Hi Chef,

Im trying to make portugese egg tart using puff pastry.

 

I used 2-double fold lamination, then i cut round to fit to the tart pan. The layers are great, its cooked all the way (no dense dough/uncooked dough in the bottom), however i struggled with oily pastry.

 

As you can see from the picture, the oil stays in the pan after its cooked. And when i eat it, it also feels so greasy and oily. 

 

The dough and butter is in perfect temperature when i roll it, i use sheeting machine (so its faster), i also rest it in chiller every fold. I roll it to 3.5mm thickness for the final cut.

 

Is it greasy due to:

- i use salted butter?

- or is it because of lack of folds? Because i tried 2 double fold + 1 single fold, the oil also came out and stayed in the tart pan. 

 

Im confused.

 

Thank you