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Pastry dough

Pastry dough



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Cut the butter into approximately equal cubes and leave at room temperature (20-22C) for 15 minutes). Then put Arpis 000 flour in a Dekassa bowl and sprinkle the butter cubes on top.


Mix Arpis flour with butter so that the cubes are covered with flour. Each cube of butter is crushed until butter flakes are obtained. Pour cold water on the entire surface of the flour and start kneading the dough as follows: put your palm under the flour, bring it over the butter and press with the palm of your hand.


Then rotate the bowl and continue this movement until all the flour is incorporated.


After all the flour has been incorporated, pour the dough on the work table on which the flour was sprinkled.


Spread the dough in a rectangular shape one finger thick and fold in 3. Turn the dough with the folded side down, rotate the piece of dough to 90 degrees and repeat the stretching and folding in three. Then wrap the dough in foil and refrigerate for 30 minutes.


For a fluffy puff pastry, repeat the operations 2 more times (stretching and folding, folding in 3, wrapping in foil and resting in the fridge for 30 minutes 2 more times).



The Chef's Secret

The butter should not be allowed to soften too much and the water is kept in the refrigerator to be used cold as ice.


Careful! DO NOT knead the dough like bread because it is important that the pieces of butter remain whole in the dough and in the same direction. The dough obtained must not be homogeneous or fine.


When spreading the dough on the table, use only back and forth movements.



Puff pastry - Recipes

This is the simplest and most accurate puff pastry recipe, with movies and pictures that everyone can understand.
Watch the movie, to see that it's very simple:

INGREDIENT:
& # 8211 500 g flour
& # 8211 50 g sugar
& # 8211 25 g yeast
& # 8211 a salt knife tip
& # 8211 230 ml water
& # 8211 100 g oil (or melted butter)
& # 8211 250 g cold butter for packaging

METHOD OF PREPARATION:
Put in a bowl 500 g of flour, add 50 g of sugar, a pinch of salt, 25 g of yeast, then pour little by little 230 ml of water and mix. We add 100 g of butter or oil, knead for 5 minutes and let it cool for 2 hours.
The dough and butter should be cold.
We spread the sheet and cut it in the cross.


We open in 4 corners, but the middle remains thicker.
Put the cold butter in the middle and fold bringing the corners to the center.


Spread the dough carefully so that the butter does not come out through the corners.


We always fold the dough according to the same rule: a rectangle divided into 3, we bend the left side over the middle one, then the right side over them. Thus we form a new rectangle, which folds in the same way.


After each folding, let it cool for 2 hours.
At the first folding we have 3 layers, at the next one it triples and so on, at each next folding, the number of layers will triple.
That is why it is important to make as many folds as possible, in order to obtain a puff pastry with many sheets.


Each time we roll out the worktop and always turn the dough sheet from side to side, by hand or with a rolling pin, when the sheet is too large.
And of course, after each folding, keep the dough cold for 2 hours, so that the butter does not melt.
This is how the grated butter should look in the puff pastry.
Thus the dough will be more and more fluffy, and if you cut it, you will see more and more layers.
We can make with this classic puff pastry recipe: croissants, pies, saltines, mini-pizza, cheese or fruit pies, tarts, fornetti and just about anything your heart desires.


Puff pastry with Chantilly cream. Method of preparation

First of all, to prepare this quick and irresistible dessert, start with whipped cream. In a saucepan, heat the milk with the vanilla.

In a bowl, beat the egg yolks with the sugar and potato starch with an electric whisk. Mix until light and frothy.

At this point, add the mixture to the pan with milk and vanilla and let the pan simmer over low heat, stirring constantly until you get the desired consistency. When ready, transfer the cream to a bowl covered with cling film and allow to cool.

Now beat the cream, using the electric whisk, until you get a steamy and compact consistency. When the cream has cooled completely, add the whipped cream, mixing with a spatula, from the bottom up, so you get a smooth and homogeneous cream.
Chantilly is ready and you can assemble the dessert.

Take a plate, put a sheet of puff pastry, which you cover with a layer of whipped cream, which you level with a spatula. Continue like this until the puff pastry and cream are finished. After spreading the last layer of cream, crush a sheet of puff pastry in a mixer. Sprinkle the obtained crumbs on the entire surface of the cake. Refrigerate the cake for 2 hours before serving. Good appetite.


Put the flour in a bowl and mix with the dry yeast. We make a hole in the middle and pour the warm milk in which we dissolved the sugar and salt. We will get a homogeneous dough, slightly sticky, which we leave to rise until it doubles in volume.

The leavened dough is turned over on a lightly floured table and divided into 18 approximately equal pieces. Each piece of dough is spread in a thin sheet, as thin as possible and greased with melted / semi-solid butter. The sheets are placed one on top of the other on a plate, the last sheet remains ungreased with butter. Wrap everything in cling film and refrigerate for at least 30 minutes. It would be preferable to leave it longer, 1 hour.

The cold dough is turned over on the lightly floured table and a thin sheet of about 0.5 cm is spread. The shape of the dough sheet, round or rectangular, give it according to what you want to prepare.


20 Easter recipes without oven dough

The Passover pieces are taken home and kept to make believers. Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour. EGGS, CHICKEN MEAT, SHEET DOUGH, SPICES. Although we often think that they are difficult to do and we resort to puff pastry.

Until last year I made Easter with cream but this year I said it would be a little. Category Archives: Pastry, homemade biscuits, cakes, Easter, pies. Nothing simpler, buy the puff pastry, fill it with… anything and I'm done. Blog Recipes Culinary appetite. Easter without dough is the perfect dessert for Easter. Like the cake, Easter is a must on the Easter table, and Romanian housewives are. Sweet cheese pie without welitech dough. For the Easter dough you need: 1 kg of sour cream, 8 eggs, 8 tablespoons of flour & # 8211 or 5. Easter recipes - puff pastry.

I don't know what the weather was like for you today, but it was cold for me, like on an autumn day.


  • 1 puff pastry dough (275 g)
  • 200 g of Telemea cheese
  • 100 g sour cream
  • 2 eggs
  • 2 sausages (50 g)
  • 50 g olives
  • salt (if the cheese is not salty)
  • pepper
  • parsley and black sesame (or poppy) seeds for decoration

We divide the puff pastry into 12 equal squares that we place in a muffin tray.

In a bowl prepare the filling. Crush the cheese, add eggs, sour cream, chopped olives and diced sausages. Add salt only if the cheese is not salty, pepper to taste and mix to blend the composition.

Prick the bottom of each basket with a fork and divide the filling into 12 baskets. Sprinkle black sesame or poppy seeds and chopped parsley on top.

Bake the baskets for 25-30 minutes at 180 ° C, until lightly browned on top. Remove them from the pan while they are warm. Enjoy!

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Put the flour in a bowl and mix with the dry yeast. We make a hole in the middle and pour the warm milk in which we dissolved the sugar and salt. We will get a homogeneous dough, slightly sticky, which we leave to rise until it doubles in volume.

The leavened dough is turned over on a lightly floured table and divided into 18 approximately equal pieces. Each piece of dough is spread in a thin sheet, as thin as possible and greased with melted / semi-solid butter. The sheets are placed one on top of the other on a plate, the last sheet remains ungreased with butter. Wrap everything in cling film and refrigerate for at least 30 minutes. It would be preferable to leave it longer, 1 hour.

The cold dough is turned over on the lightly floured table and a thin sheet of about 0.5 cm is spread. The shape of the dough sheet, round or rectangular, give it according to what you want to prepare.


Homemade puff pastry dough, ready in 10 minutes! A great recipe that you should not miss!

Today I want to present you the recipe for the simplest homemade puff pastry. It cooks very quickly - in 10 minutes it is ready. No effort, waste of time and ingredients! All you have to do is mix the ingredients one at a time and put the dough in the fridge.

This wonderful dough can be used both immediately and in a few days, as it keeps very well in the refrigerator. If you don't have cream you can use kefir, if you don't have butter you can use margarine or lard, if it's sticky you can add flour.

It is an absolutely fantastic dough - delicious, elastic and easy to shape. The cookies in this dough come out super crispy and fragrant. From this amount of dough you get about 4 trays of cookies. Don't hesitate to try it!

HOMEMADE SHEET DOUBLE

ingredients

-200 g of butter (at room temperature)

-100 ml of cream (or kefir)

Method of preparation

1. Put the flour in a bowl, add the butter cut into small pieces and mix until a homogeneous, crumbly (granular) mass results.

2. Add the egg yolk and cream (or kefir) and knead the dough.

3. If the dough is sticky, add a little more flour.

4. Refrigerate the dough.

From this dough you can prepare the most delicious tarts, cookies or biscuits.

We have prepared some absolutely delicious and crunchy cookies, which melt in your mouth.

CRISPY SUCKS WITH SUGAR

Method of preparation

1. Cut a piece of dough and spread it with the rolling pin (if you spread it in a thinner sheet, the cookies will have fewer layers if in a thicker sheet - then they will have more layers).

2. Using a pizza knife, cut the sheet of dough into triangles and rhombuses.

3. Beat 1 egg white with a fork. In a separate bowl put about 1 glass of sugar.

4. Sprinkle the pan with flour.

5. Soak each rhombus or triangle in egg white, then soak only one side in sugar. Place the triangles in the pan, with the "clean" (sugar-free) side down. From this dough we obtained 4 trays with cookies.


Puff pastry dough prepared quickly. The puff pastry products are particularly tasty, airy and tender.

Puff pastry is used in many recipes, you can indulge in both delicious croissants with various fillings and pies consisting of meat, cheese or vegetables. The puff pastry is kneaded and baked quickly, so you can always prepare crispy pastries, nicely browned and tasty. Today we offer you a very simple puff pastry recipe, which anyone can prepare. We also offer a delicious recipe for triangles with chicken and mushrooms, perfect for a snack during the day.

Pastry dough

INGREDIENTS

METHOD OF PREPARATION

1. Separate the egg white from the yolk.

2. Mix the butter with the flour with the knife until you get small crumbs.

3. Rub the mass obtained with your hands, add the yolk, salt and cream.

4. Knead the dough well.

5. Refrigerate the dough for 3 hours.

6. The dough is ready. From this dough you can prepare a lot of dishes: croissants with various fillings, cakes, buns, rolls and others.

We suggest you prepare puff pastry triangles with chicken and mushrooms.

Puff pastry with chicken and mushrooms

INGREDIENTS

METHOD OF PREPARATION

1. Boil the chicken breast in salted water, let it cool, cut it into thin slices and fry them in butter.

2. Chop the onion, cut the mushrooms into thin slices and fry them in the pan with the onion.

3. Mix the chicken with the mushrooms.

4. Spread the dough in a thin layer (about 3 mm), then cut it into small squares.

5. Place a teaspoon of filling on each square, then glue the ends so that you get triangles.


HOMEMADE LEAF DOUGH

I "learned" to prepare homemade puff pastry since I was little, looking at my mother, who still makes the best homemade cakes in the world.

It was only when I went to my house and ventured into the kitchen that I put into practice the necessary wrappings with the related repetitions and the signs with one, two or three holes signifying the order of the mysterious pieces with plenty of osanza who waited quietly in the fridge for the next folded "numbered".

The times allow us and the very short time we now have urges us to buy a package of puff pastry from the store, thus saving a lot of the time we spend in the kitchen.

It happens to me sometimes, but, believe me, in some recipes it is worthwhile to prepare one at home that has a different taste if you use butter with at least 80% fat and not margarine.

This time I will make more dough - about 1.2 kg., Which I will divide at the end into three packages, one for the cheese pies that I have been thinking about since yesterday in one, and the other two I will keep in the freezer. individually packaged for other occasions.

ingredients:

For starters I prepare a simple dough from flour, water and salt. Knead it for 5-10 minutes on the counter sprinkled with flour until the gluten is activated and it no longer sticks to your hand, then wrap it in plastic wrap and let it cool for at least 30 minutes.

In the meantime, I flatten the butter that I took out of the fridge 10 minutes before between 2 sheets of baking paper so that it fits two thirds of the initial dough that I will shape later, and I also give it to the cold.


Ingredients for homemade puff pastry:

250 grams of white flour
1 teaspoon fine salt
250 grams of butter at room temperature
150 milliliters of cold water

4 steps to prepare homemade puff pastry dough:

1. Sift the flour into a large bowl, adding salt. The butter is broken into small pieces and added to the flour bowl, mixing very little with it. There should be small pieces of butter left to see.

2. In the same bowl pour about two-thirds of the cold water, stir until you get a firm dough, adding a little more water if needed. Cover the bowl with cling film and refrigerate for about 20 minutes.

3. Remove the dough, place on a plate sprinkled with flour, knead lightly and form a smooth rectangle. Roll the dough in one direction, in a shape of about 20 by 50 centimeters. Keep the edges straight and even. Do not stretch too hard, it should have a marbled effect.

4. Roll the top to close to the middle, then the bottom. It is stretched with the twister and wrapped again. Cover again with cling film and leave in the fridge for another 20 minutes before using it. You can keep the leftovers in the fridge or even in the freezer for the next time you want to prepare something.