Why layered dough becomes layer

Secrets of making puff pastry

When making puff pastry, the same ingredients are used for regular dough: flour, water, yeast, milk, eggs , sugar, salt. The secret to separating the layers is that there are thin layers of butter between them. During heating, the oil melts and prevents the dough from sticking together, as a result, the layers are separated from each other and the oil is absorbed little by little. A good puff pastry becomes crisp after baking, looks airy and light. The more layers, the better the dough is considered.

Puff dough can be yeast and yeastless, there are also more unusual options for its preparation — for example, with the addition of cottage cheese, on beer.

Today in any supermarket you can buy frozen puff pastry, but its taste and quality will be inferior to cooked at home. The main difference is that layers of shop dough are smeared most often by margarine, which is known to be harmful to human health.

The main secret of making a good puff pastry is to use fresh, high-quality butter. It should be cold, a little firm, preferably salty, not sweet – so the pastries will be lush.

The more fatness of the product, the more delicious and fragrant products get.

Tasty dough is prepared from top grade flour, cold water or milk, egg yolks can be added so the baking is tender and lush. It is important to add a little salt, it makes the dough elastic, but if resalted, it will turn out untasty. Lemon juice or vinegar increase elasticity, when rolling out the layers will not be torn.

Puff pastry recipe The yeast puff

pastry will need two glasses of flour, a glass of water or milk, a pack of butter, a tablespoon of sugar, half a teaspoon of salt and 20 grams of yeast. The oil should be stored in the fridge until the dough is involved. In a small amount of water or milk you need to dilute the yeast, pour the rest into a bowl, add salt and gradually pour flour, while kneading. At the end you can add a little oil — you can use both creamy and vegetable. The dough is left to rise for three hours, covered with a napkin and placed in a warm place.

The resulting dough should be rolled out in the form of a rectangle, put in the center half of the oil. This oil piece is covered by one end of the formation and the remaining oil is placed on it, which is covered by the other end of the layer. Now you need to roll out this layer again, fold fourfold, roll again, and repeat this procedure several times, until you get more than thirty layers. Yeastless dough can be prepared according to the same recipe without using yeast, immediately after kneading.

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