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Gluten-Free Puff Pastry 🥐
Ingredients
• 2 cups gluten-free all-purpose flour (with xanthan gum, if not already included)
• ½ tsp salt
• ½ cup cold water
• 1 tsp vinegar or lemon juice
• 1 cup (225 g) cold unsalted butter, cubed
Instructions:
• In a large bowl, whisk together the gluten-free flour and salt.
• Stir in cold water and vinegar (or lemon juice) until a rough dough forms.
• Do not overmix. Wrap in plastic wrap and refrigerate for 30 minutes.
• Place cold cubed butter between two sheets of parchment paper.
• Roll into a rectangle about ½ inch (1.2 cm) thick.
• Keep it chilled until ready to use.
• Roll the chilled dough into a rectangle slightly larger than the butter block.
• Place butter in the center, fold dough over like an envelope, and seal edges.
• Roll dough gently into a long rectangle.
• Fold into thirds (like a letter).
• Wrap and chill for 30 minutes.
• Repeat the rolling and folding 4–5 times, chilling for 20–30 minutes between each fold.
• This creates the flaky puff pastry layers.
• After the last fold, wrap well and chill for at least 1 hour.
• Roll out as needed for pastries, pies, or tarts.
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