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Puff pastry dough: step-by-step recipe

Puff pastry dough is ideal for home baking. From it you can make pies and patties (unsweetened and sweet) and even cakes with cakes.

After the heat treatment, the properly kneaded base has a very delicate taste and a crumbly structure. Thanks to these properties, the fast-puff pastry is very popular among housewives.

For those who do not like to knead and roll out the base for a long time, experienced culinary experts recommend visiting the nearest store and buying ready-made semi-finished products for baking. But not always this product has the proper quality. In this regard, we propose to do it yourself. Especially as dough fast food puff does not require the purchase of hard-to-reach ingredients. One can not help saying that the foundation made at home always turns out to be tastier and more useful than the one that is kneaded in production conditions.

Instant puff pastry: culinary recipe

In view of the fact that puff pastry is sold in almost every store, modern housewives are less and less likely to do it themselves. Some cooks have completely forgotten how this base is prepared. To resume the tradition of independent kneading of this product, we decided to describe his recipe.

What ingredients are needed so that you get a real homemade puff pastry dough? For this we need:

  • Wheat flour (it is advisable to buy only the highest grade) - about 1 kg (you can slightly more or less);
  • Margarine of good quality or natural butter - 4 packs of 175 g;
  • Salt cooked - a full dessert spoon ;
  • Eggs are large - 2 pcs .;
  • Vinegar natural table (6%) - 2 large spoons;
  • Water filtered - about 350 ml.

It is important to know!

To ensure that you get a delicious and delicate instant puff pastry, all the ingredients should be very cold. To do this, wheat flour, eggs and water are desirable for several hours to stand in the refrigerator. As for culinary fat, it is recommended to remove it from the freezer only before direct mixing of the base.

We make the bulk of the dough

A quick way to prepare puff pastry is especially popular with those housewives who do not like to knead and roll the base for a long time, but prefer to make delicious pastries in the shortest possible time. So, we recommend to take 4 packs of frozen culinary fat and rub it on a large grater. Next to the margarine crumb, you must pour in wheat flour. In this case, kneading the ingredients is highly discouraged. They should only be rubbed with palms. As a result, you should form a loose and fragrant mass in the form of small pieces of margarine, collapsed in flour.

We prepare the second half of the base

Instant puff pastry dough consists of two parts. About how the first is done, we told. As for the second, it is necessary to use a measuring cup for it. It is required to mix chicken eggs, table salt and natural vinegar. In the future, in a mug it is necessary to add cold water to a mark of 500 ml. In this case, all ingredients should be mixed until a homogeneous mass is obtained.

Connect the components

To knead dough puff (fast cooking), in the margarine crumb should gradually pour in the liquid part of the base. Mixing all the ingredients, you must get a dense mass of heterogeneous structure. Ready-made dough should be collected in a briquette, and then divided into 3 equal parts. Each of them should be placed in a separate bag and put into the refrigerator for 2 hours.

If all the requirements of the recipe are met, homemade puff pastry should have a non-uniform pattern in the cut with visible inclusions of margarine chips. In the process of heat treatment, the cooking oil will be melted, making the baking fluffy and loose.

When can I use it?

Now you know how to make puff pastry. The fastest recipe will take you about 30 minutes of free time. However, baking pies, pies or other products from such a test is possible only after its two-hour exposure in the refrigerator.

If the base was mixed for future use, then it is better to place it in the freezer. In this condition, the dough can be stored for several months. Before baking it should be thawed.

Yeast puff pastry dough

Puff pastry can be of two types: yeast and yeast. How the first option is done, we described above. As for the second, the recipe for its preparation will be presented to your attention a little further.

It should be noted that, unlike the yeast, yeast puff pastry is done a little longer. But after baking, such a foundation turns out to be much more magnificent and caloric. From it, it is good to cook various rolls, croissants, pies and so on.

So what ingredients will we need to make puff yeast dough? For such a framework, you need:

  • Flour, several times sifted, wheat - from 3 glasses;
  • Butter or good quality margarine - 200 g;
  • Dry yeast - 5 g;
  • Table salt - a small full spoon;
  • The egg is not large - 1 piece;
  • Milk warm + water - add at discretion;
  • Sugar - 3 dessert spoons.

We prepare the liquid part of the base

Yeast puff pastry, a recipe of which we are considering, should be done step by step. First you need to prepare the liquid part of the base.

Taking a deep bowl, it is necessary to pour in 1/3 cup of warm water, add a small spoonful of sugar and sprinkle dry yeast. Leaving ingredients in the heat for ¼ hours, you must wait for them to dissolve. After this, a whipped egg should be added to the resulting mass. Further to the liquid mixture, it is required to add as much warm milk, so that its volume becomes equal to one glass.

Making butter crumbs

After preparing the liquid part of the base, you should begin to prepare the loose. To do this, it is necessary to sift several times the wheat flour, and then pour on it the remains of granulated sugar and table salt. Next, you need to remove the cooking oil from the freezer and grate it on a large grater. After mixing all the ingredients, you should get a loose mass in the form of lumps of margarine, laced in flour.

Mesem the dough

After both parts of the base have been prepared, they must be combined in one container and mixed well. As a result, you should get a smooth and fairly thick dough. If necessary, you can add warm milk or wheat flour to it.

How to use?

Having formed a briquette from the base, it should be placed in a polyethylene bag and sent to the refrigerator for 1.5 hours. If in the near future you do not plan to cook pastries, then the puff yeast dough can be removed into the freezer. Before use, it should be taken out, thawed slightly, shaped pies or patties, greased with whipped egg and baked at 200 degrees for an hour.

Cooking classic puff pastry

Yeast and bezdozhzhevoy puff pastry dough , the recipe of which was described above, are designed for lazy housewives. If you do not belong to such, then we suggest to make a classical basis. You will need much more time to mix and roll it out. However, the result will amaze you. After baking, this dough will become very lush, delicate and delicious.

So, for a traditional puff base we need:

  • Sifted flour white - about 3.5 glasses (0.5 of them - for grinding oil);
  • Butter good creamy - exactly 400 grams (it is highly recommended not to use margarine or spread);
  • Drinking water - ¾ cup;
  • Eggs small - 2 pieces;
  • Citric acid or natural table vinegar - 5-6 drops;
  • Salt - 1/3 of a dessert spoon.

Mesem the dough

Before preparing a real layered base, it is necessary to sift the wheat flour so that on the board you have a high hill. In it, you should make a small groove, and then break it into chicken eggs, add table salt, drinking water and natural vinegar. After you carefully mix all the ingredients with your hands, you should get a thick, but very soft and supple dough (roughly, as for dumplings).

After obtaining the basis of the desired consistency, it should be covered with a towel and leave to rest for ¼ hour.

Cooking Grease Treatment

While the dough is resting under the napkin, you can begin to prepare the butter. It should be put in a bowl, add ½ cup of flour and carefully grind into small pieces. If you forgot to remove the cooking oil from the refrigerator or freezer in advance, then there's nothing wrong with that. In this case it should be rubbed on a large grater.

Form the puff pastry

Having processed all the ingredients, you can safely begin to form the basis. To do this, the rested egg dough should be rolled into a layer 1 cm thick, and then put all the crumb from the butter in its central part. Next, you need to fold the sheet with an envelope. To do this, it is necessary to bend to the middle line first two side parts (you can mate with each other), and then the top and bottom, which you want to also pinch.

After receiving the envelope, it should be carefully rolled along one side. In this case, too much pressure on the rolling pin is not recommended. Having received the elongated rectangular layer, it must be folded again. For this, you need to mentally divide it into 4 parts. First the middle and the last should be bent (see photo). In the future, the basis should be simply folded in half.

After carrying out the described operations, the dough needs to be re-rolled along the same side. Similarly, folding the product, it should be placed in a bag and sent to the refrigerator. After 40 minutes, the dough should be removed and rolled out like this (remember to fold), as described above 4 more times. Thus, you will get a real home base layer that can be used to make any kind of baking.

How much to heat-treat?

If in the process of forming the products you have decided to roll out a flaky yeast dough 2-3 mm thick, then it is recommended to bake it for 15-20 minutes. At the same time, the temperature in the oven should be about 220 degrees.

If you decide to make thick cakes (for example, 1.5 centimeters), then their cooking time will be 34-39 minutes. The baking temperature should be made more (about 240-260 degrees). As for the yeast dough, it will take almost an hour (at a temperature of 200 degrees) to bake it.

Helpful Tips

As mentioned above, you can cook any homemade pastry from pastry. Especially delicious from it turns out a cake "Napoleon". If for a dessert you need to get a delicate and thin sheet, then roll the foundation should not be on the table or cutting board, but directly on the culinary paper, sprinkled with flour. After that, the base can be immediately transferred to the baking tray along with the parchment.

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