Puff pastry (quick option)

Girls, and I'm on Berner ...
I'll try (if I make up my mind, the memories of the struggle are fresh) on the usual one, maybe my normal tongues will try
The last time everyone was angry, the result was appropriate
But I pretended - everything was eaten as planned

[PROFESSIONAL]

at home I would melt a piece in a white saucepan and look at what it would exfoliate there, what would it smell like. 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"

That's what I can do and everything is clear to me here !!!!!!!!!!!!!!!!!!!!!!!! Cake, you .... PROFESSIONAL!!!!

Girls, give recipes for creams with which you soak your beautiful cakes?

This is for you here
https://Mcooker-enn.tomathouse.com/in...&topic=8956.450;topicseen

And through the search - Delicious cream from Bubu

I know the cream from Bubu, but there is so much oil ... for me it is like death. And such puff cakes are usually smeared with custard cakes .. well, plus butter of course .. so I wonder what the girls smear here

Then you can only make custard cream, without oil and condensed milk. otherwise the cake will be called "Million Calories"

Cake, give a recipe for this miracle custard cream without butter and condensed milk! Calories need less, otherwise spring is in the yard

Protein custard cream without oil and condensed milk here
https://Mcooker-enn.tomathouse.com/in...f&topic=8956.15;topicseen

[Sofim]

Sofim , custard cream with butter. Proportions "by eye". Do not throw your slippers if it is wrong.
I have no rules in the kitchen, the main thing is the tastes of my family.

This time like this:

1 liter of milk
1.5 tbsp sugar
2 eggs
4 tbsp. l. with a small hill of flour
vanillin
200 grams of butter.

Mix sugar with eggs, vanilla, flour and ~ 1 glass of milk.
Bring the rest of the milk to "almost boil". And stirring it with a spoon, pour in a mixture of sugar and other products. Cook until the mass begins to "puff", but not boil. Cool to a barely warm state, but not cold, this will make the cream more uniform.
Then beat butter, room temperature, until white. And little by little add the custard mass. Beat everything well. The most delicate cream turned out.

There is not a lot of sugar here, because the cake is very large, and the cakes are sugar-free.

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

In order for the puff pastry to rise well, before baking, the dough must often be pierced with a fork and baked on a baking sheet moistened with water. Happy baking!

[Hairpin]

Hairpin, the topic "Confectionery tricks" I know by heart
But, I think, the protein custard will not fit here well, it is very thick, it has nothing to soak the crispy puff cakes with.
And here is the recipe given QweenI think it would be ideal, such a moderately well-fed cream
Qween, I have not tried it yet, but I can see by eye that this is it thanks

[Sofim]

Sofim, if you prepare a cream, please write your impressions.

In order for the puff pastry to rise well, before baking, the dough must often be pierced with a fork and baked on a baking sheet moistened with water. Happy baking!

Very good advice when making "classic puff pastry". That is, a fresh base is made (dough on dumplings, roughly speaking) and a piece of butter, with which the dough, according to the rules, should be rolled out and folded in an envelope at least 4 times (with breaks for holding for at least 30 minutes) and ready-made on the cut to have 64 layers. Indeed, then the layers ready for baking are pricked with needle rollers (so as not to warp and rise evenly) and placed on baking trays sprinkled with water in a very hot oven.
In this case, we are dealing with a "pseudo-layered" test, which suits us not with the traditional technology, but with the speed and decent result. We kind of simultaneously knead both the base dough (flour + eggs or milk or beer or kefir) and pieces of fat, which will stratify this base. To prevent these two substances from mixing when kneading. we take certain measures: we cool the oil, knead for a short time and leave the "heterogeneity" in the dough
After rolling out the pieces of butter, it is crushed between the layer of dough and forms a very similar layer (as in a real puff), but everything turns out to be more chaotic here.
Further, when baking, we overlook. that we also need to take measures here so that the butter and dough do not mix together for as long as possible. Namely, set a higher baking temperature (up to 200 *). If the puff is baked for a long time, remains pale in appearance and has risen a little, then you clearly underestimated the temperature! No need to be afraid - the puff cake is not high, cut into tongues - why not have time to bake there ?!
And further. If the grated butter is nevertheless mixed with a part of the flour before kneading, it will be absorbed less into the base and your puff will turn out to be higher.
Qween, your custard recipe is delicious - I know in practice! So no slippers for you!
Sofim, "just a custard" is, strictly speaking, a sweet paste. In terms of thickness and sweetness, ersatz of condensed milk in the hungry Soviet times. Of course, with such a "simple" custard cake, it will not be tasty! And with protein custard. Of course, too (although there are lovers!) I consider the recipe from Qween a wonderful compromise in the struggle "calories against taste."

But I wonder, are we making real puff pastry? Or is it too laborious?

Hairpin, no, not very time consuming ... It's a long time ... And if you make a large portion at once, your hands get tired ... Maybe you can somehow adapt the noodle cutter, there are dough rollers in the same place .. Let's not flood here, into the confectionery Temka let's go to discuss "real puff"?

[Cake]

Cake! We are ready for you not only in the confectionery topic !!!

Qween, if you make a pie with not sweet filling, which one can you recommend. I liked the dough recipe very much. Is it better to make a pie open or closed?

[Nora clarck]

Nora clarck , I can offer pumpkin filling: grate raw pumpkin on a coarse grater, and add fried onions to taste, salt and pepper. The filling is very tasty, and there is no specific pumpkin smell. Better to make a closed pie.

You can have more meat. With meat, the pie can be open, and for the filling: chop the onion into the raw minced meat, and not grate it.

Qween, I once made a pumpkin pie (I love pumpkin very much), but the dough is very wet. A lot of pumpkin juice was allocated. The dough was rich. But how will the puff pastry behave?

[Nora clarck]

Nora clarck , if you get such a juicy pumpkin, then before you put it on the dough, you need to stew it a little, so that the excess moisture "goes away".

I have not come across such a pumpkin that a large amount of juice "ruined" the pies.

Or maybe you added a lot of sugar to the pumpkin?

I don't remember the amount of sugar in the filling. I was once treated to a Greek pie. So there was the filling, very tasty and juicy. First the dough, then the assorted minced meat, then the pumpkin and finally the dough. In this pie, the dough was not wet, as all the pumpkin juice remained in the minced meat.

[Hairpin]

Hairpin, I suggest you this way of dealing with margarine and dough: put a pack of margarine in the freezer (for an hour or two).

Then place the grater in a bowl and remove the margarine from the freezer.
Open the box of margarine on one side only, and with the open side "rub" on a grater. Open the margarine more as you move from the margarine to the grater. Hands will be clean.

I don’t move or pull the grater until all the margarine is gone.

Then remove the grater from the margarine "worms", and without touching them, pour the flour. I sprinkle this flour on the grater (inside too), and brush off the stuck margarine with my hand.

Then knead the dough and roll it out, thinly.
Now fold the dough sheet several times (as many times as you can, but 5-6 times more than enough), like an "accordion". You will have a thick layer of dough again.
Roll it out again, to the desired thickness, and cut the tongues.

If after that this recipe "does not work for you", then I do not know what to advise.

[Queenie]

Queenie... yes, I almost do that, just not pouring flour into the margarine, but transferring the margarine worms to another container and pouring flour.
I guess it's a matter of skill. If you do this operation a hundred times, it will be easy ... And I still have to rub and rub up to a hundred ...

And the recipe suits me very much!

[Lazy puff pastry recipe]

Shortcrust pastry is excellent with a combine and quickly. I also make puff with a combine.
Here is the dough

And these are pies from this dough in a sandwich maker


Lazy puff pastry recipe

300 g margarine,
1 glass of beer
3 cups flour
1/2 tsp soda.

Preparation
Chop margarine with a knife, add beer, soda, mix and knead the dough. Divide it into 4 parts and put in the refrigerator for 1.5-2 hours.
Roll out in the shape of a sandwich maker. Place 4 slices of cheese on one layer. Cover with another layer. Put in a preheated sandwich maker. For about 10 min.
This recipe is already very many years old, it helps a lot when you want something flaky, but you don't want to mess around, you can just sprinkle sugar on top, get tongues, you can make a cake, and sweet and salty, the options are dark ... In a sandwich maker it turns out very well and thick jam, nothing comes out.

Finally I made up my mind and was pleasantly surprised. A very good recipe. Made the cake Napoleon. All the guests liked it very much. I won't buy any more store-bought dough.

defchonki, and how many cakes are obtained for the cake from this amount of dough

And I tried it with butter instead of margarine (in our family, margarine is not honored), no ... this is not a grail, you can see here without the plasticine of margarine you can’t do without, some echoes of puffiness turned out, the dough, in the process of mixing, first butter separately from flour it was, and then suddenly it connected, it didn't roll out, it was very sticky, I just crushed it quickly with my hands in cakes, it didn't rise, well, maybe a little bit, although at the beginning some bubbles were tempting ... well, after trying a couple - turned out to be so fat, like I'm sitting here, how hard it is for me
... but in the store they are not fat at all ... sad ...

Girls, excuse me, for the first time I am writing a message on the forum and got it all mixed up. I'm going to improve (study).

I'm baking puffs now ... But ... They only rose a little ... I did everything according to the recipe ... I didn't grind it, there were pieces of margarine in the dough, I kept it in the refrigerator ... What's the secret?
I've tried it again, but still - nothing ... ((

[Tasha87]

Tasha87, if you want to achieve greater layering and splendor, then you need to roll a piece of dough thinly into a rectangle. Then wrap a layer of dough in a not tight roll. Then roll this roll to the desired thickness (for example 1 cm) and cut into tongues.

And in addition, I recommend not to roll out the dough in sugar, and brush the pieces on top of the blanks with a brush with water and dip them in sugar. Then put on a baking sheet and bake.

I hope my advice will help you achieve the best result.

It is a pity that earlier this recipe did not come across to my eyes.

[Tasha87]

Tasha87, if you want to achieve greater layering and splendor, then you need to roll a piece of dough thinly into a rectangle. Then wrap a layer of dough in a not tight roll. Then roll this roll to the desired thickness (for example 1 cm) and cut into tongues.

And in addition, I recommend not to roll out the dough in sugar, and brush the pieces on top of the blanks with a brush with water and dip them in sugar. Then put on a baking sheet and bake.

I hope my advice will help you achieve the best result.

Thank you very much! I will try

Yesterday I was going to stew a knuckle in beer. Well, since there is beer, why not combine and taste an interesting dough? I kneaded, heated the oven .. and .. abruptly pulled me away from the production process (I turned off the oven, the knuckle was just cooked in a saucepan, and the dough was in the fridge overnight. I was upset, of course, I think: it won't work out. I took it out, rolled it out, and put it in the oven)


Quickly clicked and ran away. My meat pie came up well, the layers are visible in the cut in the center). I don't even doubt the taste.
Thanks for the recipe!

[povitrulya]

povitrulya, to your health.
It can be seen that the dough succeeded.

Thanks for the recipe. About 20 years ago I did something similar (with beer), but I completely forgot. And your recipe is very simple and very tasty dough.

[Taya0404]

Taya0404, you are welcome !
This recipe is very, very many years old, more than 20. So, most likely, 20 years ago you made such a dough, well, maybe the proportions will be slightly different, but the taste is the same.

but this question arose, but if the margarine is not grated, chop it in a blender immediately with flour? will it work?
Mom had a similar recipe, only without beer, I don't remember exactly the composition. I know that she chopped the margarine and flour with a knife until fine crumbs. And I once tried to make a sprinkling for buns (I don't know what it is called, a small crumb of butter and flour) I just made with a blender. It turned out like my mother when she chopped with a knife. Maybe here it is possible too ???

And I really liked grating margarine (and cheese, and chocolate, and boiled vegetables for salads) on an Ikeevskaya grater, similar to a manual meat grinder. Faster and cleaner hands.

Late Sunday evening I baked three puff pastries and banana muffins from Chuchelka - I think there are pastries for tea until Friday (that's stupid !!!). On Monday, having come after work, only an empty plate in the middle of the table reminded of the puffs. And the cupcakes died on Wednesday. We'll have to repeat the puffs today - the beer remains.

[Taya0404]

Taya0404, you are welcome !
This recipe is very, very many years old, more than 20. So, most likely, 20 years ago you made such a dough, well, maybe the proportions will be slightly different, but the taste is the same.

Bookmarked! Indeed, the recipe is very famous, but forgotten .... Thanks for the reminder!

[PkaPka]

but this question arose, but if the margarine is not grated, chop it in a blender immediately with flour? will it work?
Mom had a similar recipe, only without beer, I don't remember exactly the composition. I know that she chopped the margarine and flour with a knife until fine crumbs. And I once tried to make a sprinkling for buns (I don't know what it is called, a small crumb of butter and flour) I just made with a blender. It turned out like my mother when she chopped with a knife. Maybe here it is possible too ???

PkaPka, it seems to me that if you rub the margarine on a grater, then its pieces turn out to be larger and more identical. If you are comfortable in a blender, then do it in it - the main thing is that the result suits you.

Your mom seems to have been making a crumbly, shorter, chopped dough rather than flaky.

The dressing is called a streusel. A blender makes it great.

Anchytka, to your health!

MariV, you are welcome !

Girls, tell me, please, is it possible to freeze such a dough?
I would like to make a big batch for future use ..... So that sweat just defrost and bake immediately.

I will raise the subject. mixing very fast 2 min. rolling out, too, know the problems I put to bake in the oven. Sprinkled with brown sugar.
waiting ... 15 minutes

Posted on Friday 09 Dec 2016 02:18 PM

: nea: not that. probably not my day. no layering. the oven is to blame

Girls! Connoisseurs! Prompt pliz Why does a baked puff cake sometimes get tough? What exactly influences this?

Cool recipe, I liked it, freezer margarine and grated in flour, didn't melt so much and kneaded it at a run. After baking and hints no beer, only layering. made a cake. class

Thanks for the great recipe

I'm with puffs again