Kitchen appliances:fridge.
Kitchenware:
- beaker;
- kitchen scales;
- glass;
- deep bowl;
- whisk;
- cling film;
- cutting board;
- knife;
- rolling pin;
- tassel.
Ingredients
| Sifted wheat flour | 200 g |
| Butter | 200 g |
| Water | 100 ml |
| Salt | 1-2 g |
| Lemon juice | 4-5 ml |
Step cooking
First, prepare the basis for the test:
- Add 4-5 ml of lemon juice to 100 ml of water. You can replace it with citric acid by dissolving a very small amount (literally on the tip of a knife) in a teaspoon of water.
- Stir 200 g flour and 1-2 g salt in a deep bowl.
- Make a hole in the flour and pour water with lemon juice into it.
- Knead the dough with a whisk. When it grasps, it can be laid out on the table and hand-held - it will be easier and more convenient.
- Knead the dough until the lump becomes a smooth and uniform consistency. The dough should become elastic, pleasant to the touch and stop sticking to your hands. Roll the finished dough into a kolobok, wrap in cling film and put in the refrigerator for 30 minutes.
Now let's create layers:
- After half an hour, dust the table with flour and put the dough on it from the refrigerator. Using a rolling pin, roll the dough into a rectangle about 1 cm thick. By area - 4 packs of butter should visually fit on this rectangle and remain at 1.5-2 cm of “allowances” at the edges.
- Cut a 200 g piece of butter into two equal parts across. Brush off excess flour from the rolled dough with a brush. Put pieces of butter on one edge of the dough, cover it with the free edge of the dough and pinch the edges well, forming an envelope.
- Now roll the resulting envelope into a layer up to 1 cm thick. An ideal indicator is 7-8 mm
- Shake the flour off the dough again and fold it four times. Then roll again. Repeat the folding procedure, wrap the dough in cling film and put in the refrigerator for 30 minutes.
- Roll the dough again, and then fold four times, wrap it with foil and put in the refrigerator for another half hour. This manipulation must be repeated one more time.
- Now it remains to fold the dough four times again and let it rest in the refrigerator for 1 hour. After that, you can use it for its intended purpose - for the preparation of baking.
Have a nice cooking!
Video recipe
This video illustrates the process of preparing yeast-free puff pastry. It is clearly seen how to fold and roll it correctly to obtain a large number of layers in the finished baking.
Puff pastry is the lightest in texture, but not the easiest to make. Almost everyone loves puffs and puff pastries. Therefore, it makes sense to master the cooking technique of this culinary delight. Moreover, the recipe is not as complicated as it might seem at first glance. The main thing is to carefully study the algorithm and strictly follow it, sequentially folding and rolling out the dough.
Plus this classic recipe in its versatility. You can cook anything from it - pies, puffs with and without filling. And you can choose absolutely any filling - both salty, and sweet, and dry, and juicy. This will not affect the quality of the layers during the baking process, and you will succeed!
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