Baking

Puff pastry at home

Now you can buy it in every grocery store puff pastry factory production. Today, Smakota (SmakotaInfo.com) shares with you a proven one a recipe for making puff pastry at home.

Actually a process making puff pastry not difficult at all, although quite long. It is very convenient to keep a supply of such dough in the refrigerator. It thaws quickly enough, without losing its properties. But when you want to bake a cake, pie, buns, cakes, cookies, tart. you should just take the dough out of the freezer, defrost it and. it’s just a matter of filling ;)))

Puff pastry – ingredients

  • For the first dough
  • Oil – 200
  • Flour – 1 cup.
  • For the second test
  • Egg – 1 piece.
  • Flour – 2 cups.
  • Lemon juice – 1/3 tsp. (can be replaced with vinegar).
  • Salt is a pinch.
  • Cold water.

An interesting video on the topic – How to make chocolate sprinkles:

Puff pastry – preparation

Chop the cold solid butter from the refrigerator with flour into fine crumbs. At this stage, it is important to chop the butter as finely as possible, then it will be more evenly distributed over the dough.

Form a ball from the flour and butter cereal. No need to knead, just mold the ball

Now let’s prepare the second dough. Sift the flour, make a well in the flour slide, add lemon juice and salt. Beat an egg into a glass, beat it and add water so that 2/3 of a glass of liquid is obtained. Add the egg liquid to the flour.

Knead the dough well first with a spoon, and then with your hands on the work surface. If necessary, add more flour. But the dough should be soft and tender, not steep, otherwise the result will be a hard puff pastry.

Roll out a small (not thin) rectangle from this dough. We put butter dough on it. Closer to one edge so that it can be wrapped with an envelope. Now let’s wrap it up! First, cover with a smaller edge, then wrap from the sides and close with the free edge.

Sprinkle the plate with flour and lay out our dough with the seam facing down. And put the dough in the refrigerator for 30 minutes. Do not cover the dough with anything.

We take the dough out of the refrigerator and carefully roll out the dough so that it can be wrapped again in an envelope. Wrap it up and put it back in the fridge for 30 minutes.

After 30 minutes, we take out the dough again and roll it out again, put it in an envelope and put it in the refrigerator for 30 minutes.

After 30 minutes, the dough is ready to use.

This dough is well stored in the refrigerator for up to 3 days. You can also prepare the dough in reserve by freezing it in the freezer.

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