If your friend knows how to make soft and tasty pastries, you may be wondering about all the secrets that go into preparation of flakey and tasty. Well, here are my handy guidelines and hints that will help you make some of the most delightful puff pastries you have never imagined.
Use the right flour
The choice of flour is paramount and must be considered. It is one thing that can make a whole difference on the type of pastry you will make. On any given day, if I want those crumby finish and tender crust, using softer flour and lesser protein, I make sure I inhibit the development of gluten as much a possible.
Fat matters a lot
Many at times, I normally add fat not only to give me that great flavor, but also to stop the development of gluten.
Use the right amount water
Although using less water is always advisable, I always tell people to at least add water so that the dough can be worked with so much ease. In ensuring I get the best pastries, I always add water in any of my recipe little at a time until I achieve those lumpy pastries. However, should you add too much water and you find your pastry very sticky, add a little more flour.
Always use cold ingredients
When teaching people how make pastries, I always insist; use cold ingredients in your recipe. It is something I do every single day when I making my pastries and it works like magic. Those cold ingredients will ensure you get those flakey crusts. Try this and you will get the best pastries ever.
Rest your pastries
For me, the option of chilling my pastry dough in my fridge for some time is always a good idea, and you should follow the same. Not will those cold temperatures allow the gluten to relax, but a very relaxed pastry is far more likely to hold its shape when you are cooking it.