Puff pastry is one of the popular ingredients for fast baking, but its home preparation may seem complicated. The classic version requires time, accuracy and, above all, patience with repeated translation. But if you are not one of the experienced bakers or simply do not have hours to spare hours, there is an easier way to prepare homemade puff pastry. It will be finished within fifteen minutes and will be much cheaper than bought.
The basis is the right combination of butter and flour. Just smooth flour, butter, a pinch of salt and a little water. The key to success is to work properly, but not to completely connect with the flour. It is small pieces of butter in the dough that create a typical fluffy structure when baking. The easiest method is to grate the butter directly into the flour and slightly rub it with your fingers to create a crumb. Then just add cold water and quickly make a dough that doesn’t have to rest for a long time.
Video from Anna Balažová with an easy recipe for puff pastry to see youtube:
Source: YouTube
Dough does not need to be complicated to translate
The dough does not have to be complicated as in the classical method. Just roll it up and translate it several times to form layers. Then it is ready for use. It is suitable for sweet and salty baking – from scarves to cakes to homemade croissants. If you have a piece left, you can freeze it and use it later.
Home puff pastry can do with this method. It is fast, unpretentious and tastes better than industrially produced variants. In addition, you can be sure that it does not contain any added preservatives or artificial substances.
Never bought
The greatest evil is, according to the baker Miroslav Kroupa, bought chilled puff pastry, but even the frozen is not worth much.
“For frozen puff pastry, the manufacturer no longer uses so much on a chemical basis of built additives, and even the layering is finer, but there is reduced the formation of fragile layers and products have less volume, which is already culminated in freezing technology,” says a well -known baker.
Source: www.youtube.com, www.lionsbread.com, www.denik.cz
