How to make puff pastry delicious and how to make puff pastry?

Crispy refers to a mixture of oil and flour and is mainly used in pastries with different requirements. The pastry is wrapped in the pastry, and after being folded and rolled out several times, the pastry overlaps with the oil, giving the finished product a layered and crispy feel. There are generally four types:

The first: crepes.

This confectionery is characterized by its good fluidity and can be easily applied to the dough with a brush and hands. Suitable for any pastry that requires a layered effect; Or it is suitable for steamed cakes, which are easy to uncover after applying the tops. For example: egg scrambles, finger cakes, spring cakes, etc.

It is also relatively simple to make, which is to mix the flour with salad oil and stir it into a homogeneous liquid form. The ratio of face oil to face oil is 1:1.

The second: soft pastries.

This pastry is characterized by being solid, soft to the touch and can be mixed with flour and oil to form balls. It is suitable for any pastry that needs a sense of layering, such as all kinds of cakes, shortbreads, etc.

It is not very difficult to make, just mix the flour with salad oil, stir well, and stir into a solid pastry. The ratio of flour to pastry is 5:2.

The third type: fried pastries.

Another feature of this pastry is its solid state. Unlike soft pastries, the fat needs to be heated first and then mixed with the sautéed flour to form a ball. The resulting pastry is dark in color and fragrant.

This kind of pastry is suitable for any pastry that requires a layered or special oil flavor, such as yakiniku, pastry suitable for flatbread, etc.

Compared to the first two pastries, it is relatively complicated. First, put the flour in a pan and stir-fry over low heat until it is slightly colored, then heat the salad oil to 160-170 degrees, pour it into the fried flour, and turn it into a solid pastry. The ratio of face oil to face oil is 3:2.

Fourth: scallion puff pastry.

In fact, this kind of pastry is a bit similar to thin pastry, which is liquid. The difference is in the oil. Here, "scallion oil" is used, which is made by adding white onions to hot oil, and has a very small spicy taste.

This pastry can be combined with dough of different properties and is suitable for any pastry that requires a layered or onion oil aroma. For example, scallion pancakes.

Method: Ingredients: 50 grams of salad oil, 20 grams of green onions, 35 grams of all-purpose flour.

1.Pour the salad oil into the pan, heat slightly, and add the dried onion until fragrant.

2.Stir-fry over low heat until the onion is golden brown and then turn off the heat. Then remove the green onion and set aside, then slowly pour the hot oil into the flour, stirring as you pour.

3.Whisk the hot oil and flour into a fine liquid.

The practice of crispy and delicious shortbread method.

Divide the flour in half, blanch the dough in half with 90 grams of boiling water, and stir with chopsticks while adding water. After the dough cools down, then mix the other half of the flour with cold water, add 15 grams of peanut oil and 2 grams of salt, knead the two pieces of dough together, knead them into a softer dough, cover the pot and let the dough rise for more than half an hour, during which the dough is kneaded three times, and the dough is kneaded evenly and smooth.

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Add some flour to the bowl, add salt and thirteen spices, and add oil to make a thin puff pastry. After rolling out the dough and rolling it round, spread the puff pastry evenly, don't apply too much puff pastry, too much is easy to leak oil, this step can be operated with a silicone brush. Roll up from the bottom, then cut into pieces, pinch and press the two ends into a flat agent.

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Roll out the dough three times like a **, cover with plastic wrap and let it rise for seven or eight minutes.

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1. When the time is up, repeat the practice of the previous step, roll out the width horizontally, then roll out the length vertically, fold it three times, and then cover the plastic wrap and wake up for seven or eight minutes.

2. Finally, roll the dough into a rectangle according to the ** method, and the cake embryo is completed.

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1. Discharge the cake pan or pan when burning, and brush the oil on both sides when turning over.

2. If it is frozen, it does not need to be thawed, just put it on the pot and burn it directly.

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Cover with a lid and sear until golden brown on both sides, and the cake is bulging to indicate that it is cooked.

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How do you make puff pastry rolls? Prepare chopped green onion eggs, salt flour, water to knead the dough, cut out long strips, brush with oil and wake up for 20 minutes, press the pancakes, roll them up and steam them in the pot.

Ingredients: 200 grams of plain flour, 120 grams of water, 2 grams of yeast powder, 5 grams of corn oil.

Puff pastry: 35 grams of corn oil, 5 grams of lard, 40 grams of flour, 10 grams of chopped green onions, 2-5 grams of five-spice powder, 1 gram of salt.

1. Mix flour, water and yeast powder.

2. Knead into a ball, which is sticky at this time, pour 5 grams of corn oil on your hands.

3.Knead into a smooth and fluffy dough. Cover with plastic wrap and let rise for 30 minutes.

4. Pour the corn oil in the puff pastry into the pot, add a small piece of lard, and melt over low heat.

5. Pour in the flour in the puff pastry and stir-fry quickly.

6. Put out the puff pastry, let it cool, add chopped green onion and five-spice powder, add a little salt and mix well.

1. Divide the dough into 8 portions.

8. Take a piece and roll it out thin and long.

9. Spread the puff pastry evenly.

10. Roll it up.

11. Fold the two ends to the middle. Cover with plastic wrap and let rise for 10 minutes.

12. You can do a good job in the next few when you wake up. Then take out the first one that is done, roll it out, and roll it out. At this time, you can go and preheat the oven to 180 first.

13. Brush with a layer of water and sprinkle with sesame seeds.

14. Put it in a preheated oven and bake for about 10 minutes. It's okay to see the golden surface on it.

Tips: 1. Make cake dough and dough should be relatively soft, so that the finished product will not be hard. Therefore, when mixing the noodles, you can first stir well with chopsticks, then knead them into a ball, and then knead the oil into them.

2. The oil of the shortening can be all corn oil, or all lard, and all lard will be more fragrant.

3. Wake up after folding the finished pie crust, and it is not easy to break the crust when rolling it out in the last step.

4. There is no oven, you can fry it in a pan over low heat, and it is just as delicious.

01 Homemade puff pastry steps: Heat and melt the pork in a pot until it is 7 hot; Add spices and salt to the flour; Stir the flour slowly with chopsticks until it is delicate and sticky, and then cool and ready to use.

Puff pastry is an essential ingredient for making many desserts such as shortbread and biscuits, and the taste is softer and crispy when added to puff pastry. The way to make puff pastry is very simple, you can make it yourself at home, and you can make delicious puff pastry by paying attention to the ratio of ingredients.

Homemade puff pastry steps:

Ingredients: 200 grams of cake flour, 200 grams of lard, 10 grams of spices, 10 grams of salt.

1. First heat and melt the pork in a pot, burn it to 7 hot, insert it into the oil with chopsticks, and a large number of small bubbles can be generated nearby.

2. Add spices and salt to the flour, heat the lard and pour it directly into the flour, pay attention to the oil temperature is too high.

3. Slowly stir the flour with chopsticks until it is delicate and viscous, and then it can be used after cooling.

Tips: The ratio of ingredients to make puff pastry is very important, generally the ratio of flour, oil, spices, and salt is 100:100:

5:5 is the most suitable, the best way to make puff pastry is to use animal fat such as lard, its taste and texture is better, you can also add some rapeseed oil and other vegetable oils to mix, if you don't like to eat salty and fragrant puff pastry, you can also add sugar or honey to taste.

The practice of puff pastry :

1. The butter does not need to be softened, take it out of the refrigerator and cut it directly on the countertop, sprinkle the low-gluten flour on the butter through a sieve, and beat the butter with a rolling pin.

2. After the butter is thinned, re-cover it with low-gluten flour, fold it, and beat it again with a rolling pin.

3. After it becomes a thin sheet again, fold it in half, cut it into strips with a scraper, and then cut it into small pieces.

4. Use a scraper to mix the low-gluten flour and lumpy cream in a chopped way, and then knead and mix it into a loose sand shape with your hands.

5. After mixing, make a groove in the middle.

6. Add powdered sugar, salt, vanilla extract and egg yolk and mix with fingertips.

7. After the middle part becomes milky, use a scraper to concentrate the surrounding powder into **.

8. Mix with a scraper while cutting and mixing, then fold and mix, repeat until it is completely mixed evenly, make a puff pastry dough, wrap it in plastic wrap, and put it in the refrigerator for 1 2 hours.

9. Take the rolling pin and drive away to make star biscuits, put the rest into the egg tart mold and press it thinly by hand, and put it in the oven at 175° to bake for 10 15 minutes.

The method is as follows: 1. The ratio of flour to lard is 1:1, so just do it according to 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? Take a look at the picture!

Ingredients: 500 grams of flour, 3 grams of yeast, 330 grams of warm water, baking soda.

Excipients: 150 grams of flour for puff pastry, 150 grams of vegetable oil for puff pastry, 8 grams of salt for puff pastry.

1. Mix 3g of yeast and baking soda with warm water, pour in flour and form a smooth dough, and let it stand in a warm place for 30-40 minutes.

2. Make puff pastry during the dough making process: put the flour, five-spice powder and salt in a bowl and stir well.

3. Pour oil after the wok is hot, turn off the heat after the smoke rises, pour it into the bowl of flour while it is hot, stir it quickly with chopsticks, and the puff pastry is ready.

4. After the dough is ready, knead it evenly and roll it out, roll it into a large sheet within 1 cm, pour the puff pastry and wipe it evenly.

5. Start to roll up from the narrow side, and roll as thin as possible, until it is all rolled up.

6. Roll into a medium-sized agent.

7. Put away the mouths on both sides face down.

8. Put it in a preheated oven at 170 degrees, turn on the hot air circulation, 170 for 10 minutes, then turn over and bake for another 8 minutes. When baking, it should be adjusted appropriately according to the temper of your own oven, and the baked cakes are bulging, golden on both sides, and crispy in layers.