It is good that puff pastry, on the way from work, can be bought at any store and for dinner you can quickly bake something delicious.
But sometimes you want to pamper yourself and home baking your own cooking, investing their labors and soul. After all, the food cooked with your own hands is always tastier, because it is prepared with love. For puff pastry you need a few products, the basis of which is flour, butter and salt. But the time for its preparation needs much more.
True, there are plenty of puff pastry recipes for a quick hand, so if you do not have free time, you can choose a faster method of preparation. The benefit of the options offered a lot - the batch on beer, yeast, water, with the addition of sour cream or cottage cheese.
Puff pastry - food preparation
Puff pastries are always very tender. And in order to make it even tastier, before the mass is kneaded, the flour must be sifted so that it is enriched with oxygen. If the dough is made according to the classic recipe, you first need to knead the water with flour, and then roll out the layers, buttering them with margarine or butter.
Recipe 1: Puff pastry
If you make puff pastry according to all the rules, you can’t manage it in five minutes. This process does not stand in a hurry. But the result justifies the work invested and time spent. The secret of good puff pastry is to roll it out correctly. Layers must absorb butter, do not allow the dough to burst when rolling, otherwise the baking will not be airy, but sticky and hard. Therefore, it is not necessary to press the rolling pin strongly, it must be moved smoothly so that the pieces of oil do not burst out.
Ingredients: wheat flour - 500-600g, a glass of water (0.25 l), 1/4 tsp salt, butter - 350g.
Method of preparation
Mix salt with flour (500g), and leave 100g for powder. Pour in water and 50g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in plastic and put it in the fridge for an hour. Spread the remaining oil to a thickness of about a centimeter.
A dough bun from above is deeply cut with a knife crosswise. Open the dough quarters like a flower and roll them into layers, without touching the middle. On it you need to put oil and close it with rolled sheets-petals, wrapped on all sides. If the dough is not enough to cover the oil, it can be slightly stretched. Sprinkle with flour on top, gently beat off with a rolling pin and start gently rolling it into a rectangle of equal thickness. Roll it in one direction. The resulting rectangular layer folded three times, wrap in a film and put away for an hour in a cold place. Then another 3-4 rolls, only in a different direction. Do not forget to clean the dough in the refrigerator after each rolling.
Recipe 2: Curd Cheese Dough
The main secret of making good dough lies in the curd: it should be lump free, soft, tender, but not moist. Then the products will be more layered and crumbly.
Ingredients: 300g wheat flour, homemade soft cottage cheese - 250g, butter - 150g, salt - at the tip of a teaspoon.
Method of preparation
Cottage cheese mix with butter, salt and flour. In order to warm up the oil, it is necessary to hold it in a warm place so that it becomes pliable and plastic. Next, wrap the dough in a film or a bag and place in the refrigerator for ripening at night or for a day. Now it is possible to bake from it bagels, ears, puffs. Raw dough is stored for 6-7 days in the refrigerator. Or put in the freezer. And when you need to bake something, you just have to get it and defrost it.
It was the recipe for the quick-test. If you want to make baking more layered, then the dough needs to be rolled out differently, sandwiching it not with butter, but flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it abundantly with flour, fold three times and place for 5-10 minutes in the freezer. Next, re-roll, sprinkle with flour, roll in the freezer. In total, you need to do this 3 times. If there is no freezer, you can put it in the fridge for half an hour. The main thing is that the butter hardened, and the dough does not stick and roll well.
Recipe 3: Puff yeast-fast ripening
Despite the fact that the dough is yeast, it is done quite quickly. Instead of fresh yeast, you can use the usual dry. For the required amount of 70g of fresh yeast, you need to take about 23-25g of dry.
Ingredients: wheat flour - 500g, cream margarine - 400g, sour cream - 100g, 2 yolks, granulated sugar - 1 tbsp, stick of fresh yeast - 70g, 1/2 tsp. salt, half a cup of milk.
Method of preparation
In warm milk, dissolve the yeast with sugar, adding 1 tbsp. l have flour. Leave the leaven in a warm place for the yeast to revive.
At this time, mix the flour with salt. Margarine chop with a knife, adding flour until crumbs form. Mass shift in a wide bowl. In a plate, mix the yolks with sour cream, pour into the crumb, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, at the same time not to stick to hands. You can pour a little more flour, if necessary. Then chop the dough with a knife and then you can begin to form products and bake cakes for cake, bagels, cookies. Or, rolled into a ball and wrapped in plastic, put in the refrigerator.
Recipe 4: Beer puff pastry
Products from such a dough are tender and brittle. They melt in your mouth. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted, the dough is brewed.
Ingredients: 250g margarine, 4 cups wheat flour, half a glass of light beer.
Method of preparation
Melt the margarine until hot and pour into the flour. Stir, add beer. First, you can mix with a spoon, and then knead the mass thoroughly with your hands. Roll the bun, flatten it and put it in the freezer, wrapping it in a bag or film.
Defrost frozen dough, thinly roll out, try to make a rectangle. Then fold three times - one end to put, going to the middle and cover with the other end. The resulting folded strip is once again folded to form a square, thinly roll out and cut out the desired shape, bake until light golden color.
Puff pastry - useful tips from experienced chefs
To make puff pastry easier to roll, you can use a wine bottle filled with cold water instead of a rolling pin.
Before baking, the baking sheet is not oiled but moistened with cold water. The dough is always placed only in a well heated oven.
