What are the principles of pastry making?

General rules

• Measure the ingredients carefully.
• Use good quality flour.
• Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish.
• Introduce as much air as possible during making.
• Allow to relax after making to allow the fat to harden.
• Handle the pastry as little as possible.

What makes rough puff pastry rise?

As the pastry bakes water boils off as steam from the gluten in the dough layers and goes into the fat layers. As water turns into steam it expands, making large bubbles between the layers of dough. This inflates the pastry and it becomes about eight times higher.

What is the difference between puff pastry and rough puff?

The biggest difference between rough puff pastry (also known as flaky pastry) and classic puff pastry is that in the rough version you break the butter up into small pieces before combining with the flour, instead of incorporating as one large slab of butter.

What are rolling in procedure for puff pastry?

Method

1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.

How long does it take to make rough puff pastry?

Classic puff pastry takes several hours to make compared to about 30 minutes of active prep time (not counting the freezing time) to make rough puff pastry. Unlike classic puff pastry where you roll a large solid slab of butter into the dough, rough puff pastry dices the butter into small 1/2 inch pieces and incorporates it that way.

What’s the difference between puff pastry dough and rough dough?

Rough puff pastry dough, on the other hand, incorporates butter into the dough in coarse pieces and comes together in a fraction of the time — and also yields showstopping flaky layers.

What kind of flour do you use to make puff pastry?

Use plain flour (all-purpose or weak flour) for this recipe, plain flour has less gluten than bread flour, which will help make the pastry soft and flaky. The butter must be chilled before starting. Grate the butter or use a vegetable peeler to shave it into thin pieces.

What are the signs of a good puff pastry?

The sign of a good puff pastry dough (classic puff pastry or rough puff pastry) is the lamination layers .