Hello friends! Today I have another recipe for puff pastry for you. Simple puff pastry without yeast, that is what it is called, because it is simply prepared without any intricacies. This puff pastry goes well for almost any baking.
I tried to describe in words and pictures all the simple manipulations with puff pastry, but still I suggest you watch the video clip, where everything is much clearer and clearer, you just need to click on the picture below ⬇
👇 Simple Yeast-Free Puff Pastry Video 👇
Yeast-Free Puff Pastry Recipe
Cut the soft butter into cubes.
For the recipe, you need to take butter or butter margarine 82% - 360 g.
If the fat content is lower, then the butter melts very quickly during cooking.
Weigh out premium grade wheat flour 360 g. To this I add 8 g of salt (1 tsp).
I pour 180 g of cold water into a bowl, add flour and salt and knead the dough until the ingredients are combined.
I add butter to the finished dough and stir for no more than three minutes at the lowest speed.
I spread the cling film and spread the dough.
I shape it all into a ball and put it in the refrigerator for at least an hour.
I take out the dough and roll it out on the table.
Don't be intimidated by the appearance of your dough, keep your cool.
I roll it out to a thickness of about 1 cm and make one simple fold.
I continue to roll. You will immediately see how good your butter is, if it melts very quickly, then the fat content in it is below 82%.
I check all the time that the dough does not stick.
I make the same fold again.
If the butter floats, you need to immediately cool the dough in the refrigerator, and then continue. Each time, the thickness of the rolling is at least 1 cm.
I'll try to quickly roll out the 4th. With each fold, the dough becomes more and more decent in appearance.
After 4 folds, I will break off and put the dough in the refrigerator for half an hour.
After the refrigerator, you need to make 2 more simple folds, that is, a total of 6 pieces. On this the dough is ready, as you can see nothing complicated.
Before the final rolling, the dough must be refrigerated for two hours.
If you need to bake a pie, then just take the puff pastry out of the refrigerator and shape it. If you want to make a puff, then you need to roll out the dough and it is advisable to freeze it before cutting.
I put the blanks of the rolled dough on plastic wrap and roll them up with it.
In this form, I put it in the refrigerator if it is needed within 1-2 days or in the freezer for long-term storage.
I would be very glad if you use this method of preparing and storing puff pastry.
Recipe for a simple yeast-free puff pastry:
360 g butter
360 g wheat flour
8 g salt
180 g water
I wish you bon appetit and God bless you!