Air and crispy puff pastry like many - cakes Patties. Hospitable dish   It produces particularly gentle, light, melt in your mouth. A batch of this dough prepared with their own hands, even tastier than the semi-finished products from the store. While this type of test is considered to be "capricious", it is not difficult to prepare, knowing some culinary secrets.

Features

Puff pastry is much more calories than normal yeast or leaven, because it contains a large amount of oil. And to do without fat, thus making the dough and its products more suitable for those who are dieting, it is impossible: it is thanks to oil the dough becomes light and air, gets a unique layered structure.

Puff pastry is a yeast and without yeast (leaven). Puff pastry is raised by the fact that the oil is vaporized during baking and thus separates the layers from each other. After that, the oil is absorbed into the layers, preventing them stick together again. Yeast dough also becomes flaky due to the oil layers. Yeast further loosen the dough, make it softer, air and light. It is believed that yeast dough is absolutely suitable for any baking, and of unleavened better to make small goods, mostly with sweet fillings.

Ingredients for pastry needs a little: need flour, water, fat, and only in some cases yeast. But this time the preparation takes a lot of dough. If you follow the classic recipes, the layer of unleavened dough should consist of nearly three hundred layers. If you have a yeast dough, the number of layers typically varies from twenty-four to ninety-six. There are, however, recipes so-called "precocious" puff pastry is cooked much faster, but the taste is slightly inferior to the classic.

Secret one: Ingredients

Flour for the preparation of puff pastry should be chosen carefully. It is not enough to buy white flour, you should also pay attention to the gluten content in it: the higher it is, the easier it will be to prepare the puff pastry, and the tastier it will be. Before use, be sure to sift the flour.

Water for the test should be taken cold, but not icy. Some are preparing puff pastry in a mixture of water or milk or just milk. Flavor while improving, but the dough becomes less elastic.

Salt should be putting just as much as indicated in the recipe, no more (get worse taste) and less (layers "float"). You can use ordinary table or sea salt - to taste is not affected. You can also add to the dough a little citric acid or a few drops of vinegar - it will make the dough more elastic. But the acid to be used very sparingly, so they do not spoil the taste.

Puff pastry can be cooked with butter or margarine butter. The first option is preferable - with real butter dough is a more tasty. At the same time, special margarines with a high melting point allows a particularly vohdushnoe dough. You should not take the so-called "light" version of the butter or margarine - items they will be magnificent enough. Fats should be strongly cooled but not frozen to the layers of the test were not torn.

Sometimes puff pastry add whole eggs or egg yolks only - it makes the dough tastier. Another popular supplement to the puff pastry - a small amount of brandy or other spirits.

Secret two: Unrolling

Flour, liquid, salt and acid are mixed thoroughly. Yeast, if any recipe, added to the test last. Knead the dough should be allowed to rest for half an hour, covering it with a clean cloth. While the dough is allowed to stand, it is necessary to make a rectangular cake of a mixture of oil with a small amount of flour and leave it in a cool place. After that you can start rolling layers.

It is very important to roll it in one direction, uniformly pressing the rolling pin. In the center of the reservoir you need to put oil cake, after which the ends of dough formation zaschipnut envelope. This envelope must be carefully unroll in one direction, folded four times to leave for twenty minutes in a cool place. This operation is repeated several times, then you can start cutting test.

Secret three: cutting and pastries

Carve dough should be only a very sharp knife that will not crease layers. Puff pastry is very plastic, it can be formed of different figures - from simple croissants and "bows" to sophisticated "flowers" "medallions."

Before baking the top product can be lubricated with beaten egg yolk for extra shine. The edges of the dough to grease yolk is not recommended that they do not become too rigid. If baked in a more or less large cake of puff pastry, it is desirable to pierce in several places with a fork: if the dough will bubble, the cake will keep a beautiful form.

Baked goods on an ungreased baking sheet covered with baking paper. It is desirable to cool before baking pan, for example, rinsed with cold water. On the cool surface of the future laid out puff, and then they can send in an oven heated to two hundred and twenty, or two hundred and forty degrees. At lower temperatures, the fat can be heated with, and cakes will turn out enough layered and airy. And if the temperature is too high, the product quickly harden the outside, staying inside the half-baked.

Puffs of dough Yeast dough   just before baking is necessary to stand a little (just a few minutes) warm to yeast woke up and started their work. But if the puff will stand in the heat for too long, there is a risk that the oil too quickly melt and flow out of the products.

Maria Bykov

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