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Pastry puff
From Wikipedia, the free encyclopedia
Puff pastry, uga dikenal minangka pâte feuilletée , yaiku kue-kue ringan sing digawe saka adonan laminasi sing digawe adonan (détrempe) lan mentega utawa lemak padhet liyane (beurrage). Mentega dilebokake ing adonan (utawa kosok baline), nggawe paton sing bola-bali dilipat lan diluncurake sadurunge dipanggang .
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Produksi adonan roti puff bisa dadi akeh wektu, amarga kudu disimpen ing suhu udakara 16 ° C (60 ° F) supaya ora kecepetan, lan kudu tetep ana ing antarane lipatan supaya wektu lem gluten bisa nyambung lan banjur njaga lapisan.
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