The proportion of ingredients for puff pastry, the method and recipe of puff pastry

Ingredients and recipes for puff pastry.

Puff pastry: low-gluten flour.

200 grams of lard.

100 grams (lard is generally used for Chinese pastry, butter is used for Western pastry).

Water and oil noodles: 250 grams of all-purpose flour, 120 grams of water, 25 grams of lard. (If you make fancy pastry, you can color it and form a colored water and oil dough).

How to open the puff pastry. First of all, add low-gluten flour to lard and form a puff pastry dough, the technique is first stacked, and then rubbed with the palm of the hand to make it uniform without white particles, and form a ball for later use.

Prevents the epidermis from drying out.

Take out the water and oil dough and knead it slightly, roll it out into a rectangular piece, take out the puff pastry dough, press it into a square piece half smaller than the water and oil dough sheet by hand, fold the water and oil dough sheet to wrap the puff pastry dough sheet, pinch the edges tightly, roll it out evenly with a rolling pin, fold it into three layers, roll it out again, and finally complete three rolls, three times to stack three layers.

After the crisp is completed, the blanking is carried out according to the variety made, which can be pressed by the mold or with a hob. Crop.

Ingredients: 500g cake flour, 210g milk, 1 egg, 100g sugar, 3g salt, 20g milk, 50g butter.

Excipients: 170g of puff pastry-low flour, 110g of butter, 2g of salt, 50g of whole egg liquid, 15g of baking milk powder, appropriate amount of crushed peanuts, 5g of yeast.

The practice of puff pastry wraps.

1. Take out 300 grams of high-gluten flour to make medium dough. Knead the medium dough until there is no dry powder, and it does not need to be smooth. Put it in a fresh-keeping bag, squeeze out the air in the bag, seal it with a sealing clip and store it in the refrigerator for more than 17 hours. Generally, it is best to use within 17-48 hours.

2. Tear the middle dough into small pieces, put all the ingredients except the butter in the bread machine, and knead for a program (30 minutes).

3. Add the butter cut into small pieces and continue to knead until you can pull out the glove film. (One procedure or so, 30 minutes).

4. Finished glove film.

5. When the main dough is fermented once, the puff pastry is made. Once the butter is softened at room temperature, beat with a whisk until whitish and feathery. Add powdered sugar, salt, and milk powder, stir well, and then add the egg mixture in 3 parts, each time to fully dissolve the egg mixture with the butter.

6. Pour in the low powder and stir well with a spatula. Wrap the dough in plastic wrap and refrigerate for half an hour. (Because the skin will be sticky, it will be used more after refrigeration).

7. Put the dough in a warm place to ferment to about two times, and take the hand poke hole without retraction as the benchmark.

8. Divide the dough into 12 equal parts of dough of about 75g, roll it round with exhaust, cover with plastic wrap and relax for 15 minutes.

9. Remove the puff pastry from the refrigerator and divide it evenly into about 35 grams each. Press the puff pastry into a flat circle by hand or a rolling pin, and wrap the loose bread dough into the puff pastry, about three-quarters of the way around.

10. Place the dough in a baking tray and let it rise for the last time until it is twice as large.

11. Evenly brush the whole egg wash on the surface of the fermented dough, and then sprinkle an appropriate amount of crushed peanuts, then bake in the oven. 180 degrees, mid-layer. 20 minutes.

12. The finished product is baked.

There are many ways to make puff pastry, and here is a delicious way to make a delicious puff pastry fruit pie:

Ingredients: 4 pieces of puff pastry, appropriate amount of strawberries.

Excipients: apples to taste.

1 Prepare all the materials.

2 Cut the thawed puff pastry into small, evenly sized squares.

3 Then wrap the fruit in.

4 The edges are pressed with a fork.

5 Print out the pattern.

6 Put the pressed puff pastry on a baking tray (PS: if you are not a gold plate, you should put oil paper).

7 Preheat the oven at 180 degrees for 10 minutes and bake for 20 minutes.

Preparation of mille-feuille puff pastry:

Ingredients: 200g of cake flour, 30g of butter, 100g of water, 4g of salt, 120g of butter for coating.

1. Mix the low-gluten flour and salt, cut 30g butter into small pieces and put it in the flour.

2. Rub evenly with your hands until you can't see the butter.

3. Add water and knead into a uniform dough, let it stand for half an hour until the surface is smooth.

g Butter put in a plastic bag, flatten with a rolling pin, roll out into a square and put in the refrigerator for later use.

5. Take out the dough after waking up, roll it out into a slightly larger sheet wrapped in butter twice as large.

6. Take out the refrigerator and wrap it in butter and put it on one side of the dough sheet.

7. Cover the butter with the other side sheet and press the edges.

8. Roll out into a rectangle.

9. Like folding a quilt, fold both sides towards the middle.

10. Fold it in half again, then turn 90 degrees and continue to roll.

11. Roll out rectangular slices.

12. Continue to fold the quilt as before.

13. Fold in half again.

14. Roll out the rectangular dough sheet again.

15. Finally, complete the four folds, press lightly and tightly, put the fresh-keeping bag for refrigeration, and use it as you go.

Ingredients: Oily skin: 200 grams of low flour (don't worry, it doesn't matter if you don't have low flour, this snack can be made with ordinary flour), 40 grams of white sugar (the amount of white sugar is very flexible, you can add or subtract according to your needs), about 100 grams of water, 40 grams of butter (dripping, not lard, not salad oil, of course, the latter two can also be, with butter tastes excellent) Puff pastry:

120 grams of low flour and about 60 grams of salad oil (subject to the ability to form dough, without lard, it is crispy and delicious, not inferior).

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1.Making mille-feuille puff pastry:

Place the flour, salt, sugar, 20g of soft butter and warm water in a basin. First, use the auger head of the electric mixer to stir the dough into shape. Place on a floured cutting board. At this point, the dough is soft and sticky.

Sprinkle a thin layer of flour on the cutting board several times to knead the dough until it is non-sticky and smooth.

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2.Take the plastic wrap and put the dough in. First, fold the plastic wrap and fold it into a rectangle. The dough is then flattened so that it almost fills the folded space of plastic wrap. Place in the refrigerator and let cool for 40 minutes.

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Cut the butter into large chunks and mix with 30g of flour.

Take the plastic wrap and put the butter cubes in it. First, fold the plastic wrap into a square with a side of about 15 cm. The butter is then flattened with a rolling pin, almost filling the space where the plastic wrap has been folded. Place in the refrigerator and remove the dough when it has cooled.

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4.Once the dough has cooled, remove and roll out into a rectangle or circle. Place the butter cubes in the middle. Wrap the butter cubes in the dough and knead tightly. Turn it over.

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5.Roll out the dough into a rectangle. The thickness should not be less than 7mm.

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6.Fold the dough in three folds, see Figure 9. Wrap in plastic wrap and cool in the refrigerator for 20 minutes.

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7.Repeat steps 5 and 6 4 times, that is, a total of 5 triple-folds, so that the 5th power of 3 is equal to the inner layer of 243 butter. Put the dough in the refrigerator to cool for 20 minutes in the middle of each time.

When you take it out, roll it out into a rectangle with the beginning facing you and up and down. After 5 times, the dough cools in the refrigerator for the last 20 minutes. Take it out and roll it out into a rectangle, and you can start baking the mille-feuille puff pastry.

Note that it should not be rolled too thin, 7mm is almost the limit. This is because the butter layer must always be covered in dough. Be careful to let the puff pastry sit for 20 minutes before putting it in the oven.

The preparation of puff pastry dough includes two steps: dough preparation and puff pastry. 1 Prepare the dough and puff pastry.

The skin can be roughly divided into two types, namely: water and oil dough, leavened dough and egg dough. The types are different, and the preparation method is based.

This is the same. The following focuses on how to prepare ghee dough and dry puff pastry in harmony. Water and oil surface modulation.

The method of water and oil noodles is made of flour with water and oil. The preparation method is the same as that of water dough. and noodles when one.

In general, oil and water are added at the same time, and fully mixed and mixed, then mixed with flour and kneaded into a ball.

In general, 500 grams of flour mixed with 225 ml of water and 125 ml of oil.

Dry puff pastry preparation methodDry puff pastry is made by "rubbing" grease and flour. Its modulation method is the same as one.

The general dough is different, and the specific preparation method is: mix the oil into the flour and mix well, and press the heels of both hands on the cutting board.

Push and rub layer by layer, rub it into a pile, roll it into a ball and rub it again, repeat it many times until it is wiped through.

Generally, 250 ml of flour mixed with grease (lard or vegetable oil) per 500 grams is appropriate. Prepare a dry puff pastry.

Be sure to use cold oil, preferably lard.

2 Wrapping puff pastry, also known as opening puff pastry, breaking puff pastry, pasting puff pastry and puff pastry, that is, using water and oil noodles as the skin and making puff pastry.

The process of wrapping the dry puff pastry in the dough and making it into a puff pastry. It is generally divided into large bags of crisp and.

There are two kinds of small packets.

The big bag is to wrap the dry puff pastry into the water and oil dough, seal it, press it flat, roll it into rectangular slices, roll it into strips of appropriate thickness, and then put the agent according to the quantitative standard of the product.

The method of making small bread puff pastry is basically the same as that of large bag puff pastry, except that the dough is smaller, and generally only 1 piece is made at a time.

or a few dosage blanks.

1521 Reading.

Open the crisp three times three times**.

White-skinned puff pastry and puff pastry ratio.

The practice of Xiao Gao's puff pastry.

The secret recipe of Chaoyang Gorge mountain crispy noodles.

How to prepare and prepare puff pastry.

The first type: 1. Oil (depending on the cost, lard is delicious or unhealthy, peanut oil is expensive, palm oil is the cheapest) 500g

2. 1500g of low-gluten flour

3. Water (purified water) 500g

4. 200g of fine sugar (must be fine or ground into powder).

1-4 Pour into the whisk and beat at low speed (high speed will separate oil and water), such as fermentation box (if there is no fermentation box, cover the dough with a warm water damp cloth and let it stand for 20-40 minutes (the time difference is to see winter or summer, and the weather is hot and the time is short).

The second type: 1. Ghee (barreled solid) 500g

2. 1000g of low-gluten flour

1-2 Pour into the whisk and beat evenly at low speed (high speed will separate oil and water), such as the fermentation box (if there is no fermentation box, cover the dough with a warm water damp cloth and let it stand for 20-40 minutes (the time difference is to see winter or summer, and the weather is hot and the time is short).

A dough flattened and wrapped on B dough, folded with a dough sheeter and rolled back and forth 10-20 times, it is the basic dough of puff pastry, as for too many fancy, you can also develop new products by yourself!

Method: 1. Mix low-gluten flour, high-gluten flour and sugar, add melted butter, add water to knead into a smooth dough and put it in the refrigerator for 20 minutes.

2. Cut the butter into large slices later, put it in a plastic bag, and roll it out into a large slice of thin and uniform thickness.

3. Cut off the corners of the rolled out butter and trim it into a rectangle about 18 cm long and 13 cm wide.

4. Sprinkle some flour on the board and roll out the loose dough into a rectangular dough sheet about 40 cm long and 22 cm wide.

5. Put the butter in the middle of the dough sheet, fold the 1 3 on the left, and then fold the 1 3 on the right, press out the air inside, seal the openings at the upper and lower ends, and then roll it into a rectangular dough sheet.

6. First fold the 1 4 on the left to the right, then fold the 1 4 on the right to the left, and then fold it in half (this process is just like we usually fold the quilt), cover with plastic wrap and put it in the refrigerator for 20 minutes.

7. After relaxing, roll it out into a rectangular dough sheet again, fold the quilt again, cover it with plastic wrap and put it in the refrigerator for 20 minutes.

8. Repeat the process of rolling, folding, and refrigerating (a total of three times the process of folding the quilt).

9. Roll out the loose dough sheet into a rectangle with a thickness of about centimeters, and the Western-style puff pastry is ready.

Hello dear dear, the method of puff pastry is as follows: 1. Required materials: low-gluten flour, butter, water, high-gluten flour, sugar, corn starch, eggs, salad oil, salt.

2. Method: Step 1, prepare the ingredients for the dough, water, butter, low gluten flour, high gluten flour, 5 grams of sugar Step 2, low gluten flour, high gluten flour, sugar fully mix well, soften with butter and add it to the flour, knead it into a dough Step 3, knead the dough pants and put it in the refrigerator for half an hour Step 4, butter is packed in a plastic bag, after softening, press it into a thin slice with a rolling pin, put it in the refrigerator Step 5, wake up the dough, roll it out with a rolling pin to three times the size of the butter sheet, and put the butter sheet in the middle of the dough sheet Step 6, Fold the dough sheet to completely cover the butter flakes, step 7, roll out into a rectangle, continue to repeat the previous step, fold the dough sheet left and right, continue to roll out the rectangle, repeat the above actions 3 times, and finally roll it into thin slices (if the butter melts halfway, continue to put Hu Fuyuan refrigerator to refrigerate), the pie crust is done step 8, press it into a shape with a biscuit mold, and put it in a baking tray (the remaining crust is put in the refrigerator for later use) Step 9, preheat the oven for 5 minutes, and heat it at 200 degrees Step 10, put it in the ACA oven, and put it on the heat at 200 degrees, 180 on the heat, bake for 20 minutes (adjust the temperature according to your own oven) Choose the filling according to your personal taste, if you like to make your own fruit filling, you can also make it separately Go to the supermarket to buy ready-made ones I am honored to help you solve the problem! Hope to get your trouble in the bottom left corner of a like thanks