Instant puff pastry. Video
Many gourmets love puff pastry, because it turns out to be tender, crispy, amazingly tasty. However, preparing a variety of layers is such a laborious process that not every housewife will take up cooking. Popular recipes for early ripening puff pastry come to the rescue, which allow cooks to quickly get their favorite delicacy.
Puff pastry: video recipe
The most popular recipe for early ripening puff pastry is based on the use of chopped margarine. For one pack of this product (200 g), you will also need the following set of ingredients:
– wheat flour (2 cups); – water (0,5 cups); – granulated sugar (1 teaspoon); – table salt (1/4 teaspoon).
Sift wheat flour onto a wooden board through a special sieve. On another cutting surface, cut the chilled margarine into small cubes, place it on a flour slide and chop with a knife along with the flour. In cold clean water, completely dissolve table salt and granulated sugar, then pour the salty-sweet liquid into the fat flour mixture.
Knead the dough quickly, cover with a damp cotton towel and refrigerate for 2 hours. After this time, take out the dough and roll it into a layer about 1 cm thick. Fold the workpiece in 3-4 layers, roll it out again and repeat this procedure 2-3 times. At the end of kneading, be sure to keep the puff pastry cool for about 1 hour – this will facilitate the subsequent shaping of the confectionery.
Good puff pastry will only come from quality ingredients. Use premium flour, plastic margarine of a uniform (not crumbly or curdled) consistency without foreign odors and protruding drops
The recipe for early ripening puff pastry
The early ripening puff can be prepared with the addition of egg yolks and milk, then the dough will turn out to be more tender, fluffy and tasty. Pre-cool all ingredients of the recipe. For early ripening puff pastry, you will need the following set of ingredients:
– butter (200 g); – wheat flour (2 cups); – chicken egg yolk (2 pcs.); – table salt (on the tip of a knife); – milk (2 tablespoons).
Bake puff pastries at 230 to 250 degrees. If it is lower, then the baking will be difficult to cook, but if it is higher, the confectionery will quickly harden and will not be baked.
First, soften the butter until it turns into a smooth, plastic mass. Then completely dissolve table salt in cold milk. Combine all the ingredients of the recipe, then knead the dough for 5 minutes. When it is completely homogeneous, form a brick out of it and roll it into a rectangular cake about a centimeter thick. Fold the resulting figure in four, roll it out, then repeat the procedure 1-2 times. The dough can now be cut.