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Traditional Puff Pastry Layers
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Hello,
So I have a dilemma regarding the acceptable amount of layers for traditional puff pastry, I know 6 turns is the classic method, however I am practicing for a timed assessment and therefore I'm attempting to find shortcuts to cut time.
I have 3 hours total to produce the pastry and turn it into a baked and decorated product.
Do you think that 4 double turns, culminating in 256 layers would be sufficient to pass inspection?
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