Recipe: Fluff patties step by step with pictures | Handy.Recipes

Fluff patties

Cooked puff pastry

Time to cook: 190 minutes

Total Servings: 22

Nutritional Value

I would like to offer you some delicious puff pastries. This dough is low-cheese, moist and slightly sweet. Good for any type of filling (salty and sweet). Once you make this dough, the recipe will stay in your favorites. The dough can keep in the refrigerator for 2 days. The recipe came across in a TV program, many thanks to Mary and Alyona for the detailed reel. "Not a red hut by its corners, but a red pie", What could be tastier than a fresh, fluffy pie. The dough won't work for rastegai, it should be a little steeper.

Author of the recipe

Ingredients for puff pies:


Dough

  • Wheat flour / Flour (highest grade) - 640 g
  • Yeast (pressed) - 8 g
  • Salt - 9 g
  • Sugar - 46 g
  • Water (room) - 310 g
  • Chicken egg (one large) - 70 g
  • Butter (soft, like fudge) - 70 g

Fondant

  • Chicken egg - 1 pc
  • Cream - 1 teaspoon

Lubrication

  • Vegetable oil (A few drops to grease the bowl)

How to cook puff pastries step by step with photos


Unsteamed kneading. Dissolve yeast in water, add sugar. Stir well. Pour yeast cocktail in a bowl, add beaten egg. Mix flour with salt and pour it into a bowl. Knead the dough. When all the flour is mixed with the liquid, add soft butter in three steps. Knead the dough for 10-15 minutes. The dough can be kneaded in a bowl. The dough is a little sticky on the hands. I want to add flour, but I don't have to. к. we want fluffy pies.

Place dough in a clean bowl greased with vegetable oil for 2.5 hours, pounding once after an hour.

This is how beautiful the dough is after 2.5 hours.

Lightly powder the dough with flour and place on a floured board. Divide into 50g pieces.

Form a ball of all the pieces of dough. Press a piece of dough with your hand, squeeze out excess gas, pull edges of dough toward center, pinch, pinch in center. Turn the ball upside down. Cover with the palm of your hand and twist counterclockwise, without pressing down (the ball starts to waltz). Form an even ball. Try to make it without flour, otherwise it won't work "dance".

Cover the dough billets with clingfilm so it doesn't get too light for 5-10min.

Roll out the dough into an oval, it is soft enough, try not to add much flour, put the filling in the center (25g. A full dessert spoon). The filling should ONLY be at room temperature, it should be lightly fluffed onto the dough. Pinch the dough in the center, then the corners and toward the center.

Turn out the cake with the seam side down.

The pie needs to be given a rounded shape by twisting slightly under the palm of your hand. The seam will tighten up a bit.

Place the dumplings on a baking tray lined with baking paper, spaced apart from each other. Cover with clingfilm, powdering it with flour so it doesn't stick to the patties, and leave it to proof for 30-40 minutes.

Coat the pastry with beaten egg and cream before baking. Try to get any egg streaks off the paper, or the egg will burn.

Bake the patties in preheated oven at 210°C for 13-18 minutes. Begin watching after the tenth minute. After baking the patties are soft and fluffy. Let cool on the wire rack.

Nutritional Value:

Whole Dish:
Calories
3280.8 Calories
Protein
81 g
Fat
93.7 g
Carbohydrates
535.1 g
Per Serving:
Calories
149.1 Calories
Protein
3.7 g
Fat
4.3 g
Carbohydrates
24.3 g
100g:
Calories
266.7 Calories
Protein
6.6 g
Fat
7.6 g
Carbohydrates
43.5 g

Chicken Egg, Salt, Flour, Sugar, Butter, Sweet, Tender, Water, Cream, Yeast, Baking, Vegetable Butter, Fluffy, Cakes, Pastry

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