What is the ratio of flour to fat for making puff pastry?

What is the ratio of flour to fat for making puff pastry?

It’s easy to vary the quantity so long as you remember to keep the ratio of flour to fat at 3:2 For example: 6 oz of flour to 4 oz of fats (2 butter, 2 lard) or 150 grams to 100 grams for the metric minded. We often have rough puff pastry as the top of a meat and potato pie.

What is the ratio of rough puff pastry?

It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour.

What does the fat do in puff pastry?

The fat prevents the dough layers from interacting with one another, so they can’t form one large structure, as would happen when you make a bread for instance. When you put puff pastry in the oven, the fat in between those dough layers melts and it will sit in the actual dough itself.

Why is flour added to puff pastry fat?

Some protein becomes gluten when wet and this makes the paste elastic and strong and capable of forming layers when cooked. ‘Dough fat’ is a small amount of fat that is rubbed into the flour during mixing, to ‘shorten’ the dough so it becomes more tender.

How thick should I roll out puff pastry?

Puff pastry should be rolled out to approx. 4-5 mm depth. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.

What is the best fat to use for pastry?

Butter is the perfect fat as it provides both shortness and flavour. Many chefs prefer unsalted butter, as it has a fresher, purer flavour, but salted butter can be used in all recipes. You will need to adjust the amount of salt added to the pastry according to the type of butter used.

How thin should I roll puff pastry?

What is the difference between rough puff and full puff pastry?

Why is it called Rough Puff Pastry? 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.

How thick should you roll out puff pastry?

Do I roll out puff pastry?

To prevent sticking, roll puff pastry out on a lightly floured surface, using a lightly floured rolling pin. Be careful not to roll puff pastry too thin, especially if making any kind of pizza or tart—the pastry needs to be sturdy enough to support the toppings and stay crisp.

Why is my puff pastry soggy?

A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.

What is the most common way to incorporate fat when making short and sweet pastry?

The basis of shortcrust pastry is ‘half fat-to-flour’, of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together.

What’s the difference between half and full puff pastry?

The terms full, three-quarter and half are used when describing the amount of fat in the pastry. Full has equal weight of fat and flour, three-quarter has three-quarters of the weight of fat to flour, and half has half the weight of fat to flour. More fat makes the pastry softer to eat but reduces its height.

What are the ingredients to make puff pastry?

Ingredients. It is important to use the correct ingredients and the right pastry making techniques to make a good puff pastry. The main ingredients are flour, water, salt, dough fat and fat. It is best to use a pastry flour because it is has no bran (which will cause the product to have dark specks) and a high protein content (a minimum of 10%).

How to calculate the number of layers in puff pastry?

The formula for the number of dough layers is 2 (3n-1)+ 1 where n is the number of half-turns. The four-fold method quadruples the number of fat layers each time the dough is folded. Like the half-turn method there is one more layer of dough than fat after each ‘half turn’.

Which is better for puff pastry, butter or lard?

The lard will make the pastry more crispy but doesn’t have the same impact on the flavour as butter does. Half and half is a good compromise. You’ll notice a much higher proportion of fat to flour when compared with shortcrust pastry, which usually uses a 1: 2 ratio.