Recipe for tongues: cooking a delicious puff treat in the oven

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

Sugar puff tongues - the original recipe for a very popular pastry, which differs from all others in its ease of preparation, but such a pleasant, native taste. The taste of puff tongues is remembered by almost every one of us, they were often sold in buffets and cafeterias, sprinkled with sugar or powdered. Let's remember the taste of this dessert, and at the same time get acquainted with the recipe for tongues.

Puff Pastry

Delicious homemade cakes are prepared without any toppings, so why such popularity? Puff tongues were especially loved for their unforgettable dough, crispy structure. This recipe remains relevant because the dough for it is prepared quite simply, it tolerates freezing, it can be thawed, cut and sent to the oven at any time. Yes, and the puffs are prepared very quickly. It will take only half an hour to prepare them to surprise your loved ones with such yummy.

Ingredients

What ingredients do we need for dessert? To prepare pastries according to the recipe for puff tongues, you need:

• 250g wheat flour;
• 100 ml of pure cold water;
• 1 pinch of s alt;
• 200g butter;
• sugar to taste;
• a little vegetable oil to grease the pan.

Preparing dough

Let's start with the recipe for tongues with sugar by preparing the dough. You can significantly reduce the time for preparing puffs. After all, puff pastry can be bought frozen in the supermarket. Ready-made, you just need to defrost, cut and bake. But the dough for the tongue recipe is not so difficult, but it takes a lot of time to prepare. Let's try to cook it at home.

200 g of flour sift through a sieve into one large bowl, the remaining 50 into another. Thanks to sifting, the flour is saturated with oxygen, which is why baking will be softer and more airy. In addition, all small lumps will be broken. Set aside 50 g of flour, we will need it a little later.

Pour a pinch of s alt into a glass of clean cold water and stir thoroughly with a teaspoon. Use fine s alt, it is easier to mix it with water until a homogeneous s alt solution.

Put the butter on a cutting board and cut into small cubes with a knife. Transfer them to a plate and set aside until they come to room temperature.

BSlowly pour the saline solution into the bowl of flour and stir with a spoon. Then switch to kneading with your hands, gradually adding flour as needed.

Knead the dough until it is free from your hands. It should be firm and springy in consistency.

Shape it into a ball, put in a bag or wrap in cling film, leave in the refrigerator for half an hour.

Mix butter pieces with 50 g of flour into one butter mixture. Wrap the container with cling film and leave in the refrigerator for 15 minutes.

Remove the dough and roll it into a rectangular layer 5 mm thick. Then coat it with a thin layer of oil mixture, stepping back from the edge of 1 cm.

Fold the dough into an envelope, wrap it in cling film and leave it in the fridge for half an hour.

After half an hour, roll the envelope into a new layer. Don't spread it out. Lubricate the layer again, fold the dough again with an envelope and put it in the refrigerator for half an hour.

Repeat this action 6 times according to the tongue recipe. You can do more - the number of layers depends on it.

Recipe for puff tongues with sugar

Roll out the dough again into a square layer, keeping to a thickness of about 0.7 cm. rectangles 3 by 4 cm.

Sprinkle a wide cutting board with sugar. Lay the pieces of dough on it with a distance of 1 cm from each other. Walk through oncepuffs with a rolling pin. This is necessary so that the grains of sugar stick to the dough.

Use a pastry brush to brush a baking sheet with a little vegetable oil. And also with a distance of a centimeter, lay the puffs on it with sugar up.

Preheat the oven to 200–220 degrees in advance. Put the puffs in a well-heated oven for 20-25 minutes. Bake sweet crispy buns until golden brown.

Be careful: turning on the oven to the maximum is not an option, so you can just dry out delicious pastries. Also, do not open it once again so that the puffs do not fall. If they don't rise well, they won't be as crispy.

Serving puffs

Transfer the still warm pastries to a flat dish or tray with kitchen tongs, decorate as desired and serve. The puffs are incredibly delicious. Kids just love the tongues for the crispy, golden crust and slightly moist layers of dough inside. Just lick your fingers! This is a worthy dessert for hot tea, coffee or cocoa.

Recipe tips for tongues

And finally, a few tips for the successful preparation of delicious pastries.

If you like drier puffs so that the plates are thin and dry, then prepare the dough with less butter. Or add more flour.

Fragrant tongues are usually prepared without any filling, just sprinkled with sugar - they are already very tasty. However, if you want to pleasesweet, then you can cook puffs with jam, semolina or condensed milk.

Crispy puffs are traditionally decorated with sugar or powdered sugar. You can also use various chopped nuts or candied fruits. Nuts will add an incredible flavor to the buns, be sure to try adding some crushed peanuts - it's delicious.

Here is such a simple but very successful recipe for puff pastry tongues. Puff pastry is universal in cooking - if not for puffs, then for a pie or snack, our dough recipe will definitely come in handy for you. Bon appetit!