Puff pastry with kefir: composition, ingredients, step-by-step recipe with photos, nuances and secrets of preparation. Chopped dough (recipe) The best chopped puff pastry. Step by step recipe

Depending on the purpose of the dough, the flour-butter-liquid ratio varies, whether eggs and baking powder are added or not, and the type of liquid (water, milk, cream, sour cream, kefir). Some types of chopped dough also include cottage cheese.
The result is a completely different dough, most suitable for a particular type of baking.

The first stage is preparing the butter grits.

1. Measure out the amount of flour required by the recipe, add all the dry ingredients required by the recipe and sift everything together.

2. Cut the butter required in the recipe into 1x1 cm cubes and place in the freezer for 15 minutes if you are making the dough with a knife or in a food processor, or in the refrigerator for 30 minutes if you are making it by hand. In the first case, the oil should be frozen, in the second - cold.

3. Pour the flour onto a board or into a processor bowl, spread the frozen butter on top and chop the butter with a knife, raking the flour, stirring until you get dry, crumbly grains. In the processor, chop with a boomerang-type knife in the “pulse” mode.
If you are preparing the dough by hand, pour the flour into a large bowl and rub it with the butter with your fingertips until you get a dry, homogeneous crumb.

The more homogeneous the mixture, the more the product will resemble sand in its structure. The less homogeneous - flaky.

The second stage is preparing the dough.

1. Mix all the liquid required in the recipe together.

2. Pour the flour and butter into a bowl, pour the liquid component evenly on top of the flour or lay it out (if it is sour cream or eggs).

3. Mix quickly with a fork - loosen the dough, moistening it.

4.Pour the dough into a plastic bag and knead it with several movements, collecting it into a ball or simply collecting it into a ball in a bowl.

5. Flatten the ball into a disk and send the dough to “rest” in the refrigerator for 15 minutes.

The most frequently asked questions and answers to them.

Why prepare the butter-flour mixture this way?

Flour is known to contain proteins. glutenin and gliadin, which When flour and liquid are mixed, they form gluten (a molecular network). Gluten gives dough elasticity and retains liquid and gas inside the dough.
This property of gluten is very important, for example, in yeast dough.
In chopped dough, excess gluten is not needed; the less of it is formed, the more crumbly and tastier the dough will be.
When mixing flour and butter, flour particles containing glutenin and gliadin are partially blocked from moisture penetration - and this prevents the formation of gluten.

However, you cannot allow the butter to completely mix with the flour into a homogeneous substance. During baking, heat turns water into steam and creates a cavity in the dough - this is how layers are formed.
In chopped dough, these layers are short (we crushed the butter) and chaotic, not like in real puff pastry, but in any case, they are there. Therefore, you cannot chop the butter very, very finely. The pieces should resemble grits - not greasy powder.

Why can’t the dough be kneaded long and intensively?

The dough cannot be kneaded, because... kneading the dough promotes the formation of gluten.

PWhy does the dough need refrigeration?

Cooling is necessary so that the butter does not melt during cutting and does not mix with the flour - the layers will disappear.

Why do you have to roll it out this way?

During the rolling process, the gluten chains are stretched. By tearing the rolling pin away from the dough and changing the direction of rolling, we do not allow long chains to form - short ones are formed, and the heating of the oil in the dough is less (any pressure on the dough increases its temperature).

Why need to be rolled out thinly chopped dough with plenty of liquid?

Roll out the sheets thin but of uniform thickness.
Such sheets quickly warm up, steam quickly forms, which quickly evaporates, the layers quickly “dry” and the resulting cavities inside the dough do not “disappear.” Otherwise, the upper layers of the dough will warm up and the steam will evaporate while the inner ones warm up. The cavities of the outer layers will fall off and they will begin to burn, and by this time the inner layers will not have time to form steam - the result will be a “sticky” dough, and not light and airy.

How thin should the rolled sheets be?

As thin as possible, ideally, the surface on which the dough is rolled out should be visible through the rolled sheet. If the dough breaks during rolling, this does not affect the quality of the baked goods; it is important that the area on which the filling is placed remains intact. In addition, you can connect the edges of the tears and roll them up. You can apply dough patches. However, of course, you need to try to roll out carefully and without a lot of breaks.

Is it possible to add flour and turn the dough from side to side?

You have to add flour while rolling out the dough. It is important to try to make the layer of this flour as thin as possible and use as little flour as possible for the topping.

You can and should turn the sheet being rolled out from side to side.

It is very convenient to use special rolling pins - hollow inside, into which you can pour ice water, and silicone mats, to which the dough sticks less.

Can the dough be stored in the refrigerator or freezer?

The dough can be prepared a day or two in advance and stored in the refrigerator or freezer for quite a long time.

How to work with frozen/very chilled dough?

After taking the dough out of the freezer, let it melt in the refrigerator for 12 hours.

If the dough was simply stored in the refrigerator for a long time, it can harden very much and turn into “stone.”
In this case, you need to let it warm up in the room to such a state when it will be kneaded “into a flat cake” without crumbling into crumbs. If it no longer crumbles, but only cracks around the circumference, this is a sign that it can already be rolled out. Uneven edges can be eliminated at the time of rolling. But the most suitable consistency is when the ball can be flattened into a flat cake with little effort, but the edges no longer crack.

If the dough has not hardened, then you should not take all the dough out of the refrigerator at once to roll it out; it may heat up. We take out only one portion that we are working with.

The basket is not baked in the quiches, what should I do?

This largely depends on the oven. You can bake it until done, and then, when the filling is added, place foil under the quiche pan and a foil ring on top. This will prevent the bottom and edges from burning when re-baking.

The baskets get wet from the cream/fill when baking. What to do?

Baskets need to be insulated.
Baskets that are no longer intended to be baked are coated with a thin layer of melted chocolate or heated jam syrup. Then it is cooled until it hardens and only then filled with cream.
Baskets that are baked a second time are coated with yolk, beaten with a drop of water and a pinch of salt. Then you need to put this basket in the oven for 2 minutes until the yolk dries. Then you can add the filling/filling.

I think there are very few of us who don’t like puff pastry baked goods. After all, it is impossible not to love her. Delicate crispy layers of dough will make you fall in love with it from the first bite for many years. Every housewife strives to find one perfect recipe so that you always get a decent result. Stores now offer a wide selection ready dough for every taste. But can store-bought dough compare with homemade chopped dough? puff pastry? Never! The best chopped puff pastry Homemade food is a thrill of anticipation, it is the delicious smell of fresh baked goods, it is the touch of the hands of a beloved woman, mother. Try it and you won't regret it.

Ingredients:

0.3 kilograms of flour premium;
butter of maximum fat content - two hundred grams;
90 milliliters of water;
10 milliliters apple cider vinegar;
table salt - half a teaspoon.
Dough yield: 600 grams.

The best chopped puff pastry. Step by step recipe

Measure 90 milliliters of regular cool water into a jug.
Mix 10 milliliters of apple cider vinegar with water.
Butter cut into small pieces and place on a suitable plate.
Now a very important condition! Place the jug of water and the plate of butter in the freezer for 15 minutes. These components must cool well.
We measure three hundred grams of premium flour (wheat) using a kitchen scale. Sift the flour through a fine sieve and cool it in the refrigerator for one hour. It is best to place the flour in the refrigerator in advance for cooling.
As you can see, all ingredients for chopped puff pastry should be well chilled.
Never skip the flour sifting step. Sifted flour is rich in oxygen, there are no foreign particles in it, and baking from such flour turns out simply magical.
So, mix the cooled sifted flour with salt.
Pour the flour onto a work board (we will knead the dough on it). Slightly level the pile of flour with your hand.
Place cold butter in the middle of the flour.
Take a large knife and chop the butter and flour into crumbs. The crumb size should resemble a grain of rice.
Gradually pour in the liquid (water with vinegar) and stir it in with a knife.
We gather the dough into a ball with our hands and transfer it to a plastic bag. Shape the dough into a rectangle.
Place a bag of homemade chopped puff pastry in the refrigerator for two hours.
Remove the chilled dough from the refrigerator, release it from the bag and place it on a sheet of parchment.
Cover the top of the dough with another sheet of parchment.
Roll out the dough with a rolling pin to a thickness of no more than 5 millimeters.
Then fold the dough in three and roll it out again with a rolling pin to a thickness of no more than 5 millimeters. Don't forget that we are rolling out the dough through a sheet of parchment.
Fold the dough layer in thirds again and divide it in half with a knife.
Place each piece of dough in a plastic bag and put it in the refrigerator for half an hour.
When the dough has cooled well, you can start baking pies, pies, and tartlets with a variety of fillings: both sweet (jam, berries, fruits) and savory (meat, vegetables).
Ready-made baking dough can be stored for no more than two days in the refrigerator, and freezer up to 30 days.
For me, this is the best and easiest recipe for chopped puff pastry. You can also bake cake layers from this dough and use it to make strudels. It is very good to have a small supply of such puff pastry in the freezer. Then, if necessary, you can quickly and without much hassle prepare something tasty and please your family with magnificent crispy pastries. The Super Chef website team wishes you bon appetit. Cook with us - you will always have a delicious table set and a great mood.

Tell you how to make chopped puff pastry instant cooking at home for pies step by step? Then leave everything you are doing for 5 minutes and read this article to the end. After reading the recipe, you will be able to save not only time, but also money every time, since this dough is not very expensive, but the fastest puff options that are known to me.

The composition of puff pastry is quite simple: flour, butter, water and a pinch of salt.

It is very often used for making pies, baskets and other types of baked goods, where puff pastry and even shortbread pastry can be used.

Puff pastry on quick hand can generally be considered universal. It has proven itself excellent in tarts and pies. Baskets that can be baked from it can be filled with cheese, fruits and custard, ice cream and other toppings.

By the way, various recipes you can look at the test.

Ingredients

• 200 g wheat flour
• 100 g butter
• 5-6 tbsp. water
• pinch of salt

Basic tips for making quick puff pastry

1. Flour. We use regular bread flour for preparation. There is no need to be clever here and there is no need to look for flour with a certain percentage of protein. True, there is one subtlety that you need to remember. If the room where the flour is stored is quite dry, then during preparation it will be necessary to add a little more water than indicated in the recipe.
   Now it’s winter outside and I keep the flour near the heating radiator. I buy it in 5 kg packs, so I can quickly use it for baking. It’s dry near the battery and the flour definitely won’t spoil. But to prepare chopped puff pastry, I need to add more water and I know this in advance and send it to the refrigerator to cool not 6 tbsp, but 9 tbsp. for each serving.
2. Butter. It must be of high quality - this is the main criterion. I do not recommend replacing it with margarine. And the taste finished baked goods will not be the same as needed, and the dough itself will behave completely differently. The butter must be from the freezer, and it is better to knead the dough in a cool room or using a food processor so that the butter does not have time to melt.
3. Water. Everything here is generally simple - you need ice water from the refrigerator (you can even put it in the freezer for a short time). Its quantity may be slightly more or less than indicated in the recipe. It depends on the quality and dryness of the flour, which I wrote about a little higher.
4. Salt. Everything is also simple - a pinch of salt is added for taste and is a natural flavor enhancer. To make the dough tastier, in addition to salt for some types of baking, you can add herbs(thyme, rosemary, oregano), as well as nuts, peeled sunflower seeds, flax seeds, poppy seeds.

How to make quick puff pastry. Recipe with photo

1. To prepare the dough, all products must be cold. To ensure the dough turns out right, I even put the flour in the refrigerator 15 minutes before preparing the chopped puff pastry. The oil must be placed in the freezer for 20 minutes in advance. The main thing is not to overfreeze so that it can be grated or cut into small pieces with a knife. The water also needs to be ice cold. Only thanks to the cold will the dough turn out flaky and tender.
2. Cut the butter into cubes with a knife directly in the flour. You can grate it, constantly dipping it in flour. Or you can use a food processor. It will cope best with chopping, since the warmth of your hands will heat up the food, and the cold blades of the knives will do everything more correctly.
   
   Personally, I used a grater, since this way the pieces of butter will be the same and they will be evenly distributed throughout the dough.
   
3. When the oil is distributed in the flour, you can add water.
   
   Its quantity depends on many factors (the moisture content of the flour, for example, I already warned you about this), so add water and form the dough. You need to knead quickly so that the butter does not start to melt. And don’t even knead, but sculpt a lump in which the butter should not disperse in the flour, but should remain in pieces. Don't overdo it - the entire process of preparing the dough usually takes about 3-5 minutes.
   
4. The finished dough should be flattened and wrapped in film. In this form, it needs to be sent to the refrigerator so that it cools well again and you can start working with it. If you use a food processor, the dough will be cold enough and does not need additional cooling, so you can start baking the pies right away.
   
5. To prepare a pie with chopped puff pastry, sprinkle the chilled dough with flour and roll out to the desired thickness (usually 3-4 mm). The flatbread rolls out quite well and does not tear, as the dough turns out to be plastic.
   
6. We put the rolled out dough into a mold that doesn’t even need to be greased. We press it against the sides and bottom of the pan to remove voids and the cake is of the correct shape after baking. Pierce the base in several places with a fork.
   
7. Then you can go two ways: bake the base for the pie, and then add the filling and put it in the oven again, or fill the base with the filling and bake the pie right away.
8. If you only need the base for the pie, then you need to cover the dough in the tin with baking paper and sprinkle beans or peas inside to prevent the dough from puffing up during baking. We send the base to hot oven, which is heated to 200 degrees. Bake for about 15 minutes. Next, cool a little, add the filling and bake the pie until done.
   
9. If we bake the base immediately with the filling, then add the filling you have chosen to the raw base and bake the pie until ready for about 40 minutes (it all depends on the filling you chose).
10. You can store it in the refrigerator for 2 days or in the freezer for a month.

Why do you need to knead this way?

First, cold butter is rolled in flour (each piece), then ice flour is added to the flour crumbs with butter. During kneading, small pieces of butter are distributed in the dough, but remain in pieces and are flattened during rolling. These flattened pieces of butter in the dough separate it into thin layers.

After baking, the cakes are tender and crispy. This dough is still far from being a real puff pastry, but it is perfect for making pies, and it takes about 15 minutes to prepare. Many housewives loved it for its speed and accessibility. I hope you like it too, because in the coming days I will be sharing with you pies that can be baked with quick puff pastry.

The most frequently asked questions during cooking

1. Why doesn't the dough stick together well? — Because the flour was quite dry and you need to add a little more water. You need to add it 1-2 tablespoons at a time so as not to over-mix.
2. Why does the dough spread? — The reason may be a large amount of water. To fix it, add a little flour. The dough may spread even if the butter has melted during kneading. The situation can be corrected by adding a little flour, but the dough will no longer be so tender and flaky, since the main task is to prevent the butter from melting.
3. Why does the dough flake poorly? — The butter melted during kneading or you forgot to add salt. If the filling was too liquid, it could soak the dough and it would flake less.
4. The finished product was tough. Why? — The kneading technology was not followed—the butter had time to melt or the dough was kneaded for too long. Another reason could be too much moisture. If we remove these reasons, then the product made from quick puff pastry, which is prepared at home, will be tender and crumbly.

Quick puff pastry - video

1. Stir vinegar or lemon juice in water and place this mixture in the freezer for 15 minutes.

2. Cut the butter into large cubes and also place in the freezer for 15 minutes.

3. Sift the flour and mix with salt and sugar.

4. Using knives, or a food processor, or a mixer with a paddle attachment, “chop” the butter and flour to the size you need. If you need chopped puff pastry, the butter should remain the size of a large pea. If you want a more tender, simple chopped dough, grind until fine crumbs (or corn grits). If the oil starts to heat up, put the mixture back in the freezer for 15 minutes.

5. Add ice water to the cooled butter mixture. Don't add it all at once - watch the consistency. The dough should begin to come together into a ball, and when squeezed in the palm of your hand, it should not crumble.

6. Using your hands, gather the dough into a ball, wrap it in film, press it down with your hand to form a disk and put it in the refrigerator for 30 minutes - so that the dough cools well.

The chopped dough will keep quietly in the refrigerator for three days to a week. It keeps well in the freezer for longer.

This is about the recipe.

And now a few more tricks - to clear my conscience - you never know who didn’t know before...

How to roll out chopped dough?

Lightly dust the table with flour, place the disk with the dough, roll it with flour on all sides and roll it out with a rolling pin in one direction, constantly lifting and making sure that the dough does not stick. While rolling, turn the dough 90 degrees and roll further.

How to transfer already rolled out dough into a mold?

There are several options. Or “roll” a layer of dough onto a rolling pin and thus transfer it into the mold. Another option is to fold the rolled out dough in half, and in half again. In this form, transfer it to the form, and then unfold it there. Well, the third option is to place your palms with the back side up, with your fingers spread, under the layer of dough and thus transfer it into the mold.

How much test will I need?