Previously, I always believed that there was too much from a puff pastry, and it is difficult to prepare it and for a long time. Therefore, until recently, I used the finished puff pastry that is sold in stores. I did not even think about how my grandmother manages so quickly the furnace of puff pastries made by your own hands ... And so I finally thought of it was worth asking her recipe! It turns out that grandmother has a secret, thanks to which the puff pastry does not even have to roll many times, and the entire process of cooking the test takes no more than 15 minutes.
The composition of the layer test:
Wheat flour top grade - 3 glasses,
Butter cream - about 50 g., or vegetable - 1/4 cup, or vegetable margarine.
Water - about 1 cup,
Dough breakner or lemon juice rejected food soda - 1 teaspoon,
Salt or sugar - depending on the test destination.
How to cook fast puff pastry
Mix flour with salt or sugar and add a baking powder.
Add water.
To knead the dense elastic dough so that it does not stick to the hands.
Lay out the dough on the plowed table and rolling very thin.
The thickness of the dough should be about 2 mm.
Abundantly lubricate the entire surface of the test with vegetable or soft butter. If you use the butter, put it out of the refrigerator in advance so that it becomes soft.
Cut the dough in half. One half lay on top of the second, so that the edges coincided, and stroke their hands. After that, take the dough from two edges and roll it into the roll. This is the secret of making a rapid layer test - a lot of layers are formed in the steel.
The finished roll is put in the freezer for 15 minutes. Or as much as you like, while you do not want to cook something from this test (but then it will be necessary to defrost).
From the finished layer test you can cook anything.
A source