How to cook puff pastry yourself?

Which of you would refuse a fresh croissant, a mouth-watering slice or a piece of "Napoleon"? These light, melting "mouth-watering" flaky pastry, for sure would like to cook every housewife. Nevertheless, many are afraid to contact the test, but with the laminated especially. And in vain! If you want, tolerance and time, you can learn how to prepare a puff pastry yourself and make from it amazingly delicious products to your taste and desire.

To achieve higher aerobatics in cooking, you need to develop practical skills in a delicate approach to the test. Using the proposed recipes and tips of experts, you will know how to prepare puff pastry at home. And later you will be proud of your exquisite masterpieces, treating them to friends and relatives.

When working with a puff pastry, you should strictly follow the recipe. In this case, "you can spoil the porridge with oil," its overabundance does not allow the products to rise and makes them vague. Butter or margarine must be chilled, but not frozen, so that layers do not break, and they are easier to roll out. Flour should be necessarily the highest grade and before use sifted. Water is also taken cold, it can be replaced with milk - this will improve the taste, but will make the dough less elastic. The optimal solution is a combination of water and milk. There is one more secret that tells how to make a puff pastry so that it is tastier and softer. This is achieved by adding citric acid (lemon juice or vinegar), but the main thing is not to overdo it.

So, how to cook a puff pastry? To knead an unleavened dough, you will need: 2 A glass of flour, an egg, a glass of water, ¼ tsp. Lemon juice, a pinch of salt. For the second component, take 200 gr. Butter and 150 gr. Flour.

From the ingredients of the second part we make flour crumb. Pour the flour into a bowl and chop it with butter. The lumps should be very small to evenly distribute in the bulk. From the resulting mixture we form a ball, we do not need to knead it.

The dough itself is prepared, alternately mixing our ingredients and thoroughly mixing everything, first with a spoon, and then with your hands. It should be soft. Then the dough is smoothly rolled out, in the middle we put the flattened butter ball and wrap it like in an envelope. This envelope is placed in the refrigerator for half an hour, then again Rolled out, folded and again in the refrigerator. The procedure is repeated three to four times and after that it can be immediately prepared from it.

Puff pastry is very well combined with cheese, fruits, mushrooms and meat. Finished goods turn out to be crunchy from above and gentle inside. If you do not use all the dough, then you can freeze it, and if necessary use it again, and it will not lose its properties.

Dough puff yeast is obtained more airy . It is kneaded like a normal yeast, and at the end it is sandwiched with oil. In principle, the technology of manufacturing puff pastry in all species is the same and, in fact, is not particularly difficult.