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We have trouble with our puff pastry. It always has a poor volume. What do we need to change? Hans, via e-mail
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Poor volume is caused by several factors. Look at the protein content of the flour. It may be too strong or too weak. Excessive or insufficient folds, as well as too much salt, dull cutters and excessive use of scrap dough greatly influence dough volume. Check the consistency of the dough against the shortening. The consistency of the dough against the shortening. The consistency of both should be the same. Also, make sure the dough is well chilled before make up and baking.
Modern Baking. Vol. 17 (Number 9). August, 2003. Klaus Tenbergen. "The Workbench".
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Updated: Wednesday, April 21, 2010. |
