Each housewife often reflects on how difficult it is to prepare a puff pastry. But we also know that often the purchase is prepared from very poor quality ingredients. Today we go to dispel the myth and show you how to easily make puff pastry at home.
The recipe for cooking is a yeast-free puff pastry
Ingredients:
- flour - 555 g;
- water 255 ml;
- vodka - 55 ml;
- extra salt - pinch;
- margarine - 605 g;
- lemon - pinch.
Preparation
For the preparation of a leavened puff pastry, all the necessary ingredients must be pre-cooled. After that, mix in a bowl of water, salt, vodka and throw a pinch of lemon. We sift the flour and gradually pour into it a sour liquid. We knead the plastic dough, cover it with a towel and leave it for about 30 minutes. We put the softened margarine into a clean cellophane bag and give it a rectangular shape with a rolling pin.
The dough is rolled into a square, spread out the margarine in the middle and close it with the ends, forming an envelope. The dough is again rolled into an elongated rectangle, we put it together in a few layers, wrapped in a food film and put into the refrigerator. After 30 minutes, the dough is released from the package and rolled again. We repeat this procedure several times and after the last folding, the dough is sent to the cold for 12 hours.
Quick Recipe for Puff Pastry
Ingredients:
- flour of the highest grade - 505 g;
- butter - 405 g;
- an egg is large - 1 piece;
- extra salt - pinch;
- vinegar 9% - 10 ml;
- water - 195 ml.
Preparation
We sift the flour and pour the part onto the surface of the table. Frozen creamy oil rub on a large grater, add flour and rub it with hands until crumbs are obtained.
In a measuring glass, break the egg, pour in the table vinegar, add salt and add cold filtered water to the 250 ml mark. We mix everything thoroughly and pour the resulting mixture into the center of the previously cooked crumb. The dough is not kneaded, but simply collected in a lump. We give it a rectangular view, put it in a bag and send it to the refrigerator for 3 hours. After that, the fast puff-free, batterless dough is ready for use as intended.
Puff kneaded dough on kefir
Ingredients:
- flour - 405 g;
- butter - 365 g;
- egg - 1 piece;
- kefir - 255 ml;
- salt - pinch.
Preparation
From flour, salt, eggs and yogurt we knead the elastic dough and cool it. A piece of butter slightly mash. We roll the dough into a square layer, put the prepared butter in the center and wrap it with an envelope. We protect the edges and gently roll the workpiece into a rectangle. Then again put the dough in several layers and put it in the cold for 30 minutes. We repeat the procedure several times and after the last folding we remove it into the freezer for 2 hours. Ready dough is used for cooking homemade cakes.
What can I cook from a batterless puff pastry?
Ingredients:
- ready-made yeast dough - 505 g;
- an egg of choice - 1 piece;
- sausages - 10 pieces;
- vegetable oil.
Preparation
First we prepare all the ingredients: we clean the sausages from the packaging, break the egg and carefully separate the protein from the yolk. Now roll the unfrozen batter on the table, cut into small thin strips and wrap each sausage in a spiral.
We put the blanks on an oiled baking sheet, grease each patty with egg yolk and send it to the oven. Bake at a temperature of 180 degrees, until the dough on the top is not properly browned.