Sugar puff tongues are an original recipe for a very popular baking, which differs from all others in its simplicity in preparation, but with such a pleasant, native taste. Almost every one of us remembers the taste of puff tongues; they were often sold in buffets and cafeterias, sprinkled with sugar or powdered. Let's remember the taste of this dessert, at the same time and get acquainted with the recipe for reeds.
Puff pastry
Delicious homemade cakes are prepared without any filling, so where is such popularity? Particularly loved puff tongues for an unforgettable pastry, crispy structure. This recipe remains relevant because the dough for it is prepared quite simply, tolerates freezing, it can be thawed, chopped and sent to the oven at any time. Yes, and puffs are prepared very quickly. To prepare them, to surprise loved ones with such yummy, it will take only half an hour.
Ingredients
What ingredients do we need for dessert? To make baking with a recipe for puff tongues, you must:
- 250 g of wheat flour;
- 100 ml of clean cold water;
- 1 pinch of salt;
- 200 g butter;
- sugar to taste;
- some vegetable oil to grease the pan.
Cooking dough
Acquaintance with the recipe for reeds with sugar will begin with the preparation of the dough. You can significantly reduce the time for preparing puffs. After all, puff pastry can be bought frozen in a supermarket. Finished need only be thawed, chopped and baked. But the dough recipe is not so difficult, but it takes a lot of time to prepare. Let's try to cook it at home.
Sift 200 g of flour through a sieve into one large bowl, the remaining 50 into another. Thanks to sifting, the flour is saturated with oxygen, due to which the baking will be softer, more airy. In addition, all small lumps will break. Set aside 50 g of flour, it will be useful to us a little later.
Pour a pinch of salt into a glass of clean cold water and mix thoroughly with a teaspoon. Use fine salt, it is easier to mix with water until a homogeneous saline solution.
Put the butter on a cutting board and cut it into small cubes with a knife. Put them on a plate and set aside, they should warm to room temperature.
Slowly pour the saline into a bowl of flour and stir with a spoon. Then proceed to kneading with your hands, gradually adding flour as necessary.
Knead the dough until it comes loose from your hands. By consistency, it should be steep and elastic.
Form a ball from it, put it in a bag or wrap it in plastic wrap, leave it in the refrigerator for half an hour.
Mix pieces of butter with 50 g flour in one butter mixture. Wrap the container with cling film too and leave in the refrigerator for 15 minutes.
Take out the dough and roll it into a rectangular layer 5 mm thick. Then coat it with a thin layer of oil mixture, stepping back from the edge of 1 cm.
Fold the dough with an envelope, wrap it in film and leave it in the refrigerator for half an hour.
After half an hour, roll the envelope into a new layer. Do not lay it out. Lubricate the layer again, fold the dough again with an envelope and set aside in the refrigerator for half an hour.
According to the recipe of the reeds, repeat this action 6 times. You can do more - the number of layers depends on this.
Sugar Puff Tongue Recipe
Roll the dough again into a square layer, adhering to a thickness of about 0.7 cm. Using a knife (it is convenient to use a pizza cutter), cut the dough first into 3-4 strips along and then across to make small 3 by 4 cm rectangles .
Sprinkle a wide cutting board with sugar. Lay on it slices of dough with a distance of 1 cm from each other. Once go through the puffs with a rolling pin. This is necessary so that the sugar grains stick to the dough.
Using a pastry brush, brush a small amount of vegetable oil on a baking sheet. And also with a distance of a centimeter, put puffs of sugar on it up.
Preheat the oven to 200–220 degrees in advance. Put the puffs in a well-heated oven for 20–25 minutes. Sweet crispy buns are baked until golden brown.
Be careful: turning on the oven to the maximum is not an option, as you can simply dry out delicious pastries. Also, do not open it again so that the puffs do not fall. If they rise poorly, they will not be so crunchy.
Puffing
Transfer still warm pastries using kitchen tongs to a flat dish or tray, decorate as desired and serve. The layers are incredibly tasty. Children just love the tongues for a crispy, golden crust and slightly moist layers of dough inside. You’ll just lick your fingers! This is a good dessert for hot tea, coffee or cocoa.
Reed Tips
And finally, some tips for the successful preparation of delicious pastries.
If you like dry puffs so that the plates are thin and dry, then prepare the dough with less butter. Or add more flour.
Flavored tongues are prepared usually without any filling, just sprinkled with sugar - they are already very tasty. However, if you want to please yourself sweet, then you can cook puffs with jam, semolina or condensed milk.
Crusty puffs are traditionally decorated with sugar or powdered sugar. You can use various crushed nuts or candied fruits. Nuts will give an incredible smell to the buns, be sure to try adding a little crushed peanuts - this is a jumble.
Here is such a simple but very successful recipe for puff pastry tongues. Puff pastry is universal in cooking - if not for puffs, then for a pie or a snack our recipe for making dough will definitely come in handy. Enjoy your meal!