Composition / ingredients
Step-by-step cooking
Step 1:
Pour one hundred and fifty milliliters of warm milk into a measuring cup, pour ten grams of dry yeast into it, add two tablespoons of sugar and mix well until smooth, remove to a warm place so that the yeast is activated.
Step 2:
Sift six hundred grams of flour twice, the second time for the convenience of preparing the dough on a clean table, leaving about fifty grams in a bowl.
Step 3:
Add one teaspoon of salt to the flour for flavor.
Step 4:
Spread one hundred and fifty grams of frozen butter sliced into flour.
Step 5:
Chop the pieces of butter into crumbs with a knife.
Step 6:
Mix the butter and flour with each other with your hands, trying to avoid melting the butter less to touch it.
Step 7:
In a measuring cup with a liquid dough base, we break one chicken egg.
Step 8:
Mix well with a whisk all the ingredients in a measuring cup.
Step 9:
Add about eighty grams of warm boiled water to the mug, so that the result is two hundred and fifty milliliters of liquid base and mix well again.
Step 10:
Add the liquid base in parts to the flour and butter and begin to knead the dough with your hands.
Step 11:
We collect the dough as quickly as possible into a lump by adding fifty grams of the remaining sifted flour.
Step 12:
The prepared dough should be put in a plastic bag and put in the refrigerator for two hours minimum time.
Step 13:
We take the dough out of the refrigerator after two and a half hours and put it on the table.
Step 14:
Roll out the dough to a tortilla half a centimeter thick, if necessary, add flour so that the rolling pin does not stick to the dough.
Step 15:
Wrap the cooked tortilla tightly in a roll.
Step 16:
Cut the cooked roll with a knife into two halves. Cooking delicious, cooking simple, cooking tender puff pastry yeast dough at home together!
Step 17:
From the prepared puff pastry, you can cook a lot of delicious pastries according to our recipes, but according to your taste and desire! Have a good baking for everyone!
Preparing puff pastry. In the middle of the XVII century, a pastry chef's student decided to please his sick father with fresh pastries. The task was complicated by the strictest diet, the son could only use flour, water and oil. To make the bread more tender, the cook rolled out the tortilla many times, laying a piece of butter among the layers. The result amazed both the old pastry chef and his student. Today, the recipe has been supplemented with other ingredients that make it even more tender.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
