Why don the puff pastry upload well
The puff pastry grows because the butter embedded in its folds boils during the baking, its humidity joins the moisture of the dough and both condense forming steam, which rises pushing the sheets. But what happens when the puff pastry does not upload? 4 factors occur mainly:- Unconstant temperature in process. During the elaboration of the puff pastry, you must maintain two contributing temperatures: very cold during the kneading and before the baking; and very hot during baking. Both allow the correct development of the dough in its different stages and, therefore, favor the obtaining of a high and even puff pastry.
– Incorrect temperature during baking. If you exceed 220 ° C, the puff pastry rises too fast, for this reason it does not grow straight and tends to fall. On the contrary, if the temperature is below 220 ° C, the development is slow, causing incomplete growth, cracking and absence of puff pastry. In addition, knowing everything about baking the puff pastry is very important because it can help you a lot, because every detail counts at this stage of preparation.
– Inappropriate kneading. Stretching the dough too much on the edges, leaving a very thin thickness in general, folding it incorrectly or exercising many pressures on it are wrong practices during kneading that will compress the dough and prevent their growth.
– Neglect the details. There are many things that can negatively affect our dough: inappropriate flour, a badly done cut, a mismanagement of the filling, etc. For this reason, it is very important to learn some tricks so that the puff pastry is crispy, and also upload well!
Do not miss our easy puff pastry recipe.
How to make the puff pastry
Preparing puff pastry has its job, what are we going to deny it, but once the work is done, satisfaction is very large. But, can you imagine that during the baking or when leaving the oven the puff pastry is lowered? Nobody wants that to happen, for this reason, the following tips and some tricks so that the puff pastry raises well and will not get off a lot:- Respect the breaks of the dough and put it in the fridge. Otherwise, during the baking it will grow too much, and tend to collapse.
– Do not bake the puff pastry above 220 ° C. If you exceed this temperature the puff pastry will rise too fast, for this reason it will not grow straight and will tend to fall.
– Turn off the oven and leave the door ajar. Open it about 5 centimeters for 10 minutes, so the steam will escape slowly, losing heat the oven. Thanks to this truquillo, the puff pastry will not be exposed at a sharp temperature change and, therefore, will maintain its size.
– Let it cool in a warm or temperate place. Avoid very drastic temperature contrast after removing it from the oven. That is, neither excess cold, nor air currents.
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