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Homemade Puff Pastry (Laminate Dough with Retro Sheeter)
Learn how to make classic French puff pastry at home using a retro dough sheeter. This step‑by‑step guide covers butter preparation, dough lamination, double folds, resting times, and tips for perfect buttery layers. No bakery required – just a few simple ingredients and a bit of patience.
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Cost Breakdown
Critical Success Points
- • Keeping the butter cold but pliable before lamination.
- • Enclosing the butter completely with dough without tearing.
- • Executing the double fold correctly to create distinct layers.
- • Respecting the resting times (1 h then 2 h) to allow gluten relaxation.
Safety Warnings
- • The sheeter rollers spin quickly – keep fingers clear and use a push‑through guard if available.
- • Do not let butter become too warm; melted butter will leak and ruin layers.
- • Use a sharp bench scraper to avoid slipping and cutting yourself.
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