Fresh puff pastry

The process of preparing unleavened puff pastry consists of the following operations:

Preparation of thick unleavened dough;

Extract it for swelling of gluten proteins;

‣‣‣ preparing butter or margarine;

Rolling and lamination;

Product molding.

Flour for making puff pastry is taken with a high gluten content. Cold water is poured into the bowl of the dough mixing machine, the solution citric acid, melange, salt, flour and knead the dough for 15...20 minutes until a homogeneous mass is obtained. The kneaded dough is placed on a table sprinkled with flour and left for 20...30 minutes for the gluten to swell.

In parallel with kneading the dough, margarine is prepared. To do this, cut it into small pieces, put it in a dough mixing machine, add flour (10% of the margarine mass) and mix. Next, the mass is laid out on the table, shaped into rectangular layers 20 mm thick and cooled in the refrigerator to a temperature of 12... 14 °C.

The dough is rolled out into rectangular layers with a thickness in the center of 20...25 mm, and somewhat thinner along the edges - 17.20 mm. Prepared margarine is placed in the middle of these layers (the dough layer is approximately 2 times larger than the margarine layer), the ends of the dough are joined at the side and pinched. The prepared dough with margarine is rolled out on dough sheeters with one pair of rollers, the distance between which can be changed from 1 to 50 mm. First, a large gap (about 20 mm) is set between the rollers and the dough is passed through. The resulting layer is folded into four layers and passed through rollers with a smaller gap. Next, the operation is repeated, the dough is folded in four and cooled for 30...40 minutes in the refrigerator. After cooling, the operation of rolling out the dough, folding it in four and cooling is repeated twice. Next, the dough is rolled twice between rollers with a gap of 10 and 6 mm.

Layers of dough with margarine can be rolled out by hand on a table sprinkled with flour. The prepared dough is molded in a vi-

6.14. Dough products

de ball, make a cross-shaped cut on it and roll it out to a thickness of 20...25 mm in the middle part and 17...20 mm at the edges, which results in a cross-shaped layer with four oval ends. The flour is swept away from the layer and prepared margarine is placed in the middle of it, which is covered with the free ends of the dough. The edges of the dough are pinched to create an envelope with a layer of margarine inside. Dust with flour and, starting from the middle, roll out the dough into a rectangular layer 10 mm thick.

The resulting layer is folded into four layers: two opposite ends are connected, but not in the middle, but closer to one edge, and then folded in half again and placed in a refrigerator with a temperature of 2...4 "C at 30...40 min. Rolling the dough into four layers and cooling is repeated three more times. The finished dough consists of 256 layers.

To prevent the dough from tearing when rolled out repeatedly, it must be elastic; therefore, it is better to use flour with strong gluten. Citric acid added to the dough promotes the swelling of gluten proteins. Processing margarine with flour prevents the layers from sticking together during baking, since the flour binds moisture. Periodically cooling the dough while preparing it prevents the butter from melting and leaking out.

Pies, kulebyaki, vol-au-vents, tongues, cakes, pastries are made from puff pastry; apples are also baked in it.

Pies. The puff pastry is rolled out into a layer 6...7 mm thick and the pies are shaped into a circle, semicircle, or triangle. For pies, a round shape is cut out of rolled out dough with a smooth or corrugated mug - two for each pie. Place half of the cut out circles on a baking sheet moistened with water and grease with melange. Place minced meat in the middle of the circle, place a second circle on it and press the dough around the minced meat with a smaller notch.

For pies in the shape of a semicircle, oval-shaped cakes are cut out of the rolled out dough with a notch and greased with melange. Place the minced meat in the middle and connect the opposite ends of the flatbread.

For triangle-shaped pies, cut out square pieces from the rolled out dough. The surface is lubricated

712 __________________________

melange, add minced meat. A piece of dough is folded diagonally and the edges are pressed.

The formed pies are brushed with egg or melange and immediately baked at a temperature of 240...250 °C for 20...25 minutes.

Kulebyaki. The dough is rolled out into a layer 4 mm thick, cut into strips, the width of which is 12... 14 cm, and the length is slightly less than the width of the baking sheet. Place the strips at intervals of 5...6 cm on a baking sheet moistened with water. Place minced meat (meat, cabbage, fish, rice with egg, etc.) in the middle of the strips along the entire length and brush the edges of the dough with egg (for gluing). The minced meat is covered with a second, wider strip of dough and the edges are lightly pressed. Decorations are made from strips of dough on the surface of the product. After this, the shaped kulebyaks are greased with melange or egg, the surface is pierced in several places (so that steam escapes during baking) and baked at a temperature of 210...230 "C for 35...45 minutes.

Kulebyaka can be prepared with two or three types of minced meat, placing them in layers one above the other. For example, the top and bottom layers - boiled rice, mixed with vizig or eggs, and between them - boiled fish, cut into thin slices; can be boiled fluffy rice put a layer of hard-boiled eggs, cut into slices, and minced meat on top.

To ensure that the bottom layer of dough on the inside of the finished kulebyaki does not turn out wet, less juicy minced meat is first placed on the dough, and meat, fish, mushrooms seasoned with sauce are placed on it with more juicy ones. For the same purpose, you can put it on the dough under the minced meat and on top of it. thin pancakes, baked from unleavened dough. Pancakes are also placed between layers of minced meat so that they do not mix when shaping and slicing the finished kulebyaki. If the kulebyaka is prepared with juicy minced meat, then the bottom strip of dough can be pre-baked until half cooked. A kulebyak weighing 1 kg requires 630 g of dough and 530 g of minced meat. Its height is at least 5 cm. In places of contact with the filling, the dough should be well baked. Hardening of products is not allowed.

Kurnik. It is prepared weighing at least 500 g, and is usually served whole. The puff pastry is rolled out into a layer 5...6 mm thick and two flat cakes are cut out of it: one of a smaller diameter

6.14. Dough products

(main), and the other with a larger diameter (lid). Place a smaller flatbread on a baking sheet moistened with water, cover it with a pancake, and place minced chicken, mushrooms, rice, and eggs on it. The minced meat is laid in layers, each layered with pancakes. The edge of the bottom cake is brushed with egg, then the top layer of minced meat is covered with a pancake and a larger cake, the edges of which are pressed tightly against the bottom cake. Kurnik is brushed with egg, or melange, or a mixture of eggs and milk, decorated with figures cut out of dough and baked for 35...45 minutes at a temperature of 220...230 °C.

Minced meat for chicken is prepared in the following way: the flesh of the boiled chicken is cut into small pieces and seasoned with oil; boil fluffy rice, season it with oil and add 1/4 of the norm of boiled and chopped eggs; fresh porcini mushrooms or champignons are cut into slices, fried and mixed with poached and sliced ​​chicken scallops; boiled eggs finely chop and season with oil and chopped dill or parsley.

Volovans. They are used to serve cold and hot snacks. The dough is rolled out in a layer 5 mm thick and two cakes are cut out for each vol-au-vent (diameter 5...6 cm) using a corrugated notch. Place half of the cakes on a baking sheet moistened with water and brush with egg. From the rest of the cakes, cut out the middle with a notch of smaller diameter. The resulting rings are placed on the first half of the cakes, pressed, brushed with egg and baked at a temperature of 250...260 °C for 25...30 minutes.

For vol-au-vents in the form of croutons (flurons), flat cakes are cut out of rolled dough with an oval corrugated notch, which are placed on a baking sheet moistened with water, brushed with egg or melange and baked.

Croutons (flurons) are used to serve second courses.

In accordance with the quality requirements, the dough of products in the form of containers (cups or tartlets) or croutons must be well-risen, dry, and not hardened.

Tongues are puffy. The dough is rolled out in a layer 5...6 mm thick and 70x110 mm oval-shaped pieces are cut out of it using a corrugated notch, giving them the shape of a tongue by rolling them out with a rolling pin.

714 __________________________ 6. Production finished products

The surface of the table on which the dough is rolled out is sprinkled with granulated sugar. The formed products are placed on a baking sheet moistened with water, so that the surface with sugar is on top. Bake at a temperature of 220...230 °C until the sugar on the surface begins to melt slightly.

Apples in a puff paste. The dough is rolled out into a layer 5 mm thick, cut into square pieces of such a size that an apple can be wrapped in each of them. Prepared apples (without the seed nest and skin) are placed on the dough, the hole formed is filled with sugar, wrapped in an envelope in the dough, brushed with egg and baked in the oven; When serving, sprinkle with powdered sugar.

Sliced ​​cakes. The baked puff pastry sheets are cooled. One sheet is smeared with cream, covered with another sheet, which is also covered with cream and decorated with puff pastry crumbs, cut into separate pieces and sprinkled with powdered sugar.

Puff tubes. From rolled out dough 5 mm thick, cut strips 2 cm wide, wind them in the form of a spiral onto a conical metal tube, brush with egg and bake at a temperature of 240...260 °C. The baked tubes are cooled and filled with cream.

Unleavened puff pastry - concept and types. Classification and features of the category "Unleavened puff pastry" 2017, 2018.

As basic test A stiff dough made from wheat flour is used, which is then layered. Although puff yeast-free dough does not have a sweet taste it is used for confectionery, like cake layers, zubochki with further filling with cream, for cottage cheese pies and yurts, sherudels and small-piece baked goods, like “pig ears”.

Lifting without yeast dough Baking occurs only through a physical process - water vapor and melted fat create layers in the final product.

In Western Europe, there are 3 types of puff pastry.

German: fat is wrapped in dough

French: the dough is “wrapped” in fat

Dutch: pieces of fat are laid out on the dough

All options are then toured.

The French version is almost never used anymore. With this method, it is necessary to add about 10% flour to the butter and process it cold. Works like German puff pastry, but the resting phases may be shorter.

The Dutch version is the fastest. 1 piece of fat is laid out on the kneaded and rolled out dough, the dough is folded and rested in the cold for 20 minutes. The dough is then proofed without any resting phases.

Puff pastry yeast-free dough is kneaded on a spiral mixer and all dough components should be as cold as possible. First add 5% flour to the fat for layering, form a rectangular block and cool. The oil for touring should have a temperature of 15°C; it is recommended to work 10% flour into the oil.

After turing, the dough is rolled out to a thickness of approximately 2 mm and then shaped according to the desired product. It is important that cutting or carving is done with a sharp knife - do not squeeze the layers as you cut. The molded dough pieces must undergo a final proofing in the cold for about 30 minutes, so that the dough rests and the layers do not “pull together” during baking.

Rice. 9.

To achieve quality typical product puff pastry must be baked properly: baking temperature from 200 to 220°C and baking time from 20 to 30 minutes. In most cases it is baked with steam humidification.

Puff pastry without yeast is not subject to rapid aging like yeast and yeast puff pastry, so it can be produced rationally in large quantities and stored in the cold or freezer, remembering to cover the dough with film to protect the surface of the dough from drying out. Puff pastry without yeast rises due to the internal pressure of water steam held back by a waterproof layer of fat - the physical principle of loosening.

IN puff pastries from yeast dough, in addition to physical leavening by steam, biological leavening of the dough is added due to the work of yeast.

Kneading puff pastry

For the production of puff pastry, intensive kneading of the dough is necessary, which contributes to the maximum development of the gluten framework: obtaining cold dough to slow down the onset of fermentation; preparing the dough with a very strong consistency to limit the phenomenon of spreading during defrosting; exclusion of yeast fermentation until freezing.

When kneading yeast-free puff pastry, cold water, a solution of lactic or citric acid is poured into the bowl of the dough mixing machine, egg powder or melange, whey or milk powder, salt are added, then cooled flour and flour improver, after all, vegetable oil or liquid margarine is added and the dough is kneaded. for 10-20 minutes (depending on the dough mixer) until a homogeneous mass is obtained.

The well-kneaded dough is left in the bowl for 20-30 minutes for the proteins to swell (preliminary resting). For yeast-free dough, its temperature at any time during the kneading and resting process should not exceed 18 degrees.

When kneading yeast puff pastry, especially chilled water (in the form of ice chips), an acid solution, an egg solution and fat, sugar and salt are poured into the bowl, then chilled flour and an improver. At the very end, yeast is loaded, previously diluted in parts cold water. It is very important that the yeast is evenly distributed throughout the dough and that the kneading is very good.

After kneading, the dough is not left in the bowl for proofing, but placed on the table in the refrigerator. The main concern when preparing a yeast puff is to prevent the yeast cells from waking up prematurely and starting to work. At the same time, the dough must be rested to form the gluten frame, so all processes must take place at a temperature no higher than 12 degrees.

Various recipes indicate dough temperatures of 20 degrees or more. When using butter using outdated technologies, you really have to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. In the warm dough, the yeast begins to work and there can be no talk of any subsequent freezing of the semi-finished product.

The use of specialized margarines for puff pastry eliminates these disadvantages. The ego stage is the main one. It immediately follows the formation of dough pieces. The final freezing temperature should be 30-35 degrees C. Lower temperatures can lead to irreversible negative consequences.

• - processing temperature in a quick-freezing chamber at -(50-65)° C for 20 minutes (up to a temperature of 0° C in the thickness of the dough;
• - air exchange rate of at least 4 m/sec, which results in a freezing rate equal to approximately li p.C per minute.

Principles of storage and transportation

The storage duration can range from several days to several months. It directly depends on the quality of raw materials (flour, yeast, improvers) and on compliance with the standards of the production cycle (kneading, molding, freezing).

Store frozen dough at temperatures from -12 to -20° C.

This operation is the most vulnerable in correct and effective technology. The chain of cold storage of dough pieces should not be interrupted under any circumstances. Particular attention should be paid to the fragility of frozen semi-finished products, and the resulting risk of breakage.

Placement of delivered products at the baking site must be done in freezers (laris) with a temperature of at least -10 C. Re-freezing of defrosted semi-finished products is not acceptable. If accidental defrosting occurred during transportation, then this batch can be stored in the refrigerator at 0 degrees for only a couple of days.

Defrosting, proofing and baking products:

• 1. Immediate defrosting in a proofer. This is a fairly common method in Russia, however, even at moderate temperatures (about 28 ° C), too rapid heating reactivates the yeast on the surface of the dough piece, while in the core the lifting force remains small, where the temperature remains low. As a result, finished products may have uneven crumb density, which is a defect.
• 2. Defrosting at room temperature followed by fermentation in a proofer. This method is a disadvantage of the first method and is added to the weathering of the surface of the dough pieces due to prolonged exposure to air.
• 3. Defrosting in a cabinet programmed to perform defrosting first (at a temperature of 0° C - minimizing the inevitable effect of condensation), while the process of thawing and swelling of proteins and starch occurs. Then the proofing stage occurs (with a gradual increase in temperature to 30-32° C), while it is necessary to ensure maximum humidity in the proofing cabinet. This method is the most accurate and is widely used abroad.

There is a delayed baking method. After cutting, the finished products are not immediately frozen, but are sent for proofing beforehand. In the latter case, the preparation time for baking is significantly reduced: such products are defrosted for 15-20 minutes at room temperature and baked immediately without additional proofing.

Typically, rotary or rack conventional ovens are used. The surface of baking trays must be in perfect condition to prevent the phenomenon of product sticking. It is best to line it with SILIDORA silicone paper.

Due to the excess of fermentable sugars, the baking temperature should be slightly lower than usual in order to limit too rapid browning of the surface of the products. As a result, the baking time will be slightly longer than usual.

Typically, the baking temperature is set at 180-200°C, and the baking time is 15-18 minutes (the surface of the products should be evenly colored until golden brown).

Puff pastry is used in many baked goods. Various sweet products with cream and fruit, croissants, buns, as well as snack bars are prepared from it. unsweetened filling, for example, chebureks, pies. Most often, the housewife goes to the store and buys ready-made frozen puff pastry. I would like to suggest making it yourself, since it is not at all difficult, although it does take quite a lot of time.

In any case, the dough can be prepared for future use and frozen, and if necessary, defrosted and baked something delicious. If you prepare the dough in the evening and bake the products in the morning, then you just need to put it in the refrigerator.

It will take approximately 3 hours to knead one portion of dough, so it is better to prepare several portions of dough at once.

The optimal number of servings is 3-4.

Ingredients:

To prepare 500 g of puff pastry you need:

Butter 200 g.

Water 150

Egg 1 pc.

Flour 350 g.

Vinegar and salt to taste

Puff pastry recipe:

These two ingredients should feel good in the water.

After this, pour in the egg and stir everything well.

Now pour in the flour in portions and knead the dough. First, the dough is kneaded with a spoon, and then laid out on the table and kneaded with your hands until smooth.

It should be quite dense. Now we form a ball from the dough, place it on the table and make two cuts perpendicular to each other. Wrap the dough in film and place it in the refrigerator to rest for half an hour.

Meanwhile, prepare the butter; it should be well chilled. Pour the flour onto the table, grate the butter on a coarse grater and combine with the flour. Form these ingredients into a bar that resembles a stick of butter and place in the refrigerator.

After the time has passed, take the dough out of the refrigerator and turn 4 of its corners in different directions.

If necessary, sprinkle with flour, take a rolling pin and roll out from the middle to the edges.

A so-called mound should form in the center, that is, the dough should be thicker than at the edges. Place a block of butter combined with flour in the center.

Now each long edge of the dough needs to be placed on butter and fixed.

In this form, the dough should be wrapped in film or put in a bag and kept in the refrigerator for half an hour.

When the time is up, the dough needs to be taken out of the refrigerator and rolled out again.

This time it needs to be folded 4 times. Only the first time we fold the dough so that the joint is not in the middle, but on the right or left, and then in half.

Place the puff pastry dough back in the refrigerator for 30 minutes. Repeat folding the dough again, first 3 times, and then 4 times.

Ready dough Can be placed in the freezer or shaped and baked.

Products made from puff pastry dough.

Equipment for preparing dough.

Organization of a confectionery shop.

5. Sanitary and hygienic requirements during work.

Conclusion.

Bibliography.

Application.

Technology for preparing yeast puff pastry.

Products made from it are the most delicate, soft, more crumbly than from ordinary yeast dough, and do not go stale for a very long time.
This dough should not be confused with rich yeast dough.
If we look at the product as a cut, then this dough after baking is not just porous, but its air bubbles look like holes elongated in width, dividing the dough into layers. For proper ripening of the dough, the basic condition must be met - after kneading, the dough must rise in a cold place. And the longer the separation time, the tastier and more layered the products will be. The minimum delamination time is 1.5 hours, the optimal is 12 hours. If you leave the dough in a warm place to prove, reducing the time for the rise accordingly, you will end up with a regular rich yeast dough. (This dough also has another name - yeast chopped puff pastry.)

3 cups flour, 200g butter or margarine, 7g dry (=23g wet) yeast, 1 teaspoon salt, 1 cup liquid (milk + water + 1 egg), 3 teaspoons sugar. Dissolve yeast in 1/3 cup of warm water and add 1 teaspoon of sugar. Sift the flour, mix with salt and the remaining sugar and chop with butter or margarine. You can rub the flour and butter with your hands, without allowing the butter to become too soft. But it’s best to take frozen butter and grate it into flour.
Pour the egg into the yeast water and beat well with a fork.
Add enough warm milk to make a total of 1 cup of liquid.
Pour the liquid into the flour mixture and knead into a smooth dough. If necessary, add 1~2 tablespoons of water or a little flour.
Cover the dough with plastic wrap and refrigerate for at least 1.5 hours. Form the products, brush with egg and bake at 200°C.

A whole egg is too much to lubricate the products, so you can put the white in a glass with yeast and set aside the yolk. To lubricate, the yolk should be mixed with 0.5~1.5 teaspoons of water.

Puff pastry dough

Compound:
0.5 kg flour
20 g yeast
80 g sugar
2-4 eggs
200 ml water or milk
0.5 teaspoon salt
for sandwiching - 80-400 g butter or margarine
optional - a pinch of vanilla sugar

Preparation:
Puff pastry is made from regular yeast dough prepared using the sponge or straight method. Cool the already risen yeast dough to 10-20°C (so that the butter does not melt on it), and roll it into a rectangular layer 5-8 mm thick.
Using the blunt side of a knife, mark the dough layer into 3 equal parts (do not cut the dough, just mark the “fold” lines on it).
Apply a layer of butter softened to a creamy state on the middle part of the layer. Cover the oiled middle part with the left end of the layer, and also grease the resulting second layer with oil.
After this, cover the oiled layer with the remaining free right end of the dough.

The result is a pastry consisting of 3 layers of dough and 2 layers of butter.
Sprinkle the roll with flour and roll it out into a layer 1-1.5 cm thick.
Then clean the surface of the dough from flour and fold the resulting layer in four - we get a layer of dough with 8 layers of butter.
Roll out this layer again and fold it in half, three or four times, resulting in a layer with 16, 24 or 32 layers of butter.
When rolling 80-100 g of butter, the dough made from 1 cup of flour must have at least 24-32 layers of butter, otherwise the butter will leak out during baking.
If we roll up 20-80 g of butter, then the dough from the same amount of flour needs to be made into 8-16 puff layers, otherwise finished products the layers will be completely invisible.
The yeast dough is layered at a temperature not exceeding 18°C.
Place the finished, already layered dough in a cold place and you can start shaping the products.

To improve the layering of products made from puff pastry, the butter intended for layering should be sprinkled with sugar (half the amount of sugar provided for in the recipe).

Proofing of products formed from puff pastry dough should be carried out at a temperature of 25-28°C.

Puff pastry dough.

Preparing puff pastry is very easy and quick. ~100g of any fat - butter, margarine or rendered pork fat
DOUGH
4+2/3 cups flour, 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons dry milk, 1+1/2 teaspoons dry yeast, 1 egg, 4 tablespoons vegetable oil, 1+1/2 cups water or milk

Prepare yeast dough. Roll out the dough into a square 5~8mm thick. Spread a thin layer of soft (but not melted) fat, not reaching the edges 5 cm. Fold the edges in the form of an envelope - 1/3 of the length on the left, right, top and bottom. Roll out the dough again into a square of the same size. Roll out carefully so that the layers do not tear.
Grease the dough layer again, fold and roll out. Repeat these steps 3~4 times. Use a sharp knife to cut the puff pastry so as not to crease the edges. Puff pastry products should be baked at a temperature of 220~250°C, and the oven should not be opened for the first 5~7 minutes of baking, otherwise the products will settle.

Recipe for yeast puff pastry for sweet pies

Ingredients:
600 grams of flour, 1.25 glasses of milk, 125 grams of butter, 25-30 grams of yeast, 2 egg yolks, 1.5 teaspoons of salt, a tablespoon of sugar; teaspoon lemon zest (for currant and strawberry filling) or star anise (for cherry filling) or cinnamon (for apple filling) or cardamom (for nut and poppy seed filling).
Knead flour, milk, yeast, yolks, salt and 25 g of butter into the dough, knead thoroughly and let rise at cool room temperature.
Mix the risen dough, roll it out into a layer about 1 cm thick, grease it with a thin layer of butter, fold it in four, and then put it in the cold for 10 minutes. Then roll out again and grease with butter, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After this, without kneading, cut the dough into a pie.

Yeast puff pastry

Prepare ordinary yeast dough, let it rise for 3 hours, then roll it out into a layer 1 cm thick, grease butter soft, not reaching the edge of the layer 1 cm. Then fold the layer with an envelope from the edges to the center, then fold it in half again and roll it out carefully with a rolling pin so that the dough does not tear and the oil does not leak out. Then fold in half again and roll out to a thickness of 1.5 cm. Repeat the last procedure 2 times.

Puff pastry recipe

Prepare regular yeast dough, but without adding fat. When the dough has risen, place it on the table and roll it out to a thickness of about 0.5 cm. Then take 100 grams of very soft butter or margarine and spread it in small pieces over the surface of the dough. Fold the dough into an envelope and roll it out again. then fold it again and roll it out again. And so 3-4 times. Then, as usual, make the pies, place them on a layer and bake.

Puff-yeast dough

Ingredients:
For yeast. test:
500 g flour
1 pack dry yeast
80 g sugar
250 ml warm milk
80 g sl. oils
1 egg
1 tsp. salt
For sandwiching:
200 g sl. oils
2 tbsp. flour

Knead the yeast dough from the indicated ingredients and leave to rise for 40 minutes in a cool place. To layer the dough, prepare a homogeneous mass from flour and butter, cool it until it hardens.
Roll out the yeast dough into a rectangle approx. thick. 3 cm. Cut the butter mass into thin slices and spread on half of the layer of yeast dough. Cover with the other half. Lightly pinch the tap. Roll out the layer from the middle to the open edges into a strip approx. thick. 1 cm. Fold the ends inward and fold the strip in half again. Now the dough is folded into quarters. Refrigerate the dough for 1/2 hour.
Repeat step 4 three to four times.

Puff pastry dough

For 30 pies:
600 g flour,
100 g sugar,
60 g live yeast,
350 ml butter,
300 ml kefir,
4 eggs.

Mix yeast with 1 tsp. sugar and 1 tbsp. l. warm water. Knead the butter with your hands, add a quarter of the flour, mix, form a rectangular briquette, wrap it in film, put it in the refrigerator. Combine the remaining flour, sugar, salt, eggs. Mix everything, gradually adding kefir. Add yeast mixture. Knead elastic dough, let it stand at room temperature for 20 minutes. Roll out the dough into a rectangle, thinner along the left and right edges. Roll out the butter and flour briquette and place it on the left edge and in the middle of the dough. The oil should cover 2/3 of the rectangle. Cover the butter with the right edge of the dough, then cover the doubled dough with the left edge. This will result in a wrap made from three layers of dough and two layers of butter. Roll it into a rectangle. Fold the right and left edges inward so that they meet in the middle. Fold the dough along the resulting seam, cover with film and place in the refrigerator for 1 hour.
Roll it out again, fold it, roll it out, fold it and put it in the refrigerator for 30 minutes. Roll out the resulting puff pastry to a thickness of 7 mm. Cut out circles with a diameter of 6 cm using a round notch. Place the filling in the middle (approximately 1 tbsp for each pie), connect the edges of the dough. Transfer the products to a baking sheet lined with parchment. Let the dough rise a little. Brush the pies with egg yolk and bake for 7 minutes. in an oven preheated to 200° C.

Puff pastry yeast

To prepare the dough you will need:

Flour - 500g
- water - 150 ml
- sugar - 80g
- yeast - 20g
- egg - 2 pcs.
- salt - 1 tsp.
- butter for lamination - 200g

Prepare regular yeast dough of medium thickness. The finished dough is cooled to 20-22 degrees and rolled out into a layer 1-2 cm thick.
Cover 2/3 of the butter layer with mashed butter. Turn the dough layer 90 degrees, sprinkle with flour and roll out again to a thickness of 1 cm. Fold the layer in four (8 layers of butter should form in the dough). If desired, you can fold the dough in half, triple, or quadruple in this manner until you have 16, 24, or 32 layers. Further rolling out of the dough is undesirable, as the layers may rupture.

APRICOT PIE

For the cream: 150 ml whipped cream, 3 egg yolks, 150 g granulated sugar, 1 bag of vanilla sugar, 1 tbsp flour, 2 tbsp. spoons of rum.
For the crust: 2 packages of frozen puff pastry (300 g each).
For filling: 1 large jar canned halves apricots (450 g), 1 tbsp. spoon of chopped pistachios.
In addition: 4 tbsp. spoons of almond leaves, 2 tbsp. spoons of apricot marmalade, 1 tbsp. spoon of rum.
Cream. Mix the cream egg yolks, sugar, vanilla sugar, flour and rum. Place the pan on the stove and bring to a boil over medium heat, whisking constantly. Then cool completely.
Korzh. Thaw the puff pastry. Place the dough sheets on top of each other and roll them out to a thickness of 1 cm on a floured work surface. Cut out the crust using the side of the mold. Line a baking tray with baking paper and place a circle of dough on it.
Place the pieces of remaining dough one on top of the other and also roll out on the work surface. Using cutters, cut out small circles from it and set them aside.
Preheat the oven to 220°. Spread the cooled cream onto the dough and smooth it out with a spatula. Leave the edges about 4 cm wide free.
Drain syrup from canned apricots. Place the fruit halves on the cream with the convex side up. Sprinkle with chopped pistachios.
Using a pastry brush, brush the edges of the dough with warm water. Place the circles cut out from the dough in a circle and press them lightly. Also lubricate their surface with water. First bake the cake for about 20 minutes at 220°. Then reduce the temperature to 200° and continue baking for another 20 minutes.
Brown the almond leaves in a frying pan without adding fat, stirring constantly.
Mix the marmalade thoroughly with rum and spread it on the still warm pie. Sprinkle the edges with almond leaves.

Containers for kneading dough

To knead the dough, it is convenient to use a kneading bowl - a large (10-30 l) wooden tub made of dense, heavy wood (oak or beech). The dough should be well planed from the inside, smoothly hewn and cleaned so that the chips do not come off when washing or kneading the dough. The yeast dough is placed in such a tub for a large rise. Thanks to the living wooden structure, the dough mixed in the kneader always rises well and turns out fluffy, fragrant, and smooth.

After using the kneader, you must wash it first with cold water and then hot water with mustard (hot water coagulates the proteins in the dough, and they stick more tightly to the walls of the vessel). Do not use chemical grease removers! The wood will absorb the soap or chemical solution, and even after several washes, its residue will remain on the surface.

Can be used for kneading dough in a convenient and hygienic way cast iron cookware with an enamel coating that adheres to cast iron quite firmly.

Convenient for mixing liquid or semi-liquid dough use enamel pans– such dishes are resistant to organic acids, table salt, and protein. Enameled dishes are neutral and retain heat well - the dough starter will rise evenly and the dough will be smooth.

Under no circumstances should you ferment dough in a plastic container, since active yeast, as well as oil and fat-containing products - eggs, milk, kefir - can extract chemical products from plastic.

Do not wash enamel cookware with too hot water - the enamel may be damaged, and then such cookware cannot be used. The water should be such that your hands can tolerate it.

You should also not use aluminum utensils for fermenting dough or kneading dough, since you can contaminate the products with aluminum oxides, which react to acids, alkalis, and fats contained in food. The dough in such a container will not rise as it should, the yeast will ripen unevenly, etc. As a last resort, you can use aluminum dishes when preparing dough for early-ripening pancakes baked in small quantities (the dough should be in an aluminum pan for no more than half an hour, it should not contain active yeast).

It is possible to use heat-resistant glass utensils for fermenting and kneading dough. Such dishes retain heat for a long time, which means the dough will rise quickly and evenly. Heat-resistant glassware is also good for preparing dough dishes in microwave oven– this will diversify their taste and improve the quality of the product.

Cutting boards

To knead stiff dough, it is convenient to use large (50x50 cm) flat wooden boards made of wood with a dense, long-fiber structure (for example, birch). It is advisable not to use chipboard, since kitchen boards have to be washed frequently, and the glue used in chipboard is not waterproof, which quickly renders the equipment unusable.

Large kitchen boards are convenient to use for rolling out dough into sheets. In general, it is beneficial for the dough to come into contact with wood; as a result, it becomes softer and more elastic.

To roll out the dough, you can also use large (half the size of the countertop) boards made of food-grade (neutral) plastic or a well-washed surface of the table itself.

Smaller kitchen boards (25x25, 30x40 cm) are used for cutting certain products (for fillings - grating vegetables, eggs, chopping herbs) or chopping dough. It is advisable to have its own board for each product - separately for greens, separately for onions or fish, meat, etc.

It is also convenient to place small pies and pies on medium-sized boards for layering before placing them on baking sheets.

Small boards can be used to determine the size of portioned pies (kulebyak, chicken pies, pies with jam, etc.).

To wash wooden kitchen boards, you can use only neutral detergents - mild kitchen soap without a strong odor, soda, mustard (1 tbsp per glass of warm water). Do not use chemicals to wash metal or glassware - wood easily absorbs residual chemicals that do not wash off even after several rinses. Remember, the tree should smell fresh, not soap or powder!

Dough mixers

When preparing a large amount of dough, it is rational to use dough mixers - specially equipped kitchen machines (they are available with attachments for different varieties dough – liquid, semi-liquid, stiff; different capacities, starting from 20 l).

At home, you can use a food processor, but you should not use it to knead stiff dough. Using a mixer, you can prepare dough for pancakes using kefir or soda - the active, uniform supply of oxygen into the dough ensures its rise and uniformity. A food processor or mixer can be used to mix various fillings that require an even distribution of the ingredients ( minced meat, fruit fillings).

Rolling pins

It is interesting that the rolling pin, as a kitchen utensil, has existed for many centuries and even millennia: smoothly planed round sticks with handles are found in excavated settlements of a wide variety of cultures - from Africa to Ancient China. And now in technology home cooking nothing better than this wonderful invention has been invented.

When rolling out the dough, it is convenient to use a wooden rolling pin - a round, smoothly hewn stick with handles made on both sides (40-50 cm long). The wood for the rolling pin should be heavy enough - this will make it easier to press on the dough being rolled out, which in turn will ensure an equal thickness of the layer.

It is useful to have two or three rolling pins of different sizes and different weights (from different types of wood). For example, a long and thick rolling pin is convenient to use for rolling out a particularly thin and large layer of dough, which is then rolled onto the rolling pin to dry. A smaller, heavier rolling pin can be used to roll out small amounts of pie dough.

Wash rolling pins in the same way as other wooden utensils.

If the dough is not very stiff (this is prepared, for example, for fried pies), you can use a bottle filled with cold water instead of a rolling pin - the dough will roll out well and will not stick to your hands.

Spatulas, spoons and paddles

To mix the fillings evenly, it is convenient to use wooden spatulas of different sizes or stainless steel spatulas. Batter It is convenient to knead with stainless metal paddles.

It is not advisable to leave thin metal devices (spoons, forks, paddles, spatulas) in dough, water or other liquid, as this will make them dull. Immediately after use, they should be wiped with a damp cloth or paper, washed in warm water and wiped dry again.

Baking trays

For baking pies in an oven or oven, baking trays are used - large (50x50, 50x80 cm, 0.3-0.5 cm thick) sheets of hardened iron with low curved edges.

If the baking sheet is slightly burnt, you can clean it with warm water with the addition of soda or mustard - soak it briefly, and then wipe it with a soft sponge or brush.

There are two ways of baking - on cold baking sheets, which are placed in a hot oven, or on sufficiently heated sheets. To prevent the dough from sticking and burning to the surface of the baking sheet, dry sheets are powdered with a small amount of fine flour, hot sheets are greased if necessary (it is convenient to grease with a piece of margarine or butter, pinned on a fork, or soaked in vegetable oil cloth).

If the cake sticks to the baking sheet, you can remove it entirely by carefully placing it in a container of cold water. It is necessary to ensure that water does not get on the cake. After the pie is removed, the bottom of the baking sheet must be wiped dry.

Frying pans

For frying small and medium-sized pies (up to 15-18 cm long), frying pans with high walls are used: cast iron, hardened metal, stainless steel, Teflon coated.

For frying dough products, it is convenient to use cast iron frying pans - they heat up evenly, so the fat in which the dough is fried does not stick to the bottom of the frying pan. Teflon-coated frying pans are very convenient to use - the pies turn out fluffy, light, and do not burn. Remember that when using a Teflon-coated frying pan for baking or frying, you should not use metal spoons; use a special wooden spatula.

If the frying pan is burnt, immediately after baking you need to wash it: pour a little water on the bottom of the frying pan, adding soda and soap, and bring this solution to a boil. Carefully clean off the carbon deposits from the bottom and rinse with warm and then cold water.

When washing Teflon-coated pans, you should be very careful - the coating can be damaged by strong friction or sudden temperature changes. A frying pan with a damaged coating cannot be used.

In the history of kitchens different nations there are the most different types frying pans and baking trays for baking dough products. For example, in Georgia and Scotland, baking sheets do not have sides - they are smooth round sheets of hardened iron. And in Vietnam, flatbreads are baked on internal walls large cast-iron boilers dug into the ground and heated evenly on all sides.

Conclusion.

Puff pastry yeast dough is a dough in the preparation of which two methods of loosening are used: with the help of carbon dioxide produced by yeast, and the creation of such layering as in the manufacture of puff pastry.

Leaven:

Sourdough mass: 810 g

Dough weight: 3523 g

Margarine for puff pastry - 705 g

Product Information:

Bibliography

1. Anfilova N.A. Tatar. L.L. Cooking.

2. Technology for preparing flour and confectionery products.

3. Kharchenko N.A Food preparation technology.

4. Tatarskaya L.L. Laboratory and practical work for cooks and confectioners.

5.Suchkova S.M. Big book of cakes and pastries.

6. Zolen V.P. Technology and equipment of public catering establishments.

7. Radchenko L.A. Organization of production at public catering establishments.

Application.

Pie

Technology for preparing yeast puff pastry.

Puff pastry It happens yeast(sour) and insipid. Unleavened dough is used more often. It contains no sugar at all. Its main components are flour, butter, eggs, water and salt. Products from puff pastry crispy, soft and tender inside.

To obtain a good layered dough structure, it is necessary to strictly comply with the requirements for the products from which it is made, as well as for the technology of its preparation. Only the highest quality wheat flour and butter should be used for the dough.

Citric acid gives elasticity and firmness to the dough; if there is no citric acid, water can be replaced sour kefir. An acidic environment increases the viscosity of flour proteins. The layered structure of the dough allows it to be rolled out multiple times.

Basic dough recipe:

• 500 g premium flour
• 360 g butter
• 1 raw egg
• 1 glass of kefir
• 1/3 teaspoon salt

Making puff pastry

Process preparing puff pastry includes three stages: kneading the dough, preparing the oil and processing the dough with oil.

A homogeneous elastic dough is kneaded from flour, eggs, kefir and salt. The dough is cooled. Add a small amount of flour to the butter and knead it slightly, but do not grind it. The oil should be plastic and pliable.

The dough is rolled out into a square and butter is placed in the center. The dough is wrapped in the form of an envelope, the edges are carefully pinched (no flour should get into the seam), then the dough is rolled out in the form of a rectangle, in the middle they are connected in the opposite direction, in the middle the ends are connected, the seam is carefully pinched, the dough is folded again (so that the seam ended up on a bend) and taken out into the cold.

After 30 minutes, it is rolled out again, folded in four, placed in the cold for 20-30 minutes, and then shaped. Thus, the dough will have 256 layers. It must be remembered that every time, before rolling out the dough after cooling, it should be turned 90*, then the physical effort will be evenly distributed in all directions.

Making puff pastry— the process is very labor-intensive and time-consuming, but the products baked from such dough are distinguished by high quality and pleasant taste.

There's another way making puff pastry- less labor-intensive, but products made from such dough are inferior in quality to products baked from puff pastry, manufactured using the technology described above. This is the preparation of the so-called chopped puff pastry.

Chopped puff pastry prepare according to two recipes:

FIRST RECIPE:

• 2 cups of flour
• 200 g butter or butter margarine
• ½-2/3 cup water
• ¼ tsp. salt
• 1 tsp Sahara