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Simple recipe for cooking puff pastry. Fast Food Puff Dough: Step-by-Step Recipe

1. Butter cold temperatures Cut the medium sized pieces.


2. Add to it 0.5 st. flour.


3. Hand the flour into the oil to the knife to get a small flour-butter crumb.


4. Hands crumb into a lump and give it. There is no need to knead. Dough cover with polyethylene and send to the fridge.


5. Prepare a second dough. In a bowl, pour flour, which is suitable through a fine sieve and add a chippet of salt.


6. In the glass pour cold water, vinegar and egg. Stir foods so that the water with water accepted a homogeneous liquid yellow color. Products must be cold from the refrigerator.


7. Egg liquid pour into a bowl with flour.


8. Cheese elastic doughSo that it does not stick to the hands and walls of the dishes.


9. Lay out the dough on the table to the side of the flour and the rolling rolling it into a subtle layer.


10. On the rolled dough, put the first dough that is the refrigerator.


11. Blank it with a second dough layer so that the oil lump is inside.


12. Rolling the dough into a thin layer.


13. The sheet should not be too thin and not too thick.


14. Roll the dough again the envelope and send it to the refrigerator for half an hour.


15. After this time, again roll it into a subtle layer.


16. And again turn the envelope, which in the refrigerator for half an hour.


17. Take a similar procedure 3-5 times. So you will lay the layers. You can make this cycle more. From this there will be only more layers.


18. After the last rolling of the test, roll it up with a handy form: an envelope, a roll or rectangular reservoirs. Wrap its food film and store 2 days in the refrigerator, in freezer - 3 months. When you want to bake something out of it, remove from the package from the package, cut into portion pieces, roll them out of the desired size and bake in a heated oven up to 180 degrees.
From this test it turns out beautiful pastries, like pies, puffs, pizza, Napoleon cake, cookies, cakes, etc.

See also video recipe, how to prepare a puff pastry fast cooking.

It is good that puff pastry, on the way from work, you can buy in any store and for dinner will quickly bake something delicious.

But sometimes you want to pamper yourself and domestic pastries of my own cooking, putting your works and soul. After all, food prepared with their own hands is always tastier, because it is preparing with love. For puff pastry, there are some products, it is the basis of flour, oil and salt. But the time for its cooking is needed much more.

True, there is a mass of puff dough recipes on fast hand, therefore, if you do not have free time, you can choose more fast way Cooking. The benefit of options are offered a lot - on beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - preparation of products

Puff pastry It turns out always very tender. And so that it is even tastier, before we knead, the flour must be sifted so that it is enriched with oxygen. If the dough is done by classic recipeIn addition, it is necessary to knead the water with flour, and then, roll out the layers, molding them with margarine or butter.

Recipe 1: Puff pastry

If you do puff pastry in all the rules, in five minutes it is not to manage. This process does not tolerate a rush. But the result justifies the invested works and the spent time. The secret of a good puff pastry is in its correct rolling. The layers must absorb the oil, should not be allowed to dough the dough when rolling, otherwise the baking will not be air, but in a fitching and solid. Therefore, it is not necessary to put pressure on the rolling pin, it is necessary to move it smoothly so that the pieces of oil do not break out.

Ingredients: Wheat flour - 500-600g, a glass of water (0.25l), salt ¼ ch. Such, butter cream - 350g.

Cooking method

Mix salt with flour (500g), and 100g leave on the powder. Pour water and 50g melted oil. To knead the dough and smear about a minute. Then put it in a package or wrap it in the film and place an hour in the refrigerator. The remaining oil flashes to the thickness of approximately the centimeter.

Kolobok from the test from above is deeply cut off with a cross-crosswise knife. Reveal the quantity of the dough, like a flower and roll out into the layers, not touching the middle. It is necessary to put oil and close it with rolled plates, shook off from all sides. If the dough is not enough to cover the oil, it can be slightly stretched. Sprinkle with flour on top, knock off a rustling rolling pin and start neatly rolling into the rectangle of the same thickness. Rolled it in one direction. The resulting rectangular layer folded three times, wrap in the film and remove for an hour in a cold place. Then still to make 3-4 rolls, only in another direction. Do not forget to remove the dough into the refrigerator after each rolling.

Recipe 2: Puff Curd Dough

Chief Secret Cooking good dough It lies in cottage cheese: it should be without lumps, soft, gentle, but not wet. Then products will turn out more layered and crumbly.

Ingredients: 300g Wheat flour, homemade soft cottage cheese - 250g, butter cream - 150g, salt - on the tip of a teaspoon.

Cooking method

Cottage cheese mix with butter, salt and flour. So that the oil is easier to warm up, it is necessary to hold it in a warm place so that it becomes militant and plastic. Next, get the dough to wrap in a film or package and put in the refrigerator for ripening at night or per day. Now you can from it the stove of the horns, ears, puffs. In the raw form, the dough is stored 6-7 days in the refrigerator. Or put in the freezer. And when you need to bake something, it will only remain to get it and defrost.

It was a recipe-rapid dough. If you wish to make baking more layered, then the dough must be rolled differently, glorifying it without oil, but flour. Mix ingredients with fewer flour. Roll out a thin layer, sprinkle with a plentiful flour, fold three times and put on 5-10 minutes in the freezer. Next to roll out again, sprinkle with flour, roll in the freezer. In total, it needs to be done 3 times. If there is no freezer, you can put half an hour in the refrigerator. The main thing is that the oil hardened, and the dough did not stick and rolled well.

Recipe 3: Puff yeast dough-raid

Despite the fact that the dough yeast, it is done pretty quickly. Instead of fresh yeast, you can use ordinary dry. For the required number of 70g fresh yeast, you need to take about 23-25 \u200b\u200bg dry.

Ingredients: Wheat flour - 500g, Margarine creamy - 400g, sour cream - 100g, 2 yolks, sugar sand - 1 tbsp, chopper fresh yeast - 70g, ½ tsp, ½ tsp, ½ CHL Salt, half a cup of milk.

Cooking method

In warm milk, crack the yeast with sugar, sprouting 1 tbsp. l flour. To leave the start-up in a warm place so that the yeast is revived.

At this time, flour mix with salt. Margarine chopped a knife, pouring flour to the formation of crumbs. Mass shift into a wide bowl. In a plate, mix yolks with sour cream, pour into the crumb, continuing to chop knife. Add yeast starter And knead the dough. It should be soft enough, at the same time do not stick to the hands. You can plug a little more flour if necessary. Then the dough to chop the knife and immediately you can start forming products and bake cakes for cake, bagels, cookies. Or, having rolling into the ball and wrapped into a film, put in the refrigerator.

Recipe 4: Puff pastry on beer

Products from such a test are obtained gentle and fragile. They themselves melt in the mouth. You can make chopsticks, cookies, cakes, bagels. The raisin of the recipe is the moment at which the flour is mixed not with a cold margarine, but with hot melted, the dough is brewed.

Ingredients: 250g margarine, 4 glasses wheat flour, Flatbed light beer.

Cooking method

Melt margarine to a hot state and pour into flour. Stir, add beer. At first, you can mix a spoon, and then thoroughly knead the mass with your hands. Rock the bunker, stick it and put it in the freezer, wrapped with a package or film.

Frozen dough defrost, thinly roll, try to get a rectangle. Then folded three times - one end to impose, having come for the middle and cover with another end. The resulting folded strip is once again folded so that the square is formed, it is finely rolled and cutting out the desired shape, bake to light golden color.

So that the puff pastry is more convenient to roll out, instead of a rill you can use a bottle of wine filled cold water.

The baking sheet in front of baking is not lubricated with oil, but wetted with cold water. The dough is always placed only in a well-heated oven.

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Perhaps you have already experienced failure and shouted to make puff pastry on their own. However, the one who became friends with technology and smelters the dough in its kitchen "from and to", knows that his baking is air and tastier. Yes, for some reason it is better melting in the mouth. Faster that whether 🙂

Perhaps the fact is that the shop is on Margarine, and homemade on oil, and that at home you can manipulate the amount of oil. Or warm energy of hands (ready - it is "machine") matter. But be that as it may, let us be this skill - puff pastry at home. And for the ready-made shop, let's go when we hurry.

So, the recipe for puff pastry. The oil must be soft, and the water is cold. The amount of oil, as well as the ratio of flour and oil can be changed. Take oils less, for example, 1 kg of flour 400 g of oil. But the proposed option gives ninestone dough. Since we are preparing it is not just like that, and in order to bake a classic puff hacapuri, it is important.

Ingredients

  • butter - 200 g
  • flour - 250 g + for submail
  • water - 130 ml
  • salt - chipotch

Cooking

    Sketch the flour by a chilm on a cutting surface. Add salt. Put 30 oil grams. Distribute flour with butter.

    Now add a little water

    and knead the dough.

    When a ball is formed, put it out of five minutes - the dough should become elastic, smooth, not sticky.

    From this test, roll the rectangle 13x25 cm, which has a little part a little more than 13 cm. So, as depicted in the photo. (Figures, of course, are conditional, it is not necessary for them, but this is GOST, if someone is interesting).

    Put the oil on the middle and scatter: in width no more than 13 cm, in length - to take only a thickened middle.

    Generate "ears" on the oil (to the test center).

    Wrap the top of the oil dough.

    Wrap the bottom.

    Now turn the rectangle to yourself a narrow side.

    Roll gently, it is delicate that the oil is a little separated. And then with sharp movements, start to roll the dough into width and length, increasing it three times.

    Sweep the flour to roll it easily and the dough did not stick to the horse.

    Fold the dough again tripled. Wrap the food film and put for 30 minutes to the refrigerator.

    Repeat the rolling and folding six times. If in the process the dough is hidden, put it again in a refrigerator (wrapped with a film) before subsequent rolling.

    The finished puff pastry can be used immediately for baking, or put in the freezer (do not forget only slightly sprinkle with flour before wrapped in a film or put in the package).

What is prepared from puff pastry

Puff pastry use for sweet baking, for example, tubes, layers and pies with all sorts of filling, as the basis of cakes and cakes (). But it is also well suited for baking hacking: small pies with meat, khachapuri, pizza.

And the puff pastry is obtained by spectacular shapes for salads, fettered and.

Khachapuri from puff pastry with plenty of oil

To bake Napoleon, sams or rolls, you no longer need to suffer clock over the preparation of puff pastry at home or buy the store analogue (which is not always high quality). I have a recipe for you the fastest puff pastry! For cooking you will be enough for 5-10 minutes! And some time for cooling in the refrigerator, for which you can easily have time to cook delicious fillings and cream. Be sure to write down this simple and fast recipe Puff pastry - he will certainly come in handy! And even better, prepare from it very tasty puff pastry And treat your loved ones!

Ingredients:

  • water - 125 milliliters;
  • flour - 350 grams;
  • oil - 150 grams;
  • yolk - 1 piece;
  • vinegar 9% - 0.5 teaspoons;
  • salt - teaspoon.

Piring fillings:

  • chicken smoked ham - 1 piece;
  • champignons - 300-350 grams;
  • the onion of the medium size is 1 piece;
  • egg - 1 piece;
  • salt, pepper - to taste;
  • vegetable oil for frying;
  • egg for lubrication.

The fastest puff pastry. Step-by-step recipe

  1. Cold water add salt, vinegar and yolk. All mix well. Vinegar can be replaced lemon Acid, diluted with water in proportion 1:10.
  2. Cooled butter rushing on a grater and connect with sifted flour. Quickly carry hands to a crumb-like state. In the recipe, the oil can be replaced by margarine, but with oil baking it turns out to be more gentle.
  3. We pour the liquid part and knead the elastic dough.
  4. Test give a rectangular shape of a thickness of 3-4 centimeters (this is that in the future it was convenient to work with it), wind by the food film and send to the refrigerator for 2 hours.
  5. The working surface is sprinkled with flour and lay out the cooled dough. It is also slightly sprinkled with flour and rolled into a rectangle with a thickness of 0.5 centimeters.
  6. The layer fold three times - it turned out a long strip. And this strip also add three times - it turned out the square bundle of the test.
  7. Roll over this trough of the dough into a rectangle with a thickness of 0.5 centimeters. Please note: roll carefully, the movement of the rolling pin should be parallel, and do not strongly press the rolling pin on the dough itself (rolled the rolling pin, the dough turned 90 degrees, rolled again, and they turned again, and they turned out again, and so to the desired reservoir thickness).
  8. We cut the puff pasta dough with an approximate size of 7x7 centimeters.
  9. Everything is ready - you can sculpt the pies! Please note that the stuffing must be prepared in advance and cool.
  10. For cooking smoked meat filling: with chicken trees We remove the skin, the meat separated from the dice to cut into small cubes (with a thickness of approximately 0.5 centimeters).
  11. Step-by-step preparation of the mushroom filling: champignons fry together with onion on medium heat, while the liquid from the frying pan is evaporated. Solim and season with pepper in their taste.
  12. I boost the egg screwing down (from the moment of boiling, cook 10 minutes).
  13. We connect the egg and fried mushrooms and whip off a blender to a plowed-shaped mass. If you do not have a blender, then the mass can be twisted on the meat grinder (preferably 2 times so that it turns out more tender).
  14. We are preparing pies in the form of sams with smoked meat: on the center the square of the dough lay out 1 teaspoon of the filling of smoked chicken meat, fold the square diagonally and edges with a fork.
  15. Patty S. mushroom filling We will do in the form of roses. To do this, we make cuts on the square of the test in the form of a triangle: on one side of the square we make cuts along two corners (cutting from under 45 degrees), and on the other hand - from the middle of the edge towards the center. The incisions themselves should be approximately 3 centimeters (in the center there should be a place to lad out the filling).
  16. We lay out the filling on the center, we take 2 oblique (outbound) edges of the dough and glue them, as if wrapped the stuffing. By this principle, glue the following abrupt parts of the square. The dough corners are slightly straightening, giving a beautiful rose shape.
  17. Prepared patties lay out on the baking sheet. Slightly shake the egg and lubricate them with baking.
  18. Heat the oven to 200 degrees and bake the pies 20-25 minutes at the middle level in the oven.

Fast puff pastry pies turned out simply amazing, really like a real sams! This puff pastry can be used to prepare Napoleon cake, rolls with various fillings. The dough can be stored in the refrigerator to two days and in the freezer - up to the month. Let's cook with "very tasty" quickly, simple and original! Bon Appetit!