Gluten-free puff pastry
Now you can easily prepare homemade puff pastry
Ingredients
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Puff pastry dough
- 300 g Bakery mix Liana
- 250 ml water
- 1 teaspoon granulated sugar (for yeast)
- 15 g of fresh yeast
- 250 g of butter or vegetable fat
Appendices
- 1. Mix warm water with sugar and yeast and leave to rise. Put the Bakery mix , prepared yeast, 30 g of butter in a bowl and, ideally, using a food processor with a whisk, make a soft and smooth dough. Wrap in food foil and put in the freezer to harden for 30 minutes.
- 2. On a work mat floured with rice flour , roll out the dough and grate 220 g of solid butter into the center so that the edges remain empty. Cover the butter on each side with dough, roll out and fold all 4 sides into a square. Put it in the freezer for about 15 minutes.
- 3. Roll out the dough again, fold it into a square. We will repeat the procedure 3 more times.
- 4. We will continue to use the dough as needed, for example for puff pastry cream, shamrocks, strudel, apple pies...
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Ingredients
Add to cart
Print recipe
Share on Facebook
Puff pastry dough
- 300 g Bakery mix Liana
- 250 ml water
- 1 teaspoon granulated sugar (for yeast)
- 15 g of fresh yeast
- 250 g of butter or vegetable fat
Appendices
Products to recipe
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