Puff tongues with sugar from ready-made dough. Puff with sugar and cinnamon - a recipe for puff yeast dough
Most delicious recipe from childhood - these are cookies flaky tongues with sugar. To make it easier to make, I prepare the dough ahead of time and keep it in the freezer until just right. This makes the whole process much easier. The tongues are simply airy, layered and very tasty. A step-by-step recipe with a photo will help you to bake delicious homemade puff tongues with sugar from puff pastry on your own.
For cooking we need:
- 1/2 serving
- 1 chicken egg (for greasing the dough);
- 15 teaspoons of granulated sugar.
How to make sugar flaky tongues
Mode oven: 180 ° С, medium level.
We take out the finished puff pastry from the freezer, transfer it to the refrigerator section and leave it there overnight. Or preparing fresh dough. I prefer frozen dough, it gets more flaky after baking. To prepare 15 pieces of tongues, you need to take half a portion of the dough.
Divide a piece of dough into two equal parts and roll them out separately to 3-4 mm. Remember to sprinkle flour on the table. Then, shake the egg with a fork and grease the first layer of dough. Put the second layer of dough in an equal layer on the first layer and cut the dough into rectangles 5-6 cm wide. Using a spatula, transfer the dough pieces onto parchment with a baking sheet.
Now, grease the top layer of the dough with an egg and sprinkle each piece with one teaspoon of sugar.
We bake sweets in a preheated oven for 25 minutes.
The readiness of the reeds is determined by their golden color and characteristic crunch.
Cooking instructions
1 hour Print
1. Knead the dough. Add the sifted flour as much as it will go so that the dough easily leaves your hands. Put in the cold for 1 hour (in the refrigerator).
2. Sprinkle flour on the table. Roll out the dough with a rolling pin so that it turns out to be a rectangular 0.7-1 cm thick. Take 300 grams of pre-softened butter or margarine (like "Pyshka"), put it on the dough and smooth over the dough, leaving the edge without oil, so that you can close margarine with an envelope.
3. Cover the dough with an envelope. Roll out and fold in four. Cover with a towel or napkin and refrigerate for 20 minutes. Roll out the dough again into a rectangular shape 0.7–1 cm thick and fold in three. Cover and refrigerate again for 30-40 minutes. Ice Cream Tool In order to prepare sorbet or ice cream without unnecessary hassle, an ice cream maker will come in handy, which will take care of freezing and mixing. There are devices that freeze on their own, and there are those that themselves need to first visit the freezer. Afisha-Food arranged the revision of the latter, and after long and careful experiments the best was the Nemox Dolce Vita ice cream maker.
4. Roll out the dough again and fold again in four. Cover and refrigerate again for 20 minutes. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. With it, it will also be more convenient to do a trick that allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate it around it in the air. Afisha-Food arranged the revision of the rolling pins, the most manoeuvrable was the beech brand Bérard.
5. Roll out the dough 1 cm thick again, cut into diamonds. Pour granulated sugar into one saucer, beaten egg into the other. Dip the tongue upside down into the egg, then into the sugar.
6. On a baking sheet it is better to put some new-fashioned non-stick napkins (such as "White Cat" or "Tapperware"). From experience - the tongues stick to the baking paper, and then they have to be eaten with the paper.
7. Place the tongues on a baking sheet, prick them with a fork in several places and bake at 200-220 degrees for about 20-30 minutes until golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
Some people don't like sweet pastries... Puff pastry tongues will be just to their taste. Sugar is added here only to sweeten the product a little. And so the tongues turn out to be rather bland, crispy, like chips. They all love them: those who are sweet, and those who are not fond of sweets. Cook puff tongues with us.
- Total Time: 02h 20min
- Preparation: 02h 00min
- Preparation: 20 minutes Total time: 140
Ingredients:
- wheat flour - 340 grams
- margarine or butter - 140 grams
- egg - 20 grams
- citric acid - a pinch
- salt - 4 g
- water - 140 g
- sugar - 70 g
Instructions:
- Dissolve salt in cold water, add citric acid, eggs, add flour.
- Leave a little 15% of the flour.
- Knead hard dough.
- Leave the dough for 40 minutes, cover it with a damp cloth.
- Soften the margarine to room temperature and combine with the remaining flour, but leave a little flour to powder the table on which you will cook the tongues.
- From the resulting mass of margarine and flour, form rectangles 2 cm thick and refrigerate.
- Roll out the finished dough into a rectangular layer 1 cm thick so that the edges are slightly thinner than the middle.
- Place the prepared margarine in the middle of the layer and cover it on four sides with dough, pinching the edges.
- Roll out the dough again into a rectangular layer 1 cm thick and fold in half so that its edges converge in the middle, and then twice more.
- Leave the dough in a cool place for 10 minutes and roll it out again 2 times.
- Roll out the finished dough into a layer 5-6 mm thick. And cut out oval or rectangular pieces from it with a corrugated recess. To shape the pieces into a tongue, roll the dough along with a thin rolling pin on a table sprinkled with sugar.
- Place the tongues on a baking sheet moistened with water so that the sugar is on top, bake at a temperature of 240 degrees for about 20 minutes.
Delicious and easy-to-bake recipes
Editor
How to make a puff pastry puff with sugar: a recipe with step by step photos and a detailed video master class. Recommendations for preparation and decoration.
16 pieces
1 hour 40 minutes
390 kcal
No ratings yet
This recipe describes how to bake a puff pastry puff with sugar. In the future, you will find out what ingredients and kitchen utensils are required for this, how many calories are in the product and what is its output, as well as how long all the steps will take. To make a sugar puff, follow the detailed step-by-step guide below.
Kitchen appliances and utensils: oven, baking sheet, foil or parchment paper, knife, rolling pin.
Ingredients
Step by step cooking
At the preliminary stage, you need to put the oven on preheating. Puff pastry puffs with sugar will be baked at 160 ° C. In the future, you need to follow this step-by-step action plan:
- The dough is rolled out with a rolling pin into a thin layer, about 0.5 centimeters thick. Moreover, its shape should tend to a rectangle.
- The dough is greased with butter. To do this, it must be divided into small pieces and, spreading over the surface, completely smeared over it.
- The dough layer is sprinkled with 150 grams of sugar over the entire surface.
- At first, the dough is simply sprinkled with 40 grams of cinnamon, and then it is rubbed over the entire surface by hand.
- It remains to lightly sprinkle the dough with salt.
- The dough layer is rolled up into a tube, starting from any narrower side.
- When the roll is rolled up, its edge must be well pinned for the dough, and then carefully grind the seam to hide it.
- The roll is cut into 2 halves, and then these halves are halved again. As a result, you should get 4 equal parts.
- Each of the four parts is divided into two equal halves. And the resulting 8 parts again into two equal halves. As a result, you should get 16 approximately equal parts-blanks.
- Each part is laid with the cut up, after which the layers of dough are turned outward, resulting in a shape that looks like a "rose".
- The baking sheet is lined with foil or parchment paper and well floured. The blanks are laid out on a baking sheet at a decent interval, so they will still rise and increase in size. The pieces are left on a baking sheet for proving the dough for about 60 minutes.
- After this period, the baking sheet with the blanks is moved into a preheated oven. The puffs will be baked at 160 ° C for 15-20 minutes.
Video recipe
A video from the creator of the recipe for the sugar and cinnamon puff pastry puff demonstrates the entire cooking process with detailed comments. He will be able to help if the step-by-step guide is not detailed enough or clearly describes a point. On the other hand, the video is worth watching even before you start your own culinary manipulations. Thus, a general picture of what, how and in what sequence needs to be done will be formed. This will make cooking easier and reduce the chance of error.
A puff pastry puff with sugar and cinnamon will delight you with the characteristic taste of wheat and sweet spice. Baking is ideal for tea and coffee and will have to be both everyday and festive table for the dessert part. If you wish, you can make a powder from chopped walnuts or hazelnuts, which harmonize well with cinnamon and bring new flavors. Did you like the sugar and cinnamon puff? Share your opinion in the comments.
In contact with
Cookies "False puffs with sugar" - very tasty, crispy and flaky. Dough prepared in this way cannot be distinguished from puff pastry. It flakes beautifully and tastes delicious. You can take such a dough as a basis and experiment with it to your taste.
Ingredients
To make the "False Sugar Puffs" cookies, we need:
200 g flour;
100 g of milk;
100 g butter;
1/4 tsp dry yeast;
a pinch of salt;
sugar.
Cooking steps
To prepare the dough, dissolve the yeast and salt in warm milk. Add flour and knead the dough. Melt the butter and add in small portions to the dough, stir well until the butter is completely absorbed. Received soft dough wrap in a bag and refrigerate overnight.
Remove the rested dough from the refrigerator and roll it into a layer 2-3 mm thick. Sprinkle it generously with sugar and use a rolling pin to roll it lightly into the dough.
Cut the layer with the dough into pieces of any shape, these will be our future cookies. Put the sugar puffs on a baking sheet.
Bake cookies "False puffs with sugar" in a preheated oven for 25 minutes at a temperature of 150 degrees.
Bon Appetit!