You probably already have an egg puff pastry recipe, but how to make one from scratch?
This is one of the most popular vegan egg puff recipes out there, but there are a few things to remember when it comes to egg puff dough.
For starters, it has to be made fresh from scratch.
This means the dough can’t be stored for more than a few days.
Plus, you need to use a fresh egg, because it’s often made from egg yolks and sugar.
The dough can be made using the traditional methods like butter, egg yolk, egg whites and sugar, but it can also be made by mixing together the ingredients in a food processor and then adding them all at once.
For this recipe, you’ll need:2 1/2 cups (250g) all-purpose flour1 cup (140g) coconut flour1 teaspoon baking powder1 teaspoon salt2 teaspoons baking soda2 teaspoons xanthan gum2 teaspoons agar powder2 tablespoons (45g) soy milk (or more)1 tablespoon (15g) xanthylene2 teaspoons (15ml) xanthine (or other flavor)3 tablespoons (70ml) water1 teaspoon sea salt1/2 cup (125ml) oil (such as canola, vegetable or olive)For the egg filling, you will need:1 cup or 170ml (3 1/4oz) cream of tartar1 cup unsalted butter, softened to room temperature1 cup sugar1/4 cup (60ml) unsalted milk1 teaspoon vanilla extractFor the filling for the egg puff, you can use either a vegan or conventional egg, but you will want to make sure it’s not a substitute for real eggs.
You can also use any kind of filling you’d like, including vegan cream cheese, vegan cream, almond butter, almond milk, maple syrup, coconut milk, soy milk, coconut cream, or vegan butter.
There’s no magic formula here, just follow the directions and try to keep things simple.
