Recipes of puff pastry yeast

Puff pastry is ideal for many pastries. But. He has one difficulty: he has to fuss with him for a very long time. But unlike the fresh puff pastry, pastry from puff yeast is more easily obtained and does not require such a strong strain. With him, and fiddle much more comfortable, and the products are delicious and crumbly.

In general, the recipes of puff yeast dough are basically the same. But with the help of the inclusion of imagination and imagination, many housewives prepare not only puff pastry from puff yeast dough, but also bake real masterpieces of the cuisine, which impress both taste and magnificent presentable appearance.

So, the main recipes of puff yeast test read:

For an ideal test, you need to take the ingredients in such proportions, increasing them evenly, if you want a batch of puff pastry yeast in large quantities:

• Flour - 1 glass;
• Sugar - 2 teaspoons;
• Egg - 1 piece;
• Yeast - 5 grams;
• Vanillin - on the tip of the knife;
• Salt - 1 teaspoon without top;
• A quarter cup of water or milk;
• 100 grams of margarine for the interlayer.

We indicate here the minimum proportions and first recommend that you try to prepare a puff yeast dough in such a small size. If you do well, then you can continue to weigh it so that the puff pastry from puff pastry will rise on your table with a magnificent slide.

Prepared puff yeast dough in a no-frills manner completely without adding oil. When the dough is suitable, it will have to be cooled, so that the interlayer does not melt or flow, but keeps between the dough layers, forming clear layers. Now roll your dough into one large layer about half a centimeter thick and divide it conditionally into three equal parts. To do this, simply mark the lines with the back side of the knife. Smear on the middle rectangle with soft butter. With one end square you cover the oil surface and apply the remainder of the oil to the second layer of the dough and again cover with the other end of the free dough. It turns out a kind of an envelope. Which you carefully, trying not to tear the layers, once again roll into a layer no more than one centimeter thick. If the dough sticks, it can be sprinkled with flour, but uninspired, and then it is necessary to sweep the excess by hand ..

Now, the resulting layer is folded again four times, as already indicated above, and rolled again. And this procedure is done 4 times, so that together your dough consisted of no less than 32 oiled layers. A smaller number of layers is undesirable, because when baking, the oil will flow out onto the baking sheet and your products may burn.

Recipes puff yeast test is recommended to use if you have the opportunity to work in fairly cool conditions. This is due to the fact that after the formation of the layers the dough should once again rise and only after that it is considered ready for the preparation of pies and pies. And if the temperature of cutting is too high, it begins to run out with oil already during the proofing process.

Recipes puff pastry yeast can be used in a variety of pastries. You can try flaky curls, which you do not need to roll out as such. Just from pieces of dough you can draw strips, which you can twist among themselves, sprinkle with nuts mixed with sugar and get delicious baked in just 10-15 minutes after they were put in the oven. Products do not burn even at temperatures above 25 degrees, so they prepare very quickly.

Puff pastry, horns, scallops, just pies with stuffing - there is no limit to the way puff pastry is used.