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of caramel custard. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar. Add salt and 50 gms of shortening. Other. What I meant was the texture should be like coarse breadcrumbs or coarse sand etc etc...hope this helps :), Hi Nisa, can i use unbleached pastry flour and butter. Thanks a lot for visiting my space. https://www.tasteofhome.com/collection/puff-pastry-dessert-recipes Quickest Puff Pastry Recipe || Puff Pastry Recipe - YouTube I am using my steamer or appachembu as it is known locally to cook the pudding. Repeat the same two more times with the remaining shortening. Ah yes, like always this is amma's recipe. The dough is then rolled as for the flaky pastry. Spinach Pastry Diamonds Layered Recipe Here's an updated version of an appetizing Greek favorite—it features seasoned spinach and Swiss cheese between two golden layers of Puff Pastry. Put the 75 gm of shortening in a small bowl and soften it nicely without any lumps. Appreciate so much your step by step pictures. caramel flavor can do wonders!! If you are obsessed about baking with Puff Pastry then this selection of the Best Puff Pastry Recipes will be a goldmine of inspiration for you! The dough should rise in flakes of 6 - 8 times its original height, if allowed to relax in the refrigerator for at least 30 minutes before baking at 230°C-240°C (450°F-475°F) for 20-25 minutes. I have no idea as I do not get unbleached pastry flour. Place in the freezer while you make the dough. Then, get your cold butter, and slice it thinly nxt time will try using butter and ghee for more taste n aroma!-abhay, Hi Nisa,Have you ever tried replacing shortening with coconut oil? and thank you so much and thanks to your mom for sharing this. Roll out the dough into 51x30cm rectangle and fold into three. Roll the dough in a diagonal shape and place a block of margarine in the centre of the pastry. Make a well in the flour, add water slowly and knead into a soft dough. Danish pastries, croissants and puff pastry typically contain between 16 and 300 layers of plasticized margarine. I have never attempted to make puff pastry but thanks to your incredibly detailed step-by-step directions and photos I just may try it! Place the dough on a baking mat or on the counter; dust little flour. Finally roll out into rectangle and cut into 8 neat squares or your preferred shape. Thanks again. Fold the thin outer edges over the thick centre block and margarine block ensuring that all corners are completely covered. Mix salt and flour and place in a bowl. Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. Chill bowls of flour and butter for 10 – 15 minutes in the freezer. Nobody believed its home made. But if you want a really buttery flavour, try making your own rough puff. I usually make it as an after school snack as it is very healthy and filling for kids. xo, Catherine, Hi Nisa and fellow bakers- did anyone get a measurement for the flour and shortening in cups? Shortening is not something we can eat in my house.Thanks,Olga, Hi Olga, I have tried replacing coconut oil (I live in tropical Kerala and coconut oil is out staple cooking oil) but somehow the taste did not satisfy. More puff pastry recipes. Is dalda Ghee I mean Vanaspati ghee? These delicious puffs with pastry cream filling were my dad’s favourite. Do Not Copy. Believe me!! Sprinkle 100 ml of the iced water over the flour mixture. You should make puff immeadiately after the dough is ready; or you can refridgerate for later use. It was an instant hit. Everything has to be in a single, homogeneous layer without the margarine breaking, becoming greasy or too elastic, and without breaks or cracks in the dough, while simultaneously allowing controlled expansion during baking. ... Sure, shop-bought puff pastry is fine most of the time. https://www.tasteofhome.com/collection/must-try-puff-pastry-recipes I'm curious if that would work. Now made with simpler ingredients so it tastes even more home-made. will surely try this recipe ASAP and also let u know!-abhay, Iwas looking for puff pastry recipe using dalda or veg shortening. I'm so grateful you added the step-by-step photos! This commercial pastry often contains palmfat or margarine and may contain even some transfats. Plus, you can receive Inspiration, our monthly e-newsletter. however it didn't rise much i.e pillowey kind. I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! All fields required Content Copyrighted, ©copyright 2010 - 2019 www.nisahomey.com, Puff Pastry Recipe - Homemade Puff Pastry, Caramel Pudding Recipe - Caramel Custard Recipe, Vattayappam / Steamed Rice Cake / Kerala Style, Shortening (I used dalda): 125 gm (50-75, divided). Pls click on Kerala Egg Puffs (recipe link) in the update. It is usually baked at 230°C/450°F/gas mark 8. Put the 75 gm of shortening in a small bowl and soften it … Use a round-ended knife in a cutting motion … Wonderful! Puff Pastry Margarine Hard 10kg. Okay lets talk about this pudding!! Sift the flour and salt into a large mixing bowl, then put the bowl in the fridge for a … hope this helps and thanks for the lovely comment. Gradually stir … The layers were great. These cream puffs are traditional in Italy for the Feast of St Joseph on March 19 which is … Lightly flour your surface and roll the dough into a 25cm circle. Then add the softened vegan butter, mixing with a fork until it resembles breadcrumbs. "As each layer is added, it adds layers of butter and pastry. It is best to make with shortening; that's what amma says and she also mentions that since butter has some moisture ....we may need to chill the dough each time, she learned this from a friend who owned a bakery in late 70s...and always shortening is the secret to crispy and flaky layers! While the pudding is steaming, it is import. In a large bowl mix together the flour and salt. Thank you for sharing your method to easy puff pastry. It is important not to thin out the dough and give much pressure, handle the dough when rolling gently. Fold the end towards you half way and then fold the end near you over it. Puff pastry is available in many grocery stores from the freezer section. Make a well in the flour, add water slowly and knead into a soft dough. This does look rather easy! "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. Fold the thin outer edges over the thick centre block and margarine block ensuring that all corners are completely covered. Hi Nisa,I tries your egg puffs but the outer layer (the pastry crust) turned out to be hard and brittle. Roll out the dough into a rectangle (8x16). All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Just follow this step-by-step recipe! Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour. I love puff pastry and always prefer to make my own, thank you for sharing your recipe. Remove dough onto a lightly floured table top, roll out the dough into a rectangle (52x38cm). In a large bowl, combine the flour and salt. Pinned for later. Rub the shortening into the flour with your fingertips (or pulse in a food processor) till it resembles coarse breadcrumbs. Thanks a ton nisa for this wonderful recipie. Hi Bindu, I am so glad to hear this...yes, this is the best homemade puff pastry recipe and you are so right nobody believes its homemade...the layers always comes perfect for me too...thanks for stopping by and so glad you became the "star". I promise it won't....there wouldn't be too much eggy flavor! I used my baking mat for rolling and it did make everything easy. cold water to bind (use amount required to bind). 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