Description
Long have I searched, chose, tried recipes puff pastry. 've chosen this method is very easy and simple. Suitable for sweet and savoury baking. Products from this test turn out light, airy, layered and delicious.
Ingredients
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Flour
4 cup
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Water
300 ml
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Salt
0.5 tsp
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Margarine
125 g
Cooking
In warm water dissolve the salt. Enter the sifted flour.
Knead soft, not stiff dough. To remove the package. After 20 minutes knead the dough until smooth and put into the package for another 10 minutes.
Roll the dough into a rectangle, it's soft, very pliable and easily rolled. Grease two-thirds of the melted margarine. Ie, visually divide the strip into three parts with two, far of them are not lubricated.
Not a greased one-third of the bend.
Now bend to the center of the oiled region. Turn the dough at an angle of 90 degrees.
Ie, put a rectangle of stitches to yourself.
Grease margarine two-thirds.
To bend consistent edge
Then oiled.
Board pagpalit flour, put the dough, cover with film and put in the fridge for 30 minutes. This is to ensure that the dough is rested and cooled down fat.
The dough is put it in your seams is important! On the sides there are no stitches.
Roll into a rectangle.
Grease two-thirds
To bend consistent edge, then oiled.
Rotate 90 degrees. Again roll out into a rectangle, brush with two-thirds. Always the dough when rolling out the stitches yourself.
Consistent edge to bend, and then oiled.
Board pagpalit flour, put the dough, cover with film and put in the fridge for 30 minutes.
And the last folding - roll, brush, bend one side, then the other. Rotate 90 degrees.
Roll, brush
Bend one edge, then another. Put into the refrigerator for 30 minutes. The dough is ready! You can roll out to desired thickness and bake.
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