From real cooks confectioners and bakers, who are experts in airiness.
The dough is now sold any: butter, yeast, fresh water, sand, and of course several options puff. Take, yes pitches that you want!
And if you think the cake "Napoleon" or Uzbek samsa? Here it is better to do your, home, puff pastry. You do not know how?
The experts in this type of test will help us!
Secrets of puff pastry
№1 secret
Puff need a simple cold water, but not icy. Sometimes used instead milk.
It improves the taste test, but the elasticity decreases. Therefore experienced bakers a mixture of milk and water in equal proportions.
№2 secret
If you want to get aerial cakes made of puff planks, the meal should be taken only the highest grade. Not bleached and without additives. Self-raising flour for this purpose will not do.
Be sure to sift the flour several times. So he enriched with oxygen and the dough will be more lush.
№3 secret
For good puff pastry need salt and vinegar or 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.
№4 secret
Butter or margarine for dough needs cold, but not frozen.
There are recipes where the frozen block of butter rubbed on a grater to add to the dough. But this is not true, and for good reason.
Finer layers home test can break and be very difficult to roll out.
And yet, the higher the fat content of butter or margarine, the more elaborate the dough is obtained.
№5 secret
Homemade puff pastry need to roll properly. The more times it is rolled out, the more layers succeed.
When rolling out the dough can not go beyond the edge, so as not to disturb the structure of the layers.
Also, be aware that you need to roll out the dough in one direction - from himself. A rolling pin to a uniform pressure should be.
After each rolling dough folded three or four times and clean the refrigerator for 30 minutes.
Thus chilled dough will not stick to the table, it is better not rolled and tightened in molding articles.
Rolling to be repeated 4-6 times.
№6 secret
For samsa not use margarine. The dough has turned crisp and fragrant need ordinary butter or ghee.
The classic recipe for puff pastry on samsa is made of 100 grams. butter 1 cup cold water 500 gr. flour and 1 hour. l. salt without top.
To the layers on top CAMCE it was necessary cooked dough roll tight roll and then cut into pieces of a thickness of not more than 1 cm.
Each piece flip, to cut the place was on the board. Pieces of gently flatten your hands - turn out small circles, which are clearly visible layers of dough, oiled. Put into the refrigerator for 2-3 hours, then dump.
№7 secret
This cake "Napoleon" is made of layered cakes, just the dough in it unusual. Here are the ingredients of the old Soviet prescription.
It will take 350 grams. margarine, 1 cup of yogurt, 1 teaspoon salt, 1 tablespoon of cognac, 500 gr. flour and 1 egg.
Leave 50 g. margarine for the test itself. The remaining 300 g. lay out on greaseproof paper, close the edge of the paper roll and to obtain a layer of approximately centimeter.
Remove margarine in the paper in the refrigerator for 1 hr.
In a bowl, drive an egg, add the brandy and salt. Melt 50g. margarine, cool and pour in the egg and brandy.
Add yogurt and flour, knead the dough for 10 minutes. Put the dough in a refrigerator for 30 minutes.
Unrolling: Put the dough on a work surface and roll out into a thin layer. Top with a layer of margarine to the paper, as a close envelope, and then roll it out.
Folded in 4 layers and 30 minutes put in the refrigerator. Repeat procedure should be 3 times.
Take these tips into service and bake the best cakes from the pastry.
Good luck to you!
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