Instant puff pastry. Recipe for dumplings on mineral water Recipe for instant puff pastry from Grandma Emma
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Many people love airy puff pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layered base for delicious homemade cakes. If there is no time to prepare such a test mass, but you want to make fragrant croissants or the most delicate Napoleon, you will come to the rescue quick recipe puff pastry.
How to make quick puff pastry in 15 minutes
To make a puff dough for baking, you need to prepare the main ingredients:
- Butter or margarine - they must be very chilled, because thanks to the pieces of frozen fat formed in the thickness of the dough, numerous layers are formed during baking, making baking airy and crispy. Before kneading the dough, put it in the freezer for a couple of minutes.
- Chicken eggs- they must also be taken from the refrigerator. Most recipes say only 1 egg, you can use more if you wish, but excess egg white makes the dough tough and unyielding.
- Ordinary water or mineral or fermented milk product. The liquid for making puff pastry also needs to be pre-cooled - it is better if the water is not just cool, but icy - this will allow you to achieve maximum layering of the base and prevent pieces of oil from dissolving.
- Flour - only wheat of the highest grade is suitable. It must first be sieved to saturate with oxygen and remove debris.
- Vinegar - must be added when kneading puff yeast-free dough - it helps to achieve the desired layering. A regular table bite with a 6% concentration is suitable. If the recipe calls for such vinegar, but you only have 9%, you need to take it 1.5 times less than 6%.
So that during the preparation of quick puff pastry there are no difficulties, you need to remember some important rules:
- You need to work as quickly as possible, clearly, but carefully, so that butter in the structure of the dough did not have time to heat up from the heat of the hands.
- The finished dough mass should be slightly lumpy, not smooth and homogeneous, so it is not recommended to knead the dough for a long time - you just need to collect the butter-flour crumbs into a tight lump.
- For better layering of baking, the test base must be kept in the cold for at least half an hour, and preferably 2-3 hours. So that the dough is not saturated with foreign odors, and its surface is not ventilated, a lump of dough is wrapped with cling film or parchment paper.
Classic recipe with margarine
To get a successful puff pastry fast food, you need to add the components in a specific order. First, the flour is mixed with very chilled margarine (you can grate it on a coarse grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the butter-flour crumbs, after which the dough is quickly kneaded.
Ingredients:
- margarine - 250 g;
- flour - 350 g;
- water - 100 ml;
- chicken egg - 1 pc.;
- table vinegar 9% - 2 tsp;
- salt - a pinch.
Cooking method:
- Crack an egg into a bowl, add salt and vinegar. Shake with a fork until smooth.
- Add ice water, stir thoroughly, put the cup with the mixture in the refrigerator.
- Sift the flour into a deep bowl, chop the slightly frozen margarine in it to the state of large grains.
- Quickly grind the mixture with your hands into crumbs, make a depression in the center, pour the prepared liquid from the refrigerator into it.
- Stir the mass with a spoon so that the flour absorbs all the moisture. Transfer to a work surface and form into a ball without kneading.
- Fold the test base in a plastic bag, keep in the cold for half an hour.
Instant puff pastry
The big plus of this recipe is that the quick puff yeast dough can be frozen, using as needed for several months. From such a base, tender and crispy products are obtained, and the filling for them can be made both sweet and salty. The recipe indicates dry yeast, but you can easily replace it with fresh yeast, based on the formula: 3 grams of fresh instead of 1 gram of dry.
Ingredients:
- dry yeast - 8 g;
- water - 1 tbsp.;
- egg - 1-2 pcs.;
- flour - 5 tbsp.;
- margarine - 200 g;
- salt - 1 tsp;
- sugar - 1.5 tbsp. l.
Cooking method:
- In water heated to 37-40 °, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
- Sift flour, mix with salt and chopped cold margarine. Grind into crumbs.
- Stir the egg into the slightly risen yeast base.
- Put the dry mixture on the table in a slide, make a recess in the center, pour the liquid base into it. Knead quickly into a soft, pliable dough.
- Wrap the dough ball in cling film and refrigerate for 2 hours.
Instant puff pastry recipe from Grandma Emma
The “lazy” recipe for a layered dough base for baking from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From puff pastry prepared according to her recipe, you can bake three large pies or many, many delicious, airy, crispy puffs with all kinds of fillings. Grandmother Emma recommends using butter - with it, pastries are not only very tender, but also natural, but you can also replace it with margarine.
Ingredients:
- eggs - 2 pcs.;
- salt - 1 tsp;
- butter - 0.8 kg;
- vinegar 6% - 2 tbsp. l.;
- ice water - 1.5 tbsp. (about);
- wheat flour - 1 kg.
Cooking method:
- Crack eggs into a measuring cup, add salt, pour in vinegar. Beat until smooth.
- Add enough ice water so that the total volume of liquid is 500 ml. Mix, put in the refrigerator.
- Sprinkle the sifted flour onto a work surface. Grate frozen butter on a coarse grater, dipping a piece in flour all the time.
- Mix the grated butter lightly with flour, collect in a slide. Make a well in the center and pour liquid from the refrigerator into it.
- Quickly knead the dough, lifting the mass from different sides to the middle, folding in layers and pressing.
- Give the finished test base a rectangular shape, fold it into a bag and send it to the cold for 2-3 hours, and preferably at night.
Homemade puff pastry on kefir
A quick layered baking base can also be prepared using a technology similar to the classic puff pastry recipe. First, the dough mass is kneaded on kefir, then it is rolled out several times, and cold butter is placed in the middle. All this is done within 15 minutes, but thanks to the layering of dough balls with fat, the products become multi-layered, airy and crispy during the baking process.
Ingredients:
- kefir - 1 tbsp.;
- egg - 1 pc.;
- salt - ¼ tsp;
- flour - 3 tbsp.;
- butter - 250 g.
Cooking method:
- Pour kefir into a deep bowl, beat in an egg, add salt. Mix with a whisk until smooth.
- Introduce the sifted flour in parts, kneading an elastic, pliable dough.
- Cut the cold butter into thin slices, sprinkle with flour.
- Roll out the dough mass into a layer, spread a third of the oil plates in the center, fold it into an envelope, pinch the edges.
- Roll out again, spread another third of the butter, fold it into an envelope, pinch the edges. Repeat the procedure 1 more time using the remaining oil.
- Wrap the finished dough with a film, keep in the cold for 1 hour or put in the freezer until required.
On the one hand, I am a constant person and do not like cardinal changes in established habits and preferences. And on the other hand, with culinary, I love experiments. Despite the fact that usually for making dumplings, dumplings, manti and the like, I cook the dough for, when a thirst for adventure attacks me, I start to “try a new recipe”. Naturally, with a camera to capture for you and for history, this arguably fateful moment. In such experiments, a new favorite dish is often born. This time I experimented with a test for dumplings on a mineral water, i.e. instead of water or knead it with mineral water. So now let's see step by step what came of it.
Pelmeni dough ingredients
(for 60-80 pieces)
- mineral water - 1 glass (250 ml);
- wheat flour - 3-3.5 cups;
- sunflower oil - 2 tablespoons;
- salt - 1/2 tsp;
- sugar - a pinch;
- egg - 1 pc.
How to cook dough on a mineral water
Tip: I think I should start my step by step description right from him. For cooking, it is better to take mineral water with a relatively neutral smell and taste. Carbonated. We do not need minerals and other useful substances from it, but bubbles that should loosen the dough so that it becomes soft.
I deliberately did not write my review about the result at the beginning of the recipe, so that you would not immediately run away from the page. Forgive me for this!
I summarize now - the dough is like dough, I didn’t feel anything special, I didn’t feel any amazing effect from the bubbles, despite the laudatory reviews on the Internet when it is called “super dough”. I would better attribute this epithet to another recipe, more delicious, with which I have already managed to experiment after and which I will definitely post on the blog.
However, this is my opinion, personal and you can ignore it. You may find the result interesting. Anyway, it never hurts to try.
Dough on mineral carbonated water for dumplings and dumplings turns out to be surprisingly tasty, porous and tender. There are many variations of kneading such a base, but all of them are united by the main ingredient - mineral water. The more playful bubbles in the liquid, the better. Such a dough will save you a lot of trouble: you will not be angry that it sticks to your hands, the edges of the blanks will stick together perfectly, and during cooking, not a single dumpling will release the filling. This recipe is rightly called universal.
Mineral water dough for dumplings
Ingredients:
- 2 eggs;
- 0.7 l of mineral water;
- 0.3 l of milk;
- ½ tsp medium grinding salts;
- sifted flour
Cooking:
Let's take our serving bowl and beat the eggs into it. Stir the yolks and whites with a spoon or whisk until a mass of a homogeneous consistency is formed.
Now let's add table salt. We are not lazy and once again stir everything well. Pour in mineral water and milk. We start mixing everything. See how the Brownian motion of the bubbles has already appeared on the surface of the liquid? Now the culmination of our culinary action.
We begin to add the sifted flour in portions. The main thing is not to overdo it. First, add one glass and mix. Stir, do not stop, the dough is already becoming thick.
Next, add another portion of the sifted flour. As soon as it becomes difficult for us to knead the dough with a whisk, put it on the table and continue kneading by hand. The finished dough will turn out lush, moderately thick and elastic.
Now you can make dumplings.
Mineral water dough for dumplings
Ingredients:
- 4 tbsp. sifted flour;
- 4 tbsp. l. refined vegetable oil;
- 1 st. mineral water;
- ½ tsp medium grinding salts;
- ½ tsp granulated sugar;
- 1 egg
Cooking:
In order not to spoil such a wonderful and airy dough, use only refined oil. Of course, non-deodorized oil has a pleasant and attractive aroma, but not in this case. We can only spoil the taste of dumplings with a pungent oily smell and taste. Everything is very simple: the dough is prepared in a few steps.
Step number 1: mix the egg with mineral water in the bowl on duty. Without delay, add salt, granulated sugar and refined vegetable oil to the bowl.
Step 2: Start mixing everything. It is best to use a whisk. This simple manual mechanism will help us quickly bring the mass to a homogeneous consistency.
If you are one of those who, due to the seeming complexity of cooking, prefers to buy ready-made puff pastry in the store, rather than making it yourself, then this recipe is for you!
Puff pastry, as you know, is capricious and requires time, effort and attention. But exceptions, as in everything else, in this case also happen - even puff pastry can be easy to prepare. In this recipe, I will talk about such a simple puff pastry that it can be prepared in just some 15-20 minutes, e it does not need to be put in the refrigerator for 2-4 hours, like regular puff pastry.
This puff pastry recipe can be attributed to Georgian cuisine, since it is usually used for making puff khachapuri. However, for other dishes, this dough is perfect, try it!
Sparkling water (originally - Borjomi, but you can use other min. water with gas. ALWAYS REAL MINERAL WATER, NOT GAS WATER!) - 500 ml
Salt - to taste
Butter (melt in a water bath so that it is liquid - for lubrication, approximately) - 50 g
Wheat flour / Flour (approximately, look at the consistency! The proportions are approximate!) - 3 stacks.
This recipe was once shared with me by a Georgian friend from the city of Borjomi. With this puff pastry It is customary to cook khachapuri there. But after trying to cook it once, I began to use it for other pies. As they say, everything ingenious is simple! (and fast). Try it - see for yourself.
Ideally, the water should be Borjomi, but if it is not available, then any other mineral water WITH GAS can be used, the main thing is that it is not a fake, but real mineral water. Preferably in a glass bottle and from a trusted source. The quality of the test depends on this.
So let's get started.
Sift the flour, preferably twice, to properly saturate it with oxygen. We add immediately.
If the mineral water is salty, then salt can not be added to the dough or added to a minimum.
We take mineral water at room temperature. We do not sell Borjomi, so I use what I have. Knead the uncooked dough, semi-liquid, so that it sticks to your hands. In the process of cooking, we will still have to drive flour into it, so make sure not to overweight. Let it be softer at first.
Sprinkle the work surface with flour, lay out a ball of dough. Roll it on both sides in flour, if it continues to stick, gradually add the required amount of flour, but do not overweight. We make sure that the table is constantly sprinkled with flour so that the dough does not stick. It is important. We also grease the rolling pin with flour.
We roll out the dough with a thickness of about 0.3-0.5 cm. It does not matter what shape, the main thing is to roll it out thinner.
At this point, we should have ready-melted butter to a liquid state. I cooked a little dough, so I took the appropriate amount of butter. You watch as needed. Well, let's say, for such a small cake, 30-40 grams of oil is enough.
We generously grease our dough with melted butter over the entire surface, do not forget the edges. We do not regret oil! If it does not smear very well, you can pour a thin stream of oil over the dough and quickly spread it over the entire surface.
P.S. Those who are strictly fasting can skip this step, or replace the butter with vegetable oil, but I have not tried this method and can not vouch for the result.
Cut the dough into strips, about 2-3 cm wide.
Do not forget that the table must have been sprinkled with flour, otherwise the strips will stick and deform.
It turns out something like this