Puff pastry There are two types - yeast-free and yeast.

In puff pastry without yeast, the rise of the dough occurs only due to the work of the oil: evaporating during baking, it pushes the layers of dough apart, and then the melted fats are absorbed into the layers of dough and prevent them from sticking together.

In puff pastry dough, the rise of the dough occurs both due to the action of oil and the activity of yeast, which loosens the layers of dough and makes it even more fluffy.
Yeast - key ingredient in yeast puff pastry, ensuring the occurrence of all enzymatic and physicochemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of the finished baked goods.

In general, the technology for producing puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out into a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the layers of dough from each other and prevent them from sticking together when rolling and cutting.
Lamination occurs by successively rolling and folding the dough with a layer of margarine into 3-4 layers in the form of a book. Puff pastry without yeast contains, as a rule, 144 - 288 layers, in yeast dough there are fewer of them - from 24 to 160 layers.

The quality and appearance of puff pastry products depends on the rise of the dough during proofing and baking, and this in turn is related to the gas-holding capacity of the dough. Good flour with strong gluten is the main component and Provides good dough rise.

Flour

The baking properties of puff pastry flour should be higher compared to flour used in traditional dough methods. The quality of flour largely determines the properties of the dough obtained from it. The quantity and quality of gluten in flour is especially important. The quality of the gluten itself, along with its quantity, also significantly affects the physicochemical properties of the dough, therefore, for various types of flour confectionery products, it is recommended to use flour with gluten of different qualities.

For example, to prepare puff pastry, you need flour with the following characteristics:

1. dry protein 13%
2. gluten 30-32%,
3. P(dough elasticity)=90,
4. W(breaking energy) > 320,
5. Ie (elasticity index)=55,
6. G =20-24,
7. P/L=1.

If necessary, you can add dry gluten (from 2 to 4% depending on the quality of flour used)

Quality of the Chopin alveogram test:

• - the elasticity indicator tends to 100%. Intentionally shifting the viscoelastic equilibrium towards greater gluten elasticity can sometimes make the process of kneading and shaping the dough difficult. At the same time, this contributes to better dimensional stability of the dough pieces during the process of thawing and fermentation, and this is very important;
• - the dough rise rate should be from 20 to 22 units;
• - amylase activity should be weak. For hypodiastatic flour (with a known small amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are required;
• - the content of damaged starch should be as low as possible;
• - care must be taken to ensure that the fatty acid content is not excessive, so the use of soy flour is not allowed.

Yeast

Typically, fresh compressed yeast is used for puff pastry. Domestic yeast must be dosed approximately twice as much as in regular dough (up to 10%), since when cooled, its gas-forming ability - the rate of release of carbon dioxide, which loosens the dough - is greatly reduced. There are special yeasts produced in Europe, which, thanks to special strains and cultivation technologies, are much more resistant to cold. For traditional puff pastry, it is recommended to use the freshest possible compressed yeast, preferably osmotolerant or instant osmotolerant yeast. From the assortment of the Lesafre company, the yeast “Saf-instant gold” (instant) and “Record blue” (pressed yeast) are optimally suited.

Water
The water for mixing must be taken clean, meaning not highly saturated with mineral salts or coagulants. Plain tap water can be used as long as it is not overly fluoridated or chlorinated. Water should be used at temperatures close to zero (1-2C). If ice makers are available, crushed ice is used to produce cold dough.
Its dosage should ensure that the dough has a strong, dense consistency, thereby limiting the phenomena of spreading and sticking of dough pieces during operation. In puff pastry that will be frozen, the dose of water is reduced by 20% compared to regular dough.

Sourdough starters

Natural starters acidify the dough and thereby strengthen the gluten framework of the dough and increase its strength and elasticity. Lactic and acetic acids give a unique taste and aroma, and also have bacteriostatic and fungicidal effects. The acidity of sourdough for puff pastry is the most important indicator: pH should be in the range of 4.5-5, titratable acidity 8-9. In order to obtain this acidity, it is necessary to use a long-term dough making scheme, which includes numerous stages of sourdough preparation and long-term fermentation of the dough.

Enhancement Additives
For the production of puff pastry, various improving additives are used, consisting of various oxidizing agents, reducing agents, emulsifiers, enzymes and modifiers.

Additives affect the porosity, texture, volume and shelf life of the dough in the frozen state, increase its stability and gas-holding capacity.

One of them oxidizer- ascorbic acid. Its use seems highly appropriate due to its ability to strengthen the protein framework of the dough and thereby provide better strength and elasticity. It is necessary to avoid overdose of ascorbic acid. Otherwise, problems may arise when mechanically processing dough that is too dense.

Gluten should be added in limited quantities as it does not always contribute to good dough quality.

Emulsifiers- These are fat-like substances obtained through chemical synthesis. They stabilize a system of two components that do not mix under normal conditions. Emulsifiers form complexes with starch amylose, thus significantly inhibiting the retrogradation process and improving the mechanical workability, extensibility and gas-holding capacity of the dough. In home cooking, when preparing puff pastry yourself, chicken eggs are usually used, the yolks of which contain a lot of lecithin.
Enzymes(malt and its extracts, soy flour, enzymatic complexes, etc.) should be used very sparingly. To do this, you need to make sure that they do not have proteolytic activity that could lead to the phenomenon of dough pieces spreading. The use of special alpha-amylases is shown, which cut starch (amylopectin) in strictly defined places, forming dextrins. Dextrins, in turn, give softness when chewing.

Hydrocolloids are products of extraction of natural components (grain, algae, acacia...). These are locust bean gum (E410), guar gum (E 412), carboxymethyl cellulose (E 466). They significantly increase hydration, reduce water migration and help achieve greater volume (better softness).

Salt.
Of course, salt greatly affects the taste of the product, especially if the puff pastry is not intended for a sweet filling. In addition, table salt improves the strength of gluten. For this reason, its dosage is in the range of 1.5-2% for yeast puff pastry (1 gram of salt increases the osmotic pressure, like 6 grams of sucrose!) For yeast-free puff pastries, salt is added in amounts up to 4-5% of the weight of flour.
Sahara.
Adding sugar to the dough, in addition to improving the taste, creates a nutrient medium for yeast and helps speed up the fermentation process. For yeast puffs, sugar is dosed into the dough at a rate of about 15% or even more. It is necessary to take into account the greater water-absorbing capacity of sugar, so it is necessary to introduce it during kneading without disturbing the development of gluten, moistened and provide a slightly larger dosage of water.

As you know, glucose (dextrose), glucose syrup, invert sugar, molasses, and honey retain moisture better than sucrose. Therefore, when making puff pastry, it is recommended to replace part of the sugar with monosaccharides (invert sugar, glucose). Since glucose has less sweetness compared to sucrose, it needs to be added more. From the point of view of the effect on the fermentation process, with a higher dosage the osmotic pressure will be higher. The dosage of sugar for traditional puff pastries is in the range of 15-20%.

Fats.
The addition of fats to the dough provides lubrication of the gluten and a more uniform distribution of water in the dough, facilitating the relative sliding of the structural components of the dough and its gluten frame and the starch grains included in it. Thanks to this, the ability of the gluten framework of the dough to stretch without breaking under the pressure of gas bubbles growing in volume increases. The presence of fat also prevents dehydration of the semi-finished product, making the dough elastic and soft, however, for this, an effective emulsifier (yolk) must be added to the dough. The fat in the dough is largely bound by proteins, starch and other components of the solid phase of the dough. Some of the fat that is in the dough in a liquid state may be present in the liquid phase of the dough in the form of tiny fat droplets. Fatty products with a melting point of 30-33° C do not bind to the components of the solid phase of the dough, but remain in it in the form of solid particles that will begin to melt only during the baking process.

We must not forget that fats will also affect the plasticity and resistance when rolling.
According to old Soviet technologies, fats were not added to the puff pastry - it was believed that the part of the margarine that was used for puff pastry would be enough. But with this technology there was always not enough fat in the dough mass. The plasticity of the dough was low and it was never possible to make dough with a large number of layers, as is done in Europe.

Egg products.
The yolk of the egg contains a very effective emulsifier - lecithin. In addition, eggs add a delicate flavor and color to the dough. The use of eggs, in addition to organoleptic properties, imparts stability to the starch-protein-lipid system (that is, it affects shelf life).

Fresh eggs are used for home baking, but in production the requirements for egg processing are very strict, so in Soviet times only frozen egg mass was used - melange, which affected the quality. Currently, high-quality egg powder obtained using modern technology is widely used.

Dairy products.
Milk enriches the dough, giving it a special taste due to the presence of lactose, milk sugar and fat. The addition of liquid milk forces us to reconsider the dosage of liquid for the dough, so powdered milk is added to the dough. Most often, cheaper whey powder is used instead of milk powder. For dough, cheese whey powder does not differ at all from skimmed milk powder in terms of the required qualities, but is cheaper to produce.

Kneading puff pastry.
For puff pastry, intensive kneading is required to promote maximum development of the gluten framework.
The basic rules of kneading are:

• late addition of yeast during kneading;
• obtaining cold dough to slow down the onset of fermentation;
• maximum development of dough gluten to ensure better gas and shape stability;
• preparing strong but plastic dough for subsequent rolling and to limit the phenomenon of spreading;
• slow proofing of dough in the cold.

When kneading yeast puff pastry, especially chilled water (in the form of ice chips), an acid solution, an egg solution and fat, sugar and salt are poured into the bowl, then chilled flour and an improver. At the very end, yeast is loaded, previously diluted in some cold water. It is very important that the yeast is evenly distributed throughout the dough and that the kneading is very good.

After kneading, the dough is not left in the bowl for proofing, but placed on the table in the refrigerator. The main concern when preparing yeast puff pastry is to prevent the yeast cells from waking up prematurely and starting to work. At the same time, it is necessary to rest the dough to form the gluten frame, so all processes must take place at a temperature no higher than 12 degrees. Cold mixing of the dough will allow you to obtain a product with good structure and high quality.
According to outdated technologies, it was really recommended to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. But in a warm dough, the yeast begins to work and there can no longer be any question of correct subsequent dough handling and lamination.

Lamination of dough and molding of blanks.

Fats for layering

Of great importance is the quality of the fat and its correct formation before starting the process of rolling out the dough. The butter or margarine that you place on the dough layer should be in the shape of a square with the same layer height throughout the entire area. Otherwise, during the rolling process, the oil will be distributed unevenly, and as a result, some of the finished products will simply bleed during baking, while others will not separate well. In both the first and second cases, the quality of the products and their appearance will be far from desired. The simplest solution is to buy preformed butter in the form of ready-made blanks.

The old 30-year-old Soviet technology involved using regular margarine or butter in puff pastry. At that time, margarines with high melting points were not used and few people knew about calibrated layers of margarine. It was recommended to dust with flour during lamination so that the layers would not move relative to each other during the rolling process.

It is important not to get carried away with dusting with flour - excess flour will dry out the dough.
For high-quality puff pastries, the quality of the fat is very important, so modern technology uses special margarine with high plasticity; When purchasing margarine, you should be careful - margarines for yeast and yeast-free doughs must differ in plasticity, emulsifiers and melting point. If you are offered “universal” margarine for puff pastry, and even in blocks of 10 or 20 kg, then in most cases this is ordinary table margarine, no matter how beautiful it is called. There will be no harm from it, but you will not achieve professional quality puff pastries. With good specialized margarine, the layers acquire a fragile, crispy and very delicate structure. The layers of puff pastry literally melt in your mouth.

The melting point of fat is of extremely important technological importance:

If the temperature of the dough is too high, it becomes very soft and the layers of dough stick together when rolled out. At low temperatures, fat loses its plasticity; at the moment of rolling, the fat layer inside the dough breaks, at the same time tearing the layers of dough. Subsequently, when baking, instead of rising the dough, steam escapes at the places of ruptures, the product becomes deformed and loses its presentation.

The melting point of margarine for puff pastry dough is 36°C, for unleavened dough it is about 43°C. This allows the dough to be rolled out at room temperature, but the temperature of the dough should never reach the melting point of the butter.
Professional margarines contain special types of emulsifiers, which ensure increased plasticity and rolling out of puff pastry to a thickness of tenths of a millimeter without the risk of rupture. Margarines for layering are produced in calibrated layers with a thickness of 20 or 18 mm, each layer weighs 2 kg and is packaged separately in a foil shell.
If you are forced to use regular margarine or butter for puff pastry, you will need to purchase a press that allows you to do this forming.

The consistency of fat and dough when layering should be exactly the same.

Between several rollings or after each, a short resting layers of dough

at 20°C for yeast-free dough, and

at a temperature of 10°C for yeast.
Such short-term resting periods of 15-20 minutes serve not only to cool, but also to relax the dough and relieve stress, which is subject to intense mechanical stress during rolling.

When the specified number of layers is reached, the finished puff pastry is rolled out into a layer up to 5-7 mm thick and goes for cutting and shaping into blanks.

The sharpness of the cutting elements is very important. With dull knives, the edges of the product become jammed, and they then merge.

Main conclusion- keep the dough very cold.

To do this, use cold water, chilled raw materials and low temperature of working surfaces and rooms.

Defrosting, proofing and baking products.

The principle of proper thawing is to raise the temperature of the dough to a temperature equal to cryoscopic temperature (at which water changes from solid to liquid) or slightly higher. The purpose of defrosting is to turn the ice crystals into water gradually so that it can be absorbed by the dough protein colloids.
For defrosting and proofing, the products are laid out on a baking sheet immediately with sufficient distances between them - you need to take into account the increase in size, so you won’t have to move them later.
The duration of defrosting depends on the product recipe, its shape, thickness, weight, defrosting method, temperature and air speed used as a coolant.

Technology for making products from yeast puff pastry: preparing the dough, dividing into pieces, preparing butter or margarine, rolling out and laminating the dough. Temperature conditions. Manufacturing of products. Range

When making yeast puff pastry, two methods of loosening are used: loosening with the help of carbon dioxide produced by yeast and creating the same layering as in the making of unleavened puff pastry.

The dough making process consists of the following operations: preparing yeast dough, laminating the dough, shaping the product and proofing. Proofing in this case is necessary since during the preparation of puff pastry most of the carbon dioxide evaporates and it takes time for it to accumulate again.

The dough is prepared using the sponge and straight method of medium thickness. When layering it with butter or margarine, the temperature of both should be 20-22. At this temperature, the butter does not melt and does not penetrate into the dough, but forms plastic layers between them, which ensures good loosening and facilitates the formation of products. Lamination of the dough is done in two ways.

FIRST METHOD. Butter or margarine is softened to a plastic state without lumps. If according to the recipe the product contains a large amount of sugar, then part of it is added when kneading the dough and part is combined with butter.

The chilled dough is rolled out into a layer 1-2 cm thick; part of the layer (2/3) is covered with softened butter or margarine. The layer is folded in three so that you get two layers of butter and three layers of dough. The edges of the rolled layer are carefully pinched so that the oil does not leak out. Then turn the dough sheet 90 degrees, sprinkle it with flour and roll it out again to a thickness of 1 cm, sweep away the flour and fold the sheet in four. Thus, there are eight layers of butter in the dough. When making dough with a large amount of butter, roll it out again and fold the layer in half, three or four times, resulting in 16, 24 or 32 layers. With further rolling, thin layers of dough and layers may break and the layering of the dough will deteriorate. In addition, the layers of butter will be so thin that after baking the layering of the dough will not be noticeable.

SECOND METHOD OF SLITTING THE DOUGH.

Pieces of dough weighing no more than 5 kg are cooled to 17-18 degrees, rolled out into a layer 15-20 mm thick and half of the layer is greased with butter or margarine softened to the consistency of sour cream. The layer is folded in half and the rolling is repeated again, lubricating half of the layer with margarine. After this, the dough is melted for 20-30 minutes and rolled out to a thickness of 5-6mm. The rolled out dough is greased again with melted margarine and products are formed from it.

Lamination and cutting of the dough is carried out at 20-22 degrees. At higher temperatures, the dough is periodically cooled while making sure that the butter or margarine does not harden.

After cutting, the products melt for 10-12 minutes at a temperature not exceeding 35C. At higher temperatures, the oil may soften and leak out, resulting in dry and hard products. If proofing continues for a longer time, the oil penetrates into the dough and its layering disappears.

Products are baked at a temperature of 240-250C. At a higher temperature, you cannot bake products as a crust will quickly form on their surface and the product will not bake well. If the baking temperature is lower, the products warm up slowly and the oil may leak out.

Below are the disadvantages of products made from puff pastry dough and the reasons for its occurrence.

From puff pastry you can make: puff pastry with jam puff pastry with marzipan puff pastry puff pastry puff pastry.

Puff pastry with jam. Flour 3950 granulated sugar 790 eggs 344 margarine 980 salt 50 water 1400 yeast 120. Dough weight: 7600. For filling - jam 985. For lubrication: eggs 146 fat for sheets 25. Yield 100 pieces, 75g each.

Yeast dough prepared using the straight method is sandwiched with margarine and, after cooling, rolled out into a layer 1 cm thick and cut lengthwise into strips 10 cm wide. The middle of the cut dough strips is filled with jam from a pastry bag. One edge of the strip is brushed with egg and wrapped in a rope which is cut into individual buns. The buns are placed on pastry sheets, brushed with egg and baked at 250C until done.

Products of rectangular shape, lush layering, well-defined color, light brown, shiny surface.

Puff pastry with marzipan. Flour 5270 granulated sugar 800 margarine 1545 including for rolling 1145 melange 955 salt 50 water 1600 yeast 165. Dough weight 10000.

For filling: granulated sugar 150 melange 300 nut kernel 820 marzipan 1200.

For lipstick: granulated sugar 620 water 180. Weight of lipstick 760.

For lubrication: eggs 200 fat 25.

Yield: 100 pieces of 100g or 200 pieces of 50g.

The strips are divided into pieces, giving them the shape of a triangle with a base of 10-12 cm. The marzipan filling is placed at the base of the triangle. The dough is wrapped around the filling to give the product a horseshoe shape. The formed products are placed on pastry sheets pre-greased.

After proofing, the products are brushed with egg and baked. 30-40 minutes after baking, the products are finished with warm fudge and sprinkled with chopped nuts. The marzipan filling is made by mixing and grinding the toasted nut kernels with sugar and melange.

The shape of a horseshoe with pointed edges at the break, the layering is well expressed, the top is glazed with fondant, the color is light brown, the crumb is fluffy and springs when pressed.

Bun "Envelope". Roll out the dough into an even rectangular layer 5-8 mm thick on a table dusted with flour. The dough layer is cut with a knife into square pieces measuring 8 by 8 cm and weighing 55 g; The corners of the dough pieces are folded into the center and lightly pressed with your finger. Place the buns on a greased baking sheet and grease them with butter where one bun touches another, otherwise the products will stick together during proofing and baking.

Bun “Book”. The square of dough is folded in half and the dough is folded in the shape of a book; the edges are lightly pressed with a knife or shallow cuts are made on them.

Products that are fluffy and soft when pressed quickly return to their previous shape. Products that are “hardened”, insufficiently baked, or deformed are not allowed for sale.

Foreign inclusions are not allowed in all flour products. The surface of the products must have a uniform color without burnt marks. Products must be uniformly porous and well baked.

The weight of the product is checked by weighing at least 10 pies; the deviation downward can be no more than 2.5% for pies weighing 75-100g and more than 3% for pies weighing 50g.

Pies that are underweight, broken, deformed, with exposed filling, burnt, stale, unbaked, or with signs of spoilage should not be allowed for sale.

Horns made from puff pastry. Roll out the puff pastry dough into a layer 1 cm thick and cut into wedge-shaped pieces. Place a teaspoon of filling on each piece and wrap the dough with the filling into a roll. When placing on a greased baking sheet or sheet, slightly stretch out the end sides of the roll and bend the thin ends, giving them a horseshoe shape. Allow the products to sit for 40-50 minutes. Brush the surface of the products with beaten egg and sprinkle with fried chopped almonds and nuts or flour crumbs. Bake the horns for 15-20 minutes at a temperature of 240-260°C. For 3 cups of wheat flour - 1 1/2 tbsp. spoons of granulated sugar, 1/2 teaspoon of salt, 2 eggs, 10 g of yeast, 1 glass of milk or water; for the layer - 300-400 g butter or margarine. For the filling - 1/2 cup jam, jam or 200 g fresh apples, 2 tbsp. spoons of sugar: For flour topping - 1 tablespoon each of wheat flour, butter, sugar, 1 egg yolk.

Horns made from puff pastry. Roll out the puff pastry dough into a layer 1 cm thick and cut into wedge-shaped pieces. Place a teaspoon of filling on each piece and wrap the dough with the filling into a roll. When placing on a greased baking sheet or sheet, slightly stretch out the end sides of the roll and bend the thin ends, giving them a horseshoe shape. Allow the products to sit for 40-50 minutes. Brush the surface of the products with beaten egg and sprinkle with fried chopped almonds and nuts or flour crumbs. Bake the horns for 15-20 minutes at a temperature of 240-260°C. For 3 cups of wheat flour - 1 1/2 tbsp. spoons of granulated sugar, 1/2 teaspoon of salt, 2 eggs, 10 g of yeast, 1 glass of milk or water; for the layer - 300-400 g butter or margarine. For the filling - 1/2 cup jam, jam or 200 g fresh apples, 2 tbsp. spoons of sugar: For flour topping - 1 tablespoon each of wheat flour, butter, sugar, 1 egg yolk.

Buns made from puff pastry dough. Roll out the puff pastry dough into a layer 1 cm thick and cut into squares. Bring all four corners of each square together in the center, press with your fingers and place on a greased sheet or baking sheet. Grease the edges of the products with oil, allow 50-60 minutes to separate, then brush the top with egg. Bake the buns in the oven at a temperature of 230-- 250°C for 10--15 minutes. For 2 cups of wheat flour - 1 tbsp. spoon of sugar, 8 g of yeast, 1/2 teaspoon of salt, 1 glass of milk or water, 1 egg for greasing; 200--300 g butter for the dough layer, 2 tbsp. spoons of oil for lubrication.

Curls made of puff pastry dough. Roll out the puff pastry dough into a layer 1 cm thick, cut into narrow strips and weave into flagella, then stretch these flagella a little and roll them into curls, giving them any shape. Place the folded curls on a greased baking sheet, leave for 40-50 minutes, brush the surface with egg, sprinkle with granulated sugar, as well as chopped almonds or nuts. Bake for 10--15 minutes at a temperature of 240--260°C. For 2 cups of wheat flour - 1 tbsp. a spoonful of granulated sugar, 8 g of yeast, 1/2 teaspoon of salt, 1 glass of milk or water, 1 egg for greasing; 200---300 g butter for the layer.

Requirements for the quality of dough and baked semi-finished products

Baked dough products must have a correct, non-spreading shape, a smooth, shiny surface without tears or cracks, and a golden or light brown crust. The crumb is porous, without voids, elastic, without hardening, not crumbly, and fits tightly to the crust. The most common defects in unleavened puff pastry and products made from it are:

• * flaky semi-finished product with poor rise, thick stuck together layers. Causes: flour with a small amount of gluten, lack or absence of acid, high temperature of the room where the dough is prepared, insufficient cooling of the dough, excessive rolling, low baking temperature;
• * flaky semi-finished product with uneven rise and swelling. Reasons: blunt notches, the layer was not pierced before baking;
• * puff pastry is dry and hard. Reasons: the layer was not rolled out enough, the baking temperature was low (the oil leaked out), the oil was at a low temperature;
• * puff semi-finished product has a dense crumb with hardening. Reasons: high baking temperature, during baking the baking sheet was subjected to mechanical stress, insufficient baking time;
• * the surface of the semi-finished product is pale, with a gray tint.

Reason: low baking temperature;

* the surface of the puff pastry product is dark. Reason: high baking temperature.

In accordance with quality requirements, tongues must have an elongated shape, a surface covered with granulated sugar crystals, a light yellow color, a dry dough, and a layered structure when cut.

Finished products should be stored in clean, dry, well-ventilated areas. The products are placed in one row in wooden or metal trays with lids, the bottom of the trays is lined with parchment. During storage, the storage conditions and periods must be strictly observed.

Semi-finished dough products can be stored at a temperature of 2...4 °C and a relative air humidity of 75% from 0.5 to 3 days. The shelf life of puff pastry is 24 hours.

Draw up a technological diagram of the product “Baked puff pastry pies”

PIE BAKED FROM Puff pastry

Pies from yeast puff pastry Prepare yeast dough using a straight method, cool it to room temperature and roll it into a layer 1-1.5 cm thick. Put softened butter (50% of the norm) in the middle of the layer, cover it with part of the layer, on which you also put butter, then cover with the third part of the layer. This will result in 3 layers of dough and 2 layers of butter. In this case, there will be 8 layers of oil in the formation. The dough with a large amount of butter should be rolled out again and the layer folded in half, three or four times, resulting in 16, 24 or 32 layers of butter. It is not recommended to roll out the dough any more, as the layers may tear. The dough should be prepared and cut at a temperature of 17-20; at a higher temperature in the room, the dough should be periodically cooled, making sure that the butter does not harden (hardened butter crumbles when rolled out and breaks the layers of dough, and leaks out during baking). Roll out the finished puff pastry into a layer 5 mm thick and cut it lengthwise into strips 12-13 cm wide. Place the filling along the strip. Fold one edge of the dough strip (lengthwise) in half, cover the filling and, stepping back a little from the edge, press it with your hand. Cut the resulting tube into pieces weighing 85-90 g with a sharp knife. Place the formed patties on a sheet greased and leave for complete separation at a temperature of 25-30. During layering, there should be no draft in the room so that a crust does not form on the dough. Before baking, brush the pies with egg or melange; bake the products for 8-10 minutes at a temperature of 220-240. For puff pastries, the same fillings are used as for pies made from yeast dough.

For the dough: flour 3200, butter margarine 1500, melange 200, citric acid 5, salt 40, water 1050; test output 5800; minced meat 3000; melange for greasing pies 150. Yield 100 pcs. 75 g each

Technological diagram of the product “Baked puff pastry pies”.

We often make flour products from store-bought yeast or yeast-free puff pastry because it is easy, quick and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead puff pastry at home. And don’t rush to close the recipe, because we are not talking about the classic long and troublesome process. Instant puff pastry can be made at home, and your “Napoleon” or tongues will turn out the way you can only dream of.

Puff pastry recipe:

• Water at room temperature (can be a little hotter) - 250 ml. (1 glass)
• Egg - 1 pc.
• Vegetable oil - 1 tbsp. spoon
• Sugar - 1 tsp.
• Salt - 1 tsp.
• Butter - 200 g.
• Flour - 525 g (3.5 cups)
• Vinegar (1-9%) - 1 tbsp. spoon

From the specified amount of products, about 750 g of dough is obtained. Each part is approximately 200 g. Those layers of dough that you are preparing for future use - immediately send them to the freezer, and you can cook from the rest!

How to make quick puff pastry at home

In a glass of warm water, dissolve 1 teaspoon of salt, 1 teaspoon of sugar, stir for better dissolution. Add the egg and stir. Then acetic acid (1 tablespoon). Stir again until smooth.

Sift the flour into the dough, adding it in parts, stirring constantly.

The amount of flour in the recipe is 3.5 cups, but you may need a little more or less (since we all have different flour densities). Focus on the consistency of the dough while kneading.

The dough should come together into a ball and be soft and elastic.

Divide the most delicious and best butter that you have into 4 parts. The butter should be soft and at room temperature.

Divide the dough into four parts.

Roll out each piece to 0.3-0.5 cm.

Spread the butter over the entire surface using a spatula.

The oil should be spread in a thin layer, evenly.

So, the dough crust is completely greased with butter.

Now, starting from the end, roll the pancake onto a rolling pin (the rolling pin can be greased with vegetable oil).

We make a longitudinal cut.

Remove the rolling pin from the dough.

And now, attention, the main secret from the family notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, spray your products with cold water (this can be done from a spray bottle for spraying flowers or linen). You need to spray generously so that the workpieces are very wet. After spraying, place the pan in the oven. Let me remind you that all puff pastry products are baked at high temperatures (210 C and above).

What can you make from puff pastry?

A huge amount of goodies! Homemade, and much more.

I like to make these puff pastries from homemade puff pastry: I roll out the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portions. I put it on a baking sheet, sprinkle it with plenty of water, bake for the first 10 minutes at 210 C, and then another 20 minutes at 180 C. It turns out very tasty!
On my You Tube video channel there is a detailed video recipe for puff pastry dough. The technology is a little different, but the dough turns out incredibly tasty and flaky. I invite you to watch the video and take note of this method!

Be sure to tell us what you cook from puff pastry. What difficulties or questions arose when preparing my recipe - I will be happy to answer all questions!

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• Low entry threshold, 1.5 – 2 thousand dollars
• High markup, from 100%
• Excellent demand for products

What else do you need to start your successful business?

Ah, detailed instructions! Well, here you go.

First, let's look at the format of the retail outlet. This could be a street cafe, a tent, or a Tonar-type trailer. Almost any building will do. Area from 4 sq. meters. That is, rental costs are quite adequate.

By location of objects. These are the central streets of the city, district, train stations, next to educational institutions. And in the markets (here housewives buy ten puffs at a time for the home).

We will need the following equipment:

Convection oven, proofer (needed for defrosting and raising dough), 400 liter chest freezer (we store frozen semi-finished products in it). This is the main equipment. And one more plus: a hood is not needed for these stoves.

An oven with a proofer will cost you about a thousand dollars. There is our equipment, there is imported equipment (for example, Italian, from SMEG). You can buy a used chest freezer for 5 – 8 thousand rubles.

Showcase, shelving - this is done for a specific point. The costs here are small. Maybe you can rent a pavilion that already has everything.

Cash register (possible without it)

Thus, for all this I put 1.5 USD.

The good thing about the product is that semi-finished products are stored for about 3 months. You don’t need a lot of money to purchase. And the profitability, most importantly, is high.

On average, the purchase of one product will cost 5 rubles per piece, the selling price is 12 -15 rubles per piece.

That is, we sold 500 puff pastries with a markup of 5 rubles, and made a profit of 2,500 rubles per day, which amounts to 75,000 rubles per month. Minus costs (rent, electricity, salary). Fifty thousand remain clean from one point. We develop the network, multiply profits.

Now another very important point when people had problems with this business.

Product quality!

Not all suppliers of semi-finished products have high-quality products. As a result, people try and don’t come back. Try products and, most importantly, collect reviews about them when you are looking for a supplier. There will be delicious puff pastries, you will get regular customers. And accordingly, profit.

Another tip. Now that you have opened your first location, brand it right away. Come up with a beautiful name, something like “Fedotika”, etc. It will be easier to promote new points. Brand recognition gives a great advantage.

You see, nothing complicated. Gather information on the topic, write a small business plan and go ahead!

Despite the large number of semi-finished products, many housewives prefer homemade baked goods. One of the most popular confectionery products is puff pastry. Crispy, light, airy, it serves as the basis for making pies and pastries, pizza, sweet and meat puffs. Kneading such dough is not an easy task, and has its own subtleties, which will be discussed further.

The structure of this dough is made up of many air layers formed when butter is added. There are yeast and yeast-free puff pastries. The first rises only due to steam, the second is “helped” by the yeast included in the composition.

Instant puff pastry at home can be divided into:

• classic;
• curd;
• creamy.

The first version of the recipe for making quick puff pastry involves adding water and flour in a 1:1 ratio, as well as salt and butter. To prepare the second, you will need flour, butter and cottage cheese in equal proportions, as well as baking powder and salt. To make a creamy batch suitable for sweet pastries, you need premium wheat flour, butter, homemade heavy cream or sour cream.

• it contains B vitamins that help strengthen bones, nails and hair;
• A large amount of carbohydrates leads to rapid saturation and replenishment of the body with energy.

The harmful effects of puff pastries include the following effects on the human body:

1. ​ Due to the high calorie content of the product, there is a chance of gaining extra pounds.
2. The dough has a high glycemic index, so its use is not recommended for people suffering from diabetes and metabolic disorders.
3. Eating puff pastries in large quantities can lead to digestive problems, constipation, and flatulence.

Following a recipe for puff pastry without yeast is more difficult than any other. This will require not only skill, but also knowledge of certain nuances. In order for the dough to be puff pastry, it must contain butter. You can add a little vinegar to the product, then it will be more elastic, but it is important not to overdo it so as not to spoil the taste.

If you include strong alcoholic drinks in the form of vodka, cognac or rum, the dough will be more fluffy, and the taste will be rich and bright. It is worth noting that all types of dough are prepared from sifted premium flour made from wheat.

To give a special structure, butter is used, but during fasting or to save money, it is replaced with margarine. You can also add granulated sugar or not to the puff pastry to taste, depending on the type of baking you plan.

Please note that all ingredients must be chilled. Only this guarantees the correct texture of the dough.

This instant puff pastry, the recipe for which is very simple, is suitable for a wide variety of baked goods, from meat pies to Napoleon cakes.

Ingredients for one serving:

• 0.4 kilograms of flour;
• 0.5 cups of cold water;
• one egg;
• 1 tablespoon 9% vinegar;
• 1 pack of margarine;
• a small pinch of salt.

Cooking method

Grind the pre-sifted flour with pre-crushed margarine or butter using a knife until crumbly. If it does not work out, then the problem is in the oil - it is not completely cold, and therefore melts. Mix the egg, water and vinegar and pour into the butter and flour. Next, knead the dough with quick movements, then place it in the refrigerator for an hour and a half. After removing from the refrigerator, roll out several times, folding into 2-3 layers.

Baking according to this recipe turns out unusually fluffy and soft.

Ingredients:

• Half a kilo of flour;
• 250 ml milk;
• 7 g powdered dry yeast or 20 g fresh;
• a pack of full-fat butter, spread or margarine;
• 80 g sugar;
• one pinch each of salt and vanilla;
• 1 teaspoon lemon zest.

Cooking method

The cooking technology has remained unchanged for many years. To begin with, the products should be prepared: soften and beat the butter, dissolve the yeast culture in slightly warm milk. Combine flour, sugar and vanilla, previously passed through a sieve. Add 50 grams of butter to the milk with yeast and mix, adding flour in small portions. Knead all the ingredients to prepare the dough, let it rise and get saturated with air, knead it and put it in the cold.

Roll out the remaining butter between two sheets of polished baking paper to form a rectangular layer, and also place in the refrigerator. When the dough rises, it should be kneaded and rolled into a layer. Place a small rolled out butter cake on top, cover it with the edges of the dough and roll over it again to reduce the thickness of the layer. Fold the roll into thirds and place in the refrigerator for 20 minutes. Roll out, fold and cool two more times. Remove any stuck flour.

This tender, elastic dough is ideal not only for sweet, but also for vegetable, mushroom and berry fillings. To prepare, you will need 100 g of flour, butter and dry cottage cheese, one small egg or 3 tablespoons of cold water, a pinch of salt.

Cooking method

To prepare puff pastry without yeast, the recipe for which does not contain yeast, sifted flour is mixed with mashed cottage cheese. Cut the butter into large cubes and add to the cottage cheese with flour. Grind the resulting mixture to crumbs using two knives or a food processor.

Beat in the egg (water), knead the dough very quickly. Under no circumstances should the butter be allowed to melt during kneading. The mass should be elastic and dense. Next, make a ball out of the dough, wrap it in cling film or a plastic bag and put it in the refrigerator for 2 hours. It can also be placed in the freezer for long-term storage.

Using various recipes for instant puff pastry without yeast, you can delight your family with delicious, original baked goods every day.

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