Similar to the traditional puff pastry, which requires patience and a lot of rolling, this pastry is flaky, crispy, and buttery. Puff pastry is the kind of food that instantly elevates any event to a special one. That deep buttery flavor and all those flaky, airy layers.
Puff pastry is intended to be tender, buttery, and flaky, just as pie crust, biscuits, and danish. Additionally, it’s crucial to remember to keep these pastries cool at all times when preparing them.
Hundreds of flaky layers of butter are placed into the dough. “Lamination” is the term for this procedure. Steam is released when cold butter is placed in a hot oven, causing all those layers to split and the pastry to puff up to incredible heights.
The versatility of puff pastry is one of its best qualities. It can be used in a variety of sweet and savory dishes.
Table of Contents
History of Puff Pastry
This is invented by Claudio Gele in 1645. Puff pastry’s origins are unlikely to be attributed to a single country or civilization.
Puff Pastry Recipe
Ingredients
Fuff Pastry
- 250 g Wheat Flour
- 5 g Sugar
- 25 g Cake Shortening
- 150 g Pastry Shortening
- 3.25 g Salt
- Egg
Filling
- 400 g Canned Fish
- 3 Potatoes
- 5-6 Chopped Green Chilies
- 7-8 Chopped Garlic
- 100 g Red Onion
- Salt
- Oil
- 2 tsp Pepper Powder
- 2 tbsp Chilli Powder
Instructions
Making Filling
- First of all, add peper powder and chili powder onto canned fish. Then mix well.
- Take a pot and add oil.
- After heating oil add garlic.
- Fry them until golden color.
- Then add onion and salt and fry.
- Next, add green chilies.
- Then add canned fish and mix well.
- Add potatoes and mix well.
- Adjust salt taste according to your taste.
- Now, ready the filling for fish bun
- Weigh 250g of wheat flour in to a bowl.
- Mix flour and cake shortening into a consistent mixture.
- Knead the flour dough for 20 minutes while adding water.
- Cross cut the prepared dough and insert 150g of pastry shortening into the four dough.
- Flat the dough and fold in to three and repeat the flattening and folding.
- Cover the dough with a polythene sheet and keep in the refrigerator for 20 minutes.
- Triplicate the process.
- Cut the dough sheet into required shapes.
- Insert the filling.
- Apply egg sap.
- Bake for 25 – 30 minutes at 180˚C.
