Weigh and measure the dry and wet ingredients seperately., Combine the wet and dry ingredients, mix and then knead to a smooth dough., Allow this to rest for 10 minutes whilst you weigh out the puff pastry fat., Create a cross with the dough and place your shaped fat in the middle and encase it in the dough., Roll out the dough to a rectangle and perform the book turn fold., Rest for 20 minutes between each turn and do a total of 6 turns., Rest for the final time and then use or freeze down covered and with the correct food label.

Puff Pastry Making

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