Puff Pastry – Quick Method

Rub the diced butter into the flour. Add the water and salt, then mix into a dough. Do not fully knead the dough.

Kneading: spiral kneader
Mixing time: 8–10 minutes
Kneading time: mix only

After mixing, divide the dough into portions, roll each into a rectangle, and refrigerate at 2–5°C for 60 minutes.

Place the butter sheets on the pre-rolled base dough. Fold the edge of the dough over the butter sheet, place the other half of the dough on top, and completely perform the process of folding the butter inside. Seal the edges of the dough well.

Place the butter sheet onto the rolled dough. Fold one side of the dough over the butter, then fold the opposite side over it, completely enclosing the butter. Seal the edges well.

Give the dough the 1st and 2nd double folds, refrigerating for 60 minutes at 2–5°C between folds.

After the resting period, give the dough the 3rd and 4th double folds.

Before further processing, refrigerate the laminated dough for at least 60 minutes to allow the gluten to relax.

Note:
After the 2nd double fold, the dough may be frozen at -18°C until needed. After thawing, complete the 3rd and 4th double folds.