Fast food dough at home. Instant puff pastry at home

Do you want to know how to make the simplest dough? This requires only two ingredients: water and flour. Such a simple base is suitable for preparing more complex compound dishes and baked goods. But it always requires a filling, unless we are talking about bread or unleavened cakes. This is the simplest dough, the recipe for which can be supplemented with other products at will, in order to turn it into yeast, puff, shortbread or biscuit. The temperature of the water often does not matter, the main thing is that it is clean, better bottled.

The five most commonly used ingredients in simple dough recipes are:

From a simple dough, as a rule, such dishes are prepared in which the main thing is the filling, and the dough should be invisible: pizza, dumplings, dumplings, manti. But this does not mean that it is made tasteless. A simple dough recipe for, say, pies will be more successful if, in addition to water and flour, other products appear in the composition: eggs, sour cream, vegetable oil, yeast.

The basis for the blank described above can be:

• kefir
• milk
• sour cream
  in different proportions and with various additional ingredients in the form of eggs and fats.

Vegetable oil is especially good to add if the dough needs to be kneaded for a long time with your hands - it removes excess stickiness. It is better not to overuse flour for this, so as not to turn the dough into tight rubber.

The five fastest recipes:

• keep yeast-free simple dough in the refrigerator in a sealed package for no longer than a week
• in the freezer - no longer than a month
• the dough cannot be frozen twice

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many people love puffy pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layer base for delicious homemade baked goods. If there is no time to prepare such a dough mass, but you want to make fragrant croissants or the most delicate Napoleon, you will come to the rescue quick recipe puff pastry.

How to make quick puff pastry in 15 minutes

To make a flaky dough mass for baking, you need to prepare the main ingredients:

• Butter or margarine - they must be very chilled, because thanks to the pieces of frozen fat formed in the thickness of the dough, numerous layers are formed during baking, making the baking airy and crispy. Before kneading the dough, put it in the freezer for a couple of minutes.
• Chicken eggs - these must also be taken from the refrigerator. Most recipes indicate only 1 egg, you can take more if you want, but the excess of egg white makes the dough tough and stubborn.
• Ordinary or mineral water or fermented milk product. The liquid for making puff pastry also needs to be pre-cooled - it is better if the water is not just cool, but ice - this will allow you to achieve maximum layering of the base and prevent the pieces of oil from dissolving.
• Flour - only premium wheat is suitable. It must first be sieved to saturate with oxygen and remove debris.
• Vinegar - must be added when mixing puff without yeast dough, - it helps to achieve the desired layering. A regular table bite with a 6% concentration is suitable. If a recipe requires such vinegar, but you only have 9%, it should be taken 1.5 times less than 6%.

So that during the preparation of quick puff pastry there are no difficulties, you need to remember some important rules:

1. You need to work as quickly, clearly, but carefully so that the butter in the dough structure does not have time to heat up from the warmth of the hands.
2. The finished dough mass should be slightly lumpy, and not smooth and homogeneous, therefore it is not recommended to knead the dough for a long time - you just need to collect the butter-flour crumbs into a dense lump.
3. For better layering of baking, the dough base must be kept in the cold for at least half an hour, and preferably 2-3 hours. So that the dough is not saturated with extraneous odors, and its surface is not ventilated, the lump of dough is wrapped with cling film or parchment paper.

Classic recipe with margarine

To get lucky puff pastry fast food, you need to add the components in a specific order. First, the flour is mixed with a very chilled margarine (you can grate it on a coarse grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the flour crumbs, after which the dough is quickly kneaded.

Ingredients:

• margarine - 250 g;
• flour - 350 g;
• water - 100 ml;
• chicken egg - 1 pc .;
• table vinegar 9% - 2 tsp;
• salt - a pinch.

Cooking method:

1. Beat an egg into a cup, add salt, vinegar. Shake with a fork until smooth.
2. Add ice water, stir thoroughly, put a cup with the mixture in the refrigerator.
3. Sift flour into a deep bowl, chop slightly frozen margarine in it until large grains.
4. Quickly rub the mixture with your hands into crumbs, make a depression in the center, pour the prepared liquid from the refrigerator into it.
5. Stir the mixture with a spoon so that the flour absorbs all the moisture. Transfer to a work surface, collect in a ball without stirring.
6. Fold the test base in a plastic bag, keep in the cold for half an hour.

Instant puff yeast dough

The big plus of this recipe is that quick puff yeast dough can be frozen, using as needed for several months. From such a base, delicate and crunchy products are obtained, and the filling for them can be made both sweet and salty. Dry yeast is indicated in the recipe, but you can easily replace it with fresh, based on the formula: 3 grams of fresh instead of 1 gram of dry.

Ingredients:

• dry yeast - 8 g;
• water - 1 tbsp.;
• egg - 1-2 pcs.;
• flour - 5 tbsp.;
• margarine - 200 g;
• salt - 1 tsp;
• sugar - 1.5 tbsp. l.

Cooking method:

1. In water heated to 37-40 °, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
2. Sift flour, mix with salt and chopped cold margarine. Grind into crumbs.
3. Stir in the egg to the slightly matched yeast base.
4. Put the dry mixture on the table with a slide, make a depression in the center, pour the liquid base there. Knead quickly to a soft, pliable dough.
5. Wrap the dough ball in cling film, place in the cold for 2 hours.

Granny Emma's Instant Puff Pastry Recipe

The "lazy" recipe for layered baking base from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From the puff pastry prepared according to her recipe, you can bake three large pies or many, many delicious, airy, crunchy layers with all kinds of fillings. Grandma Emma recommends using butter - with it, the baked goods are not only very tender, but also natural, but you can also replace it with margarine.

Ingredients:

• eggs - 2 pcs.;
• salt - 1 tsp;
• butter - 0.8 kg;
• vinegar 6% - 2 tbsp. l .;
• ice water - 1.5 tbsp. (about);
• wheat flour - 1 kg.

Cooking method:

1. Drive eggs into a measuring cup, add salt, pour in vinegar. Beat until smooth.
2. Top up with ice water so that the total volume of liquid is 500 ml. Stir, refrigerate.
3. Pour the sifted flour onto the work surface. Grate the frozen butter on a coarse grater, dipping the piece in flour all the time.
4. Stir the grated butter with flour, collect in a slide. Make a depression in the center, pour in the liquid from the refrigerator.
5. Knead the dough quickly, lifting the mass from different sides to the middle, folding in layers and pressing.
6. Give the finished dough base a rectangular shape, put it in a bag and send it out in the cold for 2-3 hours, and preferably overnight.

Homemade puff pastry with kefir

A quick layered baking base can also be prepared using a technology similar to classic recipe puff pastry. First, the dough mass is kneaded on kefir, then it is rolled out several times, and cold butter is placed in the middle. All this is done within 15 minutes, but due to the sandwiching of balls of dough with fat, the products during the baking process become multilayered, airy and crispy.

Ingredients:

• kefir - 1 tbsp.;
• egg - 1 pc.;
• salt - ¼ tsp;
• flour - 3 tbsp.;
• butter - 250 g.

Cooking method:

1. Pour kefir into a deep bowl, beat in an egg, add salt. Stir with a whisk until smooth.
2. Add the sifted flour in parts, kneading the elastic, pliable dough.
3. Cut cold butter into thin slices, sprinkle with flour.
4. Roll out the dough mass into a layer, spread a third of the oil plates in the center, fold in an envelope, pinch the edges.
5. Roll out again, spread out another third of the butter, fold in an envelope, pinch the edges. Repeat the procedure 1 more time using the remaining oil.
6. Ready dough wrap with foil, keep in the cold for 1 hour or put in the freezer until requested.

Many housewives, especially beginners, are afraid to "mess with" yeast dough, considering it capricious and unpredictable. And, indeed, if you do not take into account some of the nuances, baking from this type of dough turns out to be just awful. And in order to prevent such troubles, one should avoid gross mistakes that inexperienced or careless housewives so often make.

One of the typical mistakes made by most housewives is non-observance of the correct technology for combining flour with liquid components for the dough. Many people simply put all the ingredients in the recipe into one cup and knead the dough. But for any type of dough, there is an obligatory rule: after making a depression (funnel) in the flour, slowly, in modest portions, pour separately mixed liquid components into it, constantly stirring the mass and gradually kneading the dough.

Yeast dough typical mistakes and cooking secrets on the site

The second mistake in preparing yeast dough is failure to comply with the amount of yeast required by the recipe. That is, many put the yeast, so to speak, "by eye", unaware that baker's yeast in the yeast dough is one of the key components, since it plays the role of a kind of baking powder. And the surplus, as well as the lack thereof, can significantly degrade the quality of the test. A lack of yeast will affect the slowed down and poor-quality dough fermentation process, and, on the contrary, the excess will lead to rapid peroxidation of the dough, giving it an unpleasant smell and taste. Therefore, it is still not worth experimenting, but it is better to obey the requirements of the recipe and not put yeast more than 50 g and less than 20 g per kilogram of flour.

Yeast dough typical mistakes and cooking secrets on the site

Of course, making products from yeast dough requires much more time and labor than, say, from unleavened or shortbread dough. But after all, baking from it turns out to be much more magnificent and airy, more aromatic, softer and tastier. Well, isn't the sight of joyful and contented faces devouring mouth-watering pies, rolls or pies really worth a little work. We offer to help every housewife a few simple, but rather significant tricks, mastering which will greatly facilitate the work with yeast dough:

The first thing to know is that there are two types of yeast dough that differ in the way they are prepared:

1. A safe method involves mixing all the components specified in the recipe at once and kneading the dough to the required consistency.
2. The sponge method requires a lot of effort and time. First, a dough is prepared by mixing water (or other liquid), yeast and a small part of flour, and placed in a warm place for fermentation. Then the dough is mixed with the rest of the ingredients and the dough is kneaded. From such a test, products are obtained more voluminously.
So, before you start kneading the dough, you need to clearly determine the method of its preparation.

Regardless of the method, you need to start the preparation of yeast dough with the preparation of a liquid base, consisting of a mixture of all liquids provided for in the recipe (water, milk, kefir, eggs, fats) and yeast. Additives (sugar, spices, salt) also interfere here in accordance with the recipe. If the dough is prepared using the sponge method, then the ready-made dough is poured into this liquid base.
It is advisable to beat the raw eggs provided for by the recipe, and separately the whites (in a foam) and the yolks. Then the dough will turn out to be much fluffier and more airy.
Any yeast dough provides for the addition of vegetable fats (olive oil or sunflower oil) or animal fats (butter or margarine). Since animal fats have a solid structure, immediately before being introduced into the dough, they should be melted to a liquid state, but without boiling.

Yeast dough typical mistakes and cooking secrets on the site

One of the main and irreplaceable components for the preparation of any type of dough is flour, therefore, when buying it, you should pay special attention to its choice. As a rule, the gluten index is indicated on the package. For premium wheat flour, it should not be less than 24%. The quality of the yeast dough depends to a large extent on the quality of the flour. In addition, flour should not be wet or bitter. Before "introducing" flour into the dough, it must be sieved (even if this procedure has already been performed the day before). This will eliminate the existing debris from the flour (unfortunately, there is a lot of it in this product) and saturate it with oxygen, due to which the baked goods will turn out more magnificent.

Yeast dough typical mistakes and cooking secrets on the site

It should also be remembered that all components for the dough, including flour, must be fresh and warm (30 ° C or at least room temperature). Otherwise, the raising time of the dough will increase.
You need to knead the dough thoroughly until it acquires elasticity and stops sticking to your hands. It is not recommended to use different devices when kneading yeast dough (beaters, mixers, combines and other inventions of modern technology). Only by contact with warm and gentle human hands can a good quality dough be obtained.
For a more successful and quick rise of the dough, it is necessary to prevent the formation of drafts in the room, and, covered with a towel, place the dishes with the dough in a warm place (near a radiator or radiator).

Yeast dough typical mistakes and cooking secrets on the site

When working with a ready-made dough, yeast drafts should also not be.
After the dough rises (doubles), knead it with dry hands and hide it again in the heat until it rises again.
If you plan to introduce any additives (candied fruits or raisins) into the dough, then they must first be washed and dried, mixed with a small amount of flour, and only then added to the risen and crumpled dough. The same applies to additives in the form of spices (cocoa powder, cinnamon, cardamom) - they must also be mixed with sugar or flour and mixed into the dough.

The quality of the finished dough, which has stood without "attention" for more than three hours, deteriorates.

Therefore, it is not advisable to overexpose it, postponing the preparation of products from it.
Before removing the ready-made yeast dough from the container in which it was raised, you should carefully separate it with a knife from the walls of the dishes, and with a wooden spatula - from the bottom. And only after that put the dough on the surface of a cutting board or table, sprinkled with flour.

Yeast dough typical mistakes and cooking secrets on the site

Otherwise, precious pieces of dough will remain on the dishes, which will go nowhere. And the dishes will be more difficult to wash.
Immediately before sending a baking sheet or a form with blanks (raw pies, buns, pies) from yeast dough into the oven, be sure to give them at least a quarter of an hour to distance. Otherwise, during the baking process, the product will not rise well and will not be fully baked.

170 ml of milk with a fat content of 3.2% must be heated to 38 degrees. At home, the temperature can be determined literally by touch: the milk should be slightly warm. There is no fundamental difference whether it will be eighteen degrees or twenty. The main thing is that it is warm: this way the yeast will dissolve faster. But if the milk is overheated, the yeast will simply die, and the dough will stain when baked: its surface will look like the skin of a Dalmatian.

Add 20 g of yeast to warm milk (less yeast is needed for sponge dough) and stir until they dissolve. Yeast is one-celled organisms, mushrooms, they feed on sugars, and in their absence they break down starch, polysaccharide. A side effect of yeast activity is carbon dioxide, which is released as tiny bubbles. The bubbles are held in the dough by the gluten in the flour. The longer the yeast lives, the more bubbles are formed, they begin to grow, and with them the dough increases in size. This is what they mean when they say that the dough rises.

Dough is a closed system in which yeast lives, multiplies and dies. The speed of all these processes depends on the humidity and temperature of the dough and on the amount of sugar. One yeast cell divides 20-25 times.

Thus, the role of yeast is to make the dough more fluffy, porous, and airy. The longer the dough is in the proofing, the more evenly the gas bubbles are distributed inside. They are responsible for the pores that form in the baked product. Therefore, dough is usually used for bread, and on water, and not on milk. Milk gives the dough a beautiful appetizing color, water - a grayish tint. For pies, pies, pies, kulebyak, bezoparnoe dough is often used.

Add 10 grams of sugar to the mixture of milk and yeast, then transfer it to the bowl if you are kneading the dough with a mixer, and add another 40 grams of sugar while kneading. With this amount (50 g) of sugar, you will get a sweet dough; for sweet pastries, you need 100 g of sugar for this amount of dough. (If you are not using a mixer or kneader, but kneading the dough with your hands, add all the sugar at once.)

Then add 600 g flour.

Then - 150 g of softened butter with a fat content of 82.5%. It is best to use sweet butter over salty, as salty environments will reduce yeast activity. Instead of butter, you can add margarine, vegetable or olive oil, or even pork or beef tallow. With vegetable oil or animal fats, baked goods turn out to be more fluffy and rich: they give larger pores, the dough is more airy. Pies are often cooked on vegetable oil, bread - on animal fats, they retain moisture well, so that the products retain their freshness, aroma and color for a long time. Butter is suitable for pies: the dough will turn out fluffy, but not overly fluffy; but it will dry out faster than bread made with animal fat.

Finally, add 20 g of salt. Salt is always added at the end of the first batch, about a minute before the end, then it will not greatly affect the activity of the yeast. By the way, if you use vegetable or olive oil, then it must also be added to the dough at the end of the batch.

In large-scale industries, a baking powder is even added to the yeast dough, because thanks to it, the products retain their freshness and taste longer. Without it, the dough can only be stored frozen, and if you use shock freezing, the usual one will harm it.

It is better to use the dough right away. If you have frozen it, then defrost it in the refrigerator, at a temperature of about 6 degrees.

The dough is kneaded in a mixer for 20 minutes at low speed. If you are working by hand, then the first batch should be done within five minutes.

After the first kneading, leave the dough for 20 minutes at room temperature under a towel to fit. Then knead it well again and let it sit again for 20 minutes. After that, you need to knead it a third time. Each time we knead, the dough is enriched with air and rises better.

The purpose of the proofing is to stretch the gluten using the bubbles of carbon dioxide released by the yeast. Thanks to the bubbles increasing in size, the dough rises, swells, and becomes elastic. During the first kneading and proofing, the activity of the yeast in the dough is subject to very rapid changes. Yeast is in an aerobic state, that is, there is a lot of oxygen and nutrients around it, and the yeast itself is relatively small. Therefore, they reproduce at a very fast rate. In principle, the dough can be used after the first proofing, but then it will be inelastic, and the pores inside will be heterogeneous. During the second and third proofings, the breeding activity is reduced, since there is already a lot of yeast, and there is little nutrition. A towel is necessary so that the dough does not dry out: a humid environment activates the vital activity of the yeast, the dough fits better, and the pores become larger. In the photo, these pores are clearly visible, but at home you should not cut the dough to admire the activity of the yeast - every unnecessary manipulation disrupts the structure of the dough.

After that, you can grease the products with an egg and bake. The baking time depends on their size: for pies, for example, it takes 7-10 minutes, for pies - 20 minutes. Temperature - 170-180 degrees.

Every housewife wants to learn about the secret of quick preparation of puff pastry at home, which can become the basis for creating a variety of baked goods. In taste, it will be a worthy competitor to a store product, since its recipe is based only on natural ingredients. The main thing is to be patient and not faint in front of the number of layers!

Puff pastry has no analogues in the world of cooking. Any filling will become even tastier thanks to its friability, and everyone's favorite spicy crunch will be heard in the mouth. Freezing any puff pastry preparation will relieve you of the headache that arises in response to the question "what to bake today?" Once you know how to make puff pastry at home, you can start choosing any sweet and savory pastries, among which everyone's favorites are:

• Croissants and bagels;
• Rolls and puffs;
• Napoleon cake";
• Pizza and closed pie;
• Chebureks and samsa.

The variety of fillings allows you to use puff pastry to prepare real gastronomic works of art. Two classic recipes preparation: with and without yeast - can be supplemented with other components (cocoa, beer, cottage cheese), and then the standard puff pastry will acquire new flavor notes.

Recipe 1: Classic Yeast Puff Pastry

Experienced chefs first started adding yeast to patties and buns in the last century. They noticed that the risen dough instantly increases in size, and the finished product turns out to be fluffy.

Classic yeast puff pastry is prepared using flour (0.5 kg), milk (1 cup), butter (200 g), dry yeast (7 g) and sugar (2 tablespoons). The proportions can vary depending on the desired amount of baked goods.

A step-by-step recipe for making a classic dough:

1. Make premium white flour and sift through a sieve several times. The flour must be saturated with oxygen so that the dough is fluffy, light and airy.
2. Add granulated sugar to the flour. Its amount may vary depending on the filling. You can add no more than 1 tablespoon of sugar to pies with meat, mushrooms and potatoes.
3. Dissolve butter (50 g) in a glass of milk at room temperature and add dry yeast.
4. Combine dry and liquid mixture, knead an elastic, but not too tight dough. Put it in the refrigerator for 1 hour until it's completely cooled.
5. Remove the remaining butter (150 g) from the freezer and wrap it in plastic wrap. Roll the butter into a thin layer or beat it off with a rolling pin.
6. Take out the chilled dough, roll it into a rectangular layer and put the thinly rolled butter on it. Cover the butter block with the other half of the dough, fold into an envelope and roll out.
7. Continue folding and unrolling 5-6 more times.

Don't try to roll too thin crust: it should be no less than a centimeter in thickness. This puff yeast dough recipe is great for Napoleon cake and French croissants.

Perfect croissant dough

Croissants are an old Austrian food that is loved by both adults and children. Hardly anyone realizes that the French have perfected the recipe by adding yeast to the dough. Classic croissants are not like Russian bagels, and every housewife is obliged to try to cook them at home.

For croissants, you need to make classic dough by leaps and bounds. To make French pastries even softer and more airy, add one and a half times more milk and butter. Do not knead the dough by hand, but do it in a mixer at medium speed. The number of layers should also be increased. Learn how to roll your croissants and choose from a variety of toppings - chocolate, jam or cheese.

Chocolate puff pastry

Chocolate puff pastry is a novelty in the world of culinary, because so far it cannot be found on sale. Imagine what a sensation sweet pastries from such a homemade dough will make!

Make a yeast puff pastry and add the cocoa powder in the very first step. Choose quality dark cocoa. The dough will get a beautiful shade and a real chocolate flavor. Chocolate puff pastry is suitable exclusively for sweet pastries: rolls, puffs, buns.

Recipe 2: Yeast-Free Quick Puff Pastry

Puff yeast-free dough differs from its counterpart in yeast in its composition, but has an equally interesting taste. Speed ​​in making puff pastry is what every housewife dreams of! Is it possible not to waste time folding into multiple layers, but still achieve the required structure? A quick recipe will answer this question.

To prepare quick puff pastry without yeast, you will need flour (0.6 kg), water (1 glass), an egg (1-2 pcs), butter (250 g), citric acid and salt on the tip of a knife.

All components are combined in a large bowl in the following sequence: sifted flour with salt, grated butter, water with dissolved citric acid, eggs. If you don't have eggs available, you can do without them. Kneading takes place very quickly so that the butter does not have time to melt. Next, you should cool the finished mass for an hour.

The dough is prepared very quickly due to the fact that the resulting mass does not have to be rolled out into multiple layers. This recipe is great for making sweet pastries, especially for French buns and curd puffs.

The puff pastry should not be kneaded thoroughly: it is enough to collect it into a lump and put it in the refrigerator for at least an hour. Too tough dough can cause the baked goods to be hard.

Puff pastry for pizza

The classic Italian pizza recipe involves putting the topping on thin pancake made from yeast dough. Try to change the tradition and lay out the sauce with savory goodies on puff pastry - the taste will be very refined and sophisticated.

Make a yeast-free dough. It is important to knead the dough yourself without using a mixer. Pizza dough should always be made by hand. Already three hours after cooling, the dough will be ready. Before cooking, you should give it a round shape, grease with sauce, add mushrooms, tomatoes, olives, cucumbers, sausage and cheese. The end result is a truly original pizza.

Beer dough "Original"

Men are crazy about dishes with the addition of their favorite intoxicating drink. They are also known to be big fans of baking, so they will love this puff pastry recipe twice!

Make recipe # 2 yeast-free puff pastry with beer instead of water. Choose a light beer that is low in ethyl alcohol. Dark bitter beer will not affect the taste of the dough for the better. Pour flour into the mixture at the very last stage. It is impossible to feel the taste of beer in finished baked goods, so without a doubt you can fill it with any filling.

From such a dough, wonderful samsas, pasties and pies are obtained.

Curd puff pastry "You can't imagine any easier!"

There is a stereotype that curd dough is only suitable for curd puffs, in fact, it is incomparable for both sweet and savory baked goods. It's great without the addition of toppings: Place a few rounds of the curd puff pastry on a baking sheet and leave in the oven for 10 minutes for a delicious crunchy cookie.

Make a yeast-free puff pastry by combining butter with cottage cheese, eggs and water in the first step. You should choose fatty homemade cottage cheese of a uniform structure without lumps. Add sifted flour last. Combine all the components, form a gingerbread man. Curd dough takes much longer to cool - it takes 24 hours for it to be completely ready for baking. For the filling, cheese and cottage cheese, potatoes, jam are suitable.

• Puff pastry has a high cost, but you can significantly save on its preparation. Margarine is 2-3 times cheaper than butter, but it is no worse for making dough. The only thing you shouldn't skimp on is the percentage of fat: the fatter the dairy product, the tastier the finished dough.
• Puff pastry is considered one of the most delicious varieties in the world of culinary, but few people know that in fact it has a completely neutral taste. The specific flavor is acquired only after adding the filling.
• In the oven, puff pastry is cooked at a high temperature very quickly and practically does not burn. The time allotted for baking one layer for the Napoleon cake can be as little as 5 minutes.
• The first puff pastry was made almost 500 years ago. It is known that an inventive baker used it to bake bread, but now it is not practiced in cooking.
• The total number of layers of dough in the famous Napoleon cake can reach a thousand. The more layers in the dough, the better and more airy the baking.