Secrets of puff pastry

Secret # 1: Correct # flour.
Choose for flour a premium grade. Be sure to sift it several times. So you will sate the flour with oxygen. # The dough will turn out more magnificent.

Secret # 2: # Salt and citric acid
Salt affects the quality, elasticity and taste of the dough. If it is a lot, the taste of the dough will get worse. And if the salt is not enough, the layers may fade. The same can be said about vinegar or citric acid. Acidic medium helps to improve the quality of gluten in flour.

Secret # 3: Water or # milk.

Usually simple cold water (not ice) is used for the test. Sometimes they take milk instead. This improves the # taste of the dough, but the elasticity is reduced. You can add in equal proportions a mixture of water and milk.

Secret number 4: Oil, margarine.
# The butter or margarine for kneading the dough is used cold, but not frozen (the layers of the dough may tear, it will be difficult to roll out). The higher the fat content of butter or margarine, the more splendid the dough is.

Secret number 5: Correctly roll out the dough.
One of the main secrets of puff pastry is rolling. The more times you roll it out, the more layers you will get. When rolling the dough, do not go beyond the edges, so as not to disturb the structure of the layers. Also, remember that you can roll out the dough in one direction (from yourself). At the same time it is necessary to exert even pressure on the rolling pin. After each rolling, the dough is folded three times or four times and placed in the refrigerator for 30 minutes. Thus, the cooled dough does not adhere to the table, it is better rolled out, it does not tighten when forming the products. This procedure must be repeated 4-6 times.

Secret number 6: Sharp knife.
Dough only with a sharp knife so that it rises well. Otherwise, a blunt knife can crush the edges of the dough, and this will affect its splendor.

Secret number 7: Punch the dough.
Before you send a puff pastry into the oven, make a sharp knife (fork) punctures on the surface. This will allow you to leave a couple when baking. So the dough will not bubble, and the surface will remain flat.

Secret number 8: Lubrication.
If you grease the product with yolk, then it is advisable to not cover the sides with this mixture. When baking it will not allow the dough to rise.

Secret number 9: A tray.
Baking tray for baking should not be greased, just rinse it in cold water. Since there is enough oil (margarine) in the puff pastry, additional lubrication is no longer required. To the surface of the baking tray, the finished products do not stick. Alternatively, it can be covered with parchment paper.

Secret number 10: Baking temperature.
Bake products from puff pastry is recommended at temperatures not lower than 220 degrees. At too low a temperature, the fat can be drowned, and the finished baking will be dry and slightly layered. And if the oven is too hot, over 250 degrees, the puffs can not be baked, quickly hardened and burned.


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