more like butter. Because of this specific process manufacturers are able to control the properties of the margarine quite well, resulting in fats that are optimal for puff pastry making.
For instance, they melt might less easily at room temperature. It is most important to ensure all those layers stay separate. Once you thaw the dough, it is ready for use. Once puff pastry has been baked though it becomes harder to store. Puff pastry is best when it is crispy. The moisture from the air will sit in the pastry layers, softening it over time.
Puff pastry is made in a very similar way in a bakery as it would be at home. However, the bakers will have some convenient tools at their disposition. They can use a special rolling table for instance on which to roll out the dough with fat inside to prepare it for the next fold.
The video below is a great example of making puff pastry in a bakery. I would recommend playing it at twice the speed. Notice how flexible the dough is and how it looks smoother after rolling and folding several times. Also see how the baker takes care to fold it back into a nice rectangle every time. Now that you know the basic way how puff pastry is made, you will be able to recognize the process at larger scale as well, because it follows very much the same steps.
You start by making a dough, you add a slab of butter, fold the dough closed and then fold it several times. You will notice that the techniques they use are slightly different since machines have to process the dough in a continuous manner. So, instead of using a single book fold for instance, the machine uses a continuous back and forth folding of dough ensuring that it can continue running.
If you're not sure about your flour hold back 30g of water and see whether it comes together. Only add the water if you notice you've got too little.
The dough shouldn't be sticky, but it should be very flexible since it will need to do a lot of stretching and folding. You can use puff pastry for a lot of things, but if you're looking for a nice simple savoury tart, you might want to consider the following. Take a small pumpkin choose a variety you look, we used the generic orange type and cut it into small pieces.
Bake in the oven at C F for about 30 minutes until soft and tender. Mix the pieces with 30g of goat's cheese, big handful of walnuts and 50g cranberries sliced in half.
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