The supermarkets offer a wide range of semi-finished products. However, homemade pastries made from yeast puff pastry in milk are tastier. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of puff yeast dough in milk
- Video recipe
I would like to continue the topic of making homemade dough. Let's talk about puff-yeast dough in milk, the baked goods from which are unusually tasty, crispy on top, airy, soft and tender on the inside. These are all kinds of pies, bagels, croissants, puffs, cake layers, rolls, baskets, etc. It is difficult to list all the products that can be baked based on puff yeast dough. The filling for the product can be used by a cook of various tastes: condensed milk, chocolate, apples, cottage cheese, berries, custard, minced meat, vegetables, fruits, dried fruits … It is not difficult to prepare the dough, in addition, it can be frozen for future use and used when needed. However, it will not be superfluous to know simple and useful recommendations for making puff yeast dough at home.
- The temperature of food and dishes in the room should be around 15-17 ° C.
- Between the rolls, the dough is left to rest in the cold (in the refrigerator) for 1 hour so that the layers do not break.
- If the temperature of the dough is higher, the butter will acquire a spreadable consistency and instead of flaking the dough, it will begin to absorb into it.
- At very low temperatures, the oil will lose its plasticity and begin to crumble. This will cause the dough layers to break.
- Baking is cooked at t not lower than 210-220 ° С. If this condition is violated, oil will begin to flow from the products, from which they will turn out to be flat, dry and slightly layered.
- Caloric content per 100 g - 318 kcal.
- Servings - 500 g
- Cooking time - 2 hours
Ingredients:
- Flour - 250 g
- Sugar - 30 g
- Butter - 150 g
- Eggs - 1
- Milk - 100 ml
- Dry yeast - 5 g
- Salt - 0.5 tsp
Step-by-step preparation of puff-yeast dough in milk, recipe with photo:
1. Heat milk to 37 degrees, add sugar and yeast.
2. Stir so that the yeast and sugar are completely dissolved and leave the dough in a warm place to rise for half an hour.
3. When an airy high cap-foam appears on the surface, it means that the yeast has woken up and started working. Then add an egg at room temperature to the dough.
4. Stir and leave to stand for 15 minutes.
5. Place the chilled butter, cut into pieces, in another container.
6. Add flour sifted through a fine sieve and a pinch of salt to the butter.
7. Use a knife to quickly chop butter into flour to make flour crumbs.
8. Pour the dough into the flour mass.
9. Use your hands to pick up the dough at the edges, picking it up to the middle. It is more convenient to do this on the countertop. Form a ball out of the dough, which with a rolling pin roll out into a layer about 1 cm thick and roll it in half into four parts.
10. Place the dough in a bag and refrigerate for 1 hour. Then repeat the procedure: roll out the dough with a rolling pin, roll it in half, wrap it in a bag and put it in the refrigerator. Do this 3 times, although if you have time and patience, then this action can be done up to 7 times. Then use the dough for baking or leave it in the refrigerator for 2-3 days, in the freezer for up to 3 months.
See also the video recipe on how to make a quick puff yeast dough.
