HOW TO MAKE EASY PUFF PASTRY DOUGH: ENGLISH – URDU RECIPE

Easiest Puff Pastry Recipe

 Home bakers who think nothing of whipping up a pie crust at the first windfall of summer blueberries will generally buy puff pastry rather than attempt an exacting recipe that takes all day to make.

But between the crunchy flakes of a homemade pie crust and the ethereal rise of traditional puff pastry, there lies yet another option
W ith its decadent layers of butter, light and airy good looks, and endless versatility, puff pastry is a regular on the party circuit. of dough, homemade puff pastry makes very few appearances outside restaurants and banquet halls.

The good news is that frozen puff pastry delivers all the specialness of puff pastry without all the hours and elbow grease. This freezer-aisle favorite can be dressed up in myriad sweet and savory ways to create quick and easy hors d'oeuvres, main courses, and desserts. And there's absolutely no shame in using frozen puff pastry: We always keep a package on hand to make palmiers, cheese straws, turnovers, pot pies, pizzas, and tarts. And frozen puff pastry is especially great for home entertaining, as most recipes can be assembled ahead and baked just before the party starts.

If you're new to frozen puff pastry or looking for creative ways to cook and bake
Ingredients
Flour 500gm
veg Shortening 500gm
salt 1/2 taespoon
egg 1
Milk 1/2 cup

Method

Mix the flour ,salt,egg  in bowl, make a well dough with the flour and pour the milk into the well, gradually incorporating the flour into the milk until they are both well combined. Knead your dough by hand for 15 minutes. 
Chill the dough and allow it to rest for an hour. 
now rol the dough with rollerpin and put the shourting on it .(shouting should be on room tempreture) Once everything is well combined, shape it into a 5-inch square -- flour your hands beforehand so that they won’t stick to the butter. Chill the square for 30 
Encase the butter in the dough and press edges to seal. You can use parchment here if you like. Chill for 20 minutes. 
Using a small dusting of flour, roll out the rectangle to 9 x 20 inches. Using a dry pastry brush, brush off any excess flour -- otherwise it will get trapped and start to brown, eventually discoloring your dough.  
Fold your dough into thirds, like you're folding a letter, and repeat: Roll to 9 x 20 inches, brush off excess flour, and fold into thirds. Chill for an hour. You will repeat this whole process (roll, fold, roll, fold, chill) two more times, each time chilling the dough for 1 hour, for a total of six folds. 
When you're ready to use your pastry, proof the dough in a warm place for an hour, then bake in a 425° F oven.

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