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.
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
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
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