The variety of puff pastry products is striking: these are cakes, pastries, and pies with various fillings, and puffs. But the process of preparing such a dough is quite long and laborious and requires a clear execution of the technology.
It is necessary
-
- - 500 g flour;
- - 250 ml of water;
- - 375 g butter;
- - 0.5 tsp salt;
- - 1 tsp vinegar.
Instructions
Step 1
Melt about 75 g of butter. Cool the rest. Sift flour into a bowl with a slide, make a depression in the middle. Dissolve salt and vinegar in cold water (or a mixture of water and milk). It improves the gluten quality of the flour and makes the dough more elastic. Instead of vinegar, you can add 1 tsp. lemon juice and 50 ml of vodka. Pour water and melted butter into the flour in a thin stream. Stir the mixture lightly.
Step 2
Place the dough on a floured board and knead for about a minute until smooth. Roll the stiff elastic dough into a ball, cover with cling film to keep it cool, and refrigerate for 40 minutes.
Step 3
Use a rolling pin to break the chilled butter into a 1 cm thick layer. Put the dough on a cutting board and make a deep enough cross-shaped cut in it with a knife. Unroll the dough. Roll out the edges of the layer in a thin layer without touching the middle.
Step 4
Place the prepared spread butter in the center of the dough and fold the edges towards the center in the form of an envelope so that the butter is completely covered by the dough. Stretch the edges of the bed with your hands if necessary.
Step 5
Sprinkle the dough with flour and beat off the layer a little with a rolling pin. Roll the dough into a rectangle in one direction. In this case, the thickness of the layer should turn out to be uniformly the same in 5-8 mm.
Step 6
Fold the rectangular slab 3 times. Press the edges, beat off with a rolling pin and roll out again, but in a different direction. Fold the dough 3 times again, wrap in plastic wrap and leave in the refrigerator for an hour.
Step 7
Make at least four more rolls in the same way, in different directions, at one hour intervals, and chill in the refrigerator between the two rolls. Roll out the dough one last time to the desired thickness and use for baking.
