How to make puff dough tubes

Puff pastry can give the hostess and its households a lot of interesting dishes as a festive and everyday table. One of the popular variations on the topic of work with this type of test is the preparation of pipes from it. Playing with stuffing, you can get both fragrant desserts and savory snacks with a pate or salad. How to prepare puff shapes yourself?

1

Steps of preparation of puff tubing-blanks

Recipe 1.

To prepare puff pastries, you will need:

• 400 g of wheat flour;
• 300 g of butter (if there is no such, margarine can be taken);
• 1 egg;
• 1 dec. l. vinegar (5-7%);
• 0.5 h. L. salts;
• 150 ml of chilled water;
• egg yolk to miss the tubes before baking.

Stages of cooking tubes:

• The first step will be the preparation of the liquid base. To do this, in a deep pile drive the egg. Next, make salt and vinegar. Stir the components. Next, make ice water and re-mix the ingredients. As a result, you will succeed in a glass of liquid. Send the composition in the refrigerator.
• Put flour with a slide on the table. Oil rubbing on the grater. When the chips cover the surface of the flour slide, lower it into the inside and continue to rub the oil. After some time, repeat the effects of a slight premium movement.
• In the center of the resulting composition make a deepening. In addition to the previously prepared liquid from the refrigerator.
• Next quickly prepare the dough. First, it is better to use the help of a spoon, and then work with your hands. In this case, the traditional test of the test should not be. It is enough to raise the edges of the mass and lay them in the middle.
• Next, a little closer to the pellet and with new edges repeat similar actions.
• Finished mass give a triangular shape, place it in a cellophane package or turn the film, and after sending at least 2 hours to cold (and better for 8-10 hours). In this form, the dough can be stored for several days. If you put a com in the freezer, then the storage duration will increase to several months.

When the dough is ready, you start forming the tubes:

• Rolling parts of the resulting mass into the reservoir, cut it into strips. To do this, you can use both the usual sharp (!) Knife and a special roller for the test.
• The resulting strips carefully wind on the cone-shaped forms for the tubes. Each subsequent turn bit overlaps the previous one.
• Will out the baking sheet for baking paper (or parchment). Next, lay out the workpiece, retreating between them some distance.

• The surface of the blanks lubricate the egg yolk.
• Products are baked 20 minutes at a temperature of 220-240C.

Recipe 2.

To prepare puff pastries, you will need:

• 450 g of flour;
• 2 yolk eggs;
• 200-250 g of butter;
• 250 ml of water;
• 1/4 h. L. salts;
• 16 drops of lemon juice.

Stages of cooking tubes:

• In a separate glass, two egg yolks are separated. Top water up to a total composition of 200 ml. Turn the liquid into a bowl. Make salt and acid - lemon juice. Stir the components to dissolve the salt.
• Carefully bring the sifted 350 g of flour. Using a wooden spoon, mix the dough (from the edges to the center) until the mass with a dense and homogeneous consistency.
• Finished com lay the surface of the table on a coated flour. On top, we put a tissue napkin or a bowl, in which it was originally worked, and leave for half an hour - the mass should become elastic.
• In a separate bowl, smear the oil. Komkov should not stay. Contributes about 70 g of flour. Stir the ingredients.
• Of the resulting oil mass form a square cake.
• Cutting the dough, roll it in the form of a cross. The center of the figure must necessarily be the thickness of the edges. Put the prepared oil into it. Cover it with "petals" tortillas. Turn the edge.

• The resulting rectangular block is postpone on the table armed with flour. Top of the dough also truncut the flour. Rolled the mass of the rolling pin into the reservoir, the thickness of which does not exceed 1 cm.
• Remove from the surface of the excess flour. Fold the cloth fourly. Cover the mass with a towel and postpone for 10 minutes.
• Speak again from both sides, the workpiece and knead it to 1 cm thick. Sleep the mass in the cold for 20 minutes (under a towel).
• Repeat the previous step again. infusion time is increased to half an hour. Perform again step 9.
• The finished dough is rolled out into a sheet of thickness less than 5-6 mm. Cut into strips of seam.
• Wrap them and send to the preform baking previously processed egg yolk.

2

The recipe for the protein content of layered tubes

The filling is introduced only into the cooled preform.

Prepare:

• 6 tablespoons. l. Sahara;
• 3 egg protein;
• 5 drops of lemon juice;
• a quarter cup of water.

Stages of cooking cream:

1. The pan precipitating sugar and make water. Thoroughly mixed components and sending container on fire. Readiness indicator syrup is the result of a sample "thick threads". On the cooled syrup drip plate. Presses the drop bottomed spoon. If the lifting device reaches a thick thread - your syrup is ready - if not, continue cooking.
2. Place the separated proteins in a clean container. Whip until a thick mass and fluffy foam. Weight should not run. Without stopping the mixer, a thin stream of hot syrup type. After that, a lot of whip a couple of minutes. At the end of make lemon juice (or citric acid).
3. The result should be the consistency of thick cream. Do not tighten with its use. Sending the resulting mass in a pastry bag. Fill the tube with cream. Garnish the dish with powdered sugar. Ducts are ready to serve.