Homemade puffs with or without filling is a real treat that can be served on the festive table or baked for family tea drinking. The dough for them is easiest to buy in a store, but pastries prepared with their own hands will be much tastier. For beginners, a simplified version of the test is suitable, experienced ones can try a more difficult way and make a real magnificent puff.
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Early puff pastry: step by step cooking
According to this recipe, you can make dough for homemade puffs with filling: pieces of fruit, cream, jam. It is also suitable for baking puff pastries with hearty fillings: meat, ham, fish, cheese or greens.
The main component for the dough is butter or high-quality cream margarine. An important condition is to strictly observe the proportions, this guarantees splendor, friability and a delicate taste of the dough. All products must be chilled, the dough is prepared in a cool kitchen, and after repeated rolling is placed in the refrigerator.
Ingredients:
- 150 g of oil;
- 1 cup flour (plus 1 tbsp. L. For rolling dough);
- 1 egg yolk;
- 2 tbsp. l water;
- a pinch of salt;
- 8 drops of lemon juice.
Sift flour into a deep bowl. Mash butter until soft and put in flour. In a separate container, mix the egg yolk with water, lemon juice and salt, combine the egg mixture with flour. Knead the dough for 3-4 minutes, it should become plastic and homogeneous. Form a brick out of it.
On a board sprinkled with flour, put a block of dough. Pour some more flour on top. Roll the dough with a rolling pin into a flat layer about 10 mm thick, fold it four times, roll it again. Repeat folding. The dough is ready for cutting. Before you start forming puffs, you can wrap it in film and place in the refrigerator for 1 hour.
Classic Puff: A Phased Approach
Preparing the dough for this recipe is easy. The main thing is to stock up on time and accurately fulfill all the points indicated. Products should be well chilled, before rolling out the rolling pin and board should be placed in the refrigerator for a short while. This will save the dough from melting, it will turn out layered, lush and very tender. In addition to the products necessary for kneading dough, you need 2 tbsp. l flour for rolling. From the indicated amount of ingredients, 12 medium-sized puffs can be baked.
Ingredients:
- 2 cups high quality wheat flour;
- 300 g butter;
- salt on the tip of a knife;
- 1 tsp 3% vinegar;
- 0.75 glasses of water;
- 2 eggs.
If there are no eggs, you can exclude them from the recipe. To make the mass more airy, instead of whole eggs, only yolks are used. The proportions of salt can be changed to taste, but you should not completely abandon it. Salt and vinegar not only improve the taste of the dough, but also make it more plastic, making it easier to roll. Do not save on oil - the fatter the dough, the more tender the puffs will turn out.
Pour water into a deep bowl, break eggs there, add salt and vinegar, mix well. When the salt crystals have completely dissolved, add pre-sifted flour. Knead the dough with a wooden spatula, when it thickens, continue to work with your hands. If the mass turns out to be too liquid, add a little more flour. Knead the dough for 5-7 minutes until it becomes smooth, elastic and uniform.
Collect the dough in a lump, cover with a napkin or an inverted bowl and leave to rest for half an hour. This is necessary so that the mass becomes more elastic, and subsequently, many air layers are formed during baking.