Recipes of puff pastry

If you want to cook puff pastry withobservance of all the rules, then it will not work for five minutes. This process can not be treated hastily. But the result will justify the invested labor and the time spent. In this article, we will tell you the recipes of the puff pastry. You will learn how to prepare dough and yeast and bezdozhzhevoe.

Bezdorozhevoe dough

The secret of puff pastry is in its correctrolling. The oil must be absorbed into the layers. In no case should you allow that when rolling, the dough tears, otherwise it will not get air baking, it will be stuck together and firm. Therefore, when rolling it is not necessary to press heavily on the rolling pin, it is necessary to move it smoothly to prevent the dough from breaking through with pieces of butter. For the beginning we will learn how to prepare a puff pastry yeast dough. The recipe is designed to prepare 1 kg of dough. For cooking, you will need:

Wheat flour - 500-600 g;
A glass of water - 250 g;
Butter - 350 g;
Salt - 1/4 tsp.

Preparation of the dough:

500 g of flour mixed with salt, 100 g remains on the powder.
Pour in the water.
Add 50 g of butter melted.
Dough knead and knead for about a minute.
Put the dough in a bag or in a film and put it in the refrigerator for 1 hour.
After an hour pull out the dough, from the remaining oil make a layer about 1 cm thick.
Make on the ball from the dough on top of the deep incisions crosswise.
Quarters of the dough open like a flower.
Roll them into layers, do not touch the middle.
Put in the middle of the oil layer and cover with petals-layers, wrapping around from all sides.
Sprinkle the bowl with flour.
Slightly discourage with a rolling pin.
Roll out into a rectangle of uniform thickness. You need to roll in one direction.
Rectangular stratum, obtained after rolling, should be folded three times and put into the refrigerator for an hour.
Then do 3-4 more rolling every time in the other direction.

Yeast dough

Next we will prepare puff yeast dough. The recipe is designed for 1.5 kg of dough.

For cooking you will need:

Wheat flour - 3 cups;
Eggs - 2-3 pieces;
Water or milk -? glass;
Sugar - 6 tsp.
Sugar vanilla - to taste:
Yeast - 20 g;
Butter or margarine 300 g;
Salt.

Preparation of the dough:

First of all, the usual yeast dough is prepared in any way, unpaired or unpaired.
Before doughing, the dough should be cooled to 20 degrees.
Roll it into the seam. The edges should be thinner than the middle.
Mash butter or margarine.
2/3 of the dough layer cover with oil. Cover with a free part of the test. Fold it again.
The dough is sprinkled with flour and roll out the layer 2-3 cm thick.
Flour to sweep. Fold the fold four times.
Roll out again and fold.
Roll it out again.
The maximum number of layers can be 32.

Form products. Then, before baking, it is necessary to leave them for a proofing, for about 1-2 hours, at a temperature of about 25-30 degrees. Before putting in the oven, grease the egg.