Puff pastry

Puff pastry

Category: Bakery products

Ingredients
Flour	3 glasses
Citric acid or vinegar	5-6 drops
Butter lump	400 g
Water	3/4 cup
Salt	'/ s h. l.
Eggs	2 pcs.

Cooking method

• The sifted flour is poured onto the table, from 2 '/ 2 glasses, the dough is kneaded on water and eggs with the addition of a few drops of citric acid and salt. The dough, covered with a napkin, is left for 10-15 minutes, after which it is rolled into a layer 1-1.5 cm thick
• With butter, of course, it's better, but sometimes I replace it with margarine.
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• Knead butter with flour with a potato press
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• Then I put it in a bag and form the correct briquette
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• In the middle of the dough, put butter, mashed with flour ('/ 2 cups), which is leveled in the middle of the layer.
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• The dough is pinched so that the butter turns out as if in an envelope. The envelope is carefully rolled out with a rolling pin in an even strip 20-25 cm wide and 1 cm thick,
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• then they are carefully folded in four on a board, dusted with flour, and put out in the cold for 30-40 minutes. The chilled dough is rolled out again in the same way, folded in four and again brought out into the cold. This procedure is repeated a third time, after which the dough is rolled out onto the required products. Puff pastry with butter can be folded in three layers, but this process is repeated not three times, as in the first version, but four (Fig. 20).
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• Figure: 20. Cooking puff pastry:
• 1 - the beginning of the dough preparation, 2 - the dough pinch, 3 - the dough wrapped for rolling, 4 - the rolled dough (the dotted line shows the lines along which the dough should be folded), 5 - the dough is folded in four, 6 - the rolled dough can be folded into three layers, 7 - dough folded in three
• This is the first recipe that I made puff pastry. that's why I'm not cheating on him.
• I make of it:
• -piled (like cheesecakes with savory filling),
• - pies with mushrooms, cabbage, etc.
• And if you take 300 gr of butter. and without citric acid and salt - this is the dough for "Napoleon" and of course the most important use is puff snack cake.

Similar recipes

Puff yeast cake with sugar (Fytyr with butter and sugar) (Corsica)

Puff pastry "Herringbone with apples" (Psichika)

Puff pastry with lamb in Travola and Princess pizza makers (Elena Tim)

[Puff pastry for Napoleon cake and for a snack cake]

Puff pastry for Napoleon cake and for a snack cake

Flour 3 tbsp.
3/4 cup water
Butter, piece 300 gr.
Eggs 2 pieces

Prepare the dough as described here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26289.0
Divide into 2 or 3 parts (depending on the size of the desired crust) Roll out to about 1 cm thick. Screw on a rolling pin and transfer to a baking sheet slightly moistened with water. Chop a layer of dough with a fork, so that no swelling occurs.
The book says that bake at a temperature of 240-260 degrees for 12-15 minutes. Since I have problems with the thermometer, I remembered for myself that the dough is baked in a preheated oven at a rising temperature.

Well, when the cakes are ready, you can either spread them with cream and get a cake either:

Puff pastry pie

4 baked puff pastry crusts.

Fillings:

1 - fried mushrooms with onions
2 - hard or processed cheese, grated and mixed with mayonnaise and chopped garlic
3 - meat. I like it with finely chopped chicken. But I did it with chicken hearts and stomachs, twisted in a meat grinder, nutria meat, sausage ...
4 - mayonnaise with chopped garlic (I chop the garlic in a blender, immediately adding a little mayonnaise to it. After chopping, combine with the rest of the mayonnaise)
5 - ketchup or any delicious tomato sauce.

Assembling the cake.
Thinly smear 1 crust with mayonnaise and garlic, spread a layer of mushrooms. Cover with the second cake.Again grease with mayonnaise and spread the meat filling, which we cover with a fine mesh or a thin layer of ketchup. Cover with the third cake. We put the cheese filling on it and the fourth leather on top.
Applies the cake with a plate on which we put the load. And stand for 3-6 hours. Then we cut into pieces and an ablated replacement for pizza

I completely forgot to add that the other day, for the first time, there was a situation when there was not enough flour, in the indicated amount. Therefore, depending on the quality of the flour, it may be that it needs to be added a little so that the dough can be rolled out.

Thank you, artisan, for the recipe: flowers: I have not made dough using this technology for a long time (lazy). I am guided by the following recommendations when preparing puff pastry:
- for the preparation of puff pastry, you need to use premium flour, cold water, salt and citric acid, which can be replaced with vinegar.
- adding acid to the dough increases the quality of flour gluten, since in an acidic environment it swells the flour protein better.
- salt gives elasticity to the dough, improves taste. With a lack of salt and acid, the layers blur, and the excess impairs the taste.
- we use cold water to prepare the dough. Some replace it with milk (this improves the taste of the dough), but in this case the elasticity of the dough decreases. Therefore, it is ideal to use a mixture of water and milk.
- when lamination, every time before folding the dough, you must carefully sweep the flour so that the layer does not spray, the product does not crumble and does not turn out dry and tough.
- when cooling and storing the dough, cover it with a damp cloth so that the surface of the dough does not dry out.
- when cutting puff pastry, you need to use sharp knives or notches, since a blunt inverter crumples the edges of the dough, and this prevents the rise.
- do not wrinkle the edges of the prepared products with your fingers.
- if, according to the recipe, the surface of the dough needs to be greased with an egg, this must be done carefully, watch that the egg does not fall on the edges of the dough - the dough will not rise.
- Pour some cold water onto a baking sheet.
- before baking, the surface of the product must be pricked with a fork or a sharp knife so that steam escapes during baking, the dough does not bubble and has an even surface.
- baking must be done at a temperature of 220-250 degrees.
- and always a good mood
These tips with
I have many recipes for puff and none without acid, I did not think that there are such. Now, thank you, it will be like this

[lana7386]

lana7386, there is an exception to every rule, and thank you when you can bake it. I, too, did not dare to make it for a very long time, but when I tried another one once, I realized that it was not scary at all - and the result I do everything according to the recipe ... well, except that I can fold the dough once more, after rolling ... so that it would be more layered. It was

One question torments me Is it possible to roll puff pastry like yeast dough (in any direction) or only in one direction (I've heard this somewhere)?

[strong]

strong, this question never bothered me, so I can't say anything, I roll it out as I want ..

One question torments me Is it possible to roll out puff pastry like yeast (in any direction) or only in one direction (I've heard this somewhere)?

It is written that when preparing the dough, when you wrap it in an envelope, then you need to roll it in one direction.

I want to share my recipe for puff pastry, which I have been using for many years, I have never let it down, it is done without problems:

4.5 tbsp flour
2 packs of margarine,
1 tbsp cold water
1-2 tbsp. l. vinegar.

PREPARATION: pour the flour into a bowl of margarine, put it in the freezer for 30 minutes beforehand, rub the frozen margarine on the flour in small portions, grind each into a crumb with flour so that the margarine does not become a lump, when all the margarine is ground with flour add cold water and diluted in it vinegar, knead the dough into a dense, homogeneous lump, put in the refrigerator for 2 hours, but the longer the tastier it is (I have a portion of the dough in the refrigerator all the time).
You can lay it, but then it will be very fatty, and it is already very tiny and "layered" I make "Napoleon" from it, corners with jam or cottage cheese, pies with meat, pie with canned fish is generally super, with melted cheese and fried onions , and miscellaneous ...... try you won't regret it!

[Kapeliya]

I want to share my recipe for puff pastry, which I have been using for many years, I have never failed, it is done without problems: 4 with a half glass of flour, 2 packs of margarine, 1 glass of cold water 1-2 tbsp. l. vinegar.

Kapeliya I have a similar recipe, which I got from my grandmother, but first drive an egg into a glass of water, and then add water to a full glass. You can replace vinegar with 1 tbsp. l. lemon juice or dilute citric acid in tbsp. l. water and add to the dough. Delicate, flaky dough without additional labor

lana7386 I used to do it with an egg too, but then I stopped laying, without an egg it turns out softer try I think you will like it, especially a "snack" with canned fish.

[artisan]

In the middle of the dough, put butter, mashed with flour ('/ 2 cups), which is leveled in the middle of the layer.

artisan finally I got to your dough recipe, I want to try to make tomorrow the "Real Portuguese" cakes, in which there is puff pastry.
Q: need oil melt and mix with 1/2 cup flour or just room temperature

put out in the cold for 30-40 minutes.

will the temperature in the refrigerator go?
Sorry for such questions, I just never did puff pastry

Well, what excuses can there be?
for a start, can I go to YOU?

The oil does not need to be melted !! no no!!! It should be just soft, that is, lying at room temperature.

In the recipe for the cold, and in ours - in the cold-silt. Everything is correct!

And what kind of pies are they? The name sounds so beautiful!

With grief in half, I rolled it into an envelope, and when I started to roll the margarine lightly, my margarine crawled in different directions of the dough, in general, I did not succeed,



I crumpled up an oily ball of dough and threw it into the HP, it is now interfering there.
I don’t know what to do with him now.
Can you tell me how to get out of this situation, maybe bake something else.
Or maybe one of the girls will tell you.
480gr. flour
400gr. margarine
2 eggs
190ml water

[Tatjanka_1]

Tatjanka_1 We carefully read the author

The oil does not need to be melted !! no no!!! It should be just soft, that is, lying at room temperature.

The temperature of the oil should be such that it is squeezed with a fork with some effort.

After HP, it will be more sandy than flaky. Now this dough needs to be put into the refrigerator, let it cool well. Take out, roll out and make cookies. You can sprinkle them with sugar before baking.

[Tatjanka_1]

Tatjanka_1, Lika I said everything correctly, well, why was there a microwave? !!!! If the butter is very soft, it will most likely pop out with all the holes!
and there is really only one way out, roll it out, sprinkle with sugar and bake a cookie.
And then draw conclusions and repeat the feat

[mistress I, Lika]

mistress I, Lika Yes, I read and asked, but I just a little bit, so that it would not be stone after the refrigerator.
Girls, maybe it's because of the margarine?
In general, what is the consistency of butter and flour?
artisan can you do a master class on this test

[Tatjanka_1]

Lord !! I have pictures !! I forgot completely !!!!! I will issue it tomorrow !!!
I did it with margarine too, I just took the creamy one, it should be ... as Lika said - crumpled with a fork, so that it could be mixed with flour .. and in your photo it is very liquid.

Tatjanka_1, and what did you do with the dough?

[artisan]

artisan I made Tongues
turned out to be a big bowl
I do not understand one more point in the preparation of the dough: here we put butter and flour, roll it up, roll it out and roll it up again, etc.
It turns out on the one side of the folded dough (butter with flour in the inside) has only one layer of dough, and on the other side (well, for example, rolling the dough) several layers.
Or am I misunderstanding?

the girls just superbly explained and showed, THANKS, tomorrow I will try again and report back

Go for it! Look, I added a photo of the finished dough there, but I forgot yesterday.

Iskusnitsa, +1 for a master class in puff pastry, now everything is clear and not scary to try.I have a question for you, is it possible to freeze such a ready-made dough for future use?

Danazdorovyechko!
I tried it, I didn't like it after freezing

Gabi, I just realized WHAT IS WRONG! You have become such a straight spring!

[mistress I, Lika]

mistress I, Lika I'm visiting you again, I give a report

I did it again




Bypassing the initial mistakes, it turned out better, but still I got out margarine, of course, not in the same amount as the first time and was not so liquid, as if it was too much for this amount of dough.



I came to conclusion:



need to be done in butter or change the margarine.
And another question is not too much 400 gr. sl. oil for this recipe?

here is what i tried to do from your test Real Portuguese cakes

[Tatjanka_1]

Tatjanka_1, you are 5, for persistence! It still seems to me that your soft margarine mass came out painfully. try, after mixing with flour, put it all in the refrigerator .. although there are such margarines that are soft in the refrigerator ...
I won't say a lot, a little oil. I do it as in the recipe, without changing anything.
I saw the pies. I have a proposal. First, try to bake just cakes, or cookies, without filling. if everything works out, then you can bake the cakes.

[artisan]

artisan I just put the margarine in the refrigerator for about an hour, did 4 folds and after each put it in the refrigerator.
I think it's all because of the margarine, you have to try with another or just on the next. oil, next week or maybe in a week I'll try

I want to share my recipe for puff pastry, which I have been using for many years, I have never let it down, it is done without problems:

4.5 tbsp flour
2 packs of margarine,
1 tbsp cold water
1-2 tbsp. l. vinegar.

PREPARATION: pour the flour into a bowl of margarine, put it in the freezer for 30 minutes beforehand, rub the frozen margarine on the flour in small portions, grind each into a crumb with flour so that the margarine does not become a lump, when all the margarine is ground with flour add cold water and diluted in it vinegar, knead the dough into a dense, homogeneous lump, put in the refrigerator for 2 hours, but the longer the tastier it is (I have a portion of the dough in the refrigerator all the time).
You can lay it, but then it will be very fatty, and it is already very tiny and "layered" I make "Napoleon" from it, corners with jam or cottage cheese, pies with meat, pie with canned fish is generally super, with melted cheese and fried onions , and miscellaneous ...... try you won't regret it!

thanks for the recipe! I really like puff pastry, but I never got it like in the store, and most importantly, there are no problems! tried it, napoleon with me ...

[artisan]

artisan thank you for the recipe too. and TESTED it! HAPPENED! HURRAH!!!

[pygovka]

pygovka, to your health !!!

pygovka use for the joy of yourself and your loved ones! and where is Napoleon?

I managed to take a picture:

and this night (took it away from my son):


napoleon with apples and charlotte cream

And what is the capacity of the glass?

I have a 250 ml glass.

A glass of water is 250 ml, that is, you need about 190-200 ml of water ?? and how much flour in grams? and approximately how many cakes are obtained from this quantity ??? tell me please)

[Ksisha]

Ksisha, I will write the proportions that I am doing now.

Flour 154g x 3 = 462g
Water 175 gr

The number of cakes depends on the thickness of the rolling, on the size of the layer.

Thank you, we will try

[artisan]

artisan, dear Oksana! made Napoleon according to a different recipe, quick, but no less interesting. And now I want to try a new one, with real puff pastry. I only trust your recipe. But there are no pictures And without pictures it is not entirely clear how it should be (((I don’t even know why I’m writing ... Maybe there’s some other link to the recipe or pictures can I get it somehow? I apologize for the request, I understand that everything complicated..)

Hello girls!
I had the same trouble, the dough did not work, although I got the butter out of the freeze, either there was a lot of it and it began to melt, or there was not enough flour, in general, it turned out to be a solid greasy sticky lump ((I did it according to the light version with a grater (now not I know what to make of it (can you advise what?

So put aside the panic, the dough lay for two days in the refrigerator and I even wanted to throw it out, but decided to knead a little flour and do at least something.In the end, we got puffs!))) I don't know by what miracle, but the dough turns out to be all the same, now I'm incredibly happy baking tongues)))