How to make yeast-free puff pastry: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Yeast-free puff pastry is a real find for those who really love fragrant, homemade pastries, but do not want to bother with it for too long. This base makes excellent pies, thin pizzas, bagels, croissants, hot dogs and even crispy chebureks.

Description

Traditional yeast-free puff pastry is quite difficult to make with your own hands without experience. Of course, it is much easier to stock up on a ready-made product, put it in the freezer and take it out when needed.

But true gourmets and connoisseurs of homemade baking know the value of dough made by the skillful hands of the hostess. Products made from it are significantly different from the store version, perhaps there is no need to even compare them.

Therefore, adherents of everything homemade, appetizing and tasty will certainly need a step-by-step recipe for puff yeast-free dough. It is he who can help you out at the moment when you want to feed your family with something tasty and delicious. Moreover, there are quick ways to cook food, knowing which will save you a lot of time.

Features

In general, yeast-free puff pastry is very oftenused in confectionery and culinary arts: with its help you can please yourself and your family with delicious buns, cookies or nutritious pies. It is kneaded quite quickly, and then baked just as briefly. And the result is always very ruddy, crispy and moderately soft products.

If you have never encountered this product before, then at first the process of making it may seem too laborious and intricate to you. But in reality, this is not so: having learned how to make puff yeast-free dough once, in the future you will cook it with unprecedented ease.

For the most part, kneading it is simply time consuming. But believe me, the result is worth it: products baked from it are especially tender and spicy.

Cooking secrets

Before you start the process of making puff pastry, it is worth learning about some features.

• The temperature of the room in which you plan to mix, as well as the products and containers used, should not exceed 18 degrees. Only in such conditions the oil does not lose plasticity and does not need additional cooling.
• Dough should constantly "rest" between rolls. Thanks to this, it will not break during further manipulations.
• If the room temperature is more than 18 degrees, then between rolling the dough should be put in the refrigerator, leaving it there for 20-30 minutes.
• Adding eggs to the dough improves the quality of finished products.
• You should save some flour to use for rolling.
• If you add a little s alt and vinegar to the dough, the finished products will get a pleasant taste, and the mass itself will become much more elastic.
• The flour used must be sifted without fail to saturate it with oxygen.
• Added water should be very cold, but not icy. If you use milk, keep in mind that it will make the dough much tastier, but less elastic. So it's best to dilute it with water.
• This dough should be rolled out, placing it with the short side closer to you. Only in this way will you achieve the desired layering. The dough can be rolled a little to the right and left, but only a little bit.
• The kneaded mass should be cut only with a sharp knife so as not to bend its edges. The thickness of the rolled out layer for baking should be approximately 5-8 mm, depending on the type of product.
• It is advisable to grease only the top of the blanks with a beaten egg, without affecting the sides - it will prevent the dough from fully rising.
• Before baking, the product must be pierced in several places with a fork or a thin knife so that steam comes out during heat treatment. So the dough will not bubble and get a perfectly smooth surface. By the way, before the oven, the blanks must be allowed to stand for 20 minutes in heat.
• Do not open the oven for the first 10 minutes.
• Baking tray, onwhich you plan to bake puff pastry, you need to lightly sprinkle with cold water.
• You need to bake the formed blanks at a temperature of at least 220 degrees. Otherwise, oil will leak out of the dough, and the finished pastry will come out with few layers and too dry.
• Sprinkle the surface during rolling should be solely to ensure that the mass is easily separated from the table. But do not overdo it - too much flour will not allow the dough to rise well.

Step-by-step recipe for puff yeast-free dough with photo

This is the traditional way of cooking. Keep in mind that the maximum crispy dough is obtained on the day of manufacture. And pastries from it are perfectly stored for several days in a dense plastic container.

By the way, the dough itself boasts its versatility, as it is great for s alty products and sweet confectionery masterpieces. So be sure to stock up on a piece of this wonderful product, and you will always be ready to bake a variety of treats for your family. And in the process, a simple recipe for puff yeast-free dough will help you step by step.

For cooking you will need:

• 2 cups flour;
• a teaspoon of s alt;
• 230g butter;
• 2/3 cup cold water.

The indicated amount of products will make a large sheet of dough, weighing approximately 0.5 kg.

Cooking process

Step 1. Pour the prepared flour onto the table, makingfrom it a hill. At the top of this design, make a deep hole and pour a spoonful of cold water into it. Start gently mixing the ingredients together with your hands. Then collect the dough with a spatula or a scraper again in the form of a slide and add another spoonful of water. Add liquid and mix ingredients until you have fairly large, dense lumps.

Step 2. Gather all the pieces of dough together, make a rectangle out of them and wrap it with cling film. Hide the workpiece in the refrigerator for at least half an hour.

Step 3. Now it's time to prepare the butter. Cut it into large cubes and sprinkle with a spoonful of flour. To soften the butter, gently beat it with a rolling pin or hammer, adding a little more powder if necessary.

Second stage

Step 4. Break the product so that it is completely flat, then collect it with a spatula. Sprinkle the butter again with a spoonful of flour, knead again with a rolling pin and collect in a slide. Repeat this manipulation until the mass becomes plastic and pliable - it should not break when folding. When you reach the desired consistency, make a square of butter, about 10 by 10 cm in size. Then wrap it in cling film and put it in the refrigerator for 10 minutes, but no more.

Step 5. Roll the cooled dough into a thick square with a side of about 20 cm. Now put the cooled butter on it. Carefully fold the corners of the dough so that they completely cover the filling, pinch them in the middle.

Step 6. Sprinkle flour on the table, turn the resulting square so that its seam is on the bottom, and roll out a rectangle with dimensions of about 15 by 30 cm.

Final stage

Step 7. Visually divide a piece of dough into 3 parts and fold it like a letter. Now roll out again into the same size rectangle. Form an envelope again, cover it with cling film and refrigerate for half an hour.

Step 8. Roll out the chilled dough again and repeat the same procedure twice. By this point, the mass should become much more elastic and pliable. If you notice sticking pieces of butter somewhere, sprinkle them with a handful of flour. Wrap the dough again with cling film and refrigerate for an hour. And it's best to leave it there all night.

Now the prepared dough can be used for its intended purpose. Just keep in mind that even after rolling it should remain cold. If the mass has become warm, return it to the refrigerator. Now you know how to make high-quality puff pastry without yeast. And the photos of the process will tell you in what sequence and how exactly to perform all the necessary manipulations.

Quick recipe for puff yeast-free dough with photo

The classic way of cooking, as you already understood, involves a long rolling, processing of the product and aging in the refrigerator. But there is a recipethanks to which you can cope with this task in just 10 minutes. Believe me, this is a very worthy addition to your cookbook.

Composition

To make quick puff yeast-free dough you will need:

• 0.5 kg flour;
• 200g margarine;
• a pinch of s alt;
• egg yolk;
• 100 ml of kefir.

Proceedings

Here everything is not only fast, but also extremely simple. Even a beginner in cooking can easily cope with such a recipe.

First of all, add soft margarine to the sifted flour - it must be taken out of the cold in advance or melted a little in a water bath. Pound this mass by hand until crumbs and s alt.

Now add the yolk, kefir to the mass and knead a soft, plastic dough. You can use the resulting mass immediately, but it is best to let it cool for at least 15 minutes in the refrigerator. Don't forget to wrap it in cling film beforehand.

You can make almost any treat out of this dough: airy cookies, light puffs, delicious croissants, hearty pies.