Advice 1: How to make quick puff pastry

To please his family puff pastries, do not have to spend on its preparation a lot of time. You can always make a quick homemade puff pastry, which taste qualities are not inferior to normal.
How to make quick puff pastry

Quick puff pastry in the oven.



To prepare you will need the following ingredients:
- yogurt — 250 ml;
salt - a pinch;
- chicken egg — 1 PC.;
- butter (can be replaced by a good margarine) — 200 g;
- wheat flour — 450 grams.

Take the yogurt, which should be at room temperature, and whisk in the egg and add salt. Thoroughly mix the ingredients and then start on the parts enter the flour.

Slice the butter into thin chips. Dip them in flour and set aside. Take the pastry and roll the pastry out. In the middle lay a third of the oil. Fold the dough in two layers and thoroughly zasypnica region. Then again roll it from the reservoir. Mid will publish the second part of the oil, then turn the envelope and zasypnica region. Do the same with the rest of the oil. Then fold the dough in several layers and roll the pastry out. Slice it into several slices, each of them wrap foil and put it in the fridge. After 30 minutes, it can be used for making pies, croissants, samosas and other culinary delights.

Quick puff pastry on the water



To prepare this test, you will need the following ingredients:
- wheat flour (top grade) — 3 glass;
- butter — 150 g;
- water — 1 Cup
- baking powder -1 tsp.;
salt - a pinch;
- sugar — 1 tbsp.

Mix the flour with sugar, salt and Ripper. Add the ingredients in the water. Knead them on the basis of tight elastic the dough should not stick to hands. Put it on the table, sprinkled with flour, and then roll out thinly. The thickness of the dough should not be more than 3 mm.

Melt on low heat butter. Liberally brush over the rolled out dough and then roll it and cut it in half. One part lay on top of the second, it is necessary that the edges coincide. Take layers of dough and roll it into a loaf. The result is formed from multiple layers. Wrap the dough in plastic wrap and put in the freezer for 15 minutes. Then take it and leave for 5 minutes to cool. Will triplicate the dough on top and roll it. Roll it again into a roll. Now you can use it for baking. It will make not only a great Apple strudels, pies with potatoes and mushrooms, croissants with jam, but also other dishes.

Puff dough that remains after baking, you can use in the future. Be sure to store it in a plastic bag in the freezer.

Advice 2 : How to cook puff unleavened dough

Puff unleavened dough - the dough, the components of which are: flour, water, salt, margarine, eggs and citric acid. It is cooked in an unusual way: all the ingredients except the margarine is mixed in a mixing bowl. Then the dough is rolled, sandwiching the margarine. Now the puff pastry should only have 256 layers! It is possible to prepare many unusual and delicious pastries and meals.
Puff pastry
You will need
  • - flour for the dough - 531 g;
  • - flour for podship - 27 g;
  • - flour for the preparation of margarine - 22 g;
  • - margarine - 217 g;
  • - eggs - 34 g;
  • Sol - 10 g;
  • - citric acid 1 g;
  • - water - 227 g.
Instruction
1
In a container, in which there will be dough, you need to pour cold water, citric acid solution, break the eggs, pour the flour and add salt. Water solution of citric acid should be taken from the total volume of water specified in the recipe. All the ingredients are thoroughly mixed until a homogeneous mass. You should get dense dough. On the table a thin layer sift a little flour and lay out on a prepared, molded into a ball of dough. It should make the cross-cut and leave on for 20-30 minutes for the swelling of proteins.
The cross-cut test
2
Along with the dough need to prepare and margarine. It should be cut into small pieces, put in a blender or food processor, add the flour (separately stated in the recipe) and mix thoroughly. Then the mass is spread on the table, to give it the shape of a rectangular flat pieces with thickness of 8-10 mm and put in the refrigerator to cool to a temperature of 12-14 degrees Celsius.
Margarine, coupled with flour
3
Then the dough should roll out to a thickness of 15-20 mm in its middle part, and the edges can be a bit thinner - 10-15 mm. Turned layer cross shape, which has four oval end. With the surface of the dough must be very carefully wipe all the flour and in the middle put the prepared margarine, which should cover the four loose ends of the dough. The edges of the layer to interconnect and to take. Get the envelope of dough inside of which is margarine. Then the prepared envelope sprinkle lightly with flour and, starting from the middle gently pressing, into a prolonged roll it with a rolling pin into a rectangular layer thickness of 10 mm. Then test thoroughly to sweep away the flour, fold it in half, to opposite edges converge in the middle, and then in the same way, fold again in half. The dough put into the refrigerator and chill there for 30-40 minutes at a temperature of 3-4 degrees Celsius. Rolling and folding 4 times (as described above) should be repeated 3 more times. Only after all these procedures, we can assume that the puff pastry is ready!
Ready puff pastry
Note
Margarine and layers in the cooking process must be cooled to a specified temperature, otherwise the fat can get out of the layers during rolling and the quality of the test will be very spoiled.
Useful advice
Norms bookmark products are specified exactly to the gram how to neglect them - decide who will do the cooking. Weight 1 the egg of C1 on average, 40 g Flour for the preparation of margarine is a flour with which to mix the margarine to become more plastic. Rolling and folding the dough should be carried out as many times as described in the recipe, then the dough will be good quality, as well as glassware.
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