Puff pastry is a dough that requires more attention, because it is meticulous and does not come out if there is a high temperature in the room. You should not be more than 18-20 degrees, so that the butter does not melt too much.
For the dough base :
- Flour 550 (with high gluten content) - 220 g
- Butter 82% -84%, unsalted, melted - 40 g
- Vinegar - ½ teaspoon
- Very cold water - 100 ml
- A pinch of salt
For puff pastry:
- Butter 82% -84%, unsalted, preferably dry - 180 g
- Extra flour for spreading - 50 g
Preparation time: less than 90 minutes
RECIPE PREPARATION How to make puff pastry:
Use a 550 type flour with a high gluten content and a butter with 84% -82% fat, which should be cold. It is very important, if you press it, that water does not come out of it, so you know it is a good butter. Sprinkle a little flour on the butter and reshape it into a rectangle. Use only your fingertips, your palm is much warmer and you risk heating the butter. Then put it in the fridge.
For the base of the dough, melt 40 g of butter. In a food processor, put 220 g of flour, salt and vinegar. Turn on the robot.
Incorporate the melted butter and then 100 ml of cold water. The flour should be hydrated gradually. It is recommended to use cold water, at a temperature of 6-8 degrees Celsius. And the amount of water is influenced by the quality of the flour: the better the flour and has a higher degree of maturity and humidity, the more water it requires. This kneading process takes about 2-3 minutes. The base of the dough is ready.
When working with puff pastry, the optimum temperature in the kitchen should be around 18-21 degrees Celsius, and this is quite difficult to achieve, here's a little trick. Keep an oven tray in the refrigerator for about 30 minutes, before you get to work. The dough should be kneaded directly on it. Put a cloth underneath so that the tray does not run off, and turn it upside down and now you have a cold countertop.
Powder the tray with very little flour. So is the dough base. Now it must be stretched with the twister.
Put the piece of butter from the fridge on top. Then fold with the dough, turn the dough upside down and gently press with the rolling pin the dough, being careful not to let the butter come out on the sides. Put a little flour on top and spread until you see the butter through the dough. When it reaches half a cm thickness, fold the dough from the top and then from the bottom and put it in the fridge with the tray for 10 minutes.
Repeat the dough spreading, folding and refrigerating for 10 minutes 5 more times to obtain thin layers of puff pastry. When you fold the dough in several stages, the butter will be distributed in several layers, which will cause it to swell. The reason you put it in the fridge in so many stages is because you don't want the flour to absorb the moisture of the butter. You don't have to give it a chance to reach room temperature.
After the 6th folding, the dough is ready.
One bread dough recipe and 3 ways to use it
The dough from which you make fluffy bread can be the basis for a few other goodies prepared at home. You need a good recipe and some extra ingredients to prepare bread, pizza, focaccia or sweet buns.
From a bag of flour, a little yeast, water and salt you can make some tasty breads at home. But you can also make bread and a pizza or a foccacia with aromatic herbs & # 351 and olives or some sweet and sticky buns for breakfast.
The nice part about making bread with your own hands, at home, is that you can divide your dough between the various wishes of everyone in the family. If you are used to making bread on weekends, you can keep some of the dough for a special treatment. We give you a quick recipe for bread dough and 3 more to test it.
Ingredients for 2 medium loaves:
Mix flour, salt and yeast in a large bowl. Form a hole in the middle of them and pour warm water. Slowly incorporate the flour until you form a sticky dough.
Line the worktop with plenty of flour and remove the dough from the bowl. Knead it slowly, incorporating the flour from the counter and adding, if necessary, until the dough is no longer sticky.
Continue to knead until the dough no longer sticks to the counter and at least 5 minutes after this time. Put the dough in a bowl lined with flour, cover with cling film and leave it to rise until it doubles in volume. This stage can take up to an hour, depending on room temperature.
If you use bread dough, heat the oven to 220C. Divide the dough in half and place it in cake trays. Let it rise for another 30 minutes, covered with a towel.
Bake the bread for 40 minutes. Remove the breads from the trays and let them cool.
If you use the dough for other goodies, then we offer you:
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Puff pastry recipe
You can buy puff pastry from the supermarket or you can make it yourself. From the outside it may seem like a laborious process, but it really isn't that difficult. Here's what you need to do for it:
- flour - 2 cups
- water - half a glass
- salt - half a teaspoon
- butter or margarine - 200 grams
- some lemon juice.
Dissolve the lemon juice and salt in water, you need about a teaspoon of lemon juice.
Sift the flour into a prepared bowl, this is important because the sifted flour will be saturated with oxygen, which means that the dough will become even more airy. Gather the flour on a hill and make a depression in it.
Gradually pour water into the depression, knead the dough. It should not stick to the machine and the twister so that it can be rolled.
Divide margarine or butter into 5-6 parts, take one and grate. The oil must be cold to rub better and not stick. Hide the rest of the parts in the refrigerator.
Roll the dough into a long, thin layer. Spread the grated oil over the layer, use a cold spoon for this.
Bend the dough in four and refrigerate for 20 minutes.
After 20 minutes, spread the dough, you don't have to spread it, spread this square, rub the butter, distribute it and send it back to the fridge.
Repeat these steps until you run out of oil.
After waiting another 20 minutes after the last bite, you can start cooking.
So what to cook from puff pastry without yeast?
Croissants with homemade puff pastry
Croissants, only when I hear this name do I melt with lust. For me, the ideal breakfast consists of a cup of coffee and a croissant, sometimes even two, I admit. I like simple ones, filled with chocolate or vanilla cream, berries or apricot jam. What's more, I'm not saying no to any kind of croissant. The satisfaction is so great when we prepare them in our own kitchen, that it is worth trying at least once. Don't be frightened by the recipe, it's not out of the ordinary, but neither is it impossible to do. The legends created around these delicious pastries are many, one of them, present in Larousse Gastronomique since 1938, he tells us that the croissant (in French croissant means crescent), was first baked in Budapest, in 1686, the year in which the Ottomans besieged this beautiful city. To reach the heart of the city, they dug tunnels, but were discovered by the city's bakers who sounded the alarm. Thanks to them, the Ottomans were driven out, and the bakers created this crescent-shaped dessert, the emblem of the Ottoman flag. It was not until 1853 that the recipe for the famous croissants appeared in Food substances, in the section & # 8222Luxury Bread & # 8221. It is said that Queen Maria Antoaneta's breakfast included a croissant, a custom she had had since childhood.
If I made you want it, I invite you to try this croissants recipe. I am sure that you will come out at least as beautiful and appetizing as the ones in the images below.
|- 300 g flour |
- 250 g margarine
- 150 ml of cold water
- 15 ml of lemon juice
- & frac12 teaspoon salt
Put in a bowl 150 g very soft or melted margarine, cold water, lemon juice and peel, salt and, finally, flour. Mix the dough with a spoon, then knead for 7-8 minutes by hand, always beating it on the bowl.
Then, place it on the table and spread it well in a rectangular sheet of 4-5 mm, which you mark superficially in 3 equal parts (on the longest side), with the edge of a knife. Grease it with half of the remaining margarine, with the knife, on two adjacent sides. Sprinkle flour on the table so you can easily knead the dough. Fold the sheet in three, with the ungreased part in the middle. Spread the dough again, grease it with the rest of the fat and fold it in the same way. Then flatten it with your palms and twister until it reaches a width of 30 cm. Bring the ends of the dough to the middle of it and fold it again, as you would close a book, then put it in the fridge for 20 minutes.
Is a fasting dough excellent and you can make rolls or pie from it.
I got the recipe from my mother "from the notebook", I made it several times successfully for sweet pies or appetizer type. A great advantage that the recipe brings me is the fact that it saves me from buying frozen puff pastry sheets, which are good, but if I make them I at least know what I put in them.
knead the ingredients for the first dough until you get a composition that comes off the fingers and is easy to spread.
Mix the butter with the 7 tablespoons of flour, so that it is an easy spread.
From the dough 1 spread a sheet over which the dough 2 is greased (in the picture half of the quantities, I spread 2 sheets).
Roll it lengthwise and let it cool until it hardens. I made 2 such rolls that I cut in half == & gt 4 pieces, each for a sheet. A relatively thin sheet is spread from each piece (of the roll) - the dough no longer needs to be folded, etc., it is already in layers because it has been rolled. Put the desired filling on the sheet, roll it and put it in the preheated oven at high temperature. I made a pie with sweet cheese and left it for 30 minutes. at 210 degrees C.
It looks like real puff pastry, and it's very good. I hope you catch the recipe well, it's easy (otherwise I don't know if it would work for me!) And good - for me discovering it was a pleasant surprise, a rescue.
The simple puff pastry recipe was proposed by caterpillars on the culinary forum.
This puff pastry is used in several puff pastry recipes - cheese pie, meat, mushrooms or pies.
Learn how to make a perfect puff pastry without eggs and butter!
Even if you respect the post, there is no reason to give up your favorite delicacies. Dear lover of delicious dishes, today we present you a superb puff pastry recipe, without eggs and butter. Fasting dough is very easy to prepare, even a novice in the culinary arts will do well. Puff pastry is perfect for any pastry. You can bake pies, cakes with any filling, be it mushrooms, stewed cabbage, potatoes, jam or jam.
& # 8211 1 teaspoon baking soda
& # 8211 1/3 teaspoon citric acid
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. First put the olive oil in the fridge to make it a little thicker.
2. Mix the baking soda with the citric acid and add it to the bowl with the sifted flour. Sprinkle the flour with salt and sugar. Mix the dry ingredients well.
3. Then gradually pour the water and knead a soft and elastic dough. Wrap the dough in a piece of cling film and let it rest for 20 minutes.
4. Line the work surface with cling film. Put the dough on it and spread a countertop as thin as possible. Grease the top with olive oil. Cut the countertop into two equal halves. Overlay the countertops with the oiled side facing up.
5. Roll the dough and put it in the freezer for 15 minutes. Remove the rolled dough from the freezer and spread a tray out of it. The dough is ready for the desired delicacies.
Traditional variants of Irish soda bread
Brown soda was our daily bread, but occasionally we had white soda for a treat. For special occasions, the mother would add a handful of sultans, a beaten egg and a few tablespoons of sugar as a treat - this was and still is called "Bread with stained dog soda". This was also done for floury men or threshing as a special reward for their hard work and was brought to the fields with bottles of hot, sweet and sugary tea. The delicious American version of soda bread with cumin seeds added is not well known in Ireland, so we call it "Sodium Bread for Emigrants"
The traditional soda bread would have been baked in a bastible over the open fire with turf embers on the lid. Today you can reproduce the incredible bread in a cast iron covered casserole (or Dutch oven) in the oven with splendid results. Anyway, cut the bread in half when it's cold, cut it into thick slices on the heel and cut it with rich Irish butter!
Next: 50 recipes for salted bread to make repeatedly
Here's how to make puff pastry quickly - You need flour, butter, salt, vinegar and cold water
Here's how to make puff pastry quickly - For this recipe, you need the following ingredients:
- 220 g flour
- 40 g butter
- 1/2 teaspoon vinegar
- 180 g butter
- 100 ml of cold water
Method of preparation:
1. To start, melt 40 grams of butter on a steam bath. Add 220 g of flour, salt and vinegar. Mix well until smooth. Place the dough on the work table.
2. On top, add the remaining butter. We form a package that we spread out in a thin sheet. Fold the dough and put it in the fridge for 10 minutes. We do the same 5 times.
Try… Homemade puff pastry dough, ready in just 10 minutes
Favorite Puff Dough Recipe - For this recipe, you need the following ingredients:
- 600 g flour
- 360 g butter
- 220 ml of water
- 1 teaspoon salt
- 1 teaspoon vinegar
Method of preparation:
1. In a bowl, sift the flour. Add the butter and mix until smooth.
2. In a separate bowl, pour the water. Add salt, vinegar, lemon juice and mix well. Pour the composition into the flour bowl. Mix with your hands until you get a soft and homogeneous dough.
3. Wrap the dough in cling film and leave it in the fridge for 60 minutes.
Use it sparingly! Good appetite!
Try also… Kefir dough without yeast
The recipe that every housewife should have - For this recipe, you need the following ingredients:
- 500 g of flour
- 250 ml chefir
- 2 tablespoons oil
- 2/3 teaspoon baking soda
- 2 teaspoons sugar
- 1/2 teaspoon salt
Method of preparation:
1. To start, heat the kefir a little. Add sugar, salt, oil and mix well.
2. Gradually add the flour. Mix until you get a soft and homogeneous dough.
3. Spread the dough obtained in a thin sheet. On top, add a third of the amount of baking soda. Fold the dough and form a book, then spread it out on a thin sheet. Do the same until we finish the baking soda.
4. Cover the dough with a plastic wrap and let it rise for 40 minutes.