{"id":3743,"date":"2012-04-02T11:28:00","date_gmt":"2012-04-02T09:28:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3743"},"modified":"2017-04-11T13:08:25","modified_gmt":"2017-04-11T11:08:25","slug":"bltterteig","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/04\/bltterteig\/","title":{"rendered":"Puff pastry"},"content":{"rendered":"<p>In the past I was afraid of making homemade puff pastry \u2013 until I did it by myself for the first time. Then I realized that it\u2019s not half as complicated as I thought it would be. Nowadays I like to make puff pastry by myself, because it taste much better then the bought one. <\/p>\n<p>What I did with this batch of puff pastry I will tell you in the next posts!<\/p>\n<p> <!--more-->  <\/p>\n<h1><u>Puff pastry<\/u><\/h1>\n<p>Teig<\/p>\n<ul>\n<li>250g flour Type 550 <\/li>\n<li>120g Water <\/li>\n<li>5g lemon juice <\/li>\n<li>5g Salt <\/li>\n<li>25g Butter <\/li>\n<\/ul>\n<p>Roll-in Butter<\/p>\n<ul>\n<li>250g Butter <\/li>\n<li>25g flour Type 550 <\/li>\n<\/ul>\n<p>Mix all ingredients for the dough and knead 5 min with hands until the soft but not sticky dough is formed. Place the dough in the fridge for 1 hours.<\/p>\n<p>In the meantime mix butter with flour and roll it to a plate with an edge length of 30cm x 30xm.<\/p>\n<p>Roll the dough to a square with an edge length of 45 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again. Fold the dough in thirds like a letter (<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2012\/01\/tourieren-von-bltterteig-oder-croissants\/\">single fold<\/a>)and cool in the fridge for 30- 60 min.<\/p>\n<p>Roll the dough again and fold from both sides into the middle and then fold in half (double fold). Rest the dough in fridge for 30 \u2013 60 min.<\/p>\n<p>Roll the dough again again. Fold the dough in thirds like a letter (single fold)and cool in the fridge for 30- 60 min.<\/p>\n<p>Roll to a thickness of 0.3 cm and use for your favourite recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the past I was afraid of making homemade puff pastry \u2013 until I did it by myself for the first time. Then I realized that it\u2019s not half as complicated as I thought it would be. Nowadays I like to make puff pastry by myself, because it taste much better then the bought one. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[78,97],"class_list":["post-3743","post","type-post","status-publish","format-standard","hentry","category-kuchen-und-geback","tag-blatterteig","tag-butter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3743"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3743\/revisions"}],"predecessor-version":[{"id":14816,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3743\/revisions\/14816"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}