Many housewives, wanting to pamper the household with homemade cakes, for her prefer to buy puff pastry. Even if the store product does not meet the requirements imposed by the culinary specialist, the product is still popular. This is due to the fact that cooking puff pastry at home is troublesome. To obtain a layered structure, it is necessary to repeatedly roll the workpiece and cool it. As a result, the process can take half a day. However, some bakers know how to make instant puff pastry. Art is not too complicated. Having learned several subtleties, even an aspiring cook will be able to master it.
Cooking Features
The traditional technology of making puff pastry provides for its multiple rolling with subsequent cooling after each rolling: within 30 minutes if yeast-free dough is prepared, 2 hours - if yeast is prepared. But there are ways that allow you to knead the dough once, cool for about an hour and use as intended. But to prepare such a dough, you need to know a few nuances. Do not forget the other rules relating to the preparation of flour baking bases.
- In order for the dough structure to turn out to be layered without multiple rolling, it is necessary to evenly distribute the not completely melted butter over it. If the butter is not softened during the preparation of the dough, the desired effect will be achieved. To obtain it, all ingredients are cooled to the maximum, sometimes even in a freezer. Stir them as quickly as possible, trying to eliminate contact with the test hands.
- Puff pastry dough should have a loose consistency, so it is not kneaded, but simply collected in one and in this form is removed in the refrigerator.
- If you want to make yeast puff pastry quickly, use dry yeast, preferably fast-acting.
- Flour for dough must be of high quality. From low-grade flour baking turns ugly and often has an unpleasant taste. But the oil can be safely replaced with margarine, so long as it is of high fat content.
- Flour before mixing with other ingredients must be sifted. This is done not only to rid it of small litter and insect larvae, but also to saturate it with oxygen. After sifting, it becomes friable and light, it is easier to mix it with other ingredients. Baking it turns out more gentle and airy.
- Acid contributes to increased layering, so sometimes lemon juice or vinegar is included in the recipe for puff pastry.
Puff pastry doesn't have to be used all at once. It can be frozen and stored in the freezer for up to two months, using as needed.
Non-yeast instant puff pastry
Composition:
- wheat flour - 0.5 kg;
- butter - 0, 4 kg;
- water - 0, 2 l;
- chicken egg - 1 pc .;
- salt - 2 g;
- lemon juice - 20 ml.
Method of preparation:
- Type a glass of boiled water, put it in a freezer for a while - it should become ice cold. Put oil there.
- Sift flour.
- In the bowl, break the egg, add salt, lemon juice and ice water. Whisk the products with a whisk. Temporarily remove the bowl with the liquid mixture in the main chamber of the refrigerator.
- Rub the oil on the sifted flour. Grater from time to time sprinkle with flour. After crushing 100 g of oil, oil chips are immediately rubbed with flour and move the flour to the side.
- Quickly collect all the cooked butter flour in a heap, make a well in the center. Pour into it previously prepared liquid mixture. Stir quickly with a spatula.
- Acting as vigorously as possible, form a ball from the resulting mass and put it in an refrigerator for an hour, after wrapping it with cling film to protect it from weathering.
After a specified time, puff pastry can be rolled and used to make cakes, puffs and other dishes.
Instant Yeast Puff Pastry
Composition:
- wheat flour - 0, 55 kg;
- butter - 0, 2 kg;
- dry yeast - 7 g;
- milk - 120 ml;
- water - 80 ml;
- sugar - 15 g;
- salt - 5 g;
- chicken egg - 1 pc.
Method of preparation:
- Heat the water to 30 degrees, add yeast, salt and sugar to it, mix. Wait 10 minutes until the water is covered with froth cap, indicating that the yeast has earned.
- Break an egg into a bowl, pour in the milk heated to 30 degrees to it, whisk them with a whisk.
- Add leaven mixture to the milk-egg mixture, mix, leave in a warm place.
- Sift the flour on the working surface of the table. Cut the cooled butter into small pieces, spread them on flour. Chop the flour and butter with a knife in different directions.
- Collect a flour crumb in a heap, make a hole in it, pour the prepared liquid mixture into it. Stir the ingredients quickly.
- Quickly collect the dough into a bowl without kneading it. Put in a bag and store for 2 hours in the fridge.
The quick puff pastry made according to this recipe is ideal for croissants and “Napoleon” cake.
Instant puff pastry on margarine and sour cream
Composition:
- wheat flour - 0.5 kg;
- margarine - 0, 2 kg;
- egg yolk - 1 pc .;
- salt - a large shchipot;
- sour cream - 100 ml.
Method of preparation:
- Margarine for 15-20 minutes, put in the freezer, then put on the working surface of the table and finely chop with a knife.
- Put the margarine in a bowl, add the cooled yolk and sour cream to it. Stir with a spoon.
- Sift the flour, mix it with salt and pour it into a bowl with other products.
- Stir the ingredients quickly with a spoon.
- When the mass becomes visually homogeneous, roll it into a room, put it in a bag and put it on for 1, 5-2 hours in the refrigerator.
From pastry made according to this recipe, the pastry is tender and airy, it does not get stale for a long time.
Instant puff pastry on kefir
Composition:
- wheat flour - 0.5 kg;
- margarine or butter - 0, 25 kg;
- chicken egg - 1 pc .;
- kefir - 0, 25 l;
- salt - a pinch.
Method of preparation:
- Pour chilled kefir into the bowl, break an egg into it, add salt, whisk.
- Gradually pouring the sifted flour into the resulting liquid mixture, knead the dense dough. Rolling it into a ball, clean for 10-15 minutes in the refrigerator.
- Roll the cooled dough into a rectangular layer. One third of margarine cut into thin plates, cover them with the central part of the dough. Fold it in an envelope and roll it out.
- Place half of the remaining margarine on the center of the layer, smoothing it over. Fold the dough again in an envelope and roll it out.
- Put the remaining margarine on the dough, fold it again, roll it out and fold it again.
Within an hour, the dough must be cooled by placing it in the main chamber of the refrigerator, after which you can start forming products from it.
Fast puff pastry is almost as layered as traditional technology, not inferior in its organoleptic qualities. His cooking does not bring the hostess a lot of trouble and does not take much of her time.
