Puff batterless batter You can cook a lot of delicious baked goods, such as layered cake, puffs, patties and even samsa. All this can be prepared only when there is the correct recipe, caring and hardworking hands, and, of course, all the ingredients for the dish. If you have all this, then - this is a sure sign to what you can not easily, but you need to try to cook puff pastry at home.
Cooking time: 40 minutes for mixing + 2 to 12 hours for "rest" test;
Servings: 1;
Caloric value: 304 kcal per 100 grams;
Any puff cake, whether it's yeast or usual, first of all, starts with a dough, but how do you make the right puffed batter for an excellent pie at home? Is there a light yeast or bezdozhzhevoy puff pastry, to cook which will not be difficult? It turns out that yes. Subtlety in this skill, of course, the sea, but using the recipe, the dough can even make a novice mistress. You can try in any case, but what happens, we learn in practice!
- 1 kg of flour;
- 800 grams of butter or margarine;
- 350 milliliters of very cold water;
- 2 chicken eggs;
- 2 tablespoons 5-7% vinegar;
- 1 teaspoon of salt.
Recipe
In order to make the correct unleavened puff pastry, which will give odds to all yeast products, you need to step-by-step execute all the instructions that carry the recipe.
Tip: puffs or puff cake can also be done using yeast puff pastry, however, its characteristics will be slightly different from the yeastless. Although you can cook both options, to compare with the yeast or yeast test it is easier to work in terms of baking.
Of the total quantity obtained from this test recipe, you can cook up to 4 kilograms of baking in a variety of directions. Thanks to this test, you can cook everything from a layered cake "Napoleon" and to a delicious meat or cheese samsa. It would seem impossible, but it is a fact. You can make such a dough once and it will be enough for all your culinary fantasies, however bold they may be.
Make, cook, create puff pastry on this recipe is easier than light! Bezdruzhzhevo puff pastry will help make a lot of delicious baked goods, which you want to cook more than once. For such purposes, and need excellent recipes, they help to do delicious dishes, for example, a puff cake or puffs. Variants can be mass, recipe one.
Cook a delicious and pleasant appetite for you!
This very simple recipe with step-by-step photos will tell you in detail how to make a lean dough fast cooking own hands. Any hostess and, even, a child will cope with it. The second bonus of this test, is that at a price it is much cheaper than the purchased one. There is a little secret: the thinner the dough is rolled out, the fewer layers will be obtained in the finished product. And vice versa. Ready-made products from such a quick puff pastry are obtained, as in the French confectionery. And this is another good argument for preparing a flaky, batterless dough for hastily.
Ingredients:
- ½ kg of wheat flour in / s;
- 1 egg yolk;
- 100 grams of sour cream 15%;
- 180 grams of butter 72%;
- a pinch of salt.
How to quickly make a puff pastry with your own hands
In a deep bowl we sift the flour together with a pinch of salt. Add the cold butter, which can be replaced with margarine, and rub the whole mixture into a good crumb.
In the crumb we add yolk and sour cream. Now, mix all the ingredients from the top down, passing between the fingers.
We collect the kneaded dough in one smooth lump. We put it on the work surface for further work.
Pour a little flour on the parchment. A knead of dough is squashed in the hands to the state of a flat cake. We put it on paper and continue to knead the dough with your hands, slightly stretching it and giving it a rectangular shape. Above, also, sprinkle with flour.
Cover with a second sheet of parchment and roll out the rolling pin to the desired thickness, turning the dough in paper several times. I roll up to 7-8 mm.
Then carefully remove the top sheet of paper. As you can see, it is easily separated from the test.
Twist the dough into a roll and clean it in the cold for 30 minutes.
Before use, the unleached puff pastry, whipped, needs to be crushed and can be rolled.
The photo shows layers very well. Everything, the instantless instant puff pastry that we made with our own hands is ready to bake the puffs, pies, croissants and other yummy.
I suggest you a wonderful recipe for cooking fast puff a yeast-free dough. This is the simplest and most quick way, which I have ever tried. Dough - amazing and versatile, baking from it turns out extremely delicate, crunchy and very layered. From this test it is possible to bake puffs, sweet and unsweetened pies, pizza, samsa with various fillings, etc. I advise you to try it!
To prepare a quick puff test without a yeast test, you will need:
flour - 500 g;
margarine or butter - 400 g;
egg of chicken - 1 piece;
salt - 0.5 tsp;
vinegar 9% - 1 tbsp. l .;
water 175-185 ml.
For the preparation of this quick puff-baked, yeast-free dough, all foods must be very cold. Margarine (oil) it is desirable to hold in the freezer for a couple of hours.
Sift flour, pour some on the surface of the table. Margarine on a large grater rub it in pieces in flour, each of the grated margarine pieces immediately mix with sifted flour. You need to do this easily, without squeezing margarine.
In a measuring glass, drive in an egg, pour in the vinegar, pour in salt, add cold water up to 250 ml. Shred a good fork. In the center of margarine pour this mixture in a thin trickle, kneading dough. Dough does not knead, but just collect in a com. Give the test the appearance of a rectangle, square, or whatever you like.
Enjoy your meal!
Each landlady sooner or later thinks about how difficult it is to make puff pastry at home. We all know that the purchase is often prepared on very poor quality fats. But that's what to mess around at home, most - it seems very difficult and time-consuming process. I want to dispel this myth and show you how to make a flaky, batterless dough.
It can not be said that this is quick recipe. But it's quite simple. All you need is to perform a number of similar actions with the test several times with a break of half an hour. What would the preparation of a puff-free dough without yeast be more understandable, I did step-by-step photos. And, believe me, if you cook it once, you will no longer buy it ready. You will enjoy and fluffy puff pastries and confidence in the quality of the product.
This dough you can prepare for future use and freeze. But to do this, use food film and baking paper - roll the cooked dough approximately the way you buy it. Lay it with baking paper, which after unfreezing could be carefully deployed. And wrap it in film. And freeze. Defrost such a dough you need in a refrigerator. And unfold until it is completely thawed.
And, of course, below you will find the TOP of the best examples of dishes that you can prepare from a previously prepared test.
Ingredients:
- 200 grams of butter
- 200 grams of flour
- 150ml cold water
- pinch of citric acid or 1 tsp. lemon juice
Preparation:
First you need to sift the flour. Add a pinch of citric acid to the cold water for the elasticity of the dough. And knead the dough. I decided to speed up the process and took advantage of the food processor.
Prepare butter in advance in the refrigerator, so that it would become soft. It is soft, not melted. I have homemade butter. To give it the shape of a square, I put it between two pieces of food film and I make by using a rolling pin a square of about 10 by 10 centimeters.
Sprinkle the table with flour. The dough produced in the combine I rolled into a square about 15 by 15 centimeters. These figures are conventions. In reality, I do not really try and roll out just a circle. The main thing is that the dough could close the butter.
Put the butter in the center of the rolled dough. And we seal it in an envelope made of dough.
Now we are good at protecting the edges. We will roll out the dough and the oil should not leak out.
Roll the dough into a rectangle. This should be done fairly quickly, the rectangle of the test should increase approximately 3 times. I will name this stage - step 1.
Shake off the remains of flour and add the dough three times. It will be step 2. As for me, the trouble with the test is almost finished.
How to make a puff pastry at home? For some reason, a stereotype emerged that this is a complex recipe. But I'll now tell you how to make a puff pastry with your own hands in 10 minutes. It's not at all difficult, but very simple and fast. And the products do not need much.
Why make a puff pastry at home, when you can always buy ready-made? In my opinion, home is much tastier, more tender. It will never be "oak", and more natural. In the purchase test is unlikely to use oil, you can argue that there is margarine, and moreover, it is not known what other and equally pleasant ingredients. And this also affects the taste and properties.
Although I do not mind buying, sometimes I bake pies to the baby from it when I need it urgently. But if you want to make Napoleon from puff pastry, then it's not the cake you get from the store. Maybe I'm finding fault, but there is a difference.
There are many recipes for puff pastry, I tried a lot, but stopped on this, as the recipe is very simple and quick preparation, and the result is excellent!
Dough puffless bezdorozhevoe recipe with a photo
Products:
3.5 tbsp. flour
2 packs of oil
0.5 tsp salt
1 tbsp. l. vinegar 6%
Puff kneaded batter
- 2 packs of oil put into a cup. Sift it to 3.5 tbsp. flour.
2. Chop butter with flour with a knife. If hacking is inconvenient, then you can crush (grind) with your hands, but do not rub it straight, but as if to split into small pieces of butter, laced in flour.
3. A large crumb should turn out. Strongly torment it is not necessary, this dough loves speed, oil should not melt, but only unite with flour into crumbs.
4. Pour half a glass of water, in the same glass, where there was flour and add there a tablespoon of 6% vinegar. (I have more water on the photo, since I prepare a half portion of the test).
5. Pour into the dough and mix quickly. Strongly to mix it is not necessary, simply collect it together and all.
6. Then put in the refrigerator for an hour, you can cover food film. If you are in a hurry, you can divide into balls according to the number of cakes (if it's Napoleon) and put in a freezer, get one ball and roll out. But in general, it is better to wait until it cools in the refrigerator. Then take out, roll out or do some other products.
The next post I will publish the recipe of Napoleon from this test.
