Secrets of making homemade puff pastry: it will definitely turn out airy and light
Puff pastry has become such an integral part of our lives that no holiday meal, as well as a significant part of everyday dinners, can do without snacks made from it.
This product is easy to work with, the dough bakes quickly and has a pleasant taste.
If you decide to make puff pastry yourself, you will need a little time and patience.
Start by buying the necessary ingredients. For 1 kg of wheat flour, you will need 0.5 kg of butter, a glass of water and a teaspoon of salt.
So, sift the flour onto a flat surface, add salt and 50 g of butter, which should first be chopped into crumbs or grated.
Pour in the water little by little and here – attention! – is one of the main secrets of success: the liquid should be as cold as possible, simply icy.
Knead the dough thoroughly until it becomes elastic, then use a rolling pin to shape it into a rectangle 1.5 cm thick.
Place the butter in the middle of the resulting layer in the form of a square 1-1.5 cm high, and then fold the dough layer to cover the butter. To do this, mentally divide the dough into 3 parts and cover the middle first with one edge, and on top with the second.
After the dough has been in the refrigerator for 20-25 minutes, roll it out along the narrow side into a rectangle, fold it in three, roll it out and fold it again in the same way. Finish the “manipulations” by sending it to the refrigerator for 20 minutes.
You will have to repeat the above steps twice more – and the dough is ready.
Another important point: to avoid damaging the structure of the bubbles, roll out the dough in one direction.
Earlier we talked about what you can add to minced meat so that it is not runny.
