Puff pastry (quick option)

[For reeds:]

Puff pastry (quick option)

Category: Bakery products

Ingredients
Wheat flour	4.5 tbsp.
Margarine	1 large pack 500 g)
Salt	0.5 tsp
Light beer	1 tbsp.

Cooking method

• Glass = 250 ml
  
• 
  
• Grate cold margarine on a coarse one! grater. Salt. Sprinkle flour evenly over the margarine through a sieve. Do not grind! And just mix slightly. Then pour out the beer and quickly knead the dough with your hands. The finished dough is not uniform, with pieces of margarine. Take as much as necessary, the rest in the refrigerator.
  
• 
  
• For reeds:
  
• Sprinkle sugar on the board and roll out the dough ~ 3-5 mm thick (in the photo ~ 3 mm). Cut out the "tongues". Bake with sugar side up. I also sprinkle (before baking) sugar on the "lane" blanks. Bake on the top shelf of the oven until golden brown at 200 * - 15 minutes.
  
• 
  
• If you bake Napoleon, then roll it out thinly and bake less.
  
• 
  

Note

Often housewives keep puff pastry in the freezer, and I always have a bottle of beer in the refrigerator, from which I make puff pastry according to my mother's recipe.

This amount of ingredients makes three large sheets of "tongues", or one large cake. Mom always greases such a cake with two types of cream at once (alternates): the first is custard, and the other is butter with condensed milk.

From the remaining dough, I made sausages in dough, but in general, you can do anything.

Bon Appetit !

GREAT !!! Very nice and simple. My child is very fond of puff, and I am not friends with the dough. I will definitely do it. Any beer by degrees?

[nikolen]

nikolen , I do not drink beer, therefore, I buy any light - liter bottle. I put it in the refrigerator and pour it when needed. Today it was baking - no gas came out. I didn't notice any difference in the quality of the finished product.

It seems to me that the quality of the margarine is much more important.

The dough recipe is super quick and the puffs melt in your mouth.

You can also make this Napoleon cake:



Good luck !

It seems to me that the quality of the margarine is much more important.

The dough recipe is super quick and the puffs melt in your mouth. Good luck !

Will butter instead of margarine go ?? Or margarine necessarily ??

[Self-taught baker]

Self-taught bakerI think the oil will burn. Is not a fact.

Although puff pastry, which is rolled out many times and placed in the cold, is cooked in butter.

It's just that mom always makes this dough that way, and so do I.
In Soviet times, it was "Milk" margarine. Now either "Puff" or "Milk". The "puff" is fatter.

I would like to try, the simplicity of the recipe wins over.

The recipe is really very simple, but the result is always great!
I use this recipe to bake "Napoleon" and mine really like it. Here is what a handsome man, not all survived to the photo session:

It will make good nuts with boiled condensed milk.
We have a similar recipe in our family. Instead of beer - sour cream.

[Viki]

Viki , and what kind of cream do you cook with? It looks like a custard to me.
Did you guess right?

[Viki]

Viki , and what kind of cream do you cook with? It looks like a custard to me.
Did you guess right?

Exactly! Custard. My family loves that the cakes are not completely soaked, so there is not a lot of cream and the impregnation is not long, it is slightly soaked and rest in the refrigerator.
And cakes according to this recipe are obtained very quickly. They can be prepared in advance and stored in a bag.
We still need to make "tongues", they are very pretty ...

[Viki]

[quote] And cakes according to this recipe are obtained very quickly. They can be prepared in advance and stored in a bag.
[/ quote]

Viki , I also like in this dough that the products made from it are delicious and crunchy to the last crumb.

[quote]
We still need to make "tongues", they are very pretty ...
[/ quote]

I'm a cake

The cake is super !!!
Here are the children from the dacha to return and I will start to create .... but for now, I just GET information.

qween, do not put baking powder? Does the dough rise so nicely thanks to the beer?

It will make good nuts with boiled condensed milk.
We have a similar recipe in our family. Instead of beer - sour cream.

Can you tell us more about nuts? Dough with sour cream instead of beer? What are the proportions? And on what you bake nuts.

Yes, somehow by eye ...
Dough from a pack of margarine,
salt, a little soda, 200 g sour cream. Flour about 2 glasses.
The cooking technology is the same.
let stand in the refrigerator for at least 30 minutes.

Nuts were baked in a cast-iron Soviet form-frying pan, which must be heated on the stove. Separate a piece from a piece of dough, make a cake, put in each mold, press down with the other half of the pan. Fry until golden brown.
Fill each half with boiled condensed milk, glue in pairs.

It was so long ago ... That form has sunk into oblivion after several moves ... Now I dream of buying an electric multifunctional waffle iron, so that both thin, and Viennese, and nuts.

[gorgo6a]

qween, do not put baking powder? Does the dough rise so nicely thanks to the beer?

gorgo6a , baking powder is not needed. The beer will try for you.

With sour cream, I cook puff pastry only for cake. This dough is heavier. The cake turns out to be very tasty and satisfying. Oil cream.

I will now create a theme with a recipe for dough for nuts, those that are baked in a hazelnut. I promise you that you have never eaten such crumbly nuts (well, at least I hope so).

Let's get your nuts, people froze in anticipation ...

Already

I stole the recipe, today I want to cook it up in the airfryer, I'll cook it up and write what happened.

Here is my work, but of course the taste is super.

[marax]

marax, it is nice that you liked the taste.
I do not have an airfryer, and I understand the principle of its operation approximately, but this dough should "open up" during the baking process. If you look into the oven, you can see that the "tongues" are growing before our eyes. Didn't they get up at all?

If you sign the photo in Latin letters, then it can be enlarged for viewing

[marax]

maraxIf you look into the oven, you can see that the "tongues" are growing before our eyes. Didn't they get up at all?

I slightly disrupted the process of kneading the dough, next time I will do it differently. As it is written, "mixed", but the taste is just super tasty, my husband is very picky about the cooked, he was crazy about them.

[marax]

marax , I should have told my husband that these are cookies

I wish you a second, successful try! The kneading process looks like this - they collected all the ingredients in a pile and that's it.

Very tasty, only a little rose. I strongly advise you to swallow your tongue. qween, thanks for the recipe.

[Elena Bo]

Elena Bo , Bon Appetit . I am glad that you liked it.

Peace be with you bakers!
I really didn't do on beer and margarine
but according to this recipe:
Flour 2.5 cups, butter 400 g, 3/4 cup water, 1 egg, 1/3 teaspoon salt, citric acid, 4-5 drops, granulated sugar 1 cup.
did it several times.
but here they do not rise normally, at least burst.
they seem to start to swell at first, but as soon as sugar is on top
turns into caramel, all growth stops
I tried to change the oil for a crumpet but almost the same
I will try the qween recipe, although Elena Bo also rose a little

I baked it today too. Such yummy, they are like seeds, it is impossible to stop. And I also made a discovery here, if you roll it out thinner, then you get a wonderful cookie.

[Boo Boo]

Boo Boo , Bon Appetit !

And yesterday I baked plums and apples in this dough. And we ate it with ice cream. Vkuuusno!

[gorgo6a]

gorgo6a , baking powder is not needed. The beer will try for you.

With sour cream, I cook puff pastry only for cake. This dough is heavier. The cake turns out to be very tasty and satisfying. Oil cream.

I will now create a theme with a recipe for dough for nuts, those that are baked in a hazelnut. I promise you that you have never eaten such crumbly nuts (well, at least I hope so).

Hi, I was also interested in the recipes for nuts, otherwise my forms have been idle for 5 years already, I lost the rehearse and, with the purchase of an electric waffle iron, he showered her husband's torment with the purchase of an electric waffle iron a little later. Girls, if anyone has reviews about the electric waffle iron, write, it may not be worth buying it.

IZYA there is such a section and it is called a waffle iron here is a link to it https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=199.0

I baked such tongues, all according to the recipe, but they didn't rise too much. And they baked for a longer time. But the taste ... like seeds - it's impossible to come off

qween. I also often made tongues according to this recipe, very tasty, but I didn't think of a cake, thanks for the hint, I'll try to make it now.

[Sofim]

Sofim, Margot Bon Appetit .

Margot , write - how the cake turned out.
This dough also makes delicious open pies with savory filling.

And here is the result

and closer

It turned out 8 cakes, missed with cream and immediately in the refrigerator - I like the crumbly cake to be very tasty

[Margot]

Margot, very nice cake came out. I also love the crunchy version.

PS: Yes, in general, I would not refuse a well-impregnated one either.

Qween,
THANKS for the long-forgotten taste of the once-favorite delicacy. And the beer idea is great.
She rolled it out thinly, so 6 small baking sheets turned out.
Here are our tongues - crumbly, crunchy. Top is sugar with cinnamon.
The comparison with seeds is very appropriate. Delicious!!!

Already somehow I complained to Vika that for some reason my puff pastry on beer stopped rising ...

This recipe used to be one of my favorites (though for a long time, then we had only 2 varieties of beer Zhiguli and Moscow).

Recently I remembered, I decided to make "Napoleon" the cakes did not rise, they looked more like big chips. I decided that I was wrong about something. After I saw a recipe here, it seems the same as I had. I repeated it - the same thing.

I concluded that now the beer is not right, it is not alive.
People!!! those who have a good dough, tell me what beer do you use ??

Cubic,
if your question is addressed to me too, I can say that the beer was light, the cheapest Polish canned Donner 4%. I took it only for the sake of baking, I did not taste it, but the day before I added it when baking rye bread.
Eve margarine for baking. Flour of the highest grade (the pack was successful - the flour was some kind of especially friable)
The dough was ugly, I mixed the mass with my hands, probably a little longer than necessary. And I didn't expect anything good from the baking, but it turned out BEAUTIFUL.
I think that the dough needs to be mixed faster, less "crinkling", so that it becomes "loose" rather than stringy.

Cubic,
If your question is addressed to me, I can say that the beer was light, the cheapest Polish canned Donner 4%.

I think that the dough should be mixed faster, less "crushing", so that it becomes not stringy, but "loose".

Oh, I'm afraid that this name of beer is not familiar to me

About the dough, thanks for the advice. True, I did it before (and many times), then everything worked out. But that was a long time ago, perhaps I have already forgotten the technology and kneaded it too much.

[gorgo6a]

gorgo6a , you have got very beautiful tongues!
We also do not have such product names as yours.

CubicDo not knead the dough too much, it should be "shaggy", with pieces of margarine, and as I wrote gorgo6a - ugly. And everything will turn out as you want.

Somehow I don't even remember the name of the beer from which I bake. It may very well be that every time - different companies, but definitely cheap.

And I did it !!! Tasty!!! I did two prototypes, on the first I did not grease it with a beaten egg (in the main recipe it is not indicated) and they turned out to be pale, and the second greased and they turned out to be rosy.
Queenie, thanks!


Now I think, is there any device that will rub the margarine on a grater? It's hard ...

[Hairpin]

Hairpin , to your health!

And the margarine from the refrigerator rubs great on a grater.

Now I will try to insert a photo of the cake from this test.

And I don't rub - it hangs on a grater like a serpentine and sticks, an infection ...
I can't imagine how people manage to rub it ...
and took different margarine - not given to me ...

[Mueslik]

Mueslik , and from the freezer?

PS: And the photo, the photo can be seen?

[Self-taught baker]

Self-taught bakerI think the oil will burn. Is not a fact.

Although puff pastry, which is rolled out many times and placed in the cold, is cooked in butter.

It's just that mom always makes this dough that way, and so do I.
In Soviet times, it was "Milk" margarine. Now either "Puff" or "Milk". The "puff" is fatter.

Qween, great recipe! Often at home I also make "Lazy puff" Still, it is not necessary "two times three times" to fold and roll out like a real one. Allow a few additions:

Instead of beer, eggs with milk will be great (in any amount, if only the volume turns out like the beer in the recipe). And if, instead of whole eggs, put some yolks and also shake with milk - the puff will simply melt in your mouth and golden by itself. without additional lubricants. With sour cream, it is also an excellent option, but very high-calorie-rich primo cakes are obtained, although they are also the most delicate. Then you can only make custard cream, without oil and condensed milk. otherwise the cake will be called "Million Calories"

About the choice of margarine. Please do not take margarine for flaking the dough, try either butter or just for baking. The fact is that "Puff" is made from refractory fats. The meaning of foliation is. so that when rolling out unleavened dough, the fat base is not absorbed. And it will be absorbed, because it melts at room temperature. To do this, the margarine (at home) is frozen, tinder with effort and the dough is kneaded VERY SHORTLY, and then immediately back into the refrigerator. Everything so that the margarine does not have time to melt and be absorbed. For puff margarine is made from fats that start to melt (and be absorbed) only at a temperature of 42 * Technologically it is very convenient - you do not need to cool constantly and rubs on a grater (or flakes in the traditional way) easily. But our stomach, and even more so for children, is simply not able to DIGEST this margarine! This is a very heavy load! Therefore, do not torment your health, it is better if it is not so flaky, but easier for the body.
Last thing. In addition to sausages in the dough, this dough turns out awesome samsa with any filling - minced meat, pumpkin, bacon-baby onion, apples !!!
Mueslik, freeze the margarine a little more and sprinkle flour on your "serpentine" immediately during the grating process - then it will not stick together again. EVERYTHING IS GIVEN TO YOU !!! REFRIGERATOR GIVEN? DAN! Then why such a face

[Cake]

Cake Thanks for the professional additions!

[Qween]

Girls, I took from the freezer: - \ And on what grater do you rub?
Qween , photo-to be stunned!

[Queenie]

Queenie, the photo is visible! I will not ask about the cream, I haven’t overcome the previous fifteen.

Mueslik, I had margarine in the second section. It was also sticky and melted quickly enough. All margarine has already been moved to the first section.

Cake! The fact that the question is not formulated, I understand, but ... In our market in the dairy section there are butter for 190 rubles and butter for 85 rubles. By margarine I mean exactly that butter for 85 rubles. It wrinkles and is lighter than the one for 190 rubles. Is this the wrong margarine?

[Mueslik]

Mueslik
I rubbed on the analogue of the Soviet on the largest holes. Only the Soviet one was rectangular, and this one was round. I mean, no Berners, no Nyser Dicers. If only my analogue is not some German one ... But he's already three years old ...

[Mueslik]

Mueslik , Hairpin , this photo is a rehearsal before MAYONESE.

I rub margarine on an ordinary Soviet "coarse" grater.

I went with mayonnaise pictures to fight in "Mayonnaise".

Hairpin, I don't know what the "margarine" is.In general, margarine is a mixture of vegetable and low-value animal fats. Now everything is being poured there. Let them tell or show the documents, there is a hundred in this product ... If the market is homemade margarine? All the more it would be interesting ... I would buy a little for a test 9 beforehand, I would listen to their story about the composition), at home I would melt a piece in a white saucepan and look at what it would delaminate, what would it smell. what precipitated ... In general, the indicator is how soon it will start to burn. The burning temperature of vegetable fats is higher. than animals. So they would have looked - quickly the fumes appeared - it means that some interior lard was melted there or rancid oil washed and kneaded. Will start to "bang" - it means there is a lot of water, it will warm up for a long time and odorless - somewhere they got palm oil or coconut oil - it's cheap. at companies selling buckets "for deep fat" is called ... In a word, observe and smell it in a heated state, otherwise your cake may smell ... well, how is that ... "unpredictable"