Missing ingredientin puff pastry dough

[Sussan Estela Olaya]

Hi Caline.

Welcome to the Scoolinary community!

Could you please rephrase your question and let us know which ingredient is missing from the recipe? Also, I’m not sure what you mean when you say, “How much better should we add in the lamination process?” Could you clarify?

Additionally, please specify which recipe or course you are referring to so I can review the material and provide a helpful answer.

Best regards.

[calinec8]

Hell Sussan, In the recipe of the puff pastry dough of chef Rory Mc Donald , the 1st step is doing the dough that he refrigerate overnight, than there is the process of lamination and folding where he add again butter to the dough and here the weight of the butter is not given.

[Sussan Estela Olaya]

Hi Caline.

Welcome to the Scoolinary community!

Thank you for the information,I reviewed Chef Rory Macdonald’s Puff Pastry course.

In the recipe book, on pages 5 and 6, you can find the amount of butter needed for laminating. The chef specifies using 1 kg of roll-in butter.

Let me know if you can see the amount of butter for laminating in the recipe.

I hope this information is helpful. If you have any other questions, I’m here and happy to help.

Best regards.

[calinec8]

All good thank you.

[Sussan Estela Olaya]

Hi Caline.

Great! If you have any other questions, I’m here and happy to help.