The Power of Closure: What 2025 Has in Store

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The Power of Closure: What 2025 Has in Store As we transition into 2025, cosmic beings, we embrace the energy of the number nine in numerology, derived from the sum of 2+0+2+5. Symbolizing the conclusion of a cycle, the number nine invites us to reflect, bring closure, and gracefully complete the projects, dreams, relationships, and aspirations we've cultivated over the past nine years.  While it is possible to begin new endeavors during a 9 Universal Year like 2025, this year’s energy is more aligned with endings, closure, and reflection. The true brilliance and potential of fresh beginnings will likely unfold with greater power in the following year. Let's explore what majors 2025 might offer, focusing on growth, resolution, and transformation This year presents a powerful opportunity to detoxify our lives. It is a time to release relationships that no longer support or align with us, leave jobs that fail to fulfill or nourish us and let go of personal habits that hinder or h...
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Recipe : Puff Pastry Sheet

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Recipe: Puff Pastry sheet 

For some of you finding puff pastry sheets in your grocery store is easy. Whom for not, the recipe is here. So, try puffs , sweet & buttery croissant with this pastry sheet at home.
Rich's 10" x 15" Frozen Puff Pastry Sheets - 20/Case
Pastry sheet

Ingredients for the dough:
2 cups All Purpose Flour
2 tablespoons All Purpose Flour, for dusting
250 grams Butter (unsalted)
1/4 cup Chilled water

Method
  • To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well.
  • Add 60 grams of unsalted butter and mash with your hands. Mix all the ingredients by rubbing between your palms.
  • Now add cold water, little at a time to make a dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.
  • Transfer the dough in a plastic or cling wrap and refrigerate it for about 20 minutes.
  • Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx. 12 inch wide & 14 inch long). Refrigerate it for 20 minutes.
  • Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the center of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.
  • Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all purpose flour and roll the sheet again.
  • Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off the extra flour).
  • Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.
  • Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again. Brush off any extra all purpose flour using a brush.
  • Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.
So,Your pastry sheet is ready for baking. If you like this recipe,  please share your comments with me.

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