What is the difference between yeast-free puff pastry and yeast puff pastry?

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

Puff pastry is a favorite product of many housewives. Still would. Just 20 minutes - and on the table are magnificent cookies, fragrant pies or delicious croissants. The dough is stored safely in the freezer, and it is very easy and convenient to handle it.

Making puff pastry at home is quite difficult and time-consuming, and if you are not a professional chef, then you should not bother yourself, it is better to buy a ready-made product, since it is quite inexpensive. And today we want to tell you about the difference between yeast-free puff pastry and yeast-free puff pastry. At first glance, they are the same, but the products are completely different.

Main difference

If you like crispy, weightless products with various fillings, you should already catch the difference. But if you still don’t know how yeast-free puff pastry differs from yeast-free puff pastry, then our article is especially for you. The variety of puff pastry is really amazing. These are sweet desserts and snacks, as well as hearty pies. But the main difference is not in this, but in the classification itself.

The main difference is the rise of the dough during the preparation of the product. There are technological features that only professional confectioners know. Puff yeast-free rises due to steam. And in the yeast dough, the work of fungal microorganisms is also added to the stratification due to water vapor.

Calories

Considering the difference between yeast-free puff pastry and yeast-free puff pastry, it is very important to note this point. If you like crispy pastries, but watch your figure, then choose yeast is better. Of course, it also contains oil, but in a smaller amount than the "fresh" variety. Therefore, if you choose dough for rich pies with meat or fish filling, then it will fit just perfectly due to its lower calorie content.

Technological subtleties

We'll start by describing the unleavened dough. What is the difference between yeast-free puff pastry and yeast dough is very useful to know in order to choose the most suitable option for your products. To prepare layered fragile products, it is best to choose fresh. It is prepared on the basis of the usual tough wheat flour dough, which is then layered using special techniques. Despite the fact that it is not at all sweet, confectioners are very fond of using puff pastry for cakes and tubes, cottage cheese pies and strudel, as well as cookies. In combination with a light cream, icing sugar andfruits, it becomes a masterpiece.

Varieties of unleavened puff pastry

Today there are three types of them. This is a German dough that is made by wrapping fat in the dough and gradually folding the layers. A simpler option that beginner cooks use is Dutch dough. In this case, fat is laid out on the rolled out layer, and then layers are gradually laid out. Of course, the second option is much simpler, which is why most pastry shops use it.

And now it’s appropriate to say how the yeast puff pastry differs from the yeast-free one. Unleavened dough does not age for a long time, and therefore can be prepared in large quantities and stored in the freezer. This is extremely convenient when guests are already on the way, and you have nothing to treat them with.

And now about the yeast analogue

And we continue to consider the features of these related, but so different products. Only at first glance it is difficult to understand how yeast puff pastry differs from yeast-free. This product is delicate and lush, there will be fewer layers in the finished product, but it will be very soft and pleasant to the taste. But the fragility, so typical of puff tongues, will be impossible to achieve.

The rise of the dough is due to several processes.

• The delicate structure of the crumb is formed by the vital activity of fungal microorganisms.
• During the heating process, water vapor opens the layers in the dough.

Perfect for pies and buns

It is already becoming clear how yeast-free puff pastry differs from yeast puff pastry. In a product with a low fat content (yeast dough), rise and separation occur due to a special technique for assembling the dough, as well as due to the vital activity of yeast. Moreover, the finished product will be soft and fluffy, but the layers are less pronounced. And the higher the fat content, the clearer the layers stand out. Of course, this only happens if the layering process is done correctly.

The temperature regime is very important for this type of dough. The dough itself and the added fats - everything should be at room temperature. Fermentation of the dough is carried out at a temperature of +20 degrees. And in order to form layers, each time you add fat, it is sent to the refrigerator (+12 degrees) for 15 minutes.

Features of work

And we continue to talk about how yeast puff pastry differs from yeast-free. It is difficult to say which is better, it all depends on taste preferences and the product that you want to get at the exit. Yeast dough is very tender, so it will be quite difficult to roll out the layers correctly. Too soft fat will flow out, and too hard fat will break and tear layers. Therefore, if you want to try to cook a semi-finished product yourself, then it is much better to start with fresh.

How to choose the bestoption

If you want to use the packaging immediately, then you need to choose only unleavened dough. It is impossible to re-freeze the puff pastry, because the microorganisms will die and the products will not rise. We have already said how yeast puff pastry differs from yeast-free puff pastry. The first option is more delicate in structure, it makes excellent croissants. But for baking cakes, it is better to take unleavened dough, however, it contains more margarine in its composition.

By the way, the more layers, the tastier the pastries. Therefore, when choosing a dough, pay attention to the packaging. A good layering index for a yeast product is 48, and for unleavened it is 256.

Instead of a conclusion

So we've come to the end. We hope that now it is clear to everyone how puff yeast-free dough differs from yeast dough. What is the difference, it becomes clear if you try a puff tongue and a croissant. If you want a soft, fluffy bun or pie, use yeast. And for small crispy cookies, unleavened is best. Although here, too, much depends on taste preferences. Someone takes fresh pizza for pizza so that it is thin and crispy. Others do not like it for being too oily and prefer the yeast puff. You can not leave it in detuning, but as soon as it thaws, send it to the oven. Then the dough will not have time to rise much and will be an ideal base. Experiment and find the best option for yourself.