Fake quick dough

[Marinuly]

Marinuly, Marinochka, thanks for showing me. By the look . When you cut it and try it, tell me how it came out.

[Sveta]

Sveta, certainly! Now I put it on a dish, the filling has fallen a little, but this is probably normal. I walk around, lick my lips So far, in my opinion, the dough needed a little more (we all generally love puff pastry), and then we will see



When I dragged it onto the dish, one edge cracked, so I thought that I needed to make it thicker

[Marinuly]

Marinuly, Marina, cool pie! And what a form! And the plate is exactly the same shape! Wow! Very impressive

[Svetlenki]

Svetlenki, Sveta, this is the lower part of the form (by the way, it turned out to be a very convenient form, nothing leaks)
cutter
The cake is awesome, the dough is great! Thank you very much Sveta!
Now about the jambs ... For such a filling, it was first necessary to bake the base itself (after all, I thought about it, but didn't do it) ... And there are no more jambs Very tasty! Lamination on the sides is good, the bottom is wet

[Marina]

Marinalooks great inside. How did you cut the apples? Pouring sour cream, if I don't confuse anything?

[Svetlenki]

Svetlenki, a food processor, I got Kenwood 096, now it's gone
Yeah, the filling is sour cream, my cats have already appreciated it, ate they waited until I cut the pie

[Marinuly]

MarinulyMarina, you put the fillings from the heart. Now we will know that the dough must first be slightly baked, and then the filling should be poured and poured.
Glad you liked. Pamper your loved ones.

[Sveta]

Sveta, I liked it very much, it is done quickly, it turns out layered and in the work - sheer pleasure! Thank you very much, otherwise I did not know from which side to approach the puff pastry!
And I love the fillings to make it a lot

Thanks for the recipe. Here. I propose another idea for such a test. With this dough it is worth making a traditional Frisian cake, Die Friesentorte. I didn't find such a cake on this site.
Here is a link to the video (the film itself is in German, but my daughter translated it for me). They use cakes made from puff pastry baked the day before, made on the drain. oil. Pflaumenmus, a thick plum jam, unsweetened and spiced, is used as a filling. Try it - it's delicious!

And here's another version. there it is step by step

[Sveta]

Sveta, This time I baked the base first, and then baked it with the filling. It looks like it has overdried the cake, it turned out to be harsh. How long and at what temperature do you think it should be baked?

[Marinuly]

Marinuly, Marina, baked goods at 180 °. Did you bake the base until fully cooked? Maybe it was necessary to bring it halfway, and then lay out the filling.
Maybe you should reduce the amount of filling?
I myself love it when there are a lot of fillings. But I noticed that if the filling is wet, then under it the dough sometimes turns out like unbaked.

[Sveta]

Sveta, my mistakes: I baked the base completely at 200 g, greased the mold with butter and the sides crawled down my way. I will try again, it turns out very tasty.
This time I put less fillings and fillings, and because I overcooked the base, nothing softened, on the contrary, it was too hard.
I'll bake it again, the third time it should turn out right

I'll bake it again, it should turn out right the third time

Good luck.
You will perfect your experiments, and we will know what, how and why.

[Sveta]

Sveta, thanks for the support!

The dough is like a variation of the puff chopped dough. This is a normal dough, not false at all.

I smeared the mold with butter and the sides crawled down.

Pie bases from this dough are baked with a weight to keep everything in place. Watch the video, it's good there, the principle of laying out and baking the basics is clearly shown

In this video, the base is baked at 180 ° C for about 25 minutes. The load is removed and the base is baked for about 20 minutes more.

[Waist]

Waist, Thank you! Very useful
My dough was softer, probably I should have added more flour and I did not put the load.
Tell me, did he spray the mold with oil?
I'm just learning how to bake such pies

[Marina]

Marina, he sprinkles the mold with non-stick spray. But he also offers the option of a simple oil lubrication, it will be fine.
About how long to bake

In this video, the base is baked at 180 ° C for about 25 minutes. The load is removed and the base is baked for about 20 minutes more.

[Natalia]

Natalia, I got about the same amount of time, only at 200 *
I'll try next time with a load.
Thanks again!

[Marina]

Marina, you are welcome! And thank you for bringing up the topic, otherwise I lost it, and forgot why I bought kefir I made the dough, lies in the refrigerator, rests. I'll bake something in the evening

[Natalia]

Natalia,

[Svetochka]

Svetochka! It's time for me to thank you for the wonderful dough !!!!
I didn’t even expect such a result, it’s too easy and without fuss, but at the end we get absolutely unearthly tender meat!
My children love croissants and now I certainly won't buy it, but I will do it myself)
Baked on convection with steam. The dough is just airy.
It is a pity that the photo will not be able to convey all the airiness of the finished product!




And yes, I specially show the rift, so at least you can see at least a little why my delights

[Irina F]

Irina F, I'm glad that I liked the dough. The cut is simply gorgeous and airy. Spoil your own treats.
I also liked the dough from this recipe. Fytyr in Egyptian Also tasty, layered and not troublesome.

[Irina F]

Irina F, Irish, what fantastic croissants! Tell us the temperatures and times with and without steam, please

[Svetlenki]

Svetlenki, Svetik, thank you😘!
Convection mode with steam, the temperature is set to 195 degrees or 190, forget aa! And the time is 15-20 minutes.
Forgive me that I can't say more precisely, I bake like this all the time, I never know the exact time.

[Irina F]

Irina F, mouth-watering croissants!
Do you have a steam convection oven setting?

[Marinuly]

Marinuly, Marish, yeah)

[Irina F]

Irina F, Irish, I want it too, but mine works great, although she is 10 years old

Girls, are you rubbing butter into this dough just from the freezer? Or will the refrigerator be enough? I am afraid that I will not have the strength to rub the heavily frozen ones.

[Valeria +]

Valeria +, I made this dough with Pyshka margarine, well, I didn't have frozen butter, and Pyshka is always in the freezer for Lenka and Timkoniy pie)))
The crumpet is perfectly rubbed, despite the fact that it is very frozen. Oil is probably harder.
But butter will not go out of the refrigerator for puff pastry, there the whole trick is to grate the frozen and mix it carefully with flour. With just cold oil, this will not work.
And I also wanted to say, I don't mix my dough for a long time, I don't achieve any uniformity, neither before the refrigerator, nor after. It is so uneven for me. This is what I start to roll out. Therefore, the layers are so Air)

Girls, something didn't work out for me. The dough was very sticky, it was so difficult to roll it out. And the pies turned out to be fatty and not airy. I put a little flour ?? Can you please tell me, I really want bagels
Or maybe someone weighed the flour? Because she took everything else exactly according to the recipe. And it didn't interfere for a long time, just mixed it in a lump and put it in the refrigerator.

[grinaty]

grinaty, Natasha, my dough is sticky too when I put it in the refrigerator! I’m already adding flour, folding the envelope, cutting off the desired piece and working. Flour surface, rolling pin too)
Good luck!

[grinaty]

grinaty, Natalia, there was little flour. This was the first time I had the same story. Sveta noted in the description of the recipe that flour may be added.
Don't be discouraged, next time it will turn out right

[IRINA]

IRINA, Marinathank you girls! I'll try again Yes, I can see I had a mistake with flour - the dough was so sticky that, despite sprinkling with flour, I tried to stick to the rolling pin or to the table in shreds
Yes, I also waited for guests then, but here such a bummer)) True, the guests did not come, and I ate the pies for 2 days - they were with a liver, which my husband cannot stand

Natasha, there really is such a dough that does not require the exact weight of flour. So, it feels like. The crussans are not fat at all! The dough is layered, airy. The day before yesterday I did it again. My dear girlfriend was supposed to come, so in the evening I closed up the dough and threw an ugly lump into the refrigerator. And in the morning I quickly made croissants (I have a Tupper croissant, cool). Part of the dough remained, if you want, I'll come home and take a picture in what condition my dough is)

[Irina F]

Irina F, Irochka, I realized, I will still try to rub from the freezer. Thank you for the details about the batch. I'll try that too.

Yes, Irin, please take a picture of your dough. I'm interested too.

In the evening. Left now)

if you want, I'll come home and take a picture in what condition my dough is)

Aha, Irochka, I really want to, thanks! ... We must do some work on the mistakes!

Virgo, here I am with photos)
This dough is right out of the fridge and is quite sticky with bits of butter.

The dough is rather patchy.
And here I folded it in an envelope. Immediately, the dough becomes less sticky. It can be rolled out. I did not roll it, but put it back in the bag and in the refrigerator. Especially took it out for a photo)

Thank you very clearly)

[Wildebeest]

Wildebeest, Svetik, forgive me, I poked some photos here)))



mamusi, not at all)))

[Irina F]

Irina F, Irisha, many thanks for the photo. There are a couple more questions. How thin did you roll the dough under your charming croissants? You wrote that you baked on convection with steam. Can you tell us a little more: what temperature did you set? - on what level did you put the baking sheet? - what program did you put in the oven? - how long were baked? - with steam, the whole baking process or only the first 10 minutes?

Irish, you are sorry that I ask so many questions. It's just that tomorrow a new stove will come to me with an electric oven. And before that, I used only a gas oven, and it’s scary to approach the new / electric one. There is no experience with electric ovens ...

[Valeria +]

Valeria +, Lera, I roll the dough rather thinly, I fold it straight before rolling and roll it, about 2/3 mm.
The temperature was set for the first time 190g, and today it was set at 200, for the first five minutes, then it was reduced to 195g. The steam boost was made 2 minutes after the start of baking. She put the baking sheet on the third level. I baked for 12/15 minutes ... probably), then again I didn’t time it! And I am running around between the oven with croissants, the pool with children and my husband's aching back!
By the way, the dough lay in my refrigerator for three days and, in my opinion, it did him good! In any case, today the croissants are generally cool кру!
As for the programs in the oven, Lera, what will you have tomorrow? By the way, Congratulations! You will feel the difference !!! And do not be afraid of her, this oven, it is simple and straightforward!

The steam boost was made 2 minutes after the start of baking. She put the baking sheet on the third level.

FSE ... I struck ... Steam blow ... Urgently write the name of the oven under the spoiler well, pzhaaaaaluista

Thank you for the pictures - very clearly.

Writing)))

Miele

As for the programs in the oven, Lera, what will you have tomorrow? By the way, Congratulations! You will feel the difference !!! And do not be afraid of her, this oven, it is simple and understandable!

Which one: Gorenje K57CLB1. It is combined. The top is gas, the oven is electric. It has all the programs, as well as other electric ovens. There is only no pyrolysis, but I didn't really want it.

And I am running around between the oven with croissants, the pool with children and my husband's aching back!

So you are an electrician!

Irisha, thank you for such a detailed answer.

Well, yummy! We made the dough three days ago, there was no time to bake, only today they baked the tubes with marmalade.
Great recipe, let's make a dough, put it in the freezer.

Thanks again for the recipe!

P.S. made strictly according to the recipe, fat - 100 g of spread + 100 g of butter. True, the whole egg was laid, without division into yolk and white. When working with the dough, no flour was added. We adopted the experience of Stalik Khankishiev - when working with dough, any, do not add flour, but lubricate your hands, rolling pin and board with a small amount of vegetable oil.

[Valkyr]

Valkyr, Mariahow delicious!

[Marinuly]

Marinuly, Marina, and very tasty. The dough recipe itself is very old, my mother-in-law knows it from childhood. But they forgot.

[Valkyr]

Valkyr, what wonderful straws you got !!!!

[ml]

For those who like to "hang in grams" - flour 320 g, salt 7 g, egg С0 65 g, kefir 250 ml.

Yes, and indeed, it is better to use a fork when kneading, and only at the last stage - handles. Less oil melting.

We made another portion, it will settle in the refrigerator, then roll it into layers, and into the freezer.

🔗

and even fried one pie like a cheburek, only with potatoes and dill. But we will not repeat - the dough is loose-airy, it takes a lot of oil when frying.