NataliARH
Girls, they made fun of their mouths

AlenKa, one portion is enough for a cake, but purely to save time, it is better to do a double rate at once, put it in the refrigerator or freezer on demand

ShineI hope to see your roll
Vinokurova
Quote: NataliARH
it is better to do a double rate at once, put it in the refrigerator or freezer
Olga VB
Did not work out!
I spent the whole evening with it, but apparently I overdid it: it turned out to be not layered at all, just sandy.
I twisted bagels and croissants, my husband even liked it, but I didn't do it at all - neither the taste, nor the look is not flaky at all.
Never before I got myself so crooked
I'll go from disorder to puff pastry master classes to watch
Lenka, is your friendship developing like a puff? How can I ask you for a master class in a neighborly way?
NataliARH
Olga, Light Gnu is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415290.msg1800805.html#top I wrote that everything worked out, I'm generally inclined towards the quality of the oil, maybe I overdid it, maybe the dough did not have time to cool in the refrigerator until the next rolling ... oh, I don't know right ...
Olga VB
Natul, this is mine
I am generally very slow friends with the dough.
For example, 40 years ago I tried to bake bread - I thought that shame was enough for me forever. And now li-gu-lar-na! And everything works out great.
I didn't immediately make friends with pancakes, and now I can't even imagine what could have gone wrong there.
Here are just pies I got from the very beginning.
Today, more or less I am friends with all types of dough, although sometimes it did not suddenly grow together. At least now I feel different recipes.
But puff is never given to me. Very rarely, something similar happens. Either I'm too zealous over it when rolling, or I fold it incorrectly, but
So I only sin on myself that I'm crooked.

And your recipes are always very good, it just turns out that not all of them are suitable for me.
However, by the age of 80, perhaps I will master the puff pastry with a bang
NataliARH
Olya, maybe well it! Or try another puff method - spreading soft butter over a long layer of dough after rolling ... I will not repeat the lamination process for sure, I feel sorry for my hands
dandelion
The dough turned out to be sooooo fat ((((even with fresh apples
NataliARH
dandelion, I did not have a German for excessive fat content, reduce the oil or no longer cook))) maybe it still depends on the oil, who knows what the reason is! I definitely won't be able to do it anymore - it's hard for my hands to roll

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