Topic: Puff pastry

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Posted at September 27, 2014, 5:23 am:

I will like an advice regarding how to laminate the puff pastry
I was told that by using shortening could do the job.If so wat are the prope
FAT to laminate the pastry.
Any of u have any idea of this.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

butter.

or egg wash.

Lamination is the process where fat is incorporated into a dough by fo...

I always used a flour and butter mixture with a ratio of 1 oz.

My recipe has 13 oz pastry flour,1 TB salt, 3 oz cold butter and 7 oz ...

Don't know CC but it sounded good.

Blueicus and Chrose are correct, butter gives a superior flavour and b...

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