I got this recipe from My Resipi was thinking to make some and keep them in the freezer for tomorrow's breakfast but I could not wait any longer once I made them. It is so good that we ate them for dinner instead of the dishes I cooked. I am determine to make this again and again maybe, until I satisfy with the swirl pattern on the crust.
The process of making this puff is actually easier than what I thought. It is similar to making the puff pastry for protuguese egg tart. I have some leftover dough in the fridge, will use it for my Portuguese egg tart experiment tomorrow.
Ingredients (32 pcs):
150gm All Purpose Flour
350gm All Purpose Flour
1 cup Water
1/2 tsp Salt
13 Jan 2007
Made puff again few days ago with tom yam flavoured tuna filling, managed to took some photos for the step-by-step direction. Lets start making puff... photos say it all....