Ep.30 Inverted Puff Pastry - How to make quick and easy professional pastry dough by hand

Ep.30 Inverted Puff Pastry Inverted puff pastry unlike normal puff pastry is simple and much more versatile the main difference being in the final product taste and texture. In the UK we use puff pastry for a variety snacks and dishes ranging from the sweet to the savoury. In preparation for coming pastry episodes I thought it would be best to show you how to make inverted puff pastry all 288 layers of it so that when the pastry is called for, in further episodes, you need only grab some from your fridge or freezer and get baking. If you have any questions after this episode leave them in the comment section below. Enjoy. Packet dimensions: 8inch x 6inch (20cm x 15cm) This recipe yields just over a kilo of pastry Folding steps as demonstrated in the episodes 1. Letter fold + 30min in fridge 2. Book fold + 30min in fridge 3. Letter fold + 30min in fridge 4. Book fold + 30min in fridge 5. 288 layers made your pastry is ready to portion and use or freeze Ingredients for dough base Butter (50g) Plain white flour (380g) Salt (12g) Water (200ml) Ingredients for butter paste Butter (320g) Plain white flour (120g) #BrilliantlyBritish #BrilliantlyBritishEssentials ___________________________________________________ Check out all the Brilliantly British episodes, Start to Finish!    • Плейлист   BrilliantlyBritish Facebook Page   / brilliantlybritish   Instagram Page   / brilliantlybritish2020