Puff Pastry

I've always like puff pastry, like Chicken puff, tuna puff and curry puff. However, ever since I knew how puff pastry is being made from my course, it's just so sinful to be eating one.
However, since most of us like puff pastry, I thought I might as well try to make one myself. I've not tried it since the course. Here is the process.

Mix flour, sugar, salt and butter in a mixer.

Bought this puff pastry margarine at Gim Hin Lee on Tuesday. Enough for one dough.

When the dough is ready, place the pastry margarine in the centre.

Then wrapped it up and seal it tightly.

Roll out the pastry, and fold it like a blanket, 3 folds.

Then fold the other side into 3 folds also.

After that, roll it out flat again.

Then fold it like the previous time. This is the second fold.

I used a cookie cutter to cut out the shapes. Brushed lightly with eggs on the surface only.

Bake it in the oven and see it transformed into layers! This is for vol-au-vent.

Baked a container full of puff pastries.

Cross section of a Egg Mayo Vol-au-vent.

An Egg Mayo Vol-au-vent.


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