Normal PUFF – Sarawagi Group

Normal PUFF

Normal PUFF Image

Normal PUFF

Ingredients:

Ingredients
Wheat flour (maida) 2 kgs
Salt 40 gms
Sugar 40 gms
Water 1100 ml
Process: Step 1: Mix Maida, NFP Classic (100 Gm),Salt ,Sugar and water together in a dough mixing machine. Step 2: Mix it continuosly to make a fine dough than take out the dough and keep it aside for 15-20 min. Step 3: Cover it with Plastic sheet or wet cloth. Step 4: Roll it with rolling pin or in a dough sheeter and apply 400 gm NFP classic on it and fold it into single parts and again roll it. Step 5 : Again apply 400 gm of classic and fold it into book fold process. Step 6: Roll it in a sheeter and fold it in double book fold process Step 7: Keep it in a freezer for an hour for the dough to rest. Step 8: Roll it in a sheeter (width of dough should be upto 3-4 mm) Step 9: Cut the dough in a puff shape with the help of dough cutter. Step 10: Put all the pieces on tray and spread water on each tray. Step 11: Pre heat the oven, keep the tray rack inside the oven and bake the puff at 210 degree celcious for 30 min. Step 12 : Puff is ready to pack/serve.

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