Puff pastry is often used in cooking. And not only for baking sweets, but also for pies, pizza and many other dishes. You can, of course, buy a ready-made dough in the store, and do not waste time and nerves. But true connoisseurs of home baking are of the opinion that no purchased dough can compare with a dough prepared independently. Especially the procedure for its preparation is not so terrible as it seems at first glance. Let us give you two proofs of how to make flaky dough at home correctly and quickly.
How to make puff yeast dough?
You will need:
- 5 glasses of flour (maybe a little more or less);
- 100 g of margarine or butter;
- 2 tablespoons of sugar;
- 2 tablespoons of milk powder;
- 1.5 teaspoon dried yeast;
- 2 teaspoons of salt;
- 1 egg;
- 4 tablespoons vegetable oil;
- 1.5 glasses of water or milk.
Cooking yeast dough
In the prepared container pour half a glass of warm water, dissolve in it 1 teaspoon of sugar and 1.5 teaspoons of dry yeast. Let's wait until the foam is formed, and add the remaining sugar and egg. Stir well. We sift the flour on the table with a slide, make a groove in it and pour in the dried milk, salt, and then pour in the vegetable oil and the diluted yeast. We add the remaining warm water or milk. Then we begin to knead the dough from the edges to the center, until all the flour is kneaded into the dough. Then the dough should be transferred to a large vessel, sprinkled with flour or greased with vegetable oil and put in a warm place to fit. After 1.5-2 hours, the dough should come up, then it needs to be mixed lightly, and again put in a warm place. When the dough rises the next time - it's ready.
Cooking puff pastry
Roll the dough square (the thickness of the dough layer should be about 8 mm). Then spread it with a thin layer of soft butter or margarine (but not melted). The edge of the dough, about 5 cm, is left untouched. Fold the dough three times in width, and then along the length. And roll it again with a layer of 8 mm. And again we turn off. This manipulation is 3-4 times. The dough is ready.
How to make a flaky, batterless dough?
You will need:
- 3 cups of flour;
- 1 egg;
- 1 tablespoon of vodka;
- 3/4 cup of water;
- 1/2 teaspoon of salt;
- 3 teaspoons of vinegar;
- 200 g of butter;
- another 50 g of flour (for mixing in the oil).
Cooking a batterless batter
In the tank, stir the egg, pour in the vodka, and add so much water that the total volume turned out to be 250 ml. Then pour in the vinegar, and then follow the salt and mix it until the crystals of salt in the liquid are completely dissolved. You can cook the dough without using eggs and vodka, in this case the amount of water should be increased to 1 cup. But still it is worth noting that the dough with egg and vodka is much more delicious, and baking is more lush.
Then gradually pour the flour into the liquid, stirring it with a spoon. Knead the dough. The consistency will be quite dense, and the dough should be well behind the hands. Then wrap the finished dough in a food film and leave it at room temperature for a while (30-60 minutes).
Take the butter, cooled in the refrigerator, and cut it into cubes into a bowl of a food processor (a conventional blender). Then add 50 g of flour and lightly beat.
Preparation of puff pastry
Roll the dough square with a thickness of about 5-7 mm. Then the resulting butter dough is placed between two sheets of parchment and rolled out with a rolling pin
Now you know how to make a puff pastry at home. As you could see - it's not so difficult.