Puff chopped dough

Puff chopped I called unleavened dough which consists of flour, butter, water and salt.



The proportions


2 parts flour, 1 part oil. 200 grams of flour take 100 grams of butter, a pinch of salt 4-5 tablespoons of water.




Often in books and magazines of various chefs give other recipes, type 185 gram flour 110 g butter and so on. I think that all this comes from evil, to give, so to speak, recipe individuality. Essentially, that doesn't change anything, neither the taste nor the texture.





Theory


It is important that the oil in this test was not completely evenly mixed with the flour, but was a little shell flour. Tiny pieces of butter in the dough during rolling rasprashivaete, Prokaeva it, and when baking pairs and fat (oil contains water) divide the dough into layers.




Salt is important to impart elasticity to the test.




Oil should be taken cold from the fridge, so it is not soaked flour, but only obvalakivalo it.





Practice


The oil is evenly mixed with the flour and melted, it can grate, grind flour by hand, chop the two knives (this is easy to do it two knives), you can use the combine, but you can special device for cutting the test.




Knead this dough water, egg or milk, the products must be cold. In this case, butter wouldn't melt in the mixing process.




To knead this dough, obtained by any of the methods above, oil-flour baby are doing well, pour the liquid and stir, gradually collecting all in a lump. Once you get the ball, stop! More no need to knead. The structure of this test should be uniform, it will become smooth when rolling.





Cakes


The easiest way to roll out the dough immediately, put in the form and send it in the fridge for minimum half an hour or in the freezer for 15-20 minutes.




Before baking the surface need to be chopped, so that through holes went the extra pairs, otherwise the dough will be blown up by the bubbles. But if swollen - not scared, pierce the bubbles and all.




If the filling liquid, it can soak the dough, it will not be baked, so often this kind of dough baked in advance - first cargo, straddling the bottom dry peas for 20 minutes, and then without cargo to the bottom of a dried out, about 10 minutes.




If the filling is dry, pre-baking is not necessary.

Author:

Fadeeva And.


Source:

Cadena

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