Unleavened puff pastry

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Egg, 16 drops of citric acid, salt

3. Step 3:

   

   Pour the egg into a tea glass, beat lightly, add salt and acid, mix well until the salt dissolves,

4. Step 4:

   

   Then pour cold water to the egg to the edge of the glass

5. Step 5:

   

   Sift the flour into a bowl.

6. Step 6:

   

   . Add a glass of water with an egg to the flour. Use a wooden spatula or a hand to knead the dough until a homogeneous, dense consistency is obtained. If the flour absorbs a lot of water, add more water to the dough; if the dough turns out to be liquid, add flour.

7. Step 7:

   

   Knead the dough for 5-8 minutes, until it becomes well separated from the hands and the bowl, then put it on a floured table, cover with a napkin and leave for 20-30 minutes.

8. Step 8:

   

   In a bowl with flour, grate cold butter and mix

9. Step 9:

   

   Sculpt a rectangular cake.

10. Step 10:

    

    Cut the dough crosswise.

11. Step 11:

    

    Add flour and roll out the dough with a rolling pin so that the middle of the layer is thicker than the edges.

12. Step 12:

    

    In the center of the layer, put a roll of oil, cover it with long edges of the dough and pinch the edges of the tortilla

13. Step 13:

    

    We get this "envelope", which we cover with a napkin and leave for 10 minutes in a cool place (not necessarily in the refrigerator)

14. Step 14:

    

    . The resulting “envelope", put on the table, dust with flour and

16. Step 15:

    

    With a thick rolling pin, starting from the middle, roll out into a rectangular 10 mm layer, then with a soft brush sweep away excess flour from the surface of the layer

17. Step 16:

    

    And fold

18. Step 17:

    

    And fold in four

19. Step 18:

    

    This is how the 4-layer seaming is formed. Cover the dough with a napkin and leave for 10 minutes,

20. Step 19:

    

    After that, the rolling is turned, sprinkled with flour on top and bottom and rolled out again to 10 mm thick.

21. Step 20:

    

    Sweep away the flour and fold the roll again in four,

22. Step 21:

    

    In which 16 layers of oil were formed. Cool the dough, roll it out again after 20 minutes and fold it in four, resulting in a dough with 64 layers of oil

23. Step 22:

    

    After 30 minutes of cooling, roll the dough into a layer and

24. Step 23:

    

    Fold in four again, while already receiving 256 layers of oil.

25. Step 24:

    

    Further, the dough should not be laid out and folded, since thin layers can break, as a result of which the oil will mix with the dough and the products will turn out to be little layered.

26. Step 25:

    

    Divide the resulting dough into the parts we need

27. Step 26:

    

    We put each part of the dough in a food-grade plastic bag.

28. Step 27:

    

    Put the dough in the freezer