How to make yeast sheet dough. Yeast puff pastry - recipes
Puff yeast dough I cooked according to different recipes. I liked this one the most at the moment; pastries made from such dough turned out soft inside, crispy on the outside, with a pleasant creamy taste. Therefore, I decided to post this particular recipe on the website. From the puff yeast dough they prepare various - pies, pies, but above all, of course, croissants: and, and with fillings (, jam or jam, with condensed milk, fruit and berries, cabbage, ham or cheese - many options). Many believe that the preparation of puff pastry (especially yeast) - a very time-consuming process. In fact, it is not. Of course, puff yeast dough (as well as) takes time, but mainly due to the fact that after certain stages of cooking it must be given time to rise or cool. I hope that I have convinced you, and you, too, will make delicious pastries from homemade puff yeast dough. Or maybe share your recipes for such dough and baking from it - I will be very happy!
Ingredients:
- 500 gr. flour
- 1 kof l salt
- 1 kof l Sahara
- 310 gr. butter (82% fat) room temperature (60 g. for dough + 250 g. for sandwiching)
- 9 gr. dry or 25-30 grams. live yeast
- 60 ml. warm water
- 250 ml. of milk
- sunflower oil
Cooking:
- In 60 ml. warm water pour dry yeast or crumbled live, mix, leave for 6-7 minutes.
- Then pour 250 ml. milk, heated to a well warm (but not hot) state, add sugar, mix. Leave the yeast to come up in a warm place.
- 60 gr. butter cut into pieces and add to the flour, mixed with salt.
- Hands rub the butter and flour into a small crumb.
- In the meantime, yeast diluted in milk should come up.
- Pour the approached yeast into a bowl with a crumb of flour and butter, knead the dough (not sticky, but not tight, elastic). We shift it onto a table covered with flour and knead for 5 minutes. We roll it into a bowl and shift it into a deep bowl, thinly oiled with sunflower oil. Turn the dough in the dishes so that it is also slightly covered with sunflower oil on all sides.
- Cover the dishes with food film dough and set to go to an hour and a half warm place without drafts.
- When the dough fits, it needs to be kneaded, releasing carbon dioxide. To do this, immerse in a dough clenched hand.
- Knead the dough again for 5 minutes. Collect it in a bowl, transfer it to a deep bowl and leave to stand for another 1 hour.
- An hour later, the dough is opened, pounded again and put on a chopping board, where it is 1-2 minutes. knead and form a rectangle of it. Fully wrap this rectangle in cling film and set for 30 minutes. in the fridge.
- After half an hour, we take the dough out of the refrigerator and roll out 1 cm thick, giving the dough a rectangular shape. A rectangle of approximately 16 × 32 cm is obtained.
- 250 gr. Divide the softened butter into parts and lay out on 2/3 of the rolled dough, leaving 2 cm indents along the edges. With a knife, spread the oil evenly over the surface.
- We fold the dough three times, first bending the part without oil up ...
- ... And then the part with oil.
- Lightly pinch edges. Turn the dough 90º and roll it in length, starting from the middle up and from the middle down (not side to side!), And then along the entire length. The thickness of the rolled dough should again be about 1 cm., And its dimensions should be about 16 × 32 cm. When folding the dough at each of the stages, brush off the excess flour with a brush.
- Again, fold the dough in three. Then we wrap it in cling film and ship it for another 30 minutes. in the fridge.
- We take the dough out of the fridge and roll it up and down again to a thickness of 1 cm, placing it towards us as shown in the picture above.
- And again we fold it three times.
- Again, turn the dough 90º and roll out to a thickness of 1 cm.
- And again fold the dough in three. We made a total of 4 folding. Puff yeast dough ready. Now it needs to be wrapped in plastic wrap and placed in the refrigerator for 45 minutes. If desired, you can leave the finished dough in the refrigerator until the next day or even freeze.
- After cooling in the refrigerator (or after defrosting), the dough will need to be rolled again and form the desired products: croissants (with or without filling), brioche, various cakes and pies.
Enjoy your meal!
Puff at home is very difficult to prepare. Therefore, many housewives choose a simple option - a recipe for yeast. This dough is universal in home baking and is suitable for both desserts and meat pies. Despite the simplicity of the recipe, it is important not only to knead the dough correctly, but also roll it out and prepare it for baking.
Yeast puff pastry - cooking secrets
Before you start kneading dough, it is important to consider a few small, but important recommendations on the selection and use of ingredients.
- The best flour for puff pastry with yeast is top grade. Even if you buy it in a pack, still sift it several times. This will enrich the flour with oxygen, which will make the dough more lush.
- Salt affects not only the taste of the dough, but also its elasticity with quality. If you use a smaller amount of salt, then the test will not show layers. While its excess spoil the taste. The same applies to vinegar with citric acid, which are added to the dough to enhance the gluten flour.
- Many housewives prefer to add milk instead of water to the dough. This will improve the taste of baking, but at the same time reduce the elasticity of the dough. Therefore, it should be diluted with water. At the same time the liquid must be warm for the best yeast work. Hot and icy water will impede fermentation.
- If you use butter or margarine in the dough, then add this ingredient in softened wine, but not frozen or melted. High fat content of butter, like margarine, will allow you to achieve a fluffy dough.
- To prevent the dough from bubbling and evenly rising, pierce it with a fork or knife in several places. This must be done before putting the dish in the oven.
- When lubricating dough with yolk, process only the top layer, leaving the sides clean. This will allow the dough to rise during baking.
Yeast puff pastry - cooking technology
The taste of baking directly depends on the correct sequence of adding ingredients. In order for the dough to rise and bake well it is important to consider the technology of kneading, rolling and baking.
- Before kneading the bulk of the dough, it is necessary to properly prepare a yeast brew. Milk or water should be slightly warmed to room temperature, then sprinkle dry yeast and half a cup of flour.
- Mix the ingredients well and cover the container with a towel. Put the dough in a warm place for half an hour.
- Then you need to add softened butter and the rest of the flour. After kneading, let the dough rest and come up. It usually takes about 20 minutes.
- Roll out the dough only away from you. At the same time, fold it as often as possible and roll it out again. This will create layers.
- But after each roll of the dough, put it in the fridge for 60 minutes. Then roll and roll again. This must be repeated up to 5 times.
- Quite important role played by the temperature of baking puff pastry. Install it at around 220 degrees. A low degree in the oven will quickly melt the butter, making the pastries dry and practically free of layers. Higher temperatures will quickly create a crust on baking. This will not give the opportunity to bake the dough, in the end - the product will be hard and can burn.
Yeast Puff Pastry - Classic Recipe
The traditional recipe for making pastries on puff pastry yeast dough is quite simple, which even a novice hostess can cope with.
Ingredients for the dough:
- wheat flour - 0.5 kg .;
- softened butter - 250 gr .;
- warm milk - 1.5 tbsp .;
- sugar - 3 tbsp. l .;
- a pack of dry yeast -7 g .;
- vanilla and salt - on a pinch.
This recipe is designed for baking 1 cake or 11 puffs with filling. The total cooking time is about 6 hours. Before you start kneading dough, prepare all the ingredients (they should be at room temperature), eliminate drafts and ensure a good mood.
Working process:
- Heat half of the milk, pour out all the sugar and yeast. Stir thoroughly, add a quarter of the flour. Stir the brew and leave in a warm place for half an hour.
- Then pour in the rest of the milk, salt it. Pour all the flour, vanillin and a third of the oil. Knead dough well for 15 minutes and let cool for 2.5 hours.
- Put the rest of the oil on the parchment, cover it with another sheet and roll it out. Put it in the fridge on the bottom shelf for freezing.
- After an hour, roll out the dough to half a sheet of butter. Put it between the sheets with oil and roll out lightly. Put the dough to cool for half an hour.
- Then fold the dough a few times, roll and cool again. Do this procedure up to 5 times. After that, you can proceed to the formation of dishes.
In order to make pastry at home from puff pastry on yeast become tasty, you must clearly follow the specified recipe and follow the technology of dough preparation. Enjoy your meal!
If you still don’t understand how to make yeast puff pastry, then watch the following video:
Thaw the layer of puff yeast dough, cut into puffs-rectangles 12x20cm, wait until it fits. Wash raw quince, core, cut into 1x1cm pieces, cover with sugar, add 1-2 tablespoons of water and boil for 10 minutes in a saucepan over low heat. Cool it down. Spread 2 teaspoons of quince on each puff ...
We defrost the dough, roll it out a little, cut it into squares, put a teaspoon of frozen raspberry in the middle of each square, sprinkle it with sugar and put it in the oven. We bake at a temperature of 150-170 degrees to a crust. Sprinkle with cinnamon and .... Bon appetit.
Prepare the filling: mix the tomato paste or ketchup with garlic. Grate cheese. Grate the sausage into thin strips. Roll out a layer of dough, spread it with a tomato-garlic mass. Sprinkle with grated cheese. Lay out sausage strips from above. Preheat oven to 180grad. Cut the dough into strips, roll into rolls. Each roll fluff eggs. Posting ...
1. peel the apple and pear, cut it in half, remove the core. Fan out thin slices. Tails do not throw away. 2. Puff pastry without yeast, cut into the outline of an apple and a pear by adding 2 cm. Cut out leaves from the residue and attach to the puffs. Put halves of apples and pears in the middle of flat cakes and attach tails)) ....
Finely chop the meat. Shred onion with medium strips. Meat, onion mix. Add salt and pepper to taste. Roll out each layer of dough 0.5 cm thick. Fold the Samsu with a triangle, carefully pin the ends. Put on a baking sheet, greased with margarine or lined with oiled baking bugs. Bake in the oven on low heat until golden ...
Thaw the finished dough. Read a lot of controversy about whether you need to roll out the dough or not, I decided to check. The first sheet rolled, cut into elongated triangles. I put a teaspoon with a hill of boiled condensed milk on the wide part, squeezed (nipped) the edges so that the filling did not run out, the bagels rolled up. It turned out 6 pieces. The second sheet ...
Cut chicken breast into small pieces and fry in a pan with butter. Cheese grate. Grind onions and mix it with 2 raw eggs, adding salt. Thaw the puff pastry package, roll out half the dough and cut a circle out of it. We put this circle of dough in a greased form. Lay it on top of it plastterto ...
Defrost dough to room temp. and let stand 15 minutes. Roll out the dough on the table with powdered flour (I had two layers on each other) in the same direction. Preheat oven to 220 gr. Spread cherries on the dough and make puffs of any of your favorite shapes (squares, circles, triangles ... buns :)). I did squares- fast, easy ....
The finished dough thawed at room temperature. Onions cleaned, cut into very small pieces. In the dough added all the spices and onions, all well kneaded into a homogeneous mass. Roll out the dough, cut the stripes and twist in thickness with a finger. Laid out on a baking sheet and baked in the oven at 200 degrees for 20 minutes. My onion sticks ...
Defrost the dough and roll out slightly. Put in shape so that the edges hang. Cook the cabbage stew with onions. Add spinach. Stir and put the stuffing on the dough. Wrap the edge. Make a net with roses. Brush with yolk, let it sit for 20 minutes and put in the oven for 35 minutes.
Roll out puff pastry about 5 mm thick, cut an even number of circles with a diameter of about 10 cm. In half of them cut a hole in the middle with a diameter of 5 cm (approximately). Put the whole mugs on a baking sheet, put the resulting rings on top and smear it with an egg, sprinkle with sesame seeds (like the cut mugs will be ...
Heat the oven to 190-200 * C. Ready to defrost puff pastry, roll out each sheet of dough a little to one side, cut into 6 squares. Sorrel leaves wash, dry well and finely chop. Sprinkle a little breadcrumbs and lemon zest in the middle of each dough square. Top spread out chopped sorrel, sprinkle ...
Puff yeast dough, what can you make from it? From puff pastry (especially if it is ready) you can cook a lot of fast and tasty dishes for every taste. Puff pastry allows you to open new horizons for your imagination. Using a different filling, you'll find for yourself completely new taste solutions. Try it, experiment and you will definitely succeed.
Puff Pastry Cabbage Pie
It turns out very tender and tasty.
Ingredients:
- cabbage - 1 head;
- butter - 4 tablespoons;
- boiled eggs - 4 pieces;
- raw egg - 1 piece;
- yeast puff pastry - 2 sheets;
- fresh dill;
- salt.
1. Prepare cabbage. It should be finely chopped and stew in butter (30 minutes).
2. Now clean and dice the eggs, finely chop the dill. Mix everything with cabbage, salt.
3. Take a baking sheet, put one sheet of dough on it. Put the stuffing on top of it, leave the edges empty. Cover the top with a second sheet, tweak the edges. Beat a raw egg and brush the top of the cake with it.
4. Heat the oven to 200 degrees, bake the cake for about 45 minutes. All is ready.
Julien with puff pastry mushrooms
An interesting way to serve the most famous dish.
Ingredients:
- puff pastry - 2 sheets;
- onion - 1 piece;
- champignons - 300 grams;
- sour cream - 200 grams;
- hard cheese - 150 grams;
- nutmeg, black pepper, salt;
- butter for frying.
1. The dough for cooking must be defrosted. In the meantime, peel the onion, cut it and fry so that it becomes transparent. Also cut the mushrooms and place them over the onions. Roast all seven minutes. Then put sour cream there, add pepper, nutmeg, salt. Wait until everything boils, let it boil for a few minutes.
2.Now cut the dough into squares (circles), put them into molds (small as for cookies), pierce the dough with a fork. Put in a preheated oven for ten minutes.
3. Remove the baskets, fill them with stuffing, sprinkle grated cheese on top of each. Put again in the oven for about fifteen minutes. All is ready.
Spun puff pastry
Delicious and fast in cooking delicious.
Ingredients:
- puff pastry - 500 grams;
- parma ham - 150 grams;
- parmesan cheese - 150 grams;
- not sharp mustard - 2 teaspoons.
1.To start the oven should be heated to 180 degrees, defrost the dough, if it was frozen.
2. Grease a baking sheet with oil. The dough should be rolled medium thickness. Now we will lay out everything in layers. First you need to grease all with mustard, put slices of ham on it, then - cheese. Now everything should be rolled up into a straw. It should be cut into small pieces and put on a baking sheet.
3.Stand in the oven and bake for about twelve minutes. All is ready.
Fragrant Peach Puffs
Quick dessert, which is very important in case of unexpected guests.
Ingredients:
- 250 grams of puff pastry;
- 400 grams of canned doggie;
- powdered sugar.
1. Unfreeze the dough and heat the oven to 220 degrees.
2. The dough should be cut into small squares, so that you can put half a peach on top.
3. Cover the baking sheet with baking paper and place the dough squares on top. You need to bake them for about twenty minutes.
4. After cooking the puff, you need to powder it with powder. All is ready.
Puff yeast dough is very easy to cook a variety of products! To do this, simply roll out the dough with a rolling pin, form buns and put them in the oven. And in exactly 20 minutes fragrant pastries will appear on your table, which will delight and delight all family members. Let's find out what can be made from puff yeast dough.
Puff pastry yeast dough
Ingredients:
- walnuts - 110 g;
- - 385 ml.
Cooking
Walnuts clean, chop and lightly browned in a dry frying pan. Next, mix them with condensed milk. Roll out the dough with a rolling pin and cut it into squares. In the middle of each place the stuffing and sculpt the patties. We bake the baking sheet with butter, distribute the finished products and bake for 25 minutes at a temperature of 175 degrees.
Puff yeast dough cake
Ingredients:
- - 440 g;
- milk - 220 ml;
- sugar - 65 g;
- potato starch - 35 g;
- vanillin - to taste;
- homemade butter - 45 g;
- white sugar powder - 10 g.
Cooking
What else can you bake from puff yeast dough? We offer you to make a very tasty and affordable cake that will decorate any tea drinking. To do this, roll out the dough, cut out the cakes and bake each in the oven. Without losing time, knead the cream: pour milk into a saucepan and boil it. In a separate bowl, mix the starch with sugar and gradually pour in the milk. Heat the mixture again, stirring, and boil the mass until thick. Next, cool it, add the softened butter, vanilla and beat with a mixer until fluffy. Spread cakes with cream and powdered with powdered sugar, thus forming a cake.
Croissants with Puff Yeast Dough
Ingredients:
- yeast puff pastry - 440 g;
- ham - 210 g;
- mustard - 15 ml;
- white sesame - 10 g;
- cheese - 85 g;
- egg - 2 pcs.
Cooking
Roll out the dough and cut into even triangles. Lubricate each billet with mustard and spread on the edge of the pieces of ham. Sprinkle with grated cheese and roll the dough into rolls, starting from the base of the triangle. After this, bend the product with a horseshoe and place the croissants on a baking sheet. We coat with beaten egg and sprinkle with white sesame seeds. Bake buns for about 20 minutes until golden brown.
Meat Pie with Puff Yeast Dough
Ingredients:
Cooking
We roll the dough thinly and cut it in half. We spread one layer on a baking sheet and distribute the meat filling. For its preparation, clean the onions, shred them, mix with minced meat and fry until half cooked, salting to taste. We cover with the second layer, we pinch the edges and cover the cake with a beaten egg. Bake in a hot oven until cooked.
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