How to make pastry dough step by step

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Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers. This extensive tutorial walks through all the steps on How to Make Classic Puff Pastry with step-by-step photos, video and lots of tips! If you are confused about any steps, or want more information be sure to check out the article written above this recipe.

The ultimate Guide on How to Make Sweet Shortcrust Pastry. With visual step by step images and detailed instructions so that you can follow along and learn exactly how to make this pastry by hand. This guide is packed full of all the hints and tips that you need. By Emma Duckworth Bakes #shortcrustpastry #sweetshortcrustpastry #howtoguide #baking #pies #tarts #dough Quiche, Short Pastry Crust, Shortcut Pastry Recipes, Easy Sweet Pastry Recipe, Sweet Pastry Dough, Sweet Shortcrust Pastry Recipes Desserts, Types Of Pastry Dough, How To Make Pastry Dough Step By Step, Types Of Dough

The ultimate Guide on How to Make Sweet Shortcrust Pastry. With visual step by step images and detailed instructions so that you can follow along and learn exactly how to make this pastry by hand. This guide is packed full of all the hints and tips that you need. By Emma Duckworth Bakes #shortcrustpastry #sweetshortcrustpastry #howtoguide #baking #pies #tarts #dough

Natalya Syanova on Instagram: "Making two-colored Pain au Chocolate involves a technique that requires a bit of skill and precision. Here’s a simplified step-by-step guide:

1. **Prepare the white Dough**: 
350 g bread flour (protein 12-13%) (100%)
108 g water (31%)
109 g milk (31%)
32 g sugar (9 %)
8 g salt (2.3 %)
3.85 g instant yeast (1.1%)
205 g roll-in butter (pastry butter with 82% fat or more) (58.5%)

2. **Prepare dark cocoa Dough**
88g bread flour (protein 12-13%) (100%)
30g water (31%)
27g milk (31%)
8g sugar (9 %)
2 g salt (2.3 %)
1g instant yeast (1.1%)
10g soft butter 
15g dark cocoa

3. **Laminate white dough**: with 1 double and 1 single fold , by following directions from my website.

4.**Layering the Dough**: Place the cacao dough rectangle on top of the white dough rectan Croissant, Butter Pastry, Following Directions, Instant Yeast, Bread Flour, Yeast, Flour, Dough, Pastry

Natalya Syanova on Instagram: "Making two-colored Pain au Chocolate involves a technique that requires a bit of skill and precision. Here’s a simplified step-by-step guide: 1. **Prepare the white Dough**: 350 g bread flour (protein 12-13%) (100%) 108 g water (31%) 109 g milk (31%) 32 g sugar (9 %) 8 g salt (2.3 %) 3.85 g instant yeast (1.1%) 205 g roll-in butter (pastry butter with 82% fat or more) (58.5%) 2. **Prepare dark cocoa Dough** 88g bread flour (protein 12-13%) (100%) 30g water…

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