PUFF PASTRY (MARGARINE SHEETS)
|strong flour - 300-320W||g 1.000|
Knead together flour, water and salt for 5-10 minutes to reach a smooth structure.
Let in rest for about 10 minutes.
|MARBUR CROISSANT 20%||g 1000|
Make a 3-layer fold and a 4-layer fold and let it rest in the fridge.
Then repeat the 3-layer and 4-layer fold and let it rest again in the fridge well covered with plastic sheet.
Roll out the pastry to a final thickness of 2-4 cm approx.
Cut with the desired shape and let rest on baking pans before placing in the oven.