What is the single puff pastry dough, how to classify the puff pastry dough, and what are the charac

How to classify puff pastry dough and what are the characteristics of each.

Hello dear, happy to answer for you! Puff pastry refers to a mixture of fat and flour and is mainly used in pastries with different needs. The dough is wrapped in puff pastry, and after being folded and rolled out several times, the skin and the oil overlap, so that the finished product has a layered effect and fluffiness.

Generally, there are 4 types: First: Thin puff pastryThis puff pastry is characterized by its liquid form and can be easily applied to the dough with a brush and hands.

Suitable for any pastry that requires a hierarchical effect; Or it is suitable for steamed cakes in the pot, which can be easily uncovered after being smeared with puff pastry. For example: egg scrambles, finger cakes, spring cakes, etc.

It's also relatively easy to make, just mix the flour and salad oil and stir it into a uniform liquid shape. The ratio of flour to oil is: 1:

1。The second type: soft puff pastry This puff pastry is characterized by its solid form, soft to the touch, and can be mixed with flour and fat to form a ball.

It is suitable for any pastry that requires a layered effect, such as pastries and shortbreads of all kinds. It is not very difficult to make, just mix the flour and salad oil, stir well, and stir into a solid puff pastry. The ratio of flour to puff pastry is:

5：2。The third type:

The characteristic of this puff pastry is also that it is solid, and unlike soft puff pastry, the fat is heated first and then mixed with the fried flour to form a ball. The result is a puff pastry that is darker in color and has an aroma. This puff pastry is suitable for any pastry that requires a layered effect or a special oil aroma, such as sesame pancakes and pastries suitable for large puff pastries.

Compared with the first two types of puff pastry, it is relatively complicated.

Generally speaking, it is more difficult to make puff pastries than puff pastries.

Pastry is a sweet and savory snack made of pastry dough based on mixed pastry dough and various trimmings and fillings. Crispy is a clear layer and crispy snack made of crispy dough as the base of crispy dough and formed and baked. Typical pastries include walnut tart, lemon tart, apple pie, pumpkin pie, cheese biscuits, almond biscuits, muffins, and chocolate chip cookies.

Typical pastries include hot dog pastry rolls, Portuguese egg tarts, butterfly pastries, fresh fruit pastry boxes, and French vanilla pastry boxes.

The difference between the mixed and the clear is the difference in the basic blank and the material. The basic dough of the pastry is a piece of crispy dough, and the dough has no layers. Pastry is made by rolling two pieces of dough with different properties, one is a cold water dough made of flour, water and a small amount of fat, and the other is an oil dough made of fat or a small amount of flour mixed with fat.

In terms of materials, the mixed dough should be made of low-gluten flour with less gluten, and the flour of the crispy dough should be made of high-gluten flour. Butter should be used for the puff pastry dough, and the fat dough for the puff pastry should be shortened in flakes.

Summary. According to its own nature, puff pastry dough is divided into layer puff pastry and single puff pastry. 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 the water and oil skin is wrapped with dry oil pastry.

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. Single crisp is generally used to make peach crisps, biscuits, etc.

According to its own nature, puff pastry dough is divided into layer puff pastry and single puff pastry. The layer of puff pastry is composed of two pieces of noodles, a piece of water and oil skin, a piece of dry oil puff pastry, and the water and oil skin bag is dried and made of dry oil puff pastry. Single crisp is also called Juzi hard crisp, which is composed of oil, sugar, flour, chemical leavening agent and other raw materials, with crispiness but no layer, from the nature of the dough.

Single crisp is generally used to make peach crisps, biscuits, etc.

What should be paid attention to in a single crisp: The important feature of this type of product is that the texture is uniform, and it is uniformly made of crispy (puff pastry) dough, and the product has no layer. Kiss, you should pay attention to the following matters when making single cakes.

1.Pastry generally does not use all kinds of syrup, because the syrup has strong hygroscopicity and good water retention, resulting in the product is not crispy. 2.

Stirring should be carried out in strict accordance with the feeding order, and all kinds of raw materials should be fully emulsified evenly to prevent "going to the oil and gluten". 3.The mixing time should be short, the speed should be fast, and the mixing stall should be rented at one time, and the dough can be mixed well to prevent the dough from glutening.

The classification of puff pastry dough can be divided into Chinese puff pastry and Western puff pastry.

The principle of Chinese and Western puff pastry is the same: the dough is coated in fat, and after repeated folding, it is shaped into hundreds of layers of crust-fat-dough. During baking, the moisture in the dough is vaporized by high temperatures, and the dough expands under the impact of water vapor, forming a layered and crispy puff pastry.

Chinese puff pastry: There are two main types of traditional Chinese puff pastry: Huaiyang style (Huaiyang puff pastry) and Cantonese style (Cantonese puff pastry). The common forms of Chinese puff pastry dim sum are chrysanthemum crisp, salt and pepper crisp, etc.

Western-style puff pastry: Short pastry is mainly used to make various pies such as custard pies and salty stuffings.

Short sweet pastry, also known as tart crust, is mainly used to make fruit tarts, desserts, and tartlets (such as egg tarts). Debate Cong.

Pie pastry is mainly used to make various pies, such as beef pie, chicken pie, etc.

Puff pastry is mainly used to make puff pastry, mille-feuille pastry, etc. For example, butterfly crisps, horn cakes, etc.

Puff pastry is used to make cheese sticks, eclair, puffs, etc.

Both large and small puff pastries are a type of puff pastry dough that differ in the amount of fat used, making them suitable for different types of pastries. The fat used in the large puff pastry is more than the small puff pastry, and the general ratio is that the fat in the puff pastry accounts for 1 2 to 2 3 of the total weight, and the dough texture is softer and the sense of hierarchy is more obvious, which is suitable for making sweet puff pastry, such as moon cakes, shortbread, etc. The proportion of fat used in the puff pastry is less, generally the fat in the puff pastry dough accounts for 1 3 to 1 2 of the total weight, and the texture of the dough is relatively firm, and the sense of hierarchy is not very obvious, which is suitable for making salty pastries, such as meat buns, vegetable buns, etc.

In general, the scope of application of large and small bread pastry is not the same as that of Lu Tong, and it is necessary to choose which kind of puff pastry to use according to the type of pastry made and the taste requirements of Chang Hunger.

Summary. Hello dear, happy to answer your <>

Both large and small puff pastries are a form of puff pastry. Puff pastry dough is often used in the art of making Chinese dim sum, such as pastries, dumplings, and pies. The characteristic of the large puff pastry is that the ratio of puff pastry to dough is 1:

2. It is relatively soft and suitable for wrapping hard fillings, such as bean paste, sesame paste, meat filling, vegetable materials, etc. The ratio of puff pastry to dough is 1:3, and the puff pastry is slightly more crispy.

Small puff pastries are suitable for wrapping fillings with a soft texture, such as minced coconut, fresh fruit pulp, etc. Therefore, the choice of large or small puff pastry depends on the combination of dough and filling and personal taste.

What type of puff pastry dough is suitable for making large and small puff pastries.

Hello dear, happy to answer your <>

Both large and small puff pastries are a form of puff pastry. Puff pastry dumplings are often used in the art of making Chinese dim sum, such as pastries, dumplings and pies. The characteristic of the large puff pastry is that the ratio of puff pastry to dough is 1:

2. It is relatively soft and suitable for wrapping hard fillings, such as bean paste, sesame paste, meat filling, vegetable materials, etc. The ratio of puff pastry to dough is 1:3, and the puff pastry is slightly more crispy.

Small bun pastry is suitable for wrapping fillings with a relatively soft mouth, such as minced coconut, fresh fruit pulp, etc. Therefore, the choice of large or small puff pastry depends on the combination of dough and filling and personal taste.

Kiss, the following is supplemented; In addition to the large and small puff pastries, there are other forms of puff pastry, such as vegetable oil puff pastry, oil crispy skin, roast duck puff pastry, etc. Vegetable oil puff pastry is a puff pastry dough made of vegetable oil as the main material, and the proportion of fabric is higher and the taste is richer after use. Oil crispy skin is made with eggs, flour and oil as the main ingredients, and yeast is added to ferment to make a crispy skin and soft taste, which is suitable for making dishes such as roast duck and spring rolls.

Roast duck crisp is a kind of puff pastry dough specially used to make roast duck, which is made of duck breast, flour, oil, soy sauce and other materials, with a crispy taste and a unique duck flavor. In addition to Chinese dim sum, puff pastry dough is also suitable for making Western pastries, such as puff pastry cakes, mousse cakes, etc.

Dear, the following is a related extension, I hope it will be helpful to you <>

In addition to Chinese dim sum and Western pastries, puff pastry dough is also suitable for other types of food products, such as:- Fried dough dough: puff pastry dough is added to alkaline water, kneaded into strips and then cut into small pieces and fried into small pieces. - Fried cake sticks:

The puff pastry dough is mixed with glutinous rice flour and kneaded, cut into small pieces and stir-fried, with a crispy taste; - Grilled gluten: Wrap gluten in puff pastry dough for a crispy texture when baked, making it a suitable meat substitute for vegetarian food. Puff pastry dough is characterized by its fluffy, crispy and oily characteristics, and is widely used in both Chinese and Western baking.

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.