Korata
I've heard for a long time that puff pastry is necessarily rolled in only one direction. And recently I learned that the dough of a real Italian pizza, according to their standards, is necessarily kneaded with your fingers to the desired thickness. On one LiveJournal I saw a series of photos of making pizza in an Italian pizzeria. So there the dough stretched. That is, rolling with a rolling pin is FORBIDDEN.
Someone can tell = what exactly happens in the dough from the rolling pin? why such prohibitions?
Alen delonghi
Quote: Korata

I have heard for a long time that puff pastry is necessarily rolled in only one direction. And recently I learned that the dough of a real Italian pizza, according to their standards, is necessarily kneaded with your fingers to the desired thickness. On one LiveJournal I saw a series of photos of making pizza in an Italian pizzeria. So there the dough stretched. That is, rolling with a rolling pin is FORBIDDEN.
Someone can tell = what exactly happens in the dough from the rolling pin? why such prohibitions?
The rolling pin has an adverse effect on the pizza (thickens the dough). In addition, stretched yeast dough grows much less, which is also desirable for pizza. For the layered one - compaction and thinning - just right.

Hmmm.

A joke about a rolling pin ...

Three in the morning. A puny, drunken vdribadan man pokes with a key for a long time, not getting into the keyhole ... Finally, he opens the door and quietly enters the apartment along the wall in the dark ... significantly higher weight category. And in her hand she holds a weighty rolling pin, waving it ominously ...

The man, instantly assessing the situation, smiling pitifully, babbles, cautiously pointing his finger at the rolling pin:
"Poor thing, it's already three o'clock in the morning, and you are still working with us, like a ptch ... little bitch ...!" ...

Flash in the eyes, curtain.


Korata
what's the difference between finger pressing or rolling pin?
And in puff - I was surprised exactly that it is necessary to roll out in one direction... that's about this question
Viki
My grandmother taught me how to roll puff pastry in one direction. She is gone and now you can't ask why. It seems to be just convenient, roll it into a rectangle and fold it in half - you get a square, rolling in one direction we get a rectangle again and fold it again ...
Korata
Quote: Viki

It seems to be just convenient, roll it into a rectangle and fold it in half - you get a square, rolling in one direction we get a rectangle again and fold it again ...
many cookbooks describe what to fold in an envelope. This is only possible from a square. And when the final product is then formed, it is easier to roll out in different directions ... so I'm interested in what this affects
Rustic stove
Quote: Korata

many cookbooks describe what to fold in an envelope. This is only possible from a square. And when the final product is then formed, it is easier to roll out in different directions ... so I'm interested in what this affects

I tried to keep one direction when rolling, and roll in different directions, the difference in the final product is not visible at all.
Korata, boldly roll it out as you like. The only thing is that puff pastry does not need to be rolled out too thin - it will rise badly and badly "stratify".
Korata
Rustic stove wow .. I just always used the ready-made, but I decided to do it myself. Therefore, I "feel" this question in all directions. Why then do they scare people so?
Rustic stove
Quote: Korata

Why then do they scare people so?

I do not know . Maybe this (the direction of rolling) has some significance on an industrial scale and in the opinion of a professional. In everyday life, in my opinion, there is no difference.

Maybe it's from the same opera that the meringues need to be whipped only by hand, without a mixer. Since 10 years old, I've been beating proteins with an electric mixer, I'm happy with the result))
Stern
In culinary literature, they write that puff pastry must be rolled in one direction so as not to disturb the structure of the layers. They say that if you roll out the dough anyhow, it will not exfoliate, but simply crumble, it will rise worse.
I can't say anything from personal experience. I use only ready-made, already rolled puff pastry.
Elena Bo
If you are using ready-made ice cream puff pastry, general rules should be followed. The dough must be thawed first. If it is frozen in layers, they need to be separated from each other. The layers of dough must be thawed individually for 20 minutes. Then each layer of dough must be moistened with cold water, put in a stack and rolled out on a cutting board in one layer to the desired size and thickness. Roll the dough with a rolling pin first from right to left, then in the opposite direction, then from top to bottom and bottom to top. Puff pastry always decreases in size when baking, so the layers must be rolled out to a larger size than in the finished form. To prevent the dough from deforming, products prepared for baking should be refrigerated for 15-30 minutes. Puff pastry is always baked on a baking sheet, not oiled, but moistened with cold water. The water evaporates during baking and adds volume to the dough. For the same purpose, you can spray the bottom of the oven with water. During baking, the margarine or butter added to the dough expands and releases the liquid dissolved in the dough. It turns into steam, lifts the layers, separates them from each other and makes the dough flake. If these layers were improperly processed, mixed too abruptly, flour gluten prevents the liquid from evaporating and the dough does not exfoliate. Therefore, to form puff pastry, sharp knives, notches or dough cutters are used that do not squeeze the layers. It is best to roll out the remaining dough after molding and prepare small baked goods from them. If there are too many leftovers, wrap them in foil and put them in the refrigerator.

From the website
Alen delonghi
Quote: Elena Bo

If you are using ready-made ice cream puff pastry, you should ...
etc.

From the website
Thank you. Excellent instruction. Sample! I just adore such things when it is logical, competent, concise. Super!
Admin

The rolling pin affects the rolling of the dough. For puff pastry, you need a very cold rolling pin, for yeast dough, warm, such rolling pins are on sale - they are hollow inside, and depending on the dough, hot or ice water is poured into them. The firm Tupperver (if I wrote it correctly by ear), which sells plastic dishes. I bought from them, a rolling pin very comfortable in my hands and on the table.
Rustic stove
Quote: Elena Bo

Puff pastry is always baked on a baking sheet, not oiled, but moistened with cold water.

Yeah) Shchazzzz))
I once fell for such instructions.
People, I highly recommend: grease a baking sheet with oil, or bake on oiled parchment or silicone.
Otherwise, you will be picking puff pies from the baking sheet for a long time!
Elena Bo
Or you can use a bottle. And you can pour water and more fun
Tasha
In the process of preparing unleavened puff pastry, I did not reveal the negative effect of the rolling pin when rolling (also in different directions) on the dough. But! The dough is rolled out (I have a rectangle) in several passes, which results in about 256 layers of butter, and now ... it is not recommended to roll and fold the dough further, since its thin layers can burst, as a result of which the butter will mix with the dough and the products are low-layered. The best temperature for kneading dough is 15-17 degrees C.At higher t, the oil acquires a greasy structure and is absorbed into the layers of the dough, and the products are low-layered and without rising. Therefore, it is recommended to chill flour, water and oil in the refrigerator. To stand, place the dough in the cold or refrigerate. Try to make the dough yourself - the devil is not as bad as it is painted (or painted). She herself was afraid for a long time, she wanted to learn how to make Napoleon real, and now the child and husband have one of their favorite cakes.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers