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Pastry dough

Pastry dough


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I made this dough for someone who wants to make some pies.
I use it for pie, cream, salt and lasagna.

  • 3 eggs
  • 1 packet margarine (or butter)
  • 9 tablespoons oil
  • 11 tablespoons water
  • 1 tablespoon sugar
  • salt
  • essences (depending on use)
  • 1 sachet of baking powder
  • 1 teaspoon baking soda
  • flour (enough to make a good dough to spread on the board)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Puff pastry:

Melt the margarine (or butter) in a saucepan over high heat. When it has melted, take 9 tablespoons of it and put it in the bowl where the dough will be worked.

Over the margarine on the fire add 9 tablespoons of oil and a handful of flour, chewing continuously. A creamy dough will come out. Remove from the heat and leave to cool.

In the bowl with the 9 tablespoons of margarine put the 3 eggs, sugar, salt, essences and mix with the mixer. Add water and flour mixed with baking powder and baking soda. Enter about 500 g of flour. Knead the dough and spread it on the board as thin as possible. Half of the spread dough is greased with half of the dough from the pan (it can be put a little warm, but not hot). Roll half of the ungreased dough on the rolling pin and bring it over the greased one. Continue to wrap like this (half greased and half uncooked) until the dough in the pan is finished. Let it cool and only after the pine has hardened can the lubricating dough be used.

Be careful when stretching that it exfoliates a lot.


Homemade puff pastry dough, ready in 10 minutes! A great recipe that you should not miss!

Today I want to present you the recipe for the simplest homemade puff pastry. It cooks very quickly - in 10 minutes it is ready. No effort, waste of time and ingredients! All you have to do is mix the ingredients one at a time and put the dough in the fridge.

This wonderful dough can be used both immediately and in a few days, as it keeps very well in the refrigerator. If you don't have cream you can use kefir, if you don't have butter you can use margarine or lard, if it's sticky you can add flour.

It is an absolutely fantastic dough - delicious, elastic and easy to shape. The cookies in this dough come out super crispy and fragrant. From this amount of dough you get about 4 trays of cookies. Don't hesitate to try it!

HOMEMADE SHEET DOUBLE

ingredients

-200 g of butter (at room temperature)

-100 ml of cream (or kefir)

Method of preparation

1. Put the flour in a bowl, add the butter cut into small pieces and mix until a homogeneous, crumbly (granular) mass results.

2. Add the egg yolk and cream (or kefir) and knead the dough.

3. If the dough is sticky, add a little more flour.

4. Refrigerate the dough.

From this dough you can prepare the most delicious tarts, cookies or biscuits.

We have prepared some absolutely delicious and crunchy cookies, which melt in your mouth.

CRISPY SUCKS WITH SUGAR

Method of preparation

1. Cut a piece of dough and spread it with the rolling pin (if you spread it in a thinner sheet, the cookies will have fewer layers if in a thicker sheet - then they will have more layers).

2. Using a pizza knife, cut the dough sheet into triangles and rhombuses.

3. Beat 1 egg white with a fork. In a separate bowl put about 1 glass of sugar.

4. Sprinkle the pan with flour.

5. Soak each rhombus or triangle in egg white, then soak only one side in sugar. Place the triangles in the pan, with the "clean" (sugar-free) side down. From this dough we obtained 4 trays with cookies.


Puff pastry cake with vanilla cream & # 8211 a creamy dessert, ready in 30 minutes

Do you want to prepare a fantastic cake, but you don't have much time? Try the recipe below. You will get a delicious cake with puff pastry and vanilla cream. You will definitely want to prepare it more often.

Necessary ingredients:

  • 2 sheets of puff pastry (about 275 gr each)
  • 1 liter of milk, 3 sachets of vanilla pudding
  • 10 tablespoons powdered sugar, 250 gr butter
  • 2 egg yolks, 750 ml whipped cream
  • 100 gr dark chocolate

Method of preparation:

Spread a puff pastry dough and put it in a tray lined with baking paper. Prick the dough from place to place with a fork. Bake it for about 10 minutes in the preheated oven at a temperature of 180 degrees. In the same way we will bake the other puff pastry dough.

While the dough is baking, prepare the cream. Put the powdered sugar and vanilla pudding powder in the milk. Stir to prevent lumps from forming, then add the egg yolks. We cook a thick pudding.

Let the pudding cool a bit, then add the soft butter, cut into pieces. Mix well to obtain a smooth cream. Put the cream over one of the two sheets of puff pastry. We spread it evenly.

Break the chocolate into pieces and melt it in a bain-marie. Pour the melted chocolate over the second puff pastry.

Using the mixer, beat the whipped cream until it hardens. Spread the cream over the vanilla cream. On top we put the second puff pastry with chocolate.

Let the cake cool well, then we can cut it and serve. Have fun with your loved ones and increase your cooking!


Recipes Homemade sweets and cakes with puff pastry

Chocolate and whipped cream tart
We put the dough in the tart pan and prick it from place to place with a fork. For the cream, mix the cream. Tarte Tatin
The apples are cleaned, cut in four, remove the stalks and seeds, then cut into slices, not too thin. In a pan that will then go to the oven, caramelize the sugar, stirring the pan so that it does not burn. Everything is done over medium heat. I used one. Fluffy packages with magic
Preheat the oven to 200ᵒC. Roll the dough and cut it into rectangles. On one side of each rectangle put 1-2 teaspoons of plum jam. Close the rectangles in half. Or you can cut circles out of the dough in the center. Fluffy roses with chocolate and almonds
Preheat the oven to 200ᵒC. Cut the dough sheet in half. Cut the 2cm wide strips in half and cut small circles in the other half. Brush the strips with egg, then sprinkle with ground almonds and chocolate flakes. Brush. Dessert with apples and cherry jam
The apples are washed, cut according to everyone's liking either in rounds, strips or cubes (I chose the strips variant), the stalks are removed. Put them in a bowl, pour water over them to cover them, add 2 tablespoons of sugar and a little. Chocolate tart
The puff pastry is left to thaw, stretch a little and line a tart form with it (grease the shape and line it with flour or baking paper) and cut baking paper in the middle on which beans are placed. It is given there. Strawberry shortcake
Roll out the dough sheet and cut into a heart shape, small heart shapes of dough. We put them in the pan and bake them until brown. The pudding powder is mixed with 4 tablespoons of sugar and added to the boiled milk in which I put the rest of . Salts
Thaw the dough, cut into strips, or in the shape you want. Grease a pan with oil, put the strips of saltines that we grease with yolk, sprinkle with grated cheese, poppy seeds, sesame seeds. (salt, only if necessary, depends on how salty it is. Roses with apples
Cut the apples into thin slices but do not peel them and boil them for about 10-15 minutes in water with a spoonful of sugar. After the apples have boiled and softened, but do not break, be flexible to we could roll them, take them out of the water and leave them. Snails with apricots and hazelnuts
Preheat the oven to 200 From the puff pastry cut into long strips of approx. 2 cm thick. Each strip is greased with apricot jam and then placed in place a whole hazelnut. The strips prepared in this way are rolled and baked for 25-35 minutes. Figgy
Grate a little ginger, sprinkle brown sugar on it and caramelize in the pan. Then pour a little honey and butter over it and create a delicious sauce. Add the figs and banana slices, let it rise. Palm trees
Mix the sugar with the cinnamon and the bourbon sugar. Put an equal amount of sugar on the work table as much as the puff pastry sheet, put the sheet and pass it over the rolling pin, to stick the sugar, the same is done on the other surface. . Fluffy popcorn with chocolate
The puff pastry is thawed and then spread on a surface powdered with flour. Cut from it squares with a side of 5cm. Grease half of the squares with a little beaten egg and put a chocolate cube on the other half. On . Pillows with chocolate and peanut butter
The thawed dough is cut into squares. Half put the filling as you like and half grease them with beaten egg. Overlap, glue, grease with egg, sprinkle with a few chopped hazelnuts and bake on the right heat on a tray lined with paper and greased. Puff pastry with cheese and yogurt
In a pan greased with oil put a layer of dough, then the filling: mix the cottage cheese with eggs and sugar, spices and finally add the yogurt, stirring lightly, then the next sheet of pie. Put the tray in the oven for 45 minutes, when it is. Pictures
I cut the dough sheet into squares (about 3cm3cm) and in the middle of each square I put a spoonful tip. home . Palm trees. my
In a bowl, mix the sugar, vanilla sugar and cinnamon. We spread the sheet (after we let it thaw) and sprinkle the fragrant sugar on the whole surface, press well with the foil, turn the sheet and. I do the same. We begin to fold. Cake with cottage cheese and raisins
I made the fire in the oven. I lined a tray with butter and flour, I put a sheet of dough, I pricked it with a fork from place to place and I put it in the oven for 10 minutes on low heat. Meanwhile in a bowl I beat the 5 eggs with the sugar and sugar. Strudel with apples and lemon
Leave the puff pastry to thaw. Peel an apple, grate it and cut it into cubes. Put in a bowl together with the sugar, juice and grated lemon peel. Stir and leave for 30 minutes, stirring occasionally. On each piece. Dessert with apples and cherry jam
The apples are washed, cut to the liking of each one either in rounds, strips or cubes (I chose the strips variant), the stalks are removed. Put them in a bowl, pour water over them to cover them, add 2 spoons of sugar and a little.

Homemade puff pastry & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dear ones, today I present you an indispensable recipe in the kitchen. The classic recipe for pastry dough, homemade, with butter, delicious and not very difficult to make. I saw that more and more people are avoiding making puff pastry at home. Many prefer to buy it, ready prepared and frozen in the big stores. That wouldn't be such a bad thing if we could buy good quality puff pastry.

Unfortunately, however, all puff pastry on the market is made exclusively with margarine. As you well know, I am not a fan of margarine, on the contrary, I do not use it and I try to avoid it in commercial foods. So I prefer to make my own puff pastry dough. First of all it is a hundred times better and secondly it is not complicated to do, it only takes some time. Although everyone has the impression that puff pastry is hard, let me tell you it's not like that at all.

Indeed, it takes a little longer because it has to be cooled a few times in the refrigerator, but while the dough is resting in the refrigerator we can do something else. The secret of puff pastry lies in its folding. The dough must be folded at least 3 times, I prefer to fold it twice for each stage, thus having six folds and obtaining those layers characteristic of the puff pastry.

Before making this recipe for you, I tested it and modified it so that it is as easy to prepare and as accessible as possible. For butter, I recommend using a good butter, with 82% fat and please do not use margarine because you better buy it commercially. Puff pastry is used in many dishes, both sweet and savory, from tarts to cremeschnitte if millefeuille.


Chicken breast in puff pastry

Remove the skin of the chicken breast, leaving the bone on which the wing is located. Cut the other side of the wing and, together with the other parts of the chicken, put the skin and the rest of the scales in a tray, which you put in the oven over high heat (200 ° C), to brown. These result in a wonderful dressing. Carefully clean the bone near the chicken breast with the meat, to make it look as good as possible on presentation, in a pot put boiling water and add the onion cut in four, the normally cut carrot (washed and cleaned), the celery and the pepper, bring to a boil, then add the puff pastry. After about 10 minutes, remove the chicken breast, let it cool and put it in the fridge.

Prepare the dressing as follows:

After 30 minutes, take the tray out of the oven, place the chicken leftovers in a saucepan, add the soup little by little, thyme, salt, pepper and let it simmer for 15-20 minutes, to drain the liquid. After it has reduced enough, you choose the bones and the result you pour into a blender. The resulting composition strain it and this will be the dressing.

Finely chop the cleaned mushrooms or put them in a blender. Fry them in an oil-free pan and leave them for about 15 minutes, removing all the water they contain.

Season with salt and pepper, adding a little oil. Saute the mushrooms, then add the cream and let them penetrate slowly, remove the pan from the heat and let the mushrooms cool.

In a saucepan, boil salted water and bring the cabbage leaves to a boil, until soft, about 1-2 minutes, then allow to cool in ice water. Take them out, dry them and remove the stem, if it is thick.

When the chicken breast is cold enough, spread the mushroom paste over its entire surface.

On a chicken platter base, the cabbage leaves that are large enough to wrap the chicken breast, then the chicken breast with mushroom paste on top, then wrap the breast with the cabbage leaves. Do not cover the wing bone. Once the chicken breast is arranged, wrap it in the puree and let it cool. He spread out the foil, and with it he wrapped the blanket, taking out the bone through the dough. The dough should take the shape of the composition, make a good grip with it, and the joint of the dough should be at the bottom (below). Refrigerate the packet for about 1 hour.

Separately, beat the yolk with the sugar and powdered milk. After 1 hour, remove the chicken breast from the fridge and grease it with the resulting yolk mixture, then sprinkle with coarse salt.

Place the chicken breast in a pan, which you put in the oven at 180 ° C, stage 4 in the gas ovens, for about 20-25 minutes, until it becomes crispy and turns golden. Serve the dish with the previously prepared dressing.


Puff pastry - Recipes

Posted by Postolache Violeta on April 23, 2014 in pork tenderloin foil in puff pastry recipes with pork meatball recipes recipes for pasta | Comments: 2


We like the liver in any form, so this year, in addition to the lamb liver, we also prepared a pork liver in puff pastry crust. Unfortunately, I didn't manage to post it in time to be an Easter inspiration, but it can be successfully prepared at any festive meal, as an appetizer.


Ingredient:

1 kg pork offal (liver, heart, spine, lungs, kidneys)
250 gr puff pastry
8 eggs
4 boiled eggs
1 link green onion
1 link green garlic
1 dill connection
1 link parsley
1 yolk for uns
salt pepper
thyme, oregano


Method of preparation:



after they have boiled, let them cool and cut them into pieces.

We put them in the mincer or chop them on the robot. I used the robot.

Add eggs, salt, pepper, thyme and oregano and mix.

Finely chop the greens and add them to the composition.

Stir until smooth.

Place half of the drob composition and then place boiled eggs in the middle, lengthwise.

Add the remaining composition and pull the first side of the dough over the filling.

Pull the other side of the dough on top and insert the edges underneath.

Prick with a fork and grease with beaten egg yolk with a tablespoon of water on the entire surface. I played a little and made some bunnies but you can make a dough from the dough.

Bake until nicely browned.


Let it cool completely and only then cut it into slices.


Puff pastry with vanilla cream and cherry jam

Puff pastry with vanilla cream and cherry jam: a quick dessert, a tasty and easy to prepare recipe. A recipe that can be modified depending on the ingredients you have available, depending on your tastes and preferences.

On Gina Bradea's blog you can find other recipes, at least as simple and delicious as this one. Here are just a few examples of recipes worth trying:


Content

Foitajul (French dough) is a pastry product originating in France, invented in the seventeenth century by Claudius Gele, a pastry assistant, who having a sick father and in need of a diet his son decided to prepare a more bread. special from a dough made of flour, butter, vinegar, salt and water which he folded and rolled 10 times, then baked. To his surprise, the resulting bread had a different shape, size and taste than the usual one. [2]

Dough Change

  • Puff pastry is a dough whose composition comprises two basic components: flour and semi-solid fat
  • The fragility of the dough and the stratification of the sheets is ensured by the use of very good quality raw materials and by respecting the succession of the technological phases.
  • The dough is loosened under the pressure of water vapor, which is formed during baking by evaporating the embedded water during the kneading process.
  • The puff pastry is an unleavened dough
  • Detachment of the dough after baking in overlapping sheets of dough together with lipids from the fat used in the preparation generates a high energy value, for this reason, the puff pastry is combined with foods or semi-preparations rich in protein, vitamins and minerals (cheese, cream, fresh fruit) to provide the body with the necessary nutrients.

Raw materials Modification

  • The flour used must have a high degree of extraction of 30% and a wet gluten content between 24 −32%, which must be well bound, elastic and light in color. The physico-chemical properties of flour color, smell, taste, fineness, moisture, acidity directly influence its technological properties
  • The fat is used in the same proportion as the flour. The fat used must have a normal moisture content of not more than 30% and a corresponding fat content of 70%.
  • The salt added to the dough in accordance with the manufacturing recipe determines: improving the taste, fixing the color, when using egg yolk, increasing the absorption power of gluten, the influence of the elasticity of the dough. The absence of salt can worsen the characteristics of the puff pastry, the finished products being insufficiently developed, with small volume, have a pale, unroasted shell, flattened appearance and unpleasant, nonspecific taste.
  • Vinegar is added to increase the viscosity of the dough. Its lack in the composition of the dough changes the rheological properties of the dough, the dough can be shaped or rolled harder, and the sensory characteristics of the finished products are negatively influenced.
  • The water used has a special role in the composition of the foil: it ensures the formation of the dough through the process of hydration of the starch and proteins in the flour, favors the loosening process and the detachment and sheets. It is recommended to use cold water to prepare the dough, at a temperature of 6−8 ° C. The amount of water used is conditioned by the quality of the flour. The better the quality of the flour, with a high degree of maturity and low humidity, the more water it needs, which ultimately influences the detachment of the foil into sheets.

Preparation Change

Preparatory operations apply to each raw material, which is included in the manufacturing recipe. The flour is sifted, the salt is solubilized together with water and vinegar. The fat is tempered and greased. Dosing and preparatory operations can be performed mechanically or automated depending on the equipment of the foil manufacturing line.

Dosing of raw materials is done by weighing and measuring. The higher the capacity of the technology line, the more the automated system is practiced.

Specific to this type of dough is the preparation method, by folding (turning) in several layers, resulting in the sheets that will unfold after baking. The rounds will be made according to the assortment to be prepared from the foil, so for the pies there will be fewer rounds and for the pie sheets, the rounds will increase. It is recommended to work cold and fast so that the butter retains its consistency. Between the folding operations of the dough, the foils will be kept cold, on an ice bed or in the refrigerator. [3] The preparation of the dough is obtained by mixing the components of the recipe, previously prepared: flour, salt solution with vinegar.

Kneading Change

Kneading is done in order to homogenize and obtain a dough of hard, viscous consistency. The kneading operation is performed with mixers of different capacities, from 10 to 50 liters, depending on the dough manufacturing batch, technological equipment with semi-automatic or automatic operation. Mixers or kneaders with semi-automatic operation allow the dough to be mixed in two stages. The first type allows the mixing of the components of the recipe at low speed and ends at the observation of the operator, who serves the machine, in the second time the actual kneading takes place to obtain a consistent and homogeneous dough. The automatic mixers are equipped with automatic systems for changing the kneading speed, the speed of the kneading arm when changing the consistency or viscosity of the dough. [4]

Split Change

After preparing the dough, it is divided into pieces of maximum 1 kg, to facilitate the rolling process, later. The divided dough is shaped into round shapes by manual modeling. The modeling of the dough is done in order to facilitate further processing. The notch is made on the surface with the help of a knife, making an X-shaped notch. The dough is covered with a damp gauze to avoid drying on the surface and left to rest (rest the dough). Splitting and modeling operations can be performed mechanically or automated depending on the capacity of the foil manufacturing line.

The rest of the dough is practiced in order to improve the rheological properties of the dough, by relaxing the gluten skeleton, which has undergone changes in kneading and division. The operation lasts 20−30 minutes until the dough yields slightly to stretching. The preparation of the foil differs depending on the moment of obtaining the finished product. Thus, the prepared sheet from one day to the next is prepared in the form of a dough of strong consistency, being necessary to maintain the elasticity of the dough for a longer period, thus preserving the shape and final appearance of the preparation. The dough of hard consistency is obtained by using a small amount of water.

If the use of the sheet is done in a very short time, the dough can be prepared with a larger amount of water, a softer consistency is obtained, it becomes elastic in a short time and can be easily processed. The use of large amounts of water can adversely affect the quality of the dough, the products obtained, having a flattened, unpleasant appearance.

Roll out the dough into a diamond shape, leaving the middle thicker. Place the fat on top, which must have the same consistency as the dough.

Speed ​​Change

Rolling or rolling the dough that has a high fat content is done by lightly pressing with the meringue, to distribute the fat evenly inside the dough, while thinning. It is then spread with the shit or inserted in the rolling mill or in the puff pastry machine, until the thickness of 1 cm is ensured. The obtained sheet is brushed on the surface to remove the excess flour used for stretching and folded in four, thus performing the first turning. Leave to cool for at least 30 minutes at 0… 4 ° C, then repeat the stretching and folding operation three more times at 30-minute intervals, so that each sheet is stretched 4 times. and folded each time into four.

Packaging Change

The corners of the previously formed rhombus fold in opposite directions, covering the fat without leaving uncovered portions. The portioning is done in different forms depending on the preparation to be obtained, by cutting with sharp devices or with the knife heated in a flame in classical technology. As modern cutting devices are used simple or parallel-mounted stainless steel roulette, shit with cutting discs used to obtain salts, 10 or 15 cm rolls for lacing the lids applied on the surface of foil products, stainless steel discs for cutting horns in shape of triangle, for croissant horns. The use of these devices allows to obtain uniform products, of constant size, facilitates the work of the operator and streamlines the production process.

Modeling Modification

The modeling of the finished products is done manually, depending on the nature of the preparation, then placed directly on the tray sprinkled with cold water. Spraying the tray with cold water aims to: speed up the process of detachment into sheets, maintaining the size of the dishes. The portioning is done in different forms depending on the preparation to be obtained, by cutting with sharp devices or with the knife heated in the flame (in classical technology). As modern cutting devices are used simple or parallel-mounted stainless steel roulette, shit with cutting discs used to obtain salts, 10 or 15 cm rolls for lacing the lids applied on the surface of foil products, stainless steel discs for cutting horns in shape of triangle, for croissant horns [5]. The use of these devices allows to obtain uniform products, of constant size, facilitates the work of the operator and streamlines the production process.

Baking Change

The oven, when introducing the preparation, must be hot so that the butter remains in the crust, following that after the dough has increased, the heat intensity will be reduced. A quality dough must be well raised and spread in as many sheets (thin). Butter can be replaced with margarine. [6]


In a 250-300 ml glass we put 1 egg, 1 tablespoon of oil, 1 tablespoon of vinegar and a little salt. Mix everything well with a fork.

Then we pour enough warm water here to fill the glass.

In a larger bowl sift the flour, in the middle add the composition from the glass.

Knead a smooth and non-sticky dough. if needed, you can add a little more flour. Cover the bowl with a kitchen towel and let the dough rest for 20-30 minutes.

After this time, we pass the dough on the work table, we spread a large and round cake with a facet about 2 mm thick. Then grease it with half the amount of butter. the butter should be soft at room temperature.

Then roll the cake, gather the snail-shaped roll. Put it in a bowl, cover with cling film and let the dough cool for 30-40 minutes.

After this time, spread a thin cake and grease with the remaining butter.

Roll the dough again and let it rest in the cold for another 40-60 minutes. After that, it is ready for use.
Good appetite!


Content

Foitajul (French dough) is a pastry product originating in France, invented in the seventeenth century by Claudius Gele, a pastry assistant, who having a sick father and in need of a diet his son decided to prepare a more bread. special from a dough made of flour, butter, vinegar, salt and water which he folded and rolled 10 times, then baked. To his surprise, the resulting bread had a different shape, size and taste than the usual one. [2]

Dough Change

  • Puff pastry is a dough whose composition comprises two basic components: flour and semi-solid fat
  • The fragility of the dough and the stratification of the sheets is ensured by the use of very good quality raw materials and by respecting the succession of the technological phases.
  • The dough is loosened under the pressure of water vapor, which is formed during baking by evaporating the embedded water during the kneading process.
  • The puff pastry is an unleavened dough
  • Detachment of the dough after baking in overlapping sheets of dough together with lipids from the fat used in the preparation generates a high energy value, for this reason, the puff pastry is combined with foods or semi-preparations rich in protein, vitamins and minerals (cheese, cream, fresh fruit) to provide the body with the necessary nutrients.

Raw materials Modification

  • The flour used must have a high degree of extraction of 30% and a wet gluten content between 24 −32%, which must be well bound, elastic and light in color. The physico-chemical properties of flour color, smell, taste, fineness, moisture, acidity directly influence its technological properties
  • The fat is used in the same proportion as the flour. Grăsimea folosită trebuie să aibă un conținut normal de umiditate, de maxim 30% și un conținut corespunzător de grăsime de 70%
  • Sarea adăugată în aluat în concordanță cu rețeta de fabricație determină: îmbunătățirea gustului, fixarea culorii, atunci când se folosește și gălbenuș de ou, mărirea puterii de absorbție a glutenului, influența elasticității aluatului. Absența sării poate genera înrăutățirea caracteristicilor aluatului de tip foitaj, produsele finite fiind insuficient dezvoltate, cu volum mic, au o coajă palidă, nerumenită, aspect aplatizat și gust neplăcut, nespecific.
  • Oțetul se adaugă pentru a mări vâscozitatea aluatului. Lipsa acestuia din compoziția aluatului modifică proprietățile reologice ale aluatului, aluatul poate fi modelat sau laminat mai greu, iar caracteisticile senzoriale ale produselor finite sunt influențate negativ
  • Apa folosită are un rol deosebit în componența foitajului: asigura formarea aluatului prin procesul de hidratare a amidonului și a proteinelor din făină, favorizează procesul de afânare și desprinderea și foi. Se recomandă utilizarea apei reci la prepararea aluatului,la temperatura de 6−8 °C. Cantitatea de apă folosită este condițonată de calitatea făinii. Cu cât făina este de calitate mai bună, cu un grad crescut de maturitate și umiditate redusă, atât ea necesită mai multă apă, care influențează în final desprinderea foitajului în foi.

Preparare Modificare

Operațiile pregătitoare se aplică pentru fiecare materie primă, care intră în rețeta de fabricație. Făina se cerne, sarea se solubilizează împreună cu apa și oțetul. Grăsimea se temperează și se alifiază. Dozarea și operațiile pregătitoare se pot executa mecanic sau automatizat în funcție de dotarea liniei de fabricație a foitajului.

Dozarea materiilor prime se face prin cântărire și măsurare. Cu cât capacitatea liniei tehnolgice este mai mare, cu atât se practică mai mult sistemul automatizat.

Specific acestui tip de aluat este modul de preparare, prin împăturirea (turarea) în mai multe straturi, având ca rezultat foile care se vor desface după coacere. Turatul se va face în funcție de sortimentul ce urmează a fi pregătit din foitaj, astfel pentru pateuri se vor face ture mai puține iar pentru foile de plăcinte, turele vor crește. Se recomandă să se lucreze la rece și repede pentru ca untul să-și păstreze consistența. Între operațiunile de împăturire a aluatului, folile vor fi păstrate la rece, pe pat de gheață sau în frigider. [3] Prepararea aluatului se obține prin amestecarea componentelor din rețetă, pregătite anterior: făină, soluția de sare cu oțet.

Frământare Modificare

Frământarea se efectuează în vederea omogenizării și obținerii unui aluat de consistență tare, vâscos. Operația de frământare se realizează cu malaxoare de diferite capacități, de la 10 până la 50 litri, în funcție de șarja de fabricație a aluatului, echipamente tehnologice cu funcționare semiautomată sau automată. Malaxoarele sau frământătoarele cu funcționare semiautomată permit malaxarea aluatului în doi timpi. Primul tip permite amestecarea componetelor din rețetă la turație mică și se termină la observația operatorului, care desevește utilajul, în al doilea timp are loc frământarea propriu-zisă pentru obținerea unui aluat consistent și omogen. Malaxoarele automate sunt echipate cu sisteme automate de modificare a vitezei de frământare, turația brațului de malaxare la schimbarea consistenței sau vâscozității aluatului. [4]

Divizare Modificare

După prepararea aluatului are loc divizarea acestuia în bucăți de maximum 1 kg, pentru a ușura procesul de laminare, ulterior. Aluatul divizat se modelează în forme rotunde, prin modelarea manuală. Modelarea aluatului se face în scopul ușurări prelucrării ulterioare. Crestarea se face la suprafață cu ajutorul cuțitului, practicându−se o crestătură în formă de X. Aluatul se acoperă cu un tifon umed pentru a evita uscarea la suprafață și se lasă în repaus (odihna aluatului). Operațiile de divizare și modelare se pot executa mecanic sau automatizat în funcție de capacitatea liniei de fabricație a foitajului.

Odihna aluatului se practică în scopul îmbunătățirii proprietăților reologice ale aluatului, prin relaxarea scheletului glutenic, care a suferit modificări la frământare și divizare. Operația durează 20−30 minute până când aluatul cedează ușor la întindere.Prepararea foitajului diferă în funcție de momentul obținerii produsului finit. Astfel, foitajul pregătit de la o zi la alta se prepară sub forma unui aluat de consistență tare, fiid necesară menținerea elasciticitații aluatului pe o perioadă mai îndelungată, păstrând astfel forma și aspectul final al preparatului. Aluatul de consistență tare se obține prin utilizarea unui cantități reduse de apă.

Dacă utilizarea foitajului se face într-un timp foarte scurt, aluatul se poate pregăti cu o cantitate mai mare de apă, se obține o consistență mai moale, devine elastic în scurt timp și poate fi ușor prelucrat. Folosirea unor cantități mari de apă poate influența nefavorabil calitatea aluatului, produsele obținute, având un aspect aplatizat, neplăcut.

Aluatul se întinde în formă de romb, lăsându-i mijlocul mai gros. Deasupra se așează grăsimea, care trebuie să aibă aceeași consistență cu aluatul.

Turare Modificare

Turarea sau laminarea aluatului care are un conținut mare de grăsime se procedează prin presare ușoră cu merdeneaua, pentru repartizarea grăsimii în strat uniform în interiorul aluatului, timp în care se și subțiază. Se întinde apoi cu merdeneaua sau se introduce în laminor sau în mașina de foietat, până se asigură grosimea de 1 cm. Foaia obținută se perie la suprafață pentru îndepărtarea surplusului de făină folosit la întindere și se împăturește în patru, efectuând astfel, prima turare. Se lasă la rece minimum 30 minute la temperatura de 0…4 °C, după care se repetă operația de întindere și împăturire, încă de trei ori, la intervale de 30 de minute, în așa fel încât fiecare foaie să fie întinsă de 4 ori și împăturită de fiecare dată în patru.

Împachetare Modificare

Colțurile rombului format anterior, se pliază din sensuri opuse, acoperind grăsimea fără a lăsa porțiuni neacoperite. Porționarea se realizează în forme diferite în funcție de preparatul care se urmărește a fi obținut, prin tăiere cu dispozitive ascuțite sau cu cuțitul încălzit în flacără în tehnologia clasică. Ca dispozitive moderne de tăiere se folosesc rulete din inox simple sau montate în paralel, merdenele cu discuri tăietoare folosite pentru obținerea saleurilor, rulouri de 10 sau 15 cm pentru dantelarea capacelor aplicate pe suprafața produselor de tip foitaj, discuri din inox pentru tăierea cornurilor în formă de trinunghi, pentru cornuri croissant. Folosirea acestor dispozitive permit obținerea de produse uniforme, de dimensiune constantă, ușurează munca operatorului și eficientizează procesul de producție.

Modelare Modificare

Modelarea produselor finite se realizează manual, în funcție de natura preparatului, așezându−se apoi direct pe tava stropită cu apă rece. Stropirea tăvii cu apă rece are ca scop: grăbirea procesului de desprindere în foi, menținerea dimensiunii preparatelor. Porționarea se realizează în forme diferite în funcție de preparatul care se urmărește a fi obținut, prin tăiere cu dispozitive ascuțite sau cu cuțitul încălzit în flacără (în tehnologia clasică). Ca dispozitive moderne de tăiere se folosesc rulete din inox simple sau montate în paralel, merdenele cu discuri tăietoare folosite pentru obținerea saleurilor, rulouri de 10 sau 15 cm pentru dantelarea capacelor aplicate pe suprafața produselor de tip foitaj, discuri din inox pentru tăierea cornurilor în formă de trinunghi, pentru cornuri croissant [5] . Folosirea acestor dispozitive permit obținerea de produse uniforme, de dimensiune constantă, ușurează munca operatorului și eficientizează procesul de producție.

Coacere Modificare

Cuptorul, în momentul introducerii preparatului, trebuie să fie fierbinte pentru ca untul să rămână în cocă, urmând ca după ce aluatul a crescut, intensitatea căldurii să fie redusă. Un aluat de calitate trebuie să fie bine crescut și să se desfacă în cât mai multe foi (subțiri). Untul poate fi inlocuit cu margarină. [6]


Video: Η πιο Εύκολη #Πίτσα της Τεμπέλας σε χρόνο Ρεκόρ!!Θα πάθετε πλάκα - Amazing fast pizza - Live Kitchen (July 2022).


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