Puff pastry is ideal for many pastries. But. He has one difficulty: he needs to be bothered with for a very long time. But unlike fresh puff pastry, baking from puff yeast dough is more easy and does not require such strong stress. It is much more comfortable to mess with it, and the products are tasty and crumbly.
In general, recipes for puff yeast dough are basically the same. But with the inclusion of imagination and imagination, many housewives prepare not only pies from puff yeast dough, but also bake real masterpieces of the kitchen, which are striking in their taste and magnificent presentable appearance.
So, the basic recipes for puff yeast dough read as follows:
For an ideal test, you need to take the ingredients in such proportions, increasing them evenly, if you need to bake a large amount of puff of yeast dough:
- flour - 1 glass;
- granulated sugar - 2 teaspoons;
- egg - 1 piece;
- yeast - 5 grams;
- vanillin - on the tip of a knife;
- salt - 1 teaspoon without top;
- a quarter cup of water or milk;
- 100 grams of margarine for a layer.
We indicate here the minimum proportions and first recommend trying to cook puff yeast dough in such a small size. If you can do it well, then you can knead it so much so that pies made from puff yeast dough rise on your table with a magnificent slide.
The puff yeast dough is prepared in a non-steamed manner completely without adding oil. When the dough is suitable, it will have to be cooled so that the layer does not melt and does not leak out, but keeps between the layers of dough, forming clear layers. Now roll your dough into one large layer about half a centimeter thick and conditionally divide it into three equal parts. To do this, simply outline the lines with the back of the knife. Smear soft butter on the middle rectangle. Cover the oil surface with one extreme square and apply the rest of the oil to the second layer of dough and cover again with the other end of the free dough. It turns out such a kind of envelope. Which you carefully, trying not to burst, once again roll into a layer with a thickness of not more than one centimeter. If the dough is sticky, it can be sprinkled with flour, but lightly, and then you must definitely sweep away the excess with your hand ..
Now, the resulting layer is again folded four times, as already mentioned above, and again rolled out. And this procedure is done 4 times, so that together your dough consisted of no less than 32 oiled layers. A smaller number of layers is undesirable, because when baking, oil will leak onto a baking sheet and your products may burn.
Recipes of puff yeast dough are recommended if you have the opportunity to work in fairly cool conditions. This is due to the fact that after the formation is over, the dough should rise once more and only after that it is considered ready for making pies and pies. And at too high a cutting temperature, it begins to leak with oil already during the proofing process.
Recipes of puff yeast dough allow you to use them in a variety of pastries. You can try puff pastries that you don’t need to roll as such. Just from pieces of dough, you can stretch the strips that are intertwined, sprinkle with nuts mixed with sugar and get a delicious baked one just 10-15 minutes after they are put in the oven. Products do not burn out even at temperatures above 25 degrees, so they cook very quickly.
Puff buns, horns, scallops, just pies with filling - there is no limit to the ways of using puff yeast dough.