How to make puff pastry dough and what are the points of puff pastry?

Ingredients: 250 grams of flour (Fuqiang flour, dumpling flour or high-gluten flour) 40 grams of butter 1 gram of salt 5 grams of sugar about 120 grams of water 180 grams of butter (for wrapping) Appropriate amount of flour (for anti-sticking).

Method: 1) Cut the butter into small cubes, mix with the sifted flour and rub it by hand until there are no butter particles. Then add granulated sugar and salt, and the water should be gradually added to the flour and kneaded into a dough. Wrap the dough in plastic wrap and relax at room temperature for 20 minutes.

2) Sprinkle a thin powder on the board, beat it with a rolling pin and wrap it in butter to form a rectangular row of flakes with a thickness of centimeters. The softness and hardness of the rolled butter should be basically the same as the hardness of the dough, and if it is too soft after beating, it can be refrigerated for a while and set aside.

3) Sprinkle a thin sheet on the board and roll out the loose dough into a rectangle. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet should be the same as the width of the butter after shaping, and the length should be three times that of the butter.

Place the butter in the middle of the dough sheet. Wrap the dough sheets in butter on both sides and pinch the upper and lower ends to death.

4) Roll out the dough sheet to a thickness of cm, then fold it in four like a quilt, wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

5) Repeat step 4 two more times, refrigerate twice for 20 minutes each, and set aside. If the mille-feuille dough is not used for more than a day, it can also be temporarily stored in the refrigerator freezer in a plastic bag, which can be stored for about 2 weeks or longer, and can be used at room temperature for 20 minutes before use.

Puff pastry is a type of dough that is made with oil, water, and flour without being fermented. Puff pastry dough can be divided into two types: water puff pastry and dry puff pastry. Puff pastry is made by mixing and kneading with lard or vegetable oil, flour and water.

The proportion of ingredients is the key to production, and the general proportion of ingredients is grams of flour, grams of lard, and milliliters of cold water. Water puff pastry is generally used as the outer skin of puff pastry products. Dry puff pastry is made by rubbing oil and flour, the general proportion of materials is flour grams, cooked lard grams, such as raw oil, the amount should be increased.

Dry puff pastry is mainly used as the core of puff pastry products.

The cooking practice of making homemade puff pastry at home.

Summary. Hello, <>

The key points of puff pastry dough: If you make it with corn oil, it will be easier to puff pastry, the nutrition will be better, it can also reduce cholesterol in the body, and it is also good for blood vessels. If other oils are used, such as peanut oil and lard, its shortening effect will be very poor, it is difficult to shorten, and it is easy to drop the slag.

When making it, the water and oil skin is very important, and if you do it well, it will not be so easy to break and burst. When cooking, it is best to use some good corn oil, add some peppercorns, cinnamon to make the filling, the taste will be better. But don't bake it over high heat, it's easier to puff it over a simmer.

What are the points of puff pastry?

Hello, <>

The key points of puff pastry dough: If you make it with corn oil, it will be easier to puff pastry, the nutrition will be better, it can also reduce cholesterol in the body, and it is also good for blood vessels. If other oils are used, such as peanut oil and lard, its shortening effect will be very poor, it is difficult to shorten, and it is easy to drop the slag.

When making it, the water and oil skin is very important, and if you do it well, it will not be so easy to break and burst. When cooking, it is best to use some good corn oil, add some peppercorns, cinnamon to make the filling, the taste will be better. But don't bake it over high heat, it's easier to puff it over a simmer.

Hello, baking shortbread method First of all, you must prepare the ingredients, flour, corn oil, sugar, etc., preferably cornstarch, plus a few eggs, white sesame seeds. To make its filling first, first add sugar, then put some flour in it, and then fry it over low heat, and when it turns slightly yellow and has a fragrance, it's OK. Add some sugar and corn oil, mix them together, stir well, and the sugar filling is ready.

Put some flour in a basin, add salt, corn oil, water, stir well, knead into a dough, set aside and let it rise. After 30 minutes, add some cornstarch and oil, continue to stir, and let it sit for another 30 minutes. Then use a rolling pin, roll out its skin, add the filling, seal it well, and don't let its filling leak out.

Roll it out into a rectangular shape, add some sesame seeds and egg mixture, and put it in the oven to bake. The temperature is about 200 degrees, don't bake it for too long, about 10 minutes, take it out and let it cool, and then you can eat.

Summary. How to make puff pastry.

Material. Cup white flour, 2 tsp sugar, tsp dried yeast, warm water, appropriate amount of chopped green onion, appropriate amount of salt, 1 tbsp flour, 2 tbsp oil.

Method. 1.How to make the puff pastry: Put oil in a frying pan, heat over medium heat, put flour when the oil is hot, stir with chopsticks or wooden gluttony, and mix the noodles and oil evenly. Or not too big. Then turn off the heat and let cool for later use.

2.How to make the dough: mix the dough well (mix the water with dry yeast, wait for 2 minutes and then pour it into a container with flour), let it rise for an hour and a half or until the flour swells to twice the size. Knead again and continue to raise for 30 minutes;

3.Roll out the dough into a square slice about half a centimeter thick, dot the puff pastry on top (puff pastry is not like oil, it can be evenly coated, so you can evenly dot some on the dough), and finally sprinkle with chopped green onions;

4.Stack 3 folds horizontally, roll flat, and then stack 3 folds from the short side, roll flat, you can repeat it again, if it is not easy to operate, you can also stop it and cut it into 3-4 sections;

5.Put a little oil in the pan to heat, the pot is 8 percent hot and put it into the dough cake over medium heat, and start to expand and turn it over, continue to heat for 2 minutes, then pour a little boiling water on the edge of the pan, cover the lid, simmer for 5-8 minutes, turn the cake over, and bake for another 2-3 minutes. However, the heat still depends on the size of the fire and the thickness of the cake to adjust.

How to make puff pastry: cup white flour, 2 teaspoons of sugar, teaspoon of dried yeast, cup of warm water, appropriate amount of chopped green onion, appropriate amount of salt, 1 tablespoon of flour, 2 tablespoons of oilHow to make the puff pastry: Put oil in a frying pan, heat over medium heat, put flour when the oil is hot, stir with chopsticks or wooden gluttony, and mix the noodles and oil evenly.

Or not too big. Then turn off the heat and let cool for later use. 2.

How to make the dough: mix the dough well (mix the water with dry yeast, wait for 2 minutes and then pour it into a container with flour), let it rise for an hour and a half or until the flour swells to twice the size. Knead again and continue to raise for 30 minutes; 3.

Roll out the dough into a square slice about half a centimeter thick, dot the puff pastry on top (puff pastry is not like oil, it can be evenly coated, so you can evenly dot some on the dough), and finally sprinkle with chopped green onions; 4.Stack 3 folds horizontally, roll flat, and then stack 3 folds from the short side, roll flat, you can repeat it again, if it is not easy to operate, you can also stop it and cut it into 3-4 sections; 5.Put a little oil in the pan to heat, the pot is 8 percent hot and put it into the dough cake over medium heat, and start to expand and turn it over, continue to heat for 2 minutes, then pour a little boiling water on the edge of the pan, cover the lid, simmer for 5-8 minutes, turn the cake over, and bake for another 2-3 minutes.

However, the heat still depends on the size of the fire and the thickness of the cake to adjust.

Layer crisp, single crisp. The layer of puff pastry is composed of two pieces of noodles, a piece of water and oil skin, a piece of dry oil pastry, and a dry oil puff pastry wrapped in water and oil skin. Single crisp, also known as hard crisp, is composed of oil, sugar, flour, chemical leavening agent and other raw materials, with crisp but no layer, from the nature of the view, belongs to the puffed dough.

The layer of puff pastry is composed of two pieces of noodles, a piece of water and oil skin, a piece of dry oil pastry, and a dry oil puff pastry wrapped in water and oil skin. Single crisp, also known as hard crisp, is composed of oil, sugar, flour, chemical leavening agent and other raw materials, with crisp but no layer, from the nature of the view, belongs to the puffed dough.

We are honored to be able to answer this question for you, and I wish you a happy life and a happy journey.

Ingredients: flour, peanuts, walnuts, white sesame seeds, black sesame seeds (almonds, melon seeds, raisins, etc. can be added according to your preference).

Method: 1. Put flour in the pot, stir-fry over low heat for about 10 minutes, cook when the flour is wheat yellow, take out and sieve finely;

2. Put an appropriate amount of salad oil and sesame oil in another pot (use beef bone marrow oil to correct the authenticity), and when it is hot, pour black and white sesame seeds, walnut kernels, and peanuts into it and fry it slightly, and then put it into the fried noodles, stir-fry evenly to become fried noodles in oil. When the salt can be eaten, it can be added according to personal taste, or it can be added after stir-frying evenly with nuts and sesame seeds;

Put the fried oil tea noodles into a fresh-keeping bag or jar and keep it for a slow taste.

3. When eating, put the fried noodles into a bowl and stir them into a thick paste with boiling water.

The cooking practice of making homemade puff pastry at home.

Ingredients: 50 grams of flour, 50 grams of lard (vegetable oil is also available, but the effect is slightly worse).

Method: 1. The ratio of flour to lard is 1:1, so just do this;

2. Put the oil in the flour and rub it by hand, rub it into a snowflake shape, and then rub it repeatedly, knead all the oil and flour together, and finally knead it into a ball, isn't it very simple?

Raw material: 500 grams of wheat flour. 150 grams of peanut oil, 100 grams of white sugar, 10 grams of sugar osmanthus, 5 grams of roses, 10 grams of dried plums, appropriate amount of each.

Characteristics: white like jade, crisp layer clear, crispy pine sweet when eating, oily but not greasy.

2. Add 110 ml of boiling water to the rest of the flour, stir and roll into snowflake-like flakes, spread out and cool;

4. Pick the two pieces of dough into 10 agents each;

5. Take 1 water oil dough agent, press the flat circle, wrap it in 1 puff pastry agent, roll it into a long piece after wrapping, roll it up from one end, then roll it into a long piece by pressing the flat, roll it up from one end, roll it into a long strip of uniform thickness by homeopathy, roll it into a long piece with a width of about 3 cm, roll it up along the length, cut it into 2 round cakes with the knife pattern side up, roll it out with a rolling pin into a round ghee cake blank with a diameter of about 8 boxes, and roll out all the cake blanks according to this method;

6. Put oil in the pot, burn it with a strong fire until it is 60% hot, remove the end of the pot from the fire, stir it with a hand spoon to rotate the oil surface, and then put the cake blanks in batches (about 5 pieces per pot are appropriate);

7. Put the pot on medium heat, and continue to gently push the oil surface with a hand spoon to prevent the bottom of the oil cake from burning;

8. When the oil cake is fried until it floats and becomes jade white on both sides, it is scooped up and drained and put on a plate;

9. Put white sugar, minced green plum, a little sugar osmanthus and rose petal fragments on each butter cake.

A general term for dough used in puff pastry products. It is divided into two categories: layer puff pastry dough and mixed puff pastry dough.

Puff pastry is made up of water-oil dough (a mixture of water, oil, and flour) and a dry puff pastry dough (a dough made by kneading only fat and flour). Its representative varieties are: longan crisp, chrysanthemum crisp, crystal crisp and so on.

The cooking practice of making homemade puff pastry at home.