Description
Why "Bonus"? Yesterday baked puff pastry with pears, puff pastry did the first time, left a decent amount. But the dough is so tender and soft that throw hand was raised. And there You are - Bonus muffin! What can I say, it's much sdobnoe and more tender the buns normal buns.
Ingredients
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Flour
5 cup
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Chicken egg
2 piece
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Butter
270 g
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Brown sugar
2 Tbsp
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Milk
500 ml
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Salt
0.4 tsp
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Yeast
11 g
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Vegetable oil
2 Tbsp
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Sugar
2 Tbsp
Cooking
For those who haven't seen my recipe puffs, describe the technology of preparation of the test again. Protein of one egg separated from the yolk. The yolk is placed in a container for kneading the dough, protein in a bowl for whipping.
In protein add a pinch of salt and beat in a solid foam.
In the container for the dough, mix the yolk, milk, butter, salt, yeast. Add the brown sugar.
Add one Cup of flour, stir, then gently add the beaten egg white, stir.
Gradually add the remaining flour and knead the dough. Knead thoroughly until the dough until it comes freely to lag behind the hands. The dough cover and leave for 30 minutes to rise.
The dough rose. A bit cool in the refrigerator. Lamination and cutting test shall be performed at 17-20 degrees, i.e., in a cool room. If the room temperature is higher, the dough needs to cool periodically, it is necessary to make sure that the oil is not hardened. Solidified oil when rolling out the dough crumbles and breaks the layers of dough, and in baking - flows.
Take special skalochku, open the cap and pour it in ice water. It is necessary to work with puff pastry.
Sprinkle the table with flour, lay out our dough.
Chilled dough roll out in rectangular layer thickness of at least 1.5 cm.
Spread on layer 2/3 of slices of cold butter.
Uncovered oil the third part of the test turn (the overlay) on top of the oil third.
Remaining open oil the third part of the overlay on top of the rest of the dough. Turns out that's a rectangle. In this rectangle, two layers of butter and three layers of dough.
Sprinkle dough top with flour and roll out gently to a thickness of not less than 1 cm.
The resulting reservoir is collapsible in half crosswise. Get 4 layers of butter and 6 layers of dough.
Sprinkle with flour, roll out.
Collapsible fold in half again. Get 8 layers of butter and layers of dough 12. Roll out. Further, it can be folded two, three or four times, why formed by 16, 24 or 32 layers of butter. I settled on 8 layers of oil. When further rolling and intense stretching of the layer can rupture the thin layers of dough and layering the dough will deteriorate.
Turn the dough roll and put into shape. From this amount of dough will get two muffins. Lubricates the product with egg and sprinkle with sugar.
Bake at 180 degrees for about 30 minutes.
We get such pretty, soft, charming pastry. Very tasty! Now will always be large bagels-muffins puff pastry oven!
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