The whole week I’ve been happily trying my hands out in baking in what I had previously failed to achieve due to my inexperienced.

I’ve baked the cinnamon rolls according to the youtube.com video which I had watched and worked out like a charm. Although the amount of flour is more than what is stated on the recipe list, which was expected of it, the first batch was fluffy and delicious. I’ve made two batches, experimenting on using evaporated milk and condensed milk.

The batch that I had made using evaporated milk turns out very well while the other, condensed milk turn out quite hard and didn’t raise up as expected of a bread dough. However since I had added chopped baking chocolates into the roll, the rolls turn out as nice as a homemade cookie. the kids love the chocolate condensed milk batch while the adults prefer the fluffy bun.

cinnamon rolls 1

At least this time my cinnamon rolls were much more delicious and successful compared to the first time I did two years back.

Anyway lastnight, I decided to try another baking recipe, puff pastry. Using only the below stated recipe, it took me two hours to let the pastry turn out into the right texture I had wanted.

• 500gm plain flour (more will be used when kneading the dough to become firm)
• a pinch of salt
• 80gm of melted butter
• 200ml of water

I had mixed the butter and butter first and then added the flour into the mixture. Slowly I added the water, little by little while kneading the dough. Don’t use the electrical mixer or it will never work.

If the dough still sticks to your finger, add a palmful of flour and knead it throughly. Continue adding more flour if needed until you are satisfied. careful not to add too much flour.

After 15-20min of kneading the dough, flour out the rolling counter and flatten up your dough. Put 200g-250gm of pastry butter/margarine into the center and fold the edges (pinch them together) of the dough in the sequence of top with bottom and left with right,  like how you would wrap a present.

Make sure that the pastry margarine is totally covered by the dough and pinch the dough together at all openings. Then taking a rolling pin, flatten out the dough slowly into a rectangle like form and fold the dough into two.

(a)Wrapping the dough with a plastic wrap, put the dough into the fridge (not freezer) for 20mins. I’ve tried putting it for 10mins, it didn’t work.

After 20mins and making sure that the dough is cold and has the same texture as your pastry margarine (dry butter), take it out from the fridge and roll it out again and fold it again. This will be your second turn of the kneading process. Keep repeating the process (a) for 6- 8 turns.

After you have repeated the kneading process for 6 turns or so, you can now start using your puff pastry dough. Before using the dough, make sure that you at least rest your dough after you took it out from the fridge for about 5-10mins.

I tried my hand at it and added apple pie filling into. Oh yeah if you were to add those wet fillings, make sure to drain almost completely the liquid of the filling before you put it into the puff pastry.

You can also put your excess dough in the fridge if you have decided that you had enough baking for the day and take it out the next day to continue with your puff pastry making.

Happy trying!

Ayu puff pastry

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