Dough at home quick preparation. Puff pastry

03.07.2020

Greetings expensive mistresses, I have not written for a long time. There were the whole family on vacation, perfectly rested. We arrived home and wanted to bake something to your guys. So I thought that from porous dough very delicious pastries It turns out. But how to do puff pastry at home?

There was a time when I just bought it in the store, like many doing now. And what, convenient. I wanted, went and bought. I thought it was very difficult to do it, no one did from the acquaintances, they didn't scare it hard and not real.

But she herself decided and in fact, there is nothing complicated. Only sometimes call her husband to help roll out.

Today we will analyze several recipes and secrets of cooking puff pastry.

it the most common version of its preparation. Immediately want to make a reservation, do not try to just follow the recipe, look for your feelings and rely on your experience. That's the problem:

In a knob puff pastry Without yeast, the number of eggs depends only on the preference of the hostess. In this volume it can be from 0 to 4.

Oil volume is also subjective.

Everything will depend only on the quality of the kneading and compliance with some preparation rules.

Ingredients used:

3 cups of flour, top grade.
300 g of butter. Better is oil, not a spread or margarine.
2 eggs.
3/4 glasses of water.
3/4 teaspoon salts.
Lemon acid, on the tip of the knife.

Here is how to make puff pastry in the home conditions:

Step 1.

Puff pastry consists of 2 parts: Flour and oily. First thing sift flour. Thereafter 6 tablespoons remove to the side For the oil dough oil.

Mug sieve, comfortable thing

Step 2..

The next step is very simple. We mix the dough. In flour we smack eggs, add salt and citric acid, pour water and quickly knead the smooth dough.

Properly mixed dough takes any form and does not stick to the table and hands.

Cooked dough leave on the table for 30 minutes, cover something.

Making flour dough

Step 3..

So far, the dough is worth, make the oil part. For this rubym fine oil with flour until the baby does not work. Now sculpt oil dough.

We try to roll out B. square form thick about 1 cm. We do quickly until the oil has not melted. After rolling, we clean in the refrigerator.

Oil dough make

Step 4.

Now we take the flour part and roll 2 times morethan the oil part. It is necessary stretching better edge, we will wrap them.

Wrap something like that, converter

Step 5.

Now we take the oil part, and wrap it in the flour part as an envelope. The resulting envelope roll up to the thickness of about 1 cm, even a little more.

It is better to roll in length more. Now you need Collapse dough in 3 or 4 parts. Here at your discretion. Now this "pie" remove in the refrigerator for about 15 minutes.

Options for folding puff pastry for rolling

Step 6, step 7 ...

Now the cycle "Roll over, fold, keep in the refrigerator" we repeat several times. How many times do you ask? The quality of your test depends on the number of layers. The more, the more magnificent and above it will rise.

The correct is the dough, in which no less than 100 layers, experienced and persistent housewives bring the dough to 500 layers.

Here's how to make puff pastry at home. Now a little arithmetic. Make 100 layers. If you do in maximum 4 fold, then we obtain 1 time 4 layers. So you need to make a cycle 25 times to get 100 layers.

In the refrigerator, we have a dough worth 15 minutes and need about 5 minutes to the rolling. So, it should take about 8.5 hours per 100 layers.

Pretty laborious, but the result is worth it. Homemade puff pastry is much more delicious shopping.

From such a test we can do anything: Napoleon cake, puffs, tongues, strudel and much more.

Yeast puff pastry

Not rare some housewives make puff pastry with adding yeast. Now answer the question of how to make puff pastry at home with yeast.

This dough is done faster, and it turns out to be softer and not crumbly. Such dough I apply for pies basically.

Ingredients used:

1 cup of milk.
2 cups of flour.
1 tablespoon of sugar.
1 tablespoon of flour.
1 teaspoon dry yeast.
1 egg.
200 g of butter oil (1 pack). It is the oil, not a spread.

Now we will analyze the process how to make puff pastry at home correctly.

Step 1.

So that the yeast earned faster, I do it. Heat milkso that it was warm, pour into separate deep bowls and there i smell a teaspoon of dry yeast and interfere before dissolving.

Mix dry yeast with warm milk

Step 2.

When dry grains swolped there put me flour, salt and sugar. Mix and the resulting porridge We send to the most warm place in the house for 40 minutes.

The dough is ready when the surface begins to be frown. This is a sign that the maximum volume is achieved and the dough is ready to drop.

The dough rose

Step 3.

It's time add other products and knead the dough. Having made an elastic swab. His we leave for about 30-40 minutesSo that it is in two in the amount.

Step 4.

Give the creamy oil in advance so that the warmth was. Roll over the resulting dough with a rectangle.

Roll over rectangle

Step 5..

approximately so smear oil and fold

Now oil smear over the entire surface. Dough fold the envelope and rolling again. Later fold in 3 layers and ride again. It is considered the norm of about 30 layers. So we repeat the procedure about 9 times.

puff pastry

Many tormented the question of what the dough is better to do what it is easier and so on. In fact, it all depends on what result you want to get. To do this, we accounted for a small comparative table.

Yeast	Without yeast
The number of layers - from 30 to 120.	from 100 to 500
Ready-made products softer	dry and crumbly
Products are not so layered, but juicy	Bright severity of layers, dry, on a slice clearly visible
When baking, there is a pleasant sour	Without smell
Need extra time to approach yeast, test	Additional time to cool the dough in the refrigerator
Suitable for baking with juicy filling (cream, jumped, minced), especially good pizza is obtained.	For baking twigs, tongues, croissants, cakes, especially "Napoleon".

The use of a particular test is extensively, it all depends on what you want to cook. There are no minuses anywhere, except that there is no little time to prepare the test. But it's worth it.

Fast recipe for impatient owners

Classic recipes for making puff pastry are quite laborious and durable in time. Perhaps, many do not make it on home, but just buy in the store. Of course it is faster and easier.

Now let's answer the question of how to make puff pastry at home quickly. We have two recipes, simple enough.

Recipe number 1.

You can do it delicious pies With Kuragoy

Ingredients:

2 cups of flour.
200 gr. Cream oil (1 pack).
1/2 cup of cold water.
1/4 teaspoon salt.
1 teaspoon sugar.

Step 1.

Oil barely finely with flour on a cutting board. The main thing is to do everything quickly until the oil melted strongly.

Step 2.

Now add the remaining ingredients and place the dough before getting a smooth bolk. Now we leave the dough for several hours in the refrigerator. I usually keep it there about 3 hours.

Step 3.

Now, before baking, let's get the dough and rolling, fold about 3 layers, then ride and fold. Many not needed, but there are no restrictions here.

That's all, the dough is ready. Of course, this dough recipe is not as magnificent, but quickly.

Recipe number 2, with cottage cheese.

Cookies is awesome from such a test.

How to make puff pastry at home quickly, will help the recipe for the test with cottage cheese.

The no longer fresh cottage cheese, the tastier the baking from it.

So do not hurry to throw it out of the refrigerator, it is better to bake something delicious. But such a puff pastry is better to do in the evening so that the night is the dough stalling in the refrigerator, and in the morning they quickly lose. We will need:

A glass of flour.
250 gr. cottage cheese.
150 gr. Butter.
Salt, approximately 1/5 teaspoon, or for another pinch.

Step 1.

Mix the cottage cheese with softened oil, we pour flour, salt and interfere with a homogeneous mass.

Step 2.

Remove into the fridge for several hours. Better for the night.

Step 3.

Now the same make several layers And you can proceed to baking.

Small secrets how to make puff pastry

As the saying goes: "The first pancake comormed." So it was with me. And the puff pastry is a thin, and here you need not only to stick to the recipe, but also manufacturing technology. Therefore, we made a small selection of how to make puff pastry at home correctly.

Puff pastry loves cold Therefore, it is better to use the ingredients with cold, if possible. The temperature for kneading is better somewhere 16-17 ºС, so the dough is necessary for a while put in the refrigerator.
Salt and acid are very important. Their disadvantage will make the dough less compact. But it is not necessary to overdo it, otherwise the taste will deteriorate.
The dough is better rolling on a marble or ceramic cutting board.
In a classic puff pastry cannot add sugar, He prevents the formation of the layers.
Roll layers need carefullyTo do not break them, otherwise everything can be spoiled.
It is impossible to cut such a dough with a blunt knife or mold. If the edges encourage, then the dough when baking may not rise.
Puff pastry requires high bleaching temperature - 240-270 ° C. 20 minutes with a pre-preheated oven enough for ruddy baking.
Baking baking baking usually wet.
If products from any puff pastry patch for a fork or toothpick, then they are birking better.
The first 5-7 minutes of baking can not be opened the door of the ovenotherwise the products will fall.

That's all, layered dough opens up huge fields for fantasy. Add your ingredients, experiment and surprise your close unexpected recipes.

On this we have everything bon AppetitShare the recipe in social networks, Write comments, so far.

How to make puff pastry at home: secrets of cooking Updated: November 9, 2019 by the author: Subbotin Paul

170 ml of milk fatness 3.2% must be heated to 38 degrees. At home, the temperature can be defined literally to the touch: the milk must be slightly warm. The principal difference is to eighteen it will be degrees or twenty, no. The main thing is that it is warm: so yeast will dissolve faster. But if milk is cold, then the yeast will simply die, and the dough when baking will go stains: its surface will be similar to the slope of Dalmatian.

It is necessary to add 20 g of yeast to warm milk (you need less for a dough test) and mix until they dissolve. Yeast is single-celled organisms, mushrooms, they feed on sugars, and in their absence they break the starch, polysaccharide. The side effect of yeast activity is carbon dioxide, which is highlighted in the form of tiny bubbles. Bubbles are held in the test body due to gluten, contained in the flour. The longer the yeast live, the more bubbles are formed, they begin to grow, and along with them increases in size and dough. This is, when they say that the dough rises.

The dough is a closed system in which the yeast lives, multiply and die. The speed of all these processes depends on the humidity and temperature of the dough and on the amount of sugar. One yeast cage is divided 20-25 times.

Thus, the role of yeast - make the dough more lush, porous, air. The longer the dough is in the proof, the more evenly distributed inside the gas bubbles. It is they who are responsible for the pores resulting in a baked product. Therefore, for bread, opara is usually used, and on water, and not on milk. Milk gives a beautiful appetizing color, water - grayish tint. For pies, pies, pleate, Culebian is often used without dough dough.

Add 10 grams of sugar into a mixture of milk and yeast, then move it to Dezh if we knead the dough using a mixer, and add another 40 grams of sugar during the mixing process. With so much (50 g) sugar you get a sweet dough; For sweet baking, it is necessary for such a number of dough 100 g of sugar. (If you do not use a mixer or dough, and knead the dough with your hands, add all the sugar at once.)

Add 600 g of flour.

Then - 150 g of softened cream oil with a fat content of 82.5%. It is better to use sweet butter, and not salty, since the salt medium reduces the activity of yeast. Instead of creamy oil, you can add margarine, vegetable or olive oil or even pork or beef fat. With vegetable oil or with animal fats, baking is more magnificent and duffed: they give large pores, the dough turns out to be more air. Pies are often prepared on vegetable oil, bread - on animal fats, they keep moisture well, so products store freshness, fragrance and color for a long time. Creamy oil is suitable for pies: the dough will turn out lush, but not excessively lush; But it will dry faster than bread prepared on animal fat.

At the end you need to add 20 g of salts. Salt is always added at the end of the first kneading, about a minute before it ended, then it will not strongly affect the activity of yeast. By the way, if you use vegetable or olive oil, it should also be added to the dough at the end of the knead.

On large industries, even a yeast dough add a baking powder, because thanks to him, freshness and taste remains longer. Without it, the dough can be stored only in a frozen form, and then if you use a shock frost, the usual harm him.

The dough is better to use immediately. If you frozen it, then defrost in the refrigerator, at a temperature of about 6 degrees.

The dough is mixed in a mixer for 20 minutes at low speed. If you work manually, the first kneading need to produce within five minutes.

After the first knead, leave the dough for 20 minutes at room temperature under the towel so that it approached. Then let him down as follows again and leave again for 20 minutes. After that, you need to knead it for the third time. Every time we make a fireplace, the dough is enriched with air and rises better.

The purpose of the proof - stretch the gluten with the help of carbon dioxide bubbles isolated by yeast. Due to the dough increasing in the amount, the dough rises, swells, becomes elastic. At the first kneading and proofing, yeast activity in the test is susceptible to very rapid changes. The yeast is in aerobic condition, that is, there are many oxygen and nutrients around them, and the yeast themselves are relatively few. Therefore, they multiply in a very fast pace. In principle, the dough can be used already after the first proofing, but then it will be inelastic, and the pores inside are inhomogeneous. During the second and third distance, the reproduction activity is reduced, since yeast is already a lot, and there is little food. The towel is necessary in order for the dough to do not breathe: the wet environment activates the vital activity of yeast, the dough is better suited, and the pores become big. In the photo, these pores are clearly visible, but at home should not cut the dough to admire the activity of yeast, each excess manipulation disrupts the structure of the test.

After that, you can lubricate the products with an egg and bake. Baking time depends on their size: for pies, for example, you need 7-10 minutes, for pies - 20 minutes. Temperature - 170-180 degrees.

Each hostess dreams of learn about the secret fast cooking Puff dough at home, which can be the basis for creating a variety of baking. To taste, it will be a worthy competitor to the store product, since only natural components are based on its recipe. The main thing is to be patient and not faint with the number of layers!

Puff pastry has no analogues in the world of cooking. Any filling will become even tastier thanks to his crumbage, and in the mouth he will hear a favorite piquant crunch. The billet of any puff pastry in frost will save from the headache, which arises in response to the question "What will bake?". When you learn how at home to make puff pastry, you can start choosing any sweet and savory pastries, among which everyone is loved by:

Croissants and bagels;
Rolls and puffs;
Napoleon cake";
Pizza and closed pie;
Chebureks and Samsa.

The variety of filling allows you to use puff pastry for the preparation of real gastronomic works of art. Two classic cooking recipes: with yeast and without yeast - you can add other components (cocoa, beer, cottage cheese), and then the standard puff pastry will acquire new taste notes.

Recipe 1: Classic puff pastry on yeast

Experienced cooks for the first time began to add yeast in pies and buns in the past century. They noticed that the rising dough instantly increases in size, and ready product It turns out lush.

The classic puff pastry on yeast is prepared using flour (0.5 kg), milk (1 cup), butter (200 g), dry yeast (7 g) and sugar (2 tbsp). The proportions may vary depending on the desired amount of finished baking.

Step-by-step recipe for the preparation of classic test:

Prepare the white flour of the highest grade and ask her several times through the sieve. Flour must be saturated with oxygen so that the dough turns out lush, light and air.
Add sugar sand to flour. Its quantity may vary depending on the filling. In pies with meat, mushrooms and potatoes, you can add no more than 1 tablespoon sugar.
In a glass of milk room temperature Dissolve butter (50 g) and add dry yeast.
Connect the dry and liquid mixture, knead the elastic, but not too tight dough. Remove it into the refrigerator for 1 hour until complete cooling.
Remove the remains of the butter (150 g) from freezing and pack it into the food film. Roll the creamy oil into a thin layer or take it off with a rill.
Remove the chilled dough, roll out into the rectangular layer and lay out finely rolled creamy oil. Cover the oil reservoir of the second half of the dough, fold into the envelope and roll out.
Continue the process of folding into the envelope and rolling another 5-6 times.

Do not try to roll too thin dough: It should be not lower than a centimeter in thickness. This polenoy recipe yeast dough Morner for Napoleon and French Croissants cake.

Ideal dough for croissants

Croissants are an ancient Austrian dish that adults and children love. It is unlikely that someone guess that the French brought the formulation to perfection due to the addition of yeast into the dough. Classic croissants are not like Russian horns, and every mistress is obliged to try to prepare them at home.

For croissants need to do classic dough on yeast. To french pastries It turned out even softer and air, add one and a half times more milk and butter. Do not knead the dough manually, and make it in a mixer at medium speed. The number of layers should also be increased. Explore croissant routing technology and select a variety of fillings - Chocolate, jam or cheese.

Chocolate puff pastry

Chocolate puff pastry - innovation in the world of cooking, because it is still impossible to find it on sale. Imagine what a furor will produce sweet baking from such a test made at home!

Prepare puff pastry on yeast and add cocoa powder at the very first stage. Choose a high-quality cocoa of dark color. The dough will receive a beautiful shade and a real taste of chocolate. Chocolate puff pastry is suitable exclusively for sweet baking: rolls, layers, buns.

Recipe 2: Fast Puff Dough without yeast

Pylled dough dough It differs from its fellow yeast in the composition, but has no less interesting taste. The speed in the preparation of puff pastry is what every hostess dreams! Is it possible not to spend time on folding into numerous layers, but at the same time achieve the necessary structure? Express recipe will answer this question.

For the preparation of a rapid puff pastry without yeast, flour will need (0.6 kg), water (1 cup), egg (1-2 pieces), butter (250 g), citric acid and salt on the knife tip.

All components are connected in a large bowl in the following sequence: sifted flour with salt, grated butter, water with dissolved lemon Acid, eggs. If you do not have eggs, you can do without them. The kneading occurs very quickly so that the butter does not have time to melt. Next should be cooled ready Mass In one hour.

The dough is prepared very quickly due to the fact that the resulting mass does not have to roll into numerous layers. This recipe is great for the preparation of sweet baking, especially for French buns and cottage cheese.

Puff pastry should not be carefully mixed: it is enough to collect it in a lump and remove at least an hour in the refrigerator. Too steep dough can cause baking stiffness.

Puff pastry

Classic recipe italian pizza implies the layout of the filling on thin pancakecooked from yeast dough. Try to change the traditions and post the sauce with spicy goodies on puff pastry - the taste will be very sophisticated and sophisticated.

Prepare a freezing dough. It is important to knead the dough itself without resorting to the help of a mixer. The dough on pizza should always be manufactured manually. Already three hours after cooling, the dough will be ready. Before starting cooking, you should give him a round shape, lubricate the sauce, add mushrooms, tomatoes, olives, cucumbers, sausage and cheese. As a result, it turns out truly the original pizza.

The dough on the beer "Original"

Men crazy about dishes with the addition of beloved black drink. It is known that they are also big baking lovers, so this recipe for puff pastry will appeal to them doubly!

Prepare a freezing puff pastry on recipe number 2, adding beer instead of water. Choose light beer with low content ethyl alcohol. Dark bitter beer will affect the taste of the test not for the better. Flour pour into a shared mixture at the last stage. Beer Takusa B. finished baking It is impossible to feel impossible, so without a doubt you can fill it with any filling.

From such a test, wonderful sams, pasties and pies are obtained.

Curd puff pastry "easier you will not come up!"

There is a stereotype that curd dough is suitable only for cottage cheese beds, in fact it is unlikely for both sweet and waste baking. It is great and without adding fillings: lay out several circles of cottage cheese puff pasture on the baking sheet and leave in the oven for 10 minutes, and you will have a great crispy cookie.

Prepare puff pastry without yeast, connecting the creamy oil in the first stage with cottage cheese, eggs and water. It should be chosen fat homemade cottage cheese Uniform structure without lumps. Add sainted flour to the last turn. Connect all components, form a bun. Curd dough Cools much longer - you will need 24 hours so that it is fully prepared for baking. For the filling will suit cheese and cottage cheese, potatoes, jam.

Puff pastry is distinguished by a high cost, but you can significantly save on its preparation. Margarine costs cheaper than cream oil 2-3 times, but it is no worse for cooking the test. The only thing you should not bother - on the percentage of fatty: the fat milk product, the more tastier ready dough.
Puff pastry is considered one of the most delicious varieties in the world of cooking, but few knows that in fact it has a completely neutral taste. A specific taste is purchased only after adding fillings.
In the oven, puff pastry is prepared at high temperatures very quickly and practically does not burn. The time settled on the baking of one napoleon cake can be only 5 minutes.
The first puff pastry was made almost 500 years ago. It is known that the inventive baker used it for baking bread, but now in cooking it is not practiced.
The total number of dough layers in the famous Napoleon cake can reach thousands. The more layers in the dough - the better the airbreaker.

Many hostesses, especially beginners, are afraid to "communicate" with a yeast test, considering it a capricious and unpredictable. And, indeed, if you do not take into account some nuances, baking from this type of dough is just terrible. And in order to prevent such troubles, gross mistakes should be avoided, which are so often inexperienced or negligent hostesses.

One of the typical mistakes allowed by most owners is non-compliance with the correct technology of connecting flour with liquid components for the test. Many simply push into one cup all components included in the recipe, and knead the dough. But for any type of test, there is a mandatory rule: making a deepening (funnel) in flour, slowly, modest portions pour separately mixed liquid components into it, indifferently stirring the mass and gradually kneading the dough.