First time making puff pastry
Hi everybody! I have been thinking of trying to make puff pastry for a while, but I have some doubts about the process.
Type of flour My first question is about the flour used in the détrempe. Some recipes suggest a strong flou https://sarkariresult.onl/
r, some a mix of 00 flour and manitoba and other a weak flour. I found different opinions and reasons about the use of each flour, so I'm quite lost.
Butter in the détrempe and flour in the butter I knew the détrempe was made with just cold water, flour and salt, but some reci mobdro
pes add melted butter into it. Do I have to add butter to the détrempe or not? And finally, do I need to add flour to room temperature butter before putting it in the détrempe?
I know these are a lot of questions, but I'm quite intimidated eheh. Thanks in advance!https://pnrstatus.vip/