Puff chopped. The best chopped puff pastry

Chopped dough is usually used to bake bases for various pies. The filling can be both sweet and not sweet, then in chopped dough no sugar is added. It also makes it very tasty. crumbly biscuits(which needs to be baked at 180 degrees for 10-15 minutes, not until golden brown, but until golden brown), tartlets and much more.

The composition of the chopped dough, prepared according to the recipe, includes the following ingredients:

this amount of ingredients is enough to bake a base (without top) with a diameter of 24 cm

For various recipes pies, some ingredients can be replaced in whole or in part. All of the following supplements or substitutions are placed depending on the purpose of the test. Because as a result, the dough is completely different, more suitable for a particular pastry.

The egg can be substituted for:

Flour can be partially replaced with ground almonds, about 1/3-1/4 part.

Also, sour cream is sometimes added to chopped dough, also replacing some of the liquid ingredients with it. Dairy products, and acid in general, give chopped dough more layering.

To flavor chopped dough, you can use vanilla, lemon zest, rum, and much more.

Steps for preparing chopped dough according to the recipe.

Chopped dough, like puff pastry, does not like heat. That's why knead need it very fast and it is best to use a food processor for this (I used a nozzle with knives for kneading).

Cut the butter into small pieces and place in the freezer for 15 minutes.

If you replaced the eggs with water or juice, then they must also be placed in the freezer for 15 minutes.

Sift the flour into the bowl of the combine, put sugar, salt, oil. Turn on the combine and chop the butter with flour. To prepare puff pastry, the butter should remain in small pieces. And for ordinary chopped dough, it is necessary to grind to the state of fine crumbs.

Now add an egg to the combine, turn it on again and knead the dough.

No need to achieve uniformity, the mixture should be thick and crumbly. At the same time, it is very easy to mold.

If you still think that the dough is too dense, then add a tablespoon of ice water.

We collect the finished dough into a ball, put it in cellophane and put it in the refrigerator for about 30-40 minutes.

At hand kneading cut the butter into small cubes and cool (it is better to grate even cold butter). Chop the butter with two knives with flour and sugar. Add an egg or water and knead the dough with a fork. If you feel that the butter has begun to melt, then it is better to remove the dough for a short time in the refrigerator. Because flour should not be mixed with butter, but should only envelop it.

Chopped dough can be used immediately after preparation, or can be stored for several days in the refrigerator, as well as several months in the freezer.

Enjoy your meal.

I think that among us there are very few who do not like puff pastry. It's impossible not to love her. Delicate crispy layers of dough fall in love with themselves from the first piece for many years. Every hostess strives to find the one perfect recipe to always get good results. Shops now offer a wide variety of ready dough for every taste. But can shop dough compare with home chopped puff pastry? Never! The best chopped puff pastry cooked at home is a quivering anticipation, this is the delicious smell of fresh pastries, this 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 maximum fat content - two hundred grams;
90 milliliters of water;
10 milliliters of apple cider vinegar;
table salt - half a teaspoon.
Dough yield: 600 grams.

The best chopped puff pastry. Step by step recipe

We measure 90 milliliters of ordinary cool water into a jug.
Mix with water 10 milliliters of apple cider vinegar.
Cut the butter into small pieces and put on a suitable plate.
Now very important condition! We put a jug of water and a plate of oil in the freezer for 15 minutes. These components should 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 put the flour for cooling in advance in the refrigerator.
As you can see, all the ingredients for chopped puff pastry should be well chilled.
Never neglect the flour sifting step. Sifted flour is rich in oxygen, there are no foreign particles in it, and baking from such flour is simply magical.
So, mix the chilled sifted flour with salt.
Pour the flour onto the work board (we will knead the dough on it). Flatten the flour a little by hand.
Put cold butter in the middle of the flour.
We take a large knife and chop the butter with flour into crumbs. The size of the crumb should resemble a grain of rice.
Gradually pour in the liquid (water with vinegar) and mix it with a knife.
We collect the dough with our hands into a ball and transfer it to a plastic bag. We give the dough the shape of a rectangle.
We send a bag of homemade chopped puff pastry to the refrigerator for two hours.
We take out the chilled dough from the refrigerator, free it from the bag and spread it on a sheet of parchment.
Top 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 we fold the dough in three and again roll it out with a rolling pin to a thickness of no more than 5 millimeters. Do not forget that we roll out the dough through a sheet of parchment.
Again, fold the dough layer in thirds, divide it in half with a knife.
We put each piece of dough in a plastic bag and send it to the refrigerator for half an hour.
When the dough is well cooled, you can start baking pies, pies, tartlets with a variety of fillings from it: both sweet (jam, berries, fruits) and unsweetened (with meat, vegetables).
Ready dough for baking can be stored for no more than two days in the refrigerator, and in the freezer for up to 30 days.
For me, this is the best and easiest recipe for chopped puff pastry. Also from this dough you can bake cakes for cakes, use for making strudel. 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 cook something delicious and please your family with excellent crispy pastries. The Super Chef website team wishes you Bon appetit. Cook with us - you will always have a deliciously laid table and a great mood.

Today we will talk about the dough that is used for pies. About the classic American Pie Dough. We will discuss the main points, and then we will go directly to the technology. Today is the introduction...

For starters, composition. There is nothing easier - flour, fat, liquid, salt, all ... I represent in descending order (as expected). There are only four ingredients. The essence of the method follows from the name of the test itself. Dry ingredients (that is, flour and salt) exactly what chopped together with fat to the state of crumbs. Adding cold liquid and - yes actually, and all. Absolutely nothing complicated...

Now here are some tricks.

To begin with, there are two main types of chopped dough - as we used to call them -

.P risen chopped dough and
. Puff pastry.

What is their difference? The first is more crumbly, the second is more, respectively, flaky.

If we need a simple chopped dough, the butter is rubbed with flour into small crumbs - approximately as corn grits. Thus, the oil covers the flour well and does not allow it to mix strongly with water (read, form polygluten) - and the dough turns out to be quite crumbly.

The secret of chopped puff pastry is that the butter remains in fairly large pieces (the size of a pea) and the flour does not mix much with it (in connection with which, of course, it will absorb more water ...) But these big chunks oils as a result, when rolling and heating, form these same layers.

In addition to your own preferences, there is a certain pattern in the use of one and the other type of test. So, for pies with liquid filling- fruity or creamy, traditionally using simple chopped dough. It is believed that it "gets wet" less. Pie is often covered with chopped puff pastry and then a high “cap” of dough is formed over the form ...

Yes, I almost forgot. Sometimes chopped dough is enriched with yolks and sugar, and used in sweet pies - this is if for someone the base is as important as the filling ... Let's call it

. Sweet chopped dough

And now in order.

About flour. Take the flour with the lowest content of gluten (in our case, it will be rather extra - tn all purpose, rather than baking).

About fat. Take oil from the refrigerator. Do not under any circumstances leave it room temperature, otherwise, instead of butter-flour crumbs, we will get butter-flour paste, and this is a completely different dough ... I noticed that
recently, the oil of some manufacturers remains soft even in the refrigerator. So, this is not our option. We need hard cold butter. Butter will definitely taste better. But margarine offers certain advantages (in the form of a higher melting point, and accordingly, it is easier to work with, and the layers with it turn out to be much better). Your choice is taste or texture.

About liquid . As a liquid, add either plain water, or eggs, dairy products (kefir, yogurt, sour cream, even cottage cheese) serve this purpose. And despite the fact that traditional dough for pies they cook it with water, recently many recipes insist on adding eggs, or, say, sour cream.

About acid. There is an opinion that the presence of a certain amount of acid in chopped dough makes it an order of magnitude more tender, promotes the formation of layers, and also helps to roll out and transfer the dough. Therefore, very often chopped dough on kefir is called “successful” (with the addition of cottage cheese - as an option), or it is advised to add a few drops to the water lemon juice.

About salt. Just add salt. Mix well with flour before adding butter. Salt, however, like a pinch of sugar, has the ability to "gather" flavors together.

About temperature . All ingredients must be cold - not just cold, but refrigerator temperature. If during the kneading process you notice that the fat becomes soft (oil is especially guilty of this), put the dough in the refrigerator until it becomes cold again. After kneading, also put the dough in the refrigerator for the same reason - for 15-30-60 minutes (or overnight).

About proportions . Among professional confectioners, as well as among amateurs like you and me, the 3-2-1 chopped dough formula is very popular. That is, for 3 parts of flour, 2 parts of oil and 1 part of liquid are taken. I have nothing against this formula - I've never had any problems with it, and if you don't have a burning desire to climb recipes every time, this option is very convenient to remember. And in other cases, trust your recipes - perhaps someone will like a less oily dough more.

About the kneading method . Here we use "Method of rubbing butter into flour". Those. fat is rubbed into dry ingredients (in this case, flour and salt) to the size we need. Moreover, you can grind fat with flour both with your hands and in a processor, or in a mixer. If you are using a processor, just a few ripples are enough - you need to be very careful here so as not to overdo it. When mixing with a mixer, use a spatula attachment. Then a cold liquid is added to the mixture of butter and flour, the dough is collected in a lump and sent to the refrigerator for a short rest ... How to do this will be written in detail in the next post!

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

The first stage is the preparation of oil grits.

1. Measure the amount of flour required by the recipe, add all the dry fillers that are required by the recipe and sift everything together.

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

3. Pour the flour onto a board or into the processor bowl, spread the frozen butter on top and chop the butter with a knife, raking up the flour, stirring - until you get a dry crumbly grain. In the processor, chop with a boomerang knife in the "pulse" mode.
If you cook the dough by hand - pour the flour into a spacious 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 structure. The less homogeneous - puff.

The second stage is the preparation of the dough.

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

2. Pour the flour with butter into a bowl, pour the flour evenly on top of the liquid component 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 a few movements, collecting it into a ball or simply collect 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 butter-flour mixture in this way?

Flour is known to contain proteins glutenin and gliadin, which when flour is mixed with liquid, they form gluten (molecular network). Gluten gives the dough elasticity and holds 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 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, the oil must not be allowed to completely mix with the flour into a homogeneous substance. During baking, the heat turns the water into steam and forms a cavity in the dough - this is how the layers are formed.
In chopped dough, these layers are short (we crushed the butter) and chaotic, not like in a real puff, but in any case - they are. Therefore, you can not chop the oil very, very finely. The pieces should resemble grains - not greasy powder.

Why can't the dough be kneaded for a long time and intensively?

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

PWhy does dough need to be refrigerated?

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

Why is it necessary to roll it this way?

During the rolling process, the gluten chains are stretched. Tearing off the rolling pin 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 roll thin chopped dough with a lot of liquid?

We roll out the sheets thin, but uniform thickness.
Such sheets are quickly warmed up, steam is quickly formed, which quickly evaporates, the layers quickly "dry" and the formed cavities inside the dough do not "disappear". Otherwise, the upper layers of the dough will warm up and the steam will evaporate during the time that the inner layers warm up. The cavities of the outer layers will fall off and they will start to burn, and the inner ones will not yet have time to form steam by this time - you will get a "sticky" dough, not light and airy.

How thin should the rolled sheets be?

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

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

During the rolling of the dough, you have to add flour. It is important to try to make the layer of this flour as thin as possible and use as little flour as possible for adding.

You can and should turn the rolled sheet 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 ahead and stored in the refrigerator or freezer for a long time.

How to handle frozen/hard chilled dough?

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

If the dough was stored simply in the refrigerator, but for a long time, it can harden very much and turn into a "stone.
In this case, you need to let it warm up in the room to such a state when it will knead "into a 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. Rough edges can be eliminated at the time of rolling. But the most suitable consistency is when the ball can be flattened into a cake with a little effort, but the edges no longer crack.

If the dough has not hardened, then for rolling out it is not necessary to take out all the dough at once from the refrigerator, it can heat up. We take out only one portion with which we work.

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

This largely depends on the oven. You can bake it until cooked, and then, when the filling is added, put foil under the form with quiche, and a foil ring on top. So the bottom and edge will not burn when re-baking.

Baskets get wet from the cream / when baking the filling. What to do?

Baskets need to be isolated.
Baskets that are no longer supposed to be baked are smeared with a thin layer of melted chocolate or heated jam syrup. Then they are cooled until solidified and only then filled with cream.
Baskets that are baked a second time are smeared with yolk, beaten with a drop of water and a pinch of salt. Then such a basket should be put in the oven for 2 minutes until the yolk dries. Then you can add filling / stuffing.

Tell you how to make chopped puff pastry fast food at home for pies step by step? Then leave all your affairs 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 of all. 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 pastries where you can use puff and even shortcrust pastry.

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

By the way, various recipes you can see the test.

Ingredients

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

Basic tips for making quick puff pastry

1. Flour. We use ordinary bread flour for cooking. Here you don’t need to be smart and you don’t need to look for flour with a certain percentage of protein. True, there is one subtlety that needs to be remembered. If the room where the flour is stored is dry enough, then during cooking it will be necessary to add a little more water than indicated in the recipe.
   Now it is winter outside and my flour is stored near the heating battery. I buy it in 5 kg, so I quickly use it for baking. It is dry near the battery and the flour will definitely not deteriorate. But to prepare chopped puff pastry, I need to add more water and I know this in advance and send not 6 tablespoons, but 9 tablespoons to the refrigerator to cool. for every 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 of finished baking will not be as it should be, and the dough itself will behave quite differently. Butter must be from the freezer, and it is better to knead the dough in a cool room or with a food processor so that the butter does not have time to melt.
3. Water. Here, in general, everything is simple - you need ice water from the refrigerator (you can even send it to the freezer for a short time). Its amount 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 pastries, you can add spices(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 make the dough right, I even send the flour to the refrigerator 15 minutes before preparing the chopped puff pastry. The oil must be sent in advance to the freezer for 20 minutes. The main thing is not to overfreeze, so that it can be grated or cut into small pieces with a knife. Water also needs to be taken ice cold. Only thanks to the cold, the dough will turn out puffy and tender.
2. We cut the butter into cubes with a knife right in the flour. You can grate it, dipping constantly in flour. And you can use the help of a food processor. Here he will cope best with chopping, since the heat of the hands will heat up the products, and the cold blades of the knives will do everything more correctly.
   
   Personally, I used a grater, since in this case 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 amount 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 do not even knead, but sculpt a lump in which the butter should not disperse in flour, but should remain in pieces. Do not overdo it - the entire process of preparing the dough usually takes about 3-5 minutes.
   
4. The finished dough must be flattened and wrapped in a film. In this form, it must 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 it does not need additional cooling, so you can immediately start baking pies.
   
5. To make a pie on chopped puff pastry, sprinkle the chilled dough with flour and roll it out to the desired thickness (usually 3-4 mm). The cake rolls out well enough and does not tear, as the dough turns out to be plastic.
   
6. We send the rolled dough into a mold that does not even need to be lubricated. We press it to the sides and bottom of the mold to remove voids and the cake after baking was the correct shape. We 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 send it back to the oven, or fill the base with the filling and immediately bake the pie.
8. If you only want the base for the pie, then you need to cover the dough in the form with baking paper and sprinkle beans or peas inside so that the dough does not swell during baking. We send the base to hot oven which we heat up to 200 degrees. We bake for about 15 minutes. Let it cool down a bit, add the filling and bake the cake until done.
   
9. If we bake the base immediately with the filling, then we send the filling of your choice to the raw base and bake the pie until ready for about 40 minutes (it all depends on the filling you have chosen).
10. You can store it in the refrigerator for 2 days or in the freezer for a whole month.

Why is it necessary to mix it this way?

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

Cakes after baking are tender and crispy. Such a dough is still far from a real puff, but it is great for making pies, and it is cooked for some 15 minutes. For its speed and accessibility, many hostesses fell in love with it. I hope you enjoy it too, because in the coming days I will share with you pies that can be baked on a quick puff pastry.

The most frequently asked questions while cooking

1. Why does the dough stick poorly? — Because the flour came across quite dry and you need to add a little more water. You need to add it 1-2 tablespoons so as not to overdo it.
2. Why does the dough spread? - The reason may be a large number of water. To fix, add some flour. The dough can also spread 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 layered, since the main task is to prevent the butter from melting.
3. Why is the dough not flaky? - Butter melted during kneading or you forgot to add salt. If the filling was too liquid, then it could soak the dough and it will exfoliate less.
4. The finished product is tough. Why? - The kneading technology was not observed - the butter had time to melt or the dough was kneaded too long. The reason may also be too much moisture. If you remove these reasons, then the product from quick puff pastry, which is prepared at home, will be tender and crumbly.

Quick puff pastry - video