하루 12개 한정판매! 디저트 장인의 차원이 다른 에그 페스츄리 100-ply egg pastry by a Korean dessert master

Introduction

This tutorial will guide you through the process of making a 100-ply egg pastry, a delightful treat showcased by a Korean dessert master. Known for its layers and rich flavor, this unique pastry is perfect for dessert lovers and those looking to explore Korean street food.

Step 1: Gather Your Ingredients

To begin, you will need the following ingredients:

• Flour: 500 grams
• Butter: 250 grams (unsalted, room temperature)
• Eggs: 2 large
• Sugar: 50 grams
• Salt: 5 grams
• Water: 100 ml (cold)

Practical Tips

• Ensure all ingredients are at room temperature for better mixing.
• Use a kitchen scale for precise measurements.

Step 2: Prepare the Dough

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Create a well in the center and add the eggs and cold water.
3. Gradually mix the ingredients until a dough forms.
4. Knead the dough for about 10 minutes until it becomes smooth.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.

Common Pitfalls to Avoid

• Don’t over-knead the dough; this can make the pastry tough.
• Ensure the dough is covered to prevent it from drying out.

Step 3: Make the Butter Block

1. Place the softened butter between two sheets of parchment paper.
2. Use a rolling pin to flatten the butter into a rectangle about 1 cm thick.
3. Chill the butter block in the refrigerator for 15 minutes.

Practical Tips

• This butter block is crucial for creating the pastry layers, so ensure it’s cold but pliable.

Step 4: Laminate the Dough

1. Roll out the rested dough into a large rectangle, about 1 cm thick.
2. Place the chilled butter block in the center of the dough.
3. Fold the dough over the butter, sealing the edges tightly.
4. Roll the dough out again into a long rectangle and fold it into thirds (like folding a letter).
5. Repeat this rolling and folding process four times, chilling the dough for 15 minutes between each round.

Real-World Applications

• This technique, known as lamination, is key to creating flaky pastries and is used in croissants and puff pastry.

Step 5: Shape the Pastry

1. After the final fold and chill, roll the dough out to a thickness of about 0.5 cm.
2. Cut the dough into squares or rectangles, depending on your desired size.
3. Place a small amount of filling (such as sweetened custard or fruit) in the center of each piece.
4. Fold over and seal the edges with a fork or by pinching them together.

Practical Tips

• Experiment with different fillings to suit your taste.

Step 6: Bake the Pastries

1. Preheat your oven to 200°C (392°F).
2. Line a baking tray with parchment paper and place the shaped pastries on it.
3. Brush the tops with an egg wash (1 egg beaten with a tablespoon of water).
4. Bake for 15-20 minutes or until golden brown.

Common Pitfalls to Avoid

• Keep an eye on the pastries while baking to prevent over-browning.

Conclusion

The 100-ply egg pastry is a delicious and impressive treat that showcases the art of pastry making. By following these steps, you can recreate this delightful dessert at home. Whether enjoyed fresh from the oven or shared with friends, this pastry is sure to impress. Happy baking, and don’t hesitate to experiment with different fillings and flavors!