Слоеное бездрожжевое тесто в домашних условиях

Yeast free puff pastry

It is quite simple to prepare layered yeast free puff pastry at home. It is soft, flaky, and fragrant. Can be used immediately or frozen. Suitable for croissants, turnovers, pies, and pastries.
5 from 1 vote
Cook Time 1 hour
Total Time 1 hour
Course Bakery
Cuisine European
Servings 3 people
Calories 903 kcal

Equipment

  • 2 mix bowl
  • 1 rolling pin
  • 1 parchment
  • 1 teaspoon

Ingredients
  

  • 350 g flour
  • 150 ml water
  • 200 g butter
  • ½ tsp salt
  • 1 tbsp lemon juice

Instructions
 

  • Prepare everything necessary. Put the water in the refrigerator in advance, it should be icy. On the contrary, take out the butter in advance so that it has time to soften well.
    Необходимые ингредиенты
  • Put the soft butter in a bowl, also send 50 g of flour from the total amount. (butter, flour)
    200 g butter, 350 g flour
    Масло сливочное и мука в миске
  • Mash with a spoon until smooth.
    Размешано до однородности
  • Place on parchment.
    Выложено на пергамент
  • Cover with another half of the baking paper and distribute the butter inside with an even layer about 2-3 mm thick. You can do this with a rolling pin or by hand. Put in the freezer, it will harden very quickly.
    Масло распределено на пергаменте
  • Sift flour into a bowl, add salt. (flour, salt)
    ½ tsp salt, 350 g flour
    Соль и мука в миске
  • Mix, pour in lemon juice. (lemon juice)
    1 tbsp lemon juice
    Добавлен лимонный сок к ингредиентам
  • And icy water. Introduce the liquid in parts. (water)
    150 ml water
    Добавлена вода в миску
  • Mix and assess the consistency, as the amount of water required may be less or more, depending on the type of flour.
    Ингредиенты перемешаны в миске
  • When it becomes difficult to stir with a spoon – continue with your hands. You should get a soft, elastic, homogeneous lump. Cover with film, put in the refrigerator for half an hour.
    Готовое тесто в миске
  • Roll out the dough into a layer, approximately twice the size of the butter blank. Place the butter in the center, it peels off the paper well.
    Масло на тесте
  • Wrap the edges in such a way that the butter does not peek out anywhere.
    Масло завернуто в тесто
  • Fold in half, roll out. Act carefully so as not to tear the thin layers. Repeat this sequence 8-10 times. The more, the flakier the dough will be.
    Раскатанное тесто
  • The layered yeast-free dough is completely ready for further work. It turned out to be 700 grams of dough.
    Готовое блюдо

Nutrition

Calories: 903kcalCarbohydrates: 89gProtein: 13gFat: 55gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 143mgSodium: 498mgPotassium: 141mgFiber: 3gSugar: 0.4gVitamin A: 1666IUVitamin C: 0.1mgCalcium: 35mgIron: 5mg

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