So I saw a recipe for rough puff... but no I had to try and do the 'proper' version.
The butter has melted through my dough despite it being a very cold day and chilling for the instructed time... so when i try and do a turn it's a mixture between butter and pastry in every single side of dough... I can't see a picture of anyone who's f'ed up like I have.
So my questions: 1. What would happen if I continue with the turns and bake it? will I just get more like a short crust pastry without the layers/laminations?
2. What would happen if I just mix it all together properly and start the turns again, would it then work like rough puff? Or would it be tough and overworked? bare in mind there's no gluten content to overwork :/
So opinions please, am I better continuing the turns, even if I end up with something like shortcrust... or am I better mixing it all up so the butter is evenly distributed?!
p.s I don't want to just throw it away if possible as it seems like a waste but I will do if there's no way it'll turn out edible :/
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Help me save my failing gluten free puff pastry? watch
- Thread Starter
- 04-11-2016 13:33