How many grams of dry butter are needed for the Puff Pastry dough?

In puff pastry dough, the amount of dry butter used is crucial for achieving its characteristic flaky texture. The correct answer of 150 grams reflects the typical ratio used in traditional recipes, which often call for a proportion of butter to flour that ensures the layers separate well during baking. Puff pastry relies on fat to create steam and lift the layers, and 150 grams is a balanced amount that supports the dough’s structure and contributes to its final flakiness.

The measurement is based on achieving the right texture and moisture balance, which is vital for successful puff pastry. Other options would not provide the same level of richness or layering power necessary for optimal puff pastry results.