For those of you who don’t have a lot of time, you might use instant puff pastry to make it easier and more efficient to make cake preparations. Here are some tips for processing instant puff pastries that you might not know about:
1. Use puff pastry when it’s melted
Puff pastry that you store in the freezer and is still frozen will crack and break when processed. Let stand room temperature ± 40 minutes. In addition, take the dough to taste because the puff pastry that is often “frozen-liquid” will reduce its quality.
2. Form batter too often
Puff pastry dough that is formed too often will actually turn hard.
3. Grind the pastry mixture
Fold and grind the dough with a floured rolling pin or glass bottle so that the puff pastry can expand evenly. If you want to process the puff pastry in a flat shape, prick the surface with a fork so that hot steam can come out of the puff pastry.
Those are some tips you can do. In addition, so that the puff pastry is not sticky on the baking sheet when it will be baking in the oven, use Baking Paper Seven which is food grade, heat-resistant, non-sticky, can even be used several times.