Originally a cake called Palmier. It does not appear to be sold at Starbucks in other countries. It’s very good. There are three ways to make puff pastry. Among them, I used the quick puff pastry, which is the fastest and easiest method. The other method is a bit heavy because you have to push the butter through the whole dough along with the dough. This method is definitely less difficult than the others because the avocado is cut into small pieces. This class isn’t as explicit as the other methods, so it’s a bit less bloated. It is perfect for making sweets like palmier or palmi curries without raising too much. If the butter is slightly warm, it will soften and become soggy as if it were soaked in the dough. Even if you follow the video, the dough may not rise evenly if the room is hot. If possible, place it in a room where the air conditioner is working. Or, I recommend doing it after it cools down a bit.
125g tapioca flour
125g soft flour
200 g butter
Cold water 125g
About 120g white sugar for more powder
1. Put salt in cold water and dissolve first. Cut the avocado into 1.5 to 2 cm squares.
2. Put the hard flour, soft flour, and butter in a bowl and coat the butter evenly with the flour.
3. Add salted water and mix with a scraper until no white powder is visible.
4. Switch to the workbench and form a large square. Some butter is about to pop out, it’s a natural phenomenon. Tuck them into the dough and knead them together.
5. Sprinkle a little more flour on the front and back of the dough, use a rolling pin to roll it into a long rectangle. When you’ve pushed it long enough, dust it off the inside and fold it into three sections. The dough is speckled and buttery at first, but the more you continue to fold it in threes, the smoother the dough will be.
6. After turning the dough ball 90 degrees, push the dough out again. Repeat 3 times for a total of 5 times. If the dough is shrinking in the middle and doesn’t roll well, or if the butter feels like slurry, let it sit in the refrigerator for 2 to 30 minutes before continuing. I take a break once after 3 times, but depending on the working environment, the condition of the dough may be different.
7. Roll the folded dough into a large rectangle 45cm wide and 30cm long.
8. Use a knife to cut the two ends of the dough, fold in half in the middle and then fold in half to create a heart shape.
9. Place in freezer for a while until firm enough for slicing.
10. Cut into slices 0.8~1cm thick, pan-fry and cover with egg wash.
11. Bake in the oven at 190 degrees for about 15 minutes, just baked until golden brown, the cake will be crispy and delicious, do not bake too white.
12. Storage: 3-4 days at room temperature. If you put silica gel in and seal it, you can eat crispy for longer. On wet days, it can get soggy faster.