Scotch Method

of Making Puff
Pastry
Ingredients

280 grams of flour

2. 1 Tsp. of salt

3. 250 grams of cold water

4. 1 Tsp. of lime juice

5. 30 grams of unsalted butter

6. 280 grams of unsalted butter

The Scotch Method begins with mixing flour and salt together. Next is forming a mountain like

structure of it and make a hole in the center wherein you pour in the cold water and lime juice,

knead together. Put unsalted butter while kneading it. After kneading, put it in a plastic wrap and

chill in the refrigerator for 30-60 mins.

Roll it using a rolling pin for 2-4 cm in sizes, then put unsalted butter. Fold them with another half

of flour. Do this for 3-5 times. Wrap them with plastic wrap and put into the refrigerator again for

30-60 minutes. Follow the “Half turns” method. (Fold them 2 times after we leave them for 30-60

minutes). We will do this 3 times. Roll flour for 1-2 cm. Separate rolled flour for 3 parts.

** 1 First part = left

** 2 Second part = middle

** 3 Third part = right

Fold them for the first time = 1 Half turns. Fold 1st part on 2nd part. And fold the 3rd part on the

2nd. This is 1 loop of “Half Turns”. Do like this for 2nd Half turns. Wrap them and put them into the

refrigerator for 30-60 minutes. Do this for 6 times of Half turns.

After that, take them out of the refrigerator and roll them for 0.5-2.0 cm. Cut them with a knife

and take them on the tray that is already spread with butter. Whisk an egg and spread pie with

egg. Bake them at 200-220 c. 15 minutes for small size. After they’re done. We will leave them

cool on the sieve.