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What is a thousand layers powder?
Thousand-layer flour is the Vietnamese name for Puff Pastry – only the dough when baking will swell and expand beautifully because the evaporated butter creates a layer that separates without using baking powder.
At first glance, you will see that the thousand-layer dough is no different from a regular dough block. But when you look closely at the slice, you can see many layers of flour and butter stacked on top of each other forming thousands of layers.
Flour : Should choose bread flour or mix them with cake flour, so the amount of protein in the dough will increase the amount of gluten, when rolling it will be easier to avoid the case of the dough being too dry and broken.
Butter : High-fat butters are a good choice when making dough.
Vinegar – lemon juice : It sounds strange, but the Acid in lemon – vinegar helps the Gluten fibers in the dough to be more supple.
How to make a thousand layers of dough
There are many recipes for making croissant, but the two most commonly used are dough wrapped in butter or butter wrapped in dough.
+ Dough wrapped in butter : This way you need to be on low heat but your butter should be soft enough to wrap the dough but not melt.
+ Butter wrapped in dough : This is quite simple, you just need to roll the dough, put the block of butter inside, fold and roll the dough.
Roll the dough
You can roll the dough 4-6 times, each time folding the dough into 3-4 layers . If the number of times of rolling the dough is small, they will not ensure enough layers, the cake after baking will not puff beautifully. However, if the number of times of rolling the dough is more, they will be callused, the cake cannot separate.
Always check the elasticity, ductility and temperature of the butter and dough. Make sure they are even, don’t melt the butter or make the dough too dry, causing the butter to mix into the dough or vice versa.
Roll your hands evenly and avoid pressing the rolling pin to the edges , so accidentally the dough sticks together, causing the dough to not rise.
The layered dough is best made at a cold temperature where the unmelted butter is mixed into the dough, ensuring separation. After making the dough, you should let them rest in the refrigerator for 1-2 hours before using. If you want to keep it, you should put it in an airtight container, store it in the freezer, so you can keep the dough for 2-3 months. Place the dough at room temperature until they are completely defrosted and ready to use.
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