Puffless yeast dough is a real find for those who love fragrant, homemade pastries, but do not want to bother with it for too long. On this basis, excellent pies, thin pizzas, bagels, croissants, hot dogs and even crispy pasties are obtained.
Description
It is rather difficult to make a traditional puff yeast-free dough without experience. Of course, it is much easier to stock up on an already finished product, put it in the freezer and get it out if necessary.
But true gourmets and connoisseurs of home baking know the price of the dough made by the skilled hands of the hostess. Products made from it are significantly different from the store version, perhaps they do not even need to be compared.
Therefore, adherents of everything homemade, appetizing and tasty will certainly come in handy with a step-by-step recipe for puff yeast-free dough. It is he who can help you out at the moment when you want to feed your family something delicious and sophisticated. Moreover, there are quick ways to cook products, the knowledge of which will help you significantly save time.
Features
In general, puff yeast dough is very often used in confectionery and culinary art: with its help you can please yourself and your family with delicious buns, cookies or nutritious pies. It is mixed quite quickly, and then baked in the same way for a short time. And as a result, very ruddy, crunchy and moderately soft products are always obtained.
If you have never encountered this product before, then at first the process of its manufacture may seem too laborious and intricate to you. But in reality this is not so: having learned how to make puff yeast-free dough once, in the future you will cook it with unprecedented ease.
For the most part, kneading it is simply time consuming. But believe me, the result is worth it: the products baked from it are especially tender and piquant.
Cooking secrets
Before you begin the process of preparing puff pastry, it is worth learning about some features.
- The temperature of the room in which you plan to engage in kneading, as well as the products and containers used, should not exceed 18 degrees. Only in such conditions does the oil not lose its ductility and does not need additional cooling.
- Between the rolls, the dough should constantly "rest". Due to this, it will not be torn during further manipulations.
- If the temperature in the room is more than 18 degrees, then between the rolls the dough should be placed in the refrigerator, leaving it there for 20-30 minutes.
- Adding eggs to the dough improves the quality of the finished product.
- A little flour should be stored in order to use it for rolling.
- If you add a little salt and vinegar to the dough, then the finished products will get a pleasant taste, and the mass itself will become much more elastic.
- The flour used should be sieved without fail in order to saturate it with oxygen.
- The added water should be very cold, but not icy. If you use milk, keep in mind that with it the dough will turn out much tastier, but less elastic. So it’s best to dilute it with water.
- Such a dough needs to be rolled out, placing it with the short side closer to itself. Only in this way will you achieve the desired layering. The dough can be rolled a little left and right, but only a little bit.
- The mixed mass should be cut exclusively with a sharp knife so as not to bend its edges. The thickness of the rolled baking sheet should be approximately 5-8 mm, depending on the type of product.
- It is advisable to lubricate with a beaten egg only the top of the workpieces, without affecting the sides - it will interfere with the full rise of the dough.
- Before baking the product, it is necessary to pierce in several places with a fork or a thin knife, so that during the heat treatment the steam comes out. So the dough will not bubble and get a perfectly smooth surface. By the way, before the oven, the workpieces should be allowed to stand for 20 minutes in the heat.
- The first 10 minutes can not be opened.
- The baking sheet on which you plan to bake puff pastry should be lightly sprinkled with cold water.
- The billets formed must be baked at a temperature of at least 220 degrees. Otherwise, oil will leak from the dough, and the finished baking will turn out with a small number of layers and too dry.
- It is necessary to sprinkle the surface during rolling solely so that the mass can easily separate from the table. But do not overdo it - too much flour will not allow the dough to rise well.
Step-by-step recipe for puff yeast-free dough with photos
This is a traditional way of cooking. Keep in mind that the maximum crispy dough is obtained exactly on the day of manufacture. And baked goods from it are perfectly stored for several days in a dense plastic container.
By the way, the dough itself can boast of its versatility, since it is great for salted products, and for sweet pastry masterpieces. So be sure to stock up on a slice of this wonderful product, and you will always be ready to bake a variety of goodies for your family. And in the process, a simple recipe for puff yeast-free dough will help you step by step.
To prepare you will need:
- 2 cups of flour;
- a teaspoon of salt;
- 230 g butter;
- 2/3 cup cold water.
From the indicated number of products, you will get a large sheet of dough, weighing approximately 0.5 kg.
Cooking process
Step 1. Pour the prepared flour onto the table, making a slide from it. Make a deep hole at the top of this structure and pour a spoonful of cold water into it. Start gently mixing the ingredients together with your hands. Then collect the dough with a spatula or scraper again in the form of a slide and add another spoonful of water. Add fluid and mix the ingredients until you get pretty big, tight lumps.
Step 2. Gather all the pieces of dough together, make a rectangle of them and wrap it with cling film. Hide the workpiece in the refrigerator for at least half an hour.
Step 3. Now it’s time to prepare the butter. Cut it into large cubes and sprinkle with a spoon of flour. To make the oil softer, carefully beat it off with a rolling pin or a hammer, adding a little more powder if necessary.
Second phase
Step 4. Break the product so that it becomes completely flat, then collect it with a spatula. Sprinkle the butter again with a spoon of flour, mash again with a rolling pin and collect in a slide. Repeat this manipulation until the mass becomes flexible and pliable - it should not break when folding. When you get the right consistency, make a square of butter about 10 by 10 cm square. Then wrap it in cling film and put in the refrigerator for 10 minutes, but no more.
Step 5. Roll the chilled dough into a thick square with a side of about 20 cm. Now put the cooled oil on it. Carefully tuck the corners of the dough so that they completely cover the filling, pinch them in the middle.
Step 6. Sprinkle flour on the table, turn the resulting square so that its seam is at the bottom, and roll out a rectangle with dimensions of about 15 by 30 cm.
The final stage
Step 7. Visually divide a piece of dough into 3 parts and fold it like a letter. Now roll it back into a rectangle of the same size. Again, form an envelope, cover it with cling film and send in the refrigerator for half an hour.
Step 8. Roll the chilled dough again and repeat the same procedure twice. At this point, the mass should be much more flexible and supple. If you notice sticking pieces of butter somewhere, sprinkle them with a handful of flour. Wrap the dough again in plastic wrap and place in the refrigerator, but for an hour. And it's best to leave him there all night.
Now the prepared dough can be used for its intended purpose. Just keep in mind that even after rolling it should remain cold. If the mass has become warm, return it to the refrigerator. Now you know how to cook high-quality puff yeast-free dough. A photo of the process will tell you in what sequence and how exactly to make all the necessary manipulations.
A quick recipe for puff yeast-free pastry with a photo
The classic way of cooking, as you already understood, involves a long rolling process of the product and aging in the refrigerator. But fortunately there is a recipe thanks to which you can cope with this task in just 10 minutes. Believe me, this is a very worthy addition to your cookbook.
Structure
To prepare a quick puff yeast-free dough you will need:
- 0.5 kg of flour;
- 200 g margarine;
- a pinch of salt;
- egg yolk;
- 100 ml of kefir.
Course of action
Everything here is not only fast, but also extremely simple. Even a beginner in cooking can easily cope with such a recipe.
First, add soft margarine to the sifted flour - you need to get it out of the cold in advance or melt a little in a water bath. Pound this mass manually to the state of crumbs and salt.
Now add the yolk and kefir to the mass and knead the soft, plastic dough. You can use the resulting mass immediately, but it’s best to still let it cool for at least 15 minutes in the refrigerator. Do not forget to wrap it with cling film in advance.
From this test you can cook almost any delicacy: airy cookies, light puffs, delicious croissants, hearty pies.