The technology of making homemade puffs is quite complicated and requires a lot of effort and a large number  free time. Therefore, many modern housewives choose a simpler option and mix puff pastry  yeast based. It turns out no less lush, tender and crispy, but it is done much faster and easier. We picked the most for you successful recipes  from the photo, following which you can easily learn how to prepare aerial and melting homemade cakes and will regularly pamper your family and friends with delicious delights.

Puff yeast dough at home

Stretch the dough with a roll and on a lightly floured surface in the form of a cross, maintaining the center bulge and place the block of butter in the middle. Now proceed to closing the package, wrapping the oil, the right side, the left side, the top and the bottom, so that the oil is tightly closed. We have our plastic, with a brush, we remove the excess flour and proceed to rolling with their respective turns.

Quick puff pastry

Stretch our plast always in one direction and with fast movements. Stretching out, make one turn and turn 90 degrees to the right. Using a brush, remove the extra flour, stretch it again and make a simple second round. We have already done two circles, which is not so much.

The composition of the classic puff pastry includes a large amount of butter or margarine. To achieve a delicate structure and numerous thin layers, it is necessary to roll out the dough many times, which usually takes a lot of time and physical effort.

Puff pastry yeast dough  Prepared on the basis of sweet brew made from dry or raw yeast. It is layered much less (from 20 to 100 layers), but more baked richly and has a light unobtrusive sourness and a bright, memorable aroma.

How to make puff pastry at home

Wrap in plastic wrap and leave in the fridge for about 30 minutes. We must give from three to four rounds and always remove the excess flour from the plast, but from now on, between round and round, in the refrigerator will be 20 minutes. As you can see, the ambient temperature is an important problem for creating this type of mass, it needs cold for cooling to prevent the oil from melting, so summer is not the best time to prepare it, and in winter you have to monitor the heating.

For those who do not know at what temperature to bake a puff, here is a useful reminder:

  • Small products from yeast-free puff pastry are kept in the oven, preheated to 210-250 ° C from 20 minutes to half an hour. For large pastries, the same temperature is required, but a little longer - from 30 to 60 minutes.
  • Professional confectioners, revealing the secrets of cooking delicious, airy and puffy puff yeast dough, recommend cookies and portion puffs to cook at a temperature of 240-260 ° C from 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, set the heating level to about 230-250 ° C and bake the products for 20-25 minutes.
  Unleavened puff pastry

This method of preparation is simple and easy, does not take too much time and does not require any significant effort or serious culinary talents. If all parameters are exactly met, ready baking  even a beginner will turn out unusually tasty, fragrant and crispy. The filling will suit any, ranging from fresh fruit or jam, ending with boiled condensed milk and candied fruits. If you plan to use a mushroom, vegetable or meat filler, the amount of sugar can be reduced by half.

Video: how to make yeast puff pastry

When you go to use it, you need to stretch it exactly with the roller, always in one direction, until you get a rectangular plate. It is important that if you cut it, use a sharp knife to prevent the layers from coming together and for this reason do not rise properly.

Cremon is like bread, and in fact, the dough contains almost the same ingredients, with the only difference being that the filling is added and stacked. The dough is crispy on the outside and soft on the inside. In a bowl, mix the salt with the flour and in the center add malt extract, which can also be replaced with malt flour in the same quantity. Afterwards, turn the diluted fresh yeast into a small amount of water and water at room temperature. He kneads well until he forms a homogeneous and smooth mass, and then he spheres and stretches to form a rectangle on the flour surface. Place the butter in the middle of the rectangle and close the dough, forming an envelope so that the fat is inside. Stretch with the pallet and make a simple turn or turn three, that is, carry one end toward the center and overlay the other. Leave sitting on the lid for 40 minutes at room temperature and then stretch again and make a double turn. To do this, you must take the two ends of the rectangle towards the center, and then take only one part and transfer it to the other. If the layer of sand mass of creams is seen from the side, four paprika can be observed. Let it take 40 minutes and stretch along the open ends. Cut the dough in half and sprinkle both halves with flour. Take one half and fold it like a book. Now that you have two long masses folded in half, you have to place them horizontally on the table and make cuts with a knife tip every two centimeters without reaching the edge, that is, they will remain in the form of stripes. Seal the ends of the cremones so that they form, and let it pass 30 minutes on a greased plate. This recipe gives you two big bloated creams, but if you want, you can make less creams.

Puff yeast dough: a simple recipe with photos

Ingredients

  • flour - 3 tbsp
  • water at room temperature - 85 ml
  • milk 3.2% - 135 ml
  • dry yeast - 7 g
  • butter  - 200 g
  • granulated sugar - 3 tsp
  • salt - 1 tsp
  • egg - 1 pc

How to cook

  1. In water at room temperature, dissolve 1 teaspoon of sugar and the whole volume of yeast. Send for 15-20 minutes in a warm place for the components to react. When the opara comes up and a frothy cap appears on top, mix well.
  2. Wheat flour of the highest grade, sift twice through a kitchen sieve and combine with salt and the remaining sugar.
  3. Grate butter and coarsely grate into flour mass. Rub with your hands or chop with a knife to form a fine crumb.
  4. Beat the egg into the yeast brew, pour lightly warmed milk in a thin stream and mix thoroughly.
  5. Flour crumb to collect and form a hill. In the center, make a well and pour an egg-yeast liquid into it.
  6. Quickly knead a smooth, plastic, soft dough. Pack in food wrap  and determine for 2 hours in the fridge.
  7. At the end of time, remove, roll out according to your own desires, fill with filling and bake in a preheated oven until ready.
  8. Serve on the table, sprinkled with powdered sugar.


  Puff yeast dough at home

Tip:  If you do not want to mess around with flour and other products, or you simply don’t have time for that, you can buy ready-made puff yeast dough in the store. Immediately before the acquisition, it is advisable to carefully examine the composition and make sure that the sale of goods has not expired.

Always follow the quantity of ingredients and step by step to make them look perfect. He tried to cook the fermented dough with a little puff pastrybut like this, no. This margarine is a vegetable and contains hydrogenated fats that are not recommended for our body. If you give thirst and someday you will like it. Ingredients for yeast.

Mix all ingredients, cover with a transparent film and let stand in a warm place for an hour or until it doubles the volume and gives the surface a bubble. Composition for the final test. Sprinkle with 125 ml of milk 12 g of salt 70 g of granulated sugar 250 g of butter. . We mix flour, salt and sugar in a bowl. Add yeast and milk and knead until you get a soft, sticky texture that will clear the walls of the bowl. We make a ball, wrap it in a transparent film and leave it in the fridge until the next day, about eight hours.

  1. All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then the reservoir will be smooth and complete.
  2. First on canvas yeast free dough  put the softened butter or margarine, fold the edges of the envelope and gently roll out in an equilateral rectangle.
  3. The next step is to connect the opposite sides of the reservoir in the center, pinch it, fold it twice inwards with a suture and send it in a cold place for half an hour.
  4. Then the procedure is repeated again and the semi-finished product is sent to the cold again.
  5. In the third stage, the dough is rolled into a flat layer, rolled up into four and once again left in the refrigerator for half an hour. Only after all these procedures, you can proceed to the formation of baking and filling filling.


Tip: Before kneading puff yeast dough, all necessary ingredients  need to remove from the refrigerator and leave for 1 hour on the kitchen table. During this time, they will acquire the same room temperature and the dough will turn out soft, elastic and tender.

The next day, we remove the butter from the fridge in about 10 minutes before continuing the recipe. Put a transparent film on the table and lightly massage the oil in the middle. We wrap it in film and store it in a cool place in the kitchen or in the fridge for a few minutes while we work with the dough.

Remove the dough from the refrigerator, sprinkle flour on the desk, pour the dough onto the table and make a cross-shaped cut and stretch each end. If it costs us a little bit because it's very cold, we let it relax for a few minutes. We remove excess flour with a brush - it is important to do this from time to time. Now place the butter in the center of the dough and fold the edges of the dough on butter, completely covering it, we will have the dough in the shape of a square. Sprinkle a little more flour on the dough and roll, if necessary, and begin to spread the dough in the opposite direction to us, that is, vertically, forming a rectangle.

Homemade puff yeast dough is quite possible to procure for the future. To prefabricate well preserved and not absorbed foreign odors, you need to roll it into wide layers, fold it in half, then four times, very tightly wrap it in plastic wrap, firmly tie the edges of the polyethylene and send it in the freezer.

Always from us forward, never in both directions, neither in broad nor forward. Remove the dough from the refrigerator and place it on a crumbly desktop in the place that we saved earlier. We stretch it forward again, only in this sense, leaving more or less the thickness of 1, 5 cm, we repeat one more simple return, similar to the previous one, and turn on 90º. We remove the excess flour, wrap it in film and cool it again.

In total, we will repeat this step five times, five simple circles, leaving 30 minutes of rest between each turn and recalling the rotation of the mass, before stretching it. Once the process is complete, we must leave the puff in the fridge for at least one hour before using it very cold. Then we can use it, freeze it, or something that suits us best. If the whole process is well done, we should observe when cutting dough of different layers, interspersed with oil.

Defrosting rules are very simple, but are required for execution:

  1. If it is planned to use the semi-finished product only the next day, in the evening it is necessary to remove the dough from the freezer and place it on the lower shelf of the refrigerator. Until the morning it will have time to acquire the desired temperature and return its plastic consistency.
  2. At room temperature, it takes from 45 minutes to 2 hours to completely defrost the dough, depending on the size of the formation. It is not recommended to accelerate this process with improvised means (microwave, hairdryer, etc.). It is likely that the product will lose some of its taste and acquire unpleasant resilience.
  3. The dough, frozen with a roll, should be unwrapped very carefully, since it, being hard, can break. As the edge thaws, it is usually neatly folded back onto the kitchen board and leveled or cut with a sharp knife and immediately start baking.
  4. So that the thawed dough does not wither and does not dry out, it is recommended to cover it with a moistened napkin or a linen towel slightly sprinkled with water.


Puff yeast dough cooking recipe (video)

Unconventional Solution - Shrimp Pie

If you get bubbles during stretching, prick with a finger and continue to stretch. If the dough starts to heat up and expels the butter, put it back in the fridge for a while. To make puff pastry, it’s best to have a cold working environment, so it’s best to prepare it during the winter months. It is very important to remove excess flour with a brush, do not forget. . One of the most used in confectionery  in the kitchen - this is undoubtedly puff pastry. Already at the time of the Ottoman Empire, many centuries ago, they used a type of mass developed with flour, salt, water and oil, which remembers a lot of puffs.

At home - not easy. Of course, it is easier to go and buy a frozen layer in a store than to conjure a piece of butter wrapped in a yeast bun for two days. But you want to learn something. Homemade pastries, no matter how complicated it is, cooked on their own, and even with love to loved ones, and eat differently. Let's look at how to knead the homemade puff yeast dough, photo-recipe cooking will help you with this.

Therefore, it is a very old mass and which is currently received in some variants. For many years I had to get good and error-free technology to get a homogeneous and ideal mass. This, if, like any cooking practice, is the best ally. In truth, this dough does not take more than 5 minutes of cooking ingredients, 5 minutes of kneading, 5 minutes for cooking butter, resting in the refrigerator for 2 hours and 10 minutes creating folds! As you can see, it takes longer, it is waiting in the fridge!

This dough has two well-differentiated parts, a mass that covers the fat and fat load. There are many ways to make puff pastry, but the cold technique is the safest and never fails. To do this, we will prepare the dough, which will wrap the oil with a texture similar to the final one, that is, it will contain oil in its composition. This dough should not work too much, we do not want gluten to be stimulated, and it remains a dense process, but, on the contrary, we want a soft puff to break when eating, so we will use all kinds of flour, but not strong.




  Ingredients for yeast dough:
- 500-600 grams of flour;
- 10 grams of dry yeast;
- 100-150 ml of warm water;
- 60 grams of butter;
- 50 grams of sugar;
- 1 teaspoon of sugar (for dough).
  For puff yeast dough:
- yeast dough;
- 1 pack of butter;
- 150 grams of flour.

Useful tips on how to make puff pastry

After cooling the initial mass, we will include a fat load, which should be of the same thickness in order for the mass to be as uniform as possible. And the last task is to include a fat load in the dough, stretch it and form folds. It is also very important to work on a cold and smooth surface in order to maintain the temperature of the dough, which we pre-cooled in the refrigerator.

When we perform this mass, there are two types of folds: simple folding and double fold. To prepare the dough, put the flour, salt, oil in the ointment and water. Knead at low speed for about 5 minutes. We don’t have to work too hard, because we don’t want gluten to be highly developed.

Cooking




  1. Prepare yeast dough. In a small bowl in warm water with a spoon of sugar, we dissolve the fast-acting yeast. It usually takes no more than 15 minutes.



  2. In a large container define the flour.



  3. Attach the salt.





  4. Add sugar.



  5. We introduce the "working" yeast.



  6. Next, add a thin stream of pre-melted and cooled butter.





  7. Then add warm egg yolk.



  8. All very carefully mix.



  9. Knead yeast bun. It should be very elastic. If needed, add an extra portion of flour. We knead the dough for at least 7 minutes on the surface of the table.



  10. Hide the bun under the cling film and send it to the fridge on the bottom shelf for at least 5 hours, and better at night.





  11. When the yeast dough is cooked, proceed to the preparation of the main puff pastry. In a bowl, chop the butter and fill it with flour.



  12. Shake them into soft crumb and form a ball.



  13. Place the ball on food film, palm, we pack and roll it into a rectangle. Remove in the freezer for 30 minutes.



  14. Cut the yeast dough at the top into a cross. We first stretch into a square, and then roll it out into a layer that looks like flower petals. Put chilled butter in the middle.





  15. The top and bottom edges of the yeast layer will be pinched together.



  16. We will tighten the right and left sides also to each other and are blind to each other. "Powder" turned out square flour.



  17. Roll it into an elongated rectangle.



  18. Fold the dough in three. According to the principle of ironed towels.



  19. We will pack in a film and send in the refrigerator until the oil is completely cooled.



  20. Chilled dough, powdered with flour, again roll into a rectangle. Let's do it from two sides. We cut the uneven edge of the dough, and shake off the excess flour with a brush. Fold into three pieces and put them back in the fridge until the oil is completely cooled.



  21. We will roll out the blank, fold it in three and cool it at least 4 times. At the very last peal, folded with a book, the layer will be put into the fridge on the lower shelf for at least 5 hours, and better at night.



  22. Ready and chilled yeast puff pastry will be used to prepare

As soon as our dough is ready, we will spread it out with a roll and make a rectangle with a very small flour. Place it on a baking sheet and cover with plastic wrap to avoid dehydration. Allow to cool in the refrigerator for about 2 hours. Our dough must be very cold and tough to the touch.

The recipe for a very fast puff pastry

To do this, we fold the paper out of the oven, leaving a rectangle in the center, but this is not very long, but drawing a square. Place 375 grams of butter in the center and wrap in baking paper. Spread using jump rope, leaving the oil even. We cooled in the fridge along with the dough.