From his closest colleague - a yeast-free dough - the dough with yeast in the composition is much more pomp and softness, and therefore much better suited for making pies and favorite croissants .
Puff yeast dough - home prescription
Despite the additional ingredient in the form of yeast, the technology for preparing such a test, including its folding, does not differ from the variant without the addition of yeast. Yes, this process takes really a lot of time, but nobody forbids you to prepare the dough right away in several batches, for the future, because it perfectly tolerates frost.
Ingredients:
- flour - 410 g;
- milk - 310 ml;
- yeast - 10 g;
- vegetable oil - 45 ml;
- sugar - 10 g;
- Butter - 335 g.
Preparation
Start with the preparation of simple gum, for which sugar is scattered in barely warm milk and yeast is poured onto its surface. When the surface is covered with a thin foam cap, connect the yeast solution with the flour and splash there a little vegetable oil. Stir the dough for about 7 minutes, then give it time to proof, about an hour and a half. Rinse the oil in a square, pre-covering a piece of film. Move a piece of oil into the freezer for 20 minutes until it hardens completely, then roll out the dough into a rectangle, and put an oil square closer to its base. The width of the dough strip should be slightly larger than a piece of oil.
Cover a piece of butter 2/3 of the dough on one side and the remaining third on the other, then fold it in half, roll it to its former size, fold the both edges in the center and fold again in half. Repeat the procedure by pre-cooling the puff yeast dough at home in the freezer for about 15 minutes.
Preparation of Danish puff yeast dough at home
Ingredients:
- flour - 740 g;
- fresh yeast - 50 g;
- egg - 1 piece;
- sugar - 75 g;
- butter - 255 g;
- warm milk - 370 ml.
Preparation
Combine the warm milk with sugar, add the yeast with the egg and flour. After kneading the dough, leave it for a proofing for an hour. Rinse the oil in a square and freeze. Lay the oil on the dough rolled into a rectangle and cover it with free edges, fold in half, roll and repeat the procedure. Homemade puff yeast dough is ready.