What are the recipes for homemade puff pastry?

Puff pastry is actually a kind of baked pastry. Naturally, the use of flour and some yeast powder is very important when making it. But why some people make puff pastry crispy and delicious, while others may be solid and have a bad taste? In fact, the key lies in the various steps and details. The following is a detailed introduction to the methods and recipes of homemade puff pastry.

Method 1: Ingredients:

250g all-purpose flour, 2g yeast powder (Hongyan), 9g granulated sugar, 2g salt

Vegetable oil (no special smell) 25g Water 135g

1. Mix all ingredients A into a dough.

2. Knead the dough repeatedly until it is particularly smooth and elastic (it is best to form a film). Don't be lazy here. The smoother and elastic the dough you knead, the easier it will be to make the crispy bread later. After kneading, apply a little oil, put it in a bowl, cover it with plastic wrap and let it relax for 20 minutes for later use. This is the dough part.

3. Continue making the pastry. Take another bowl and use a silicone spatula to cut and mix all the ingredients in B. Be sure to cut and mix for a while. The more evenly the salt and five-spice powder are distributed, the tastier the finished product will be.

4. Mix the pastry dough. Cover with plastic wrap and set aside to relax for 20 minutes.

5. Divide the dough and pastry into 9 equal parts (use an electronic scale to weigh them in grams, do not divide them visually as that will be inaccurate) and shape them into balls. Cover with plastic wrap and let rest for 15 minutes.

6. After it is relaxed, start wrapping the pastry. Take 1 portion of dough, flatten it, wrap 1 portion of puff pastry in it like making dumplings, tighten it into a ball, and set aside. Repeat for 9 portions. This is very similar to Chinese puff pastry.

7. After wrapping, fold all the edges downwards, cover with plastic wrap, and let it relax for 15 minutes.

8. After it is relaxed, take 1 portion of the dough ball, flatten it, and use a rolling pin to roll it into a long oval shape, as shown in the picture. It should be rolled thinner so that there will be more layers later.

9. Then roll it vertically. After completing the above steps for all 9 rolls, cover them with plastic wrap and let them relax for 20 minutes.

10. After it is relaxed, take 1 piece of dough and roll it up. Squeeze both sides of the roll towards the middle, then pinch it, close the opening downwards, and shape it into a round shape.

11. Place them on the baking tray and press them into thick dough.

12. Preheat the oven, upper and lower fire, middle layer, 200℃, bake for 20 minutes, control it yourself. My oven is 72L, so it's no problem to put it in the middle layer. If you use a small-capacity oven, you can consider placing it on the bottom layer and then covering it with tin foil when appropriate to prevent the top from getting sticky.

Method 2:

Ingredients: 400g flour

Seasoning: 60g blending oil. Yeast (dry) 3g. Appropriate amount of water.

Flour, water and yeast are mixed into dough and allowed to rise.

3. Pour the oil into a pot and heat it on the fire.

4. When the oil is hot, pour in the flour and make it into a puff pastry

5. Roll the rested dough into a large pancake

6. Spread the pastry on the dough

7. Roll into a roll

8. Cut into sections and apply oil on the surface

9. Fold the two ends inwards and press them into a small pancake shape

10. Put it in the preheated oven, middle layer 210 degrees for 15-20 minutes