Easy to prepare puff pastry with storage

[Leningrad]

Easy to prepare puff pastry with storage

Category: Bakery products

Ingredients
frozen margarine (I have Neman 65% fat)	230 g
Premium flour (I have M52-28 brand protein content 10.3) 2.7 cups (250 ml glass)	550gr
Soda	0.5 tsp
Beer light cold * (I have Alivaria Light)	1 tbsp -250 ml + 50 ml if necessary
Powder flour	100 g

Cooking method

• I liked its preparation in this cake recipe Leningrad... So I decided to post it separately.
• Remove margarine from the freezer for 5-10 minutes. Mix the flour with soda, pour it into a sieve, put it next to it. In a large bowl (I have a bowl from a Bosch combine), lay in layers. First, sprinkle with sifted flour, then three frozen margarine, keeping one part in paper, and the other three. We gradually remove the paper, and the hands remain relatively clean and the margarine rubs evenly. Then again flour and again margarine. The layers are arbitrary. I used to. Then pour out a glass of beer and with quick movements of the hand mix the dough into a bun. We try to do it quickly and not deform the margarine. It is his lumps that will then give layering. If you see that there is little liquid, add another 50 ml of beer gradually. Here is such a bun should turn out.
• 
• Knead for less than a minute. The mass is heterogeneous with lumps of margarine.
• 
• She wrapped the bowl with foil and put it in the refrigerator. The dough was made in the evening around 18-00. That is, the dough lay for 5 hours. I got it at 23-00.
• 
• I took flour for powdering and sprinkled the table and rolling pin well.
• 
• She rolled it into a layer 2-3 mm thick. She rolled it into a conditionally straight rectangle. Try to do everything quickly so that the margarine does not melt. I smeared the dough layer with vegetable oil**Smeared not greasy. Just swing it with a brush.
• 
• .
• Now I begin to fold the layer along with an accordion.
• 
• This is how a flat roll turned out. Sprinkled with flour and folded in half to fit in the freezer.
• ,
• Transferred to a cutting board. I put it in a bag and put it in the freezer overnight.
• 
• Remove the dough from the freezer about 1 hour before cooking. Check periodically for the ability to deploy. Sprinkle the table with flour and remove the dough on the table. Before baking, I recommend moistening the baking sheet with water and simply shaking off the water without wiping it off. cover with oil paper. And in order for the product to bake well and exfoliate, it is necessary to prick it with a fork over the entire surface area.

Note

I really liked my result. The dough was really flaky. Not false, not arbitrary, but flaky. When baking, the products rise.

Therefore, I will cook it because of its lightness. In some places, the dough roll was thick. I cut some squares lengthwise into two parts. Some were well sprinkled with flour and rolled with a rolling pin. BUT!!! Only roll in one direction. And here is the result

NOTES based on experience
* I have beer in the fridge specially for baking for months. There is no longer any trace of gas. Apparently the test doesn't need this. There is no aftertaste of beer or even a hint of its use in the recipe. And there will be no degrees in the test. I really want to experiment by replacing beer with kvass.
** Greasing with oil is now superfluous in the process of constant dough preparation. Because of the oil, the dough layers slip and part during the rolling process.
Source: information from all recipes on HP for preparing simplified versions of puff pastry. Thanks to Stella, Qween, Lyudmila_Belgorod, Margot for their experience, advice and, sorry, failures, thanks to which this recipe was born.

[tumanofaaaa]

tumanofaaaaA wonderful master class! : rose: The recipe is simply extraordinary, I will definitely do it! : girl_claping: All my life I was afraid to tinker with puff pastry, but it turns out it can be made very quickly and easily.

All my life I was afraid to tinker with puff pastry, but it turns out it can be made very quickly and easily

Tanya, thank you for the kind words! I also always bought puff pastry. Since I have no time to mess around for a long time. And now it turned out to be faster than yeast with proofing. And the products made from it are always delicious!

[Irina]

Irina, Do you speak faster? Tady must be done. Now cupphobia in new forms will pass and we will move on to puffs, carried away to bookmarks.

Thank you very much for the recipe, we will definitely try !!!! lor = navy] [/ color]

let's go to puffs

Irisha is waiting for the photo report!

Thank you very much for the recipe, we will definitely try !!!! lor = navy] [/ color]

Enjoy cooking!

Remove the dough from the freezer about 1 hour before cooking. Check periodically for the ability to deploy. Sprinkle the table with flour and remove the dough on the table

Irina, just unfold the dough, that is, you don't need to roll it out of the folded state?

Irina, just unfold the dough, that is, you don't need to roll it out of the folded state?

if not thick rolled it can be rolled, but rolled in one direction

And how did I miss it ??? Irisha your dough is just a lifesaver! It is tempting to do it in advance, I love these recipes !!! Thank you dear!!!

And how did I miss it ??? Irisha your dough is just a lifesaver! It is tempting to do it in advance, I love these recipes !!! Thank you dear!!!

thank you Natasha! I like it very much too!

Irisha! And the dough is very interesting! Will have to try this weekend! It would be nice to find still living beer
Home eaters are asking for cabbage pies again.
How do you manage this dough, is it better to mold it with a large rirg or with small pies?
And thanks for the master class, the dough is prepared so deftly and quickly! You are very young!

But the extra pounds, I repeat again, will be on your conscience!

It would be nice to find still living beer

I take Saaam, which is not expensive, but I use light and slowly use it. I keep a closed bottle in the refrigerator. There are already no gases there. But the test doesn't matter. Looks like the wrong thing to test. I would try with kvass, but I'm afraid the color will not be ice. Of course, it is better to mold it with a roll or envelopes. Like a regular puff. I want to try to do it without smearing with oil, so that it does not slip when rolling. But there are still blanks in the freezer. If you will freeze, then do not fold, but freeze in layers.
The one to whom I speak ... AssU !!! I'm sure you will figure it out yourself and teach me more

The craftswoman welcomed !!! Go to bread, they were waiting for you there ...

Thank you! Very attractive - simplicity and speed in one bottle. Have a question! Could it be further accelerated by mixing in a food processor with knives in the "Pulse" mode? Thank you.

Very attractive - simplicity and speed in one bottle

Thank you for your attention to the recipe!
Quite right!

Is it possible to accelerate more by mixing in a food processor with knives in the "Pulse" mode

Sorry, but I'm not familiar with such a unit. So I won't tell you.

[Ruza-1]

Ruza-1, if everything is mixed in the processor, the dough will turn out to be good, but not flaky, the so-called false puff. And here, in the recipe, it is puff.

[Ruza-1]

Ruza-1, if everything is mixed in the processor, the dough will turn out to be good, but not flaky, the so-called false puff. And here, in the recipe, it is puff.

Olga thanks a lot! Quite right! Then you get just shortbread dough! And we need puff! And you shouldn't use a processor - the dough is very fast, easily gathers into a ball in just a minute. And you won't have time to smear your hands!

Iruskin, just super-dough !!! Our prices for puff pastry have risen three times. And I make a pie with him with cabbage.
I was just thinking that I had to start preparing the dough myself.
Tell me, can you beer non-alcoholic ???

[Tumanchik]

Tumanchik, great, and everything is step by step! I tried to make salty, Irochka will have to try your recipe!

Iruskin, just super-dough !!! Our prices for puff pastry have risen three times. And I make a pie with him with cabbage.
I was just thinking that I had to start preparing the dough myself.

Innulya, you are always welcome!

Tell me, can you have non-alcoholic beer ???

That's what I won't say .... it's better to try with kvass, but the result is not predictable. and what confuses about beer?

[Tumanchik]

Tumanchik, great, and everything is step by step! I tried to make salty, Irochka will have to try your recipe!

Thank you Lilia! I hope for success and believe in luck!

[Tumanchik]

Tumanchik, Ira can any beer?

Clean the drawer.

[Tumanchik]

Tumanchik, Ira can any beer?

Clean the drawer.

if the color of the test does not confuse you, then any.

I don't have time

[Tumanchik]

Tumanchik, Thanks Ira!

[Tumanchik]

Tumanchik, Thanks Ira!

and what confuses about beer?

We don’t drink it in principle and don’t put it anywhere.

I'll try with kvass.

We don’t drink it in principle and don’t put it anywhere.

I'll try with kvass.

Wow. and if you cook yourself? current kvass must be vigorous. and the color will turn out darker accordingly. although if you cook lemon or oatmeal. listen, you turn me on straight.

Wow. and if you cook yourself? current kvass must be vigorous. and the color will turn out darker accordingly. although if you cook lemon or oatmeal. listen, you turn me on straight.

Irus, when I was still living with Mom in Donetsk region - we sold such loose yeast for kvass there - we always made kvass ourselves. Then I moved to Dnipro - I didn't find such people here, I didn't find them anywhere. 12 years have passed ... I have lost the habit of making kvass myself (I was lazy, and there’s not much time, and I don’t remember how we did it). If you are going to make kvass, only some kind of "for the lazy" I will support you. I will make both kvass and dough. And then I'll bake a pie on the dough!

Irus, when I was still living with Mom in Donetsk region - we sold such loose yeast for kvass there - we always made kvass ourselves. Then I moved to Dnipro - I didn't find such people here, I didn't find them anywhere. 12 years have passed ... I have lost the habit of making kvass myself (I was lazy, and there’s not much time, and I don’t remember how we did it). If you are going to make kvass, only some kind of "for the lazy" I will support you. I will make both kvass and dough. And then I'll bake a pie on the dough!

Well, there is an option to just buy a bottle of kvass. but if you cook, then
it couldn't be easier. currants are still there. natyupala, flooded and taste. now in the heat a couple of days will be enough - it will ferment.
Homemade spicy red currant kvass
Oat kvass with rye sourdough
Use regular fresh yeast

there is still currant

Ira, there are only cucumbers and tomatoes left! Currants have long been eaten with recipe pies
Although there is probably on the market ..... I'll better limit myself to buying a bottle.

Ira, there are only cucumbers and tomatoes left! Currants have long been eaten with recipe pies
Although there is probably on the market ..... I'll better limit myself to buying a bottle.

in and I thought so. there you need something ...

Irisha go to say thank you very much for the recipe for the dough. Very fast, not expensive and, most importantly, a lot of dough. And the taste cannot be distinguished from the store, but it has risen in price. I baked your Leningradskoye cookies - they adore it. And I froze it and it was enough for a meat pie. Thanks from the whole family and a big hello from the neighbors - the recipe went through the village.

[Lorrys]

Lorrys- Larissa, I am glad that I liked it. Thank you for taking the time to share your results with your downloads and problems.
Hello everyone from me too!

[Lorrys]

Lorrys- Larissa, I am glad that I liked it. Thank you for taking the time to share your results with your downloads and problems.
Hello everyone from me too!

you know the gorgeous Napoleon came out! The cream was made by Charlotte. Next time I want to make Napoleon with canned fish.

you know the gorgeous Napoleon came out! The cream was made by Charlotte. Next time I want to make Napoleon with canned fish.

Fine! And I made a puff log with custard

Ir, so what would be enough for only one baking sheet, into how many parts should the layer be cut before freezing, well, why not defrost too much?

Ir, so what would be enough for only one baking sheet, into how many parts should the layer be cut before freezing, well, why not defrost too much?

Ksenia has figured out a riddle here ... and what baking sheet? and what kind of pastries?

A standard oven baking sheet, as in your photo, let's say something like envelopes, tongues. By the way, did you make croissants out of it?

A standard oven baking sheet, as in your photo, let's say something like envelopes, tongues. By the way, did you make croissants out of it?

I did everything. do half the portion

Thank you, Irish! Something croissants wanted!

Thank you, Irish! Something croissants wanted!

[Irina]

In order to prepare puff pastry, you first had to buy a store one (I asked my husband to buy it), and at home I read the composition and immediately wanted my home.
Irina, I bookmark it.

In order to prepare puff pastry, you first had to buy a store one (I asked my husband to buy it), and at home I read the composition and immediately wanted my home.

business in Russian do you know what?

steal a box of vodka. drive on the cheap. drink the proceeds. sister aaaaaaaaa!

Irina, I'm taking it as a bookmark.

[Wonderful sunny pumpkin puff bagels came out]

Now this dough has become pumpkin !!!! I just grated a piece of raw pumpkin per 100 grams on a medium grater and added to the dough also in layers between margarine and flour. After lying in the refrigerator (it lay overnight), I rolled it out. Cut into bagels. I did not lubricate with oil. The filling is the same raw pumpkin, raisins, orange peel and cinnamon chopped on a blender. I dipped it in sugar and baked it in the oven!
Wonderful sunny pumpkin puff bagels came out! I think I'll put it in a separate recipe. The dough did not dry out for a long time and remained crispy! I liked it very much

Peace be with you bakers!
Well, well, we thought about it and it turned out that it is not necessary to monitor the entire grid in one place
There was a problem with half-drunk beer \ I have it really prohibitive \ I forgot the opened bottle on the windowsill
pour out - well, not in our opinion, scored in the search and voila

Filling cottage cheese-greens-cheese-butter





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