Which flour to choose for preparing puff pastry, how to properly roll out how long to cool, at what temperature to bake in the oven, and more in the article below.
Puff pastry is pleasant to much for the taste, ease and versatility. From it you can bake cakes, pizza, cakes and pastries the most diverse.
It differs from other types of dough so that its preparation requires a large amount of butter or margarine.
There are two basic recipe: without yeast (unleavened) and yeast dough.
Regardless of the cooking varieties (quick, classic, cottage cheese, butter, on beer) are the main secrets that make turns lush and tender dough.
Puff pastry: 10 Cooking secrets
The secret №1: proper meal
Select dough white flour. Be sure to sift it several times. So you saturate the flour with oxygen. The dough will be more lush.
Secret №2: salt and citric acid
Salt affects the quality, firmness and taste test. If it is a lot, then test the taste becomes worse. If salt is small, the layers may blur. The same can be said of vinegar or citric acid. The acidic environment helps improve the quality of the gluten in the flour.
The secret №3: water or milk
Usually for the test using a simple cold water (no ice). Sometimes take her milk instead. It improves the taste test, but the elasticity decreases. It may be added in equal proportions, the mixture of water and milk.
№4 secret: oil, margarine
Butter or margarine for dough kneading use in cold, but not frozen (dough layers may be torn, it will be difficult to roll).
The higher the fat content of butter or margarine, the obtained dough luxuriant.
№5 secret properly roll out dough
One of the main secrets of flaky pastry is rolling. The more time you unroll it, the more layers succeed.
When rolling out the dough does not leave the edges so as not to disturb the structure of the layers.
It should also be remembered that the dough can be rolled in one direction (away from you). In this case, you must provide a rolling pin to a uniform pressure.
After each rolling dough is folded three or four times and put in the refrigerator for 30 minutes. Thus the chilled dough does not stick to the table, the best is rolled out, is not prolonged when molding products. This procedure should be repeated 4-6 times.
№6 secret: a sharp knife
Carve the dough should only be a sharp knife to make it a good rose. Otherwise dull knife can crush the edges of the dough, which will affect its splendor.
The secret №7: pierce the dough
Before you send in the oven puff pastry, make a sharp knife (fork) punctures on the surface. This will allow a couple to go at baking. So the dough will not bubble and the surface remains smooth.
The secret №8: lubrication
If you lubricate the yolk products, it is desirable not to cover the sides with this mixture. When baking it will not allow the dough to rise.
The secret №9: baking
Baking tray do not need to grease, it is sufficient to rinse in cold water.
Since in puff pastry enough butter (margarine), additional lubrication is not required. By the baking surface finished products did not cleave.
Alternatively, it is possible to lay a parchment paper.
The secret №10: baking temperature
Bake pastry products at a temperature not lower than 220 degrees. At too low temperature heated with oil can, and ready to be baked dry and malosloynoy. And when too preheated oven, over 250 degrees, can not puff propechsya rapidly solidify and burn.
All recommendations are quite simple, but it is important to observe them. Then the results are really happy.
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