Puff Pastry without Yeast
Baking and Desserts • European
Description
If you prepared the dough in the evening to cook something the next day, it is better to place it in a plastic bag and in the refrigerator. If the dough won't be needed for a long time, you can freeze it by placing it in a bag! It thaws quickly, in 1.5 to 2 hours, and retains all its properties.
Ingredients
- Margarine 5 oz
- Chicken Egg 1 piece
- Water 0 fl oz
- Wheat Flour 0.7 cups
- Vinegar essence ¼ teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
First, let's prepare the dough 1. The margarine should be cold, not softened, and not too hard. Pour the flour into a bowl and add the margarine cut into pieces. Use a knife to chop the margarine with the flour into crumbs. It is important to get the lumps as small as possible so that this dough will distribute more evenly in dough 2 and will not have separate inclusions!
Step 2
Form a ball from the margarine-flour crumbs. Do not knead, just bind the mass into a whole. Set it aside for now.
Step 3
Now let's prepare dough 2. Pour the flour into a bowl. It is better to take a little less flour at first because the dough should be soft, not stiff, and then add more during the kneading process. Add vinegar (or lemon juice) and salt to the flour. Crack the egg into a glass. Add water to make 2/3 of a glass of liquid. I usually use boiled water at room temperature, which is always available in my kitchen, so the water temperature is not critical! Lightly whisk with a spoon to mix the egg with the water, and pour it into the flour. Knead the dough well, first with a spoon, and then with your hands on a floured surface. Add flour as needed. This dough should not be stiff at all, otherwise, it will result in tough puff pastry. Now roll out dough 2 into a small rectangle. Not too thin, otherwise, it will break later. Place the first dough closer to one edge in the middle so that it can be wrapped like an envelope. Now fold it, first covering it with the nearest edge. Then fold the sides. Finally, close it with the remaining 'tail'. We get the first dough in an envelope. Place the dough on a floured plate and send it to the refrigerator for 30 minutes. Place the dough 'seam' side down to better secure the edges. When sending the dough to the refrigerator, do not cover it with anything. Otherwise, droplets will form, and the dough will become wet, which we do not want at all. After 30 minutes, take the dough out of the refrigerator, place it on the rolling surface in the same way it was on the plate, and roll it out with a rolling pin, not too much, just enough to be able to fold it like an envelope again. Fold it and send it back to the refrigerator for 30 minutes. After 30 minutes, take the dough out. Roll it out on a floured surface and fold it into an envelope again. Send it to the refrigerator for 30 minutes. Now our dough is ready. You can start cooking with it right away.
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