How many layers are in the puff pastry dough? How do I count?
To make the puff pastry dough, we wrap the butter with a dough. The one I did is an inverted puff pastry (feuilltage inversé). I cover the dough with butter instead. I have two layers of butter and one layer of dough.
To make the puff pastry dough, we wrap the butter with a dough. The one I did is an inverted puff pastry (feuilltage inversé). I cover the dough with butter instead. I have two layers of butter and one layer of dough.
After I fold it at one-third of the length for the first time, I have six layers of butter and three layers of dough. It is called a simple fold (tour simple). Two layers of the butter stick together and become one. 1st fold. 3*3-2=7
After 1 hour of rest in the fridge, I do the second fold. A simple fold. 7*3-2=19
The dough rests for 1 hour between each fold. I do the 3rd fold. This one is different. I fold two sides toward the center and fold it again. Then I have four layers. It is called double fold or purse fold (tour portefeuille, because it looks like a purse). 19*4-3=73
4th fold: a simple fold. 73*3-2=217
5th fold: a double fold. 217*4-3=865
Therefore I know that there are 865 layers in my puff pastry dough.
Now I use my puff pastry dough for Galette des Rois (King’s cake), Mille-Feuille (similar to Napoleon), Chausson aux pomme (apple turnover), Palmier, tarts, Vol-au-vent (Fly in the wind), etc.
What happened in the oven?
In the oven, the thin layer of butter melts, evaporates, and what looks for a way to escape pushes the thin layer of dough upward. The starch in the flour solidifies, absorbs the butter, and separates.
The result: the dough rises high—hundreds of buttery layers separated with tiny gap in-between.
After 1 hour of rest in the fridge, I do the second fold. A simple fold. 7*3-2=19
The dough rests for 1 hour between each fold. I do the 3rd fold. This one is different. I fold two sides toward the center and fold it again. Then I have four layers. It is called double fold or purse fold (tour portefeuille, because it looks like a purse). 19*4-3=73
4th fold: a simple fold. 73*3-2=217
5th fold: a double fold. 217*4-3=865
Therefore I know that there are 865 layers in my puff pastry dough.
Now I use my puff pastry dough for Galette des Rois (King’s cake), Mille-Feuille (similar to Napoleon), Chausson aux pomme (apple turnover), Palmier, tarts, Vol-au-vent (Fly in the wind), etc.
What happened in the oven?
In the oven, the thin layer of butter melts, evaporates, and what looks for a way to escape pushes the thin layer of dough upward. The starch in the flour solidifies, absorbs the butter, and separates.
The result: the dough rises high—hundreds of buttery layers separated with tiny gap in-between.
千层酥真的有一千层吗？
国王饼的面团是千层酥。千层酥真的有一千层吗？是真的。准确的说是1459层。我原来以为只是一个说法，也是后来看了甜点学校的书才知道。
传统的千层酥面团用面团包裹黄油，得到2层面和1层油。
然后将面团擀成长方形，在三分之一处折叠，得到6层面和3层油。其中两层面会粘在一起成为一层。第一次折叠：3*3-2=7
第二次折叠：7*3-2=19
第三次折叠：19*3-2=55
第四层折叠：55*3-2=163
第五次折叠：163*3-2=487
第六次折叠：487*3-2=1459
千层酥烤过以后会怎么样？
在烤箱里，薄薄的一层黄油会融化，蒸发，蒸汽寻找出口向上冲，从而将薄薄的面皮向上顶。面粉里面的淀粉会凝固，并且吸收黄油，一层一层的面就分开了。
最后，上千层带着油酥的面皮带着薄薄的空隙，重叠在一起。
我用的是反向千层酥，也就是用黄油包面团，进行折叠。这种方法在操作过程中面皮不容易回缩，口味更佳。折叠方法稍有不同，最后得到865层。
千层酥可以用来做许多甜点，比如国王饼，法式千层酥（拿破仑），苹果酥皮派(Chausson aux Pomme)， 随风飘 (Vol-au-vent) 等等。国王饼搭配杏仁奶油馅，香甜可口。法式千层酥是很有代表性的法式甜点，很多人喜爱。最健康的要数苹果酥皮派，适合不喜欢吃糖的人，是以千层酥皮包裹苹果泥，一点糖也没有。最有趣的是随风飘，这是一种用千层酥包裹咸食的点心，比如奶油蘑菇。起初我不解其意。只到有一次看见他在烤箱里慢慢长高，并且随着烤箱里的热浪倾斜颤动，才明白为什么叫这个名字。
国王饼的面团是千层酥。千层酥真的有一千层吗？是真的。准确的说是1459层。我原来以为只是一个说法，也是后来看了甜点学校的书才知道。
传统的千层酥面团用面团包裹黄油，得到2层面和1层油。
然后将面团擀成长方形，在三分之一处折叠，得到6层面和3层油。其中两层面会粘在一起成为一层。第一次折叠：3*3-2=7
第二次折叠：7*3-2=19
第三次折叠：19*3-2=55
第四层折叠：55*3-2=163
第五次折叠：163*3-2=487
第六次折叠：487*3-2=1459
千层酥烤过以后会怎么样？
在烤箱里，薄薄的一层黄油会融化，蒸发，蒸汽寻找出口向上冲，从而将薄薄的面皮向上顶。面粉里面的淀粉会凝固，并且吸收黄油，一层一层的面就分开了。
最后，上千层带着油酥的面皮带着薄薄的空隙，重叠在一起。
我用的是反向千层酥，也就是用黄油包面团，进行折叠。这种方法在操作过程中面皮不容易回缩，口味更佳。折叠方法稍有不同，最后得到865层。
千层酥可以用来做许多甜点，比如国王饼，法式千层酥（拿破仑），苹果酥皮派(Chausson aux Pomme)， 随风飘 (Vol-au-vent) 等等。国王饼搭配杏仁奶油馅，香甜可口。法式千层酥是很有代表性的法式甜点，很多人喜爱。最健康的要数苹果酥皮派，适合不喜欢吃糖的人，是以千层酥皮包裹苹果泥，一点糖也没有。最有趣的是随风飘，这是一种用千层酥包裹咸食的点心，比如奶油蘑菇。起初我不解其意。只到有一次看见他在烤箱里慢慢长高，并且随着烤箱里的热浪倾斜颤动，才明白为什么叫这个名字。
How the fold looks like.
Before baking
After baking