How to make a puff pastry

From the shop puff dough, the puffs can do everything, but they are not so tasty as home. And you try to knead the dough yourself, correctly roll out, wrapped with stuffing and bake, and then enjoy crunchy, lush pastries. We will learn how to prepare real home puffs in this article.

1
Secrets of cooking puff pastry

To get lush crispy puffs you need to know the following:

The thinner, and more than once, you get the dough, cover the creamy oil, get and put in the refrigerator for half an hour, and then roll out again, and so 5-7 times - the thinner there will be layers in the finished baking.
Water to knead puff pastry should be taken cold, not ice, and not to replace it with milk, otherwise the lamination will not work.
Flour must be taken with a large content of gluten.
Salt must be taken necessarily, but not more and no less, but as in the recipe: with a lack of salt, layers are not formed, the excess will worsen the taste of the finished product.
You also need to add vinegar, citric acid or lemon juice to the dough, with the help of acidic components, gluten swells in the test.
In the kitchen, where the puff pastry rolls should not be hot.
After they rolled the dough, remove the remnants of flour, with flour, the finished product can get hard.
Before cooling the dough in the refrigerator, wrap it into the film, so it will not dry.
The last time rolled dough must be cut to a sharp knife, carefully, not to mive, connect the edges of the puffs with the help of yolk or water, and put the oven for the middle fire.
If you lubricate the product with an egg, do not lubricate the edges of the puff, otherwise the lamination is not formed along the edges.
Before you lay out raw puff pastries on a baking sheet, the baking sheet is sprayed with water - it will help the formation of puffs.

2
How to make puffs from puff pastry?

Cooking:

The flour is sifted, in the deepening, we pour salt, 30 g of the deciding butter, we carry with flour.
We pour cold water in small portions into flour, vinegar, wash the dough for 5 minutes, cover the towel and give the test half an hour to acquire elasticity.
Roll over the dough into a large rectangle, in the middle put the remaining oil, grow it, the edges of the dough are protected over the oil.
The dough turn over the blamed edge down, sprinkle with flour and roll in an even greater rectangle than initially, watches so that the oil does not fall out of the dough.
Plast dough fold three times, wrap in cellophane and put it cool into the refrigerator for half an hour.
Then the dough is then rolled another 6-7 times and put in a refrigerator for cooling.
Roll over the dough last time not very thin (0.5 cm), cut the squares with sides of 7 cm, or by other figures, in the middle put the stuffing (jam), the edges of the squares lubricate the yolk, and connect over the stuffing.
Puffs lay on a dry metal form or sprinkle it with water, lubricate with a yolk and a bark at 180̊c about 20 minutes.
When the puffs are cooled, sprinkled with sugar powder.

3
How from puff pastry to make puffs with apples?

Cooking:

In a bowl we sift the flour, frozen oil cut into pieces and rub the knife with flour to the crumb.
In cold water, dissolve salt, gradually pour into flour with oil, wash your thick dough, wrap it into the film and put it in a cold place for several hours, you can at night.
Let's get the dough from the cold, roll in a thin layer, we fold 2-3 times and put half an hour in the refrigerator. So you can do several times.
Roll over the dough fine, cut the squares from it to fit the apple if you raise the tips of the test.
From whole apples, we remove the core and clean from the skins.
We put an apple on the square of the test, in the middle of the apple we fall asleep sugar with cinnamon, sprinkle with crushed nuts, the edges of the dough from the inside lubricate the yolk, connect together.
Puffs with apples lay on a dry leaf, lubricate them with a yolk, a bark at 200-220̊c, until the apples are soft, and the dough will be twisted.