Choosing the right flour for puff pastry: how to do it?
How to bake pastry that lives up to your expectations and is as good as your favorite bakery? Read the article to learn which flour to use for puff pastry
How to bake pastry that lives up to your expectations and is as good as your favorite bakery? Read the article to learn which flour to use for puff pastry
Flour for puff pastry: first and highest grade
For yeast and unleavened puff pastry, flour with good baking properties is used. What does this mean? To make the baked goods delicious and ‘melt in the mouth,’ it’s worth choosing high-quality flour with the following characteristics:
12-13%
protein
75-79%
starch
28-30%
gluten
Wheat flour of the first grade and highest grade are suitable for these characteristics. The higher the gluten content, the better it is for the future baking. Some cooks add extra dry gluten to improve the quality of the dough – the amount depends on the type used
The flour is sifted several times beforehand to enrich and aerate it, making the culinary product more fluffy and tender
What else do you need to know to achieve a successful puff pastry?
There are several rules for preparing such dough:
Use vinegar or citric acid, as the acidic environment improves the quality of gluten in the flour
Add a mixture of cool water and milk in different proportions to maintain elasticity
Knead the dough with cold margarine or butter to prevent the layers from tearing
When cutting the finished dough, use a sharp knife to avoid pressing the edges, which affects the flakiness
Use our tips to prepare pastries from puff pastry that will be enjoyed by the whole family