Lovely, flaky, buttery puff pastry.
I thought I'd create my own post about my experiments with creating puff pastry using UltraFine Fiberflour. Many thanks to Puff Gal for her posts on the same issue; which I followed without success I'm afraid :(
I messed about some more to try and get it right and have arrived at a brilliant version that works for me! The steps are taken from two methods Paul Hollywood published online - links at the bottom of this post.
The main idea is to make this quickly with minimal chilling. This is achieved by using frozen grated butter.
250g frozen grated butter (I used my food processor grating attachment & grated a block of frozen butter)
In mixer, knead flour, salt, egg and water until for 5-10 mins
Turn out and work a little and form into ball
Chill for a few hours
Roll out the dough with the short end facing you
Get half of grated butter and sprinkle over the bottom 2/3 of dough
Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough . Pinch the edges together to seal.
With the short end towards you, roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn.
Turn the dough 90 degrees and roll out again. This time fold down 1/3 of the dough and fold up the bottom third to make a neat square.
Turn 90 degrees and repeat.
The dough is now ready. Keep it in the fridge until ready to use.
NB: to make the sausage rolls pictured here, I cooked them for about 15 mins at 220 degrees.