How to make fried puff pastry

Fried pastry is a local specialty food and is also a favorite of many people. Of course, when making puff pastry, different steps need to be followed, and in each step, there are some methods and techniques to be found. As long as you master these techniques, the puff pastry you make will naturally be more delicious. Next, I will introduce to you in detail the specific method of making shortcrust pastry!

1. Making puff pastry

Heat 250 grams of rapeseed oil in a pot, remove from the heat, slowly pour in 750 grams of white flour, stir quickly and evenly, then remove from the pot and pour into a bowl for later use.

2. Knead the dough

Pour all the remaining white flour into a basin; dissolve the alkaline flour with 2.15 kg of water (60% cold water, 40% boiling water), first pour in 60% of the alkaline water and knead the dough repeatedly, then pour in 25% of warm water, knead it into a hard dough with a shiny surface, then sprinkle the remaining alkaline water and press the dough with your fist to allow the alkaline water to penetrate into the dough. Then move the dough to a panel and knead it vigorously until it becomes tough, then pull it into long strips, apply cooking oil on it, and cut it into 100 dough pieces weighing about 65 grams. To prevent sticking, apply some oil on each dough piece, and then roll them into long strips of about 12 cm each.

3. Cake making

Flatten the long strips and use a small rolling pin to roll them into 5 cm wide sheets. Spread 7.5 g of pastry on each sheet and sprinkle with 0.5 g of pepper and salt. Lift the right side of the dough with your right hand, pull it outwards, and fold it into three folds, with each fold about 20 cm long. Then roll it from right to left. When rolling, use your right fingers to slightly pull it longer. Use two fingers of your left hand to support the two sides of the dough and pull it wider. Roll it into more than 10 layers while pulling. Then stretch the remaining dough longer and thinner, spread it with pastry, and twist it into a snail shape (one pastry must be about 4 meters long).

4. Grill

Roll out the dough into a round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the pan, place the small round cakes one by one, and make sure the fire under the pan is evenly distributed. Scattered around. The fire on the griddle is concentrated on the center of the griddle, so that the center of the pastry can be lifted and made to expand. After about 3 minutes, remove the griddle, sprinkle 50 grams of cooking oil on the pastries, and change the positions of the pastries one by one according to the color of the fire to prevent them from burning. Then cover the griddle. After 1 minute, turn the pastries over and change their positions to achieve an even heat color and crispy golden brown on both sides.