What to cook puff pastry
To homemade puff pastry turned out really delicious, use white flour. Be sure to sift it before you put in the work. Combine flour, saturated with oxygen, are more airy products.
Batter component - the milk or water. Milk makes a sweet pastries, water also gives dough elasticity. If you prefer a compromise, use a mixture of water and milk in equal proportions.
Milk and water can replace egg yolks: they make the dough lush. 1 cup water or milk is ½ cup whipping yolks.
The peculiarity of puff pastry that to create it need a lot of butter or margarine (select to your taste). These ingredients should be at room temperature. If you take them right out of the refrigerator, the dough may tear.
Thus fatter than butter or margarine, the more tender baked products.
How to prepare a yeast flaky pastry
This kind of test is ideal for desserts: muffins, rolls and croissants. Baking with yeast is soft, gentle and very light. Warning: the feelings, not the caloric content!
- 1 ½ tsp dry yeast;
- 2 tablespoons sugar;
- 1 ½ cup of warm milk;
- 1 egg;
- 4 cups flour;
- 2 tablespoons of milk powder;
- 4 tablespoons of vegetable oil;
- 100 grams of butter.
If desired, you can replace milk in the recipe water or egg yolks and butter - margarine.
Butter remove from the cooler. Yeast and ½ teaspoon of sugar dissolve in a glass of milk. Wait 10 minutes until the appearance of foam. Add remaining sugar, egg hammer. Stir well and leave at room temperature for 10-15 minutes.
Pour the flour into a bowl and make an indentation. In this deepening pour milk, to pour the vegetable oil, yeast mixture and milk residues. Well knead the dough and cover it with a towel. Leave in a warm place for 90 minutes, then knead again and let stand for another hour.
Roll dough into a layer 8.5 mm thick. Put the center warmed to room temperature, the soft butter.
Screw formation edge, so that oil is turned inside.
Roll dough to a thickness of 5-8 mm, with the same force pressing the rolling pin. The oil must be distributed evenly.
Again, fold the dough again and roll the pocket. Repeat the process 5-6 times, and even more. The more layers, the softer the dough.
How to cook without yeast flaky pastry
Without yeast (unleavened) dough is prepared much faster. It is suitable for hot appetizers, vegetables, meat and fish pies, chebureks, pizzas. From it you can do, and dessert, but teach what the product will turn out a flat, thin, very crisp.
- 1 cup of warm water;
- 1 teaspoon of sugar;
- 1 teaspoon salt;
- 1 egg;
- 1 tablespoon vinegar;
- 3 ½ cups flour;
- 200 grams of butter.
Salt and sugar dissolve in water. Add the egg and vinegar. Stir well. Gradually add flour and knead the dough elastic. Roll it into the reservoir and oiled in the same way as in the case of yeast dough.
How and how much to store homemade puff pastry
In the refrigerator, flaky pastry can be stored for 2-3 days. Enough to wrap it with cling film and place on the middle shelf.
In the freezer dough will lie up to six months. After thawing, it is necessary to use during the day.
What to cook puff pastry
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