Using Well and Good High Performance Puff Pastry Flour
WHAT YOU NEED
Stage 1 – pastry
1kg High Performance Puff Pastry Flour
150g margarine nuggets (medium/soft)
650ml water (20 -24°C):
Stage 2 – margarine
100g High Performance Pastry Flour:
500g margarine nuggets (medium/soft):
25 – 50ml water (20-24°C):
WHAT TO DO
Mix all ingredients for five minutes on second speed, ensuring that all margarine lumps are well mixed in.
Rest dough (minimum one hour).
Mix ingredients until well combined. Block into a rectangle.
Open the Stage 1 pastry and spread into a large square. Place the Stage 2 pastry in the centre and cover/wrap with other dough.
Roll out the block; rotating by 90° between folds to work the dough evenly and avoid excessive shrinkage.
Perform one half turn, one book fold and then two half turns. 4 Bake pastry at 240°C for 17-19 minutes
For the successful dispersion of fat into the pastry; both should be of similar consistency/pliability. For better control, do not use more than five kilogram blocks of pastry and 1.5kg of margarine at a time. If stored in the refrigerator; allow to return to room temperature before re-use.