Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
We start by cleaning the work surface for ourselves and sifting a thin layer of flour on it
Step 3:
And spread out small pieces of butter (or margarine). Now, with a sharp knife, finely chop the pieces of butter.
Step 4:
Now pour cold water, put granulated sugar, table salt in it and stir this mass until the salt and sugar are completely dissolved in water.
Step 5:
After that, pour our cold water into the chopped sifted flour with butter and knead the dough quickly. All products must be cold. Small pieces of butter should remain in the dough.
Step 6:
Then we cover our finished dough with a damp clean napkin or a kitchen towel and put it in a cold place for 1-2 hours. After this time, we take the dough out of the refrigerator and roll it out 2-3 times. After that, we make the necessary pastries.
Important!
If you knead the dough until it is homogeneous, then it will turn out to be sandy. And if you keep it very cold during the kneading and pieces of oil remain in it, then after rolling out the oil will create layers. After baking, they are not the same as in a real puff pastry, but the dough still layers decently.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Calorie content of products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
