Orejas
Orejas
Laminated Doughs
As a #baker, I often share my opinion on what a #bread or #pastry should look like and taste like. It is, however, the process that determines the optimum result. Ingredients can assist, but when you add variables such as sheeting pressure during the folding and lamination process, refrigeration temperature and space, are only a few reasons why the #homebaker should focus on process. The ingredients are carefully staged for mis en place, but it’s the process in which the ingredients are included in a recipe that determines the quality of your result.
#puffpastry falls under the unleavened, laminated dough category referenced as masas hojaldradas. Hojaldrada is in reference to the leaf-like texture resulted from the flaky layers created by the butter lamination.
The recipe below serves as a guideline that can be adjusted to accommodate the ambient process.
Feite – Puff Pastry
Bread Flour (12% protein) – 1 kilo
Water – 454 ml (55-65F)
Vegetable Shortening – 113 g
Salt – 20 grams
Vinegar or Lemon Juice – 10 ml
Butter Flavor – 10 ml
Egg Shade (optional) – 2 ml
BUTTER BLOCK – Unsalted Butter – 454 grams (65F), butter should have a slightly colder temperature than the dough.
Instructions
All ingredients are hand-mixed to a biscuit dough consistency.
Cover and let rest at ambient temperature for 1-2 hours.
Secure butter block using the mound method in which the dough is rolled out to produce a square with a mound in the center.
The butter block is then placed over the mound and secured using the four flaps.
The dough is then wrapped in plastic then placed under refrigeration for 30 minutes.
The dough will then receive a total of 6, 3-book folds every 30 minutes and followed with refrigeration in between.
The dough can be frozen or used direct but recommended to refrigerate overnight for best results.
Bring dough to a temperature of 65F before sheeting and crafting your favorite variety of flaky pastries.
When baking, a rule of thumb is to bake at high temperatures so the butter can create enough steam between the layers.
Here’s to wrapping up 2020! Tomorrow, I’ll showcase a gallery of home bakes I worked on this year ✨
#bakingevolution
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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