Puff pastry false "Universal"

Puff pastry false "Universal"

Category: Bakery products

Ingredients
glass 250 ml
Margarine	200 g
Beer	125 ml
Flour (with morning and slide)	2 glasses

Cooking method

• Melt margarine, immediately add flour, stir with a spoon, pour in beer, stir again, cover with foil and refrigerate overnight.
• Divide the dough into 16 parts, knead each part on the work surface with your hands in a circle or oval (for bagels), put the filling, form pies or bagels and bake in the oven on a baking sheet lined with baking paper at t ° 200 ° until golden brown.
• In the photo there are bagels with ready-made poppy filling - my husband adores them.
• And I love pies made from such a dough with stewed cabbage.
• If you want to bake a puff cake from this dough, the proportion must be doubled. Enough for 4 cakes for the whole baking sheet or 5 cakes in a round shape.
• 

Sеrn, tell me, please, is it possible to make a universal false puff pastry on black beer? Nobody in the house drinks beer, but I keep black for "Darnitsky from Admin" (the bread is too good).

[Panevg1943]

Panevg1943 , sure you may! I also make black beer, which I keep for bread.

[Stеrn!]

Stеrn!


Can you store such a dough in the freezer?
Did you really like it, and the beer is left if you put it in the freezer for a couple of days?

I believe that nothing will be done to him.

Stеrn, good morning! Yesterday I kneaded a false puff pastry, it already breathed in my hands, put it in the refrigerator overnight, in the morning I took it out like a stone. Now wait until it leaves or cut and bake pies?

[leka]

lekahow is it "like a stone" ?! Something is not right here. Cold, yes, but not stone! I had it quite soft after the refrigerator.
In any case, butcher. Puff pastry is cut cold.

Well, the margarine is frozen, I will cut it and start sculpting, I think it will return to normal from the warmth of my hands

And here I am. The dough is lovely, at first it was tight, and after a minute of crushing it was just SUPER !!! I baked it with quince jam! Now I will not buy ready-made dough and I will bake and bake and bake ... Thank you very much

And we do not have black beer on sale, I climbed all the hypermarkets. How can you replace it, just in more detail, please, because I don't drink beer and don't understand it at all. Or do you have to do without this wonderful test?

I also did it on the light "Obolon". I think to try this dough on "Napoleon", but you need to increase the portion, as if not in three, as I bake a huge

[leka]

leka , to your health!

What's there to try, I only bake "Napoleon" from this dough.

Universal false puff pastry

If you want to bake a puff cake from this dough, the proportion must be doubled. Enough for 4 cakes for the whole baking sheet or 5 cakes in a round shape.

afnsvjul , beer any (the cheapest)!

I started with "Zhigulevskoe", when it was the only one!

What's there to try, I only bake "Napoleon" from this dough.

And what cream ?? Napoleon hasn't eaten for a hundred years, I don't remember what it should be like

[Custard]

And what cream ?? Napoleon hasn't eaten for a hundred years, I don't remember what it should be like

But this one.

Custard

1 liter of milk
2 cups sugar
4 yolks
4 tablespoons of flour (ordinary spoons, with a large slide, as it is typed)
1 bag of vanilla sugar
2 tablespoons of brandy
250 gr soft butter

In a saucepan, boil 700 ml of milk with a glass of sugar. While the milk is boiling, in a bowl, mix 1 cup of sugar with flour, yolks, 300 ml of milk. Whisk thoroughly to avoid lumps.
Pour the whipped mixture into the boiled milk in a thin stream with constant stirring. Without stopping to stir, cook over low heat until thickened. Cool to room temperature.
Beat the soft butter with a mixer with vanilla sugar. Without stopping whipping, add a tablespoon of custard, then cognac.

This is a portion of 4 (+ one small per topping) crust for the entire baking sheet. That is, 4 cakes are spread with this amount of cream.

[false puff pastry]

My husband will have a birthday the next day,
etc. to. pies and bagels from false puff pastry us highly liked it, I decided to make "Napoleon" yours
Right now, it just dawned on me that only yolks go to the cream, so I probably need to bake protein baguettes in the set
Recently I have only been using pressed yeast, as much as necessary instead of 7g. dry?

luchok, I also bake with fresh yeast, but they are not suitable for this recipe.
In the same place, hot water is needed, it will destroy fresh yeast!

[Stеrn]

Here are my mock puff pastry pies. Delicious



Filling: sprat and quail egg in each pie. The idea of ​​a filling with Cooking (Baltic pies). Another piece of onion had to be put in, but I simplified it.

From the rest of the dough, just corners with sugar.

Stеrn, Thank you! Delicious as always, and most importantly so quickly and easily.

[Stеrn]

Stеrn
I report - Napoleon baked your cake from puff false dough, I liked it, I made the cream from the "Creme brulee" cake.

The only bummer, it was necessary to smear it much in advance with a cream, I smeared it yesterday morning, in the evening we ate with the guests, it was still not completely saturated, but in the morning I enjoyed

[luchok]

luchok , I see that you and I are both great decorators!
I also use these ready-made pumps with success!

I always smear the cake a day before eating. But this is not for everybody. Many people do not like it when the cake is soaked to such a state that you can eat it with your lips.

Yesterday I stumbled across your false puff pastry. I was sitting - thinking about what to fill it with. I haven't come up with anything, okay, I think I'll decide something in the morning. I kneaded it, went to put it in the refrigerator, and there I disconnected from the outlet, and everything that was acquired by back-breaking labor was thawed. And apricots were acquired. The question was resolved by itself. I spread them out on a kitchen towel to drain the juice (I didn't have enough juice to collect it for bread). In the morning I made some pies. I kneaded the dough thinly, because there were a lot of apricots. Especially not philosophizing, stuck it somehow. Everything is very fast, but I ate even faster, as the seeds snap. Today we ate everything in a day. Here I sit again thinking what filling to make tomorrow!

Can I insert a big picture ??? Painfully beautiful turned out! +1

In a whisper, bending over and looking around: when I made a false puff pastry last time, apparently I violated the technology. Probably poured beer into the butter, and then flour. And all the same everything worked out! That's what a masterpiece means !! Even with such hooks you can't spoil it !!! Now I was doing it with a piece of paper in front of my eyes, so the dough is like that - I would knead and knead !! Tomorrow I will report back (although I’m even afraid to guess, suddenly I’ll confuse the thread again) !!

Well, I tried sooo !!! Puff pie with curd and cherry filling:



It was written in the recipe - roll the dough thinly! And I rolled out the whole portion of the dough and put it in a mold. In general, the dough is not naturally stratified or baked. But mine is nothing, they are bursting!

[Fake puff pastry]

good morning and happy holidays!
In the morning I have already baked Bagels with apple jam from Fake puff pastry
Thanks for the recipe for the dough, it turned out very tasty, and most importantly - it's easy and simple to cook

Finger puff pastry with liver and dried fruit. Stella, thanks !!!

I was looking out of yours yesterday at night

[Stelochka]

Stelochka, finally got around to the universal false puff pastry. I made khachapuriki out of it. I liked the dough very much. Not troublesome at all. But next time I would salt it a little. Well, my point is that the puff pastry should be salty.
I think you can freeze it, right?
Here are the results:

Thanks for the recipe!

[Rusya]

Rusya, good health, dear, and thanks for the report!
You can freeze the dough. If you want salt, no question!

[Stеrn]

Stеrn I want to cook pies according to your recipe .. please tell me, and roll the dough very thinly? And yet, they are so ruddy, do you need to grease with an egg? Thank you

[Night]

Night , roll out the dough not thinly, otherwise there will be nothing to exfoliate.
I do not grease with anything, I have a wonderful convection oven, everything will blush beautifully.

[Stеrn]

Stеrn Already made the dough .. stands in the refrigerator since 12 noon. Now I looked at it and it seems to me greasy but already frozen .. can I still add flour? or should it be? Did exactly everything according to the recipe!

[Night]

Night, the dough should be soft, but not sticky and certainly not runny. Better add flour.

Z. Y. No recipe will give you a guarantee that everything will work out. In this case, flour and margarine determine everything, they are different here.

And instead of margarine, plums. oil will work?

Of course.

Here are some more pretzels with caraway seeds and salt. Good for beer! (y) Delicious with sweet tea!

What beautiful girls!

The dough is really universal, I got such false puffs.

"False" is just a name, we cracked them for real

NIZA, how I dream of a gadget for the mesh!
Thanks for the report, dear!

Divine !!!
The dough is for those armless, like me, who don't know how to sculpt at all. It is docile, elastic, and then flaky and tasty. Thank you, thank you, thank you on behalf of all the lazy, gluttonous!

Olyalya82, health and thanks for the tip!

That's definitely universal! Cookies from this dough, which were hardly beaten for a photo shoot



And a mini Napoleon for a modest family tea party



Now in the plans are bagels and a snack cake

NIZA, good health, dear and thanks for the report!

hello, what does the dough taste like? because there is no salt or sugar in the composition.

[* Gulya *]

* Gulya *
Unleavened. And this is its plus, more fillings can be very diverse, both sweet and salty !!!
Try it, you won't regret it !!!

And if you make it with lean margarine? I want to take "Frame light", will it work?

It should work out in theory!

Stellochka, thanks!

Stеrn! Thank you very much for the recipe for such a simple and delicious dough.
Made cabbage pies today. Delicious!!!!!! And just how! I fell in love with this dough!

Natalika, health and thanks for the report!

the dough is already kneaded. stands in the refrigerator, I see everyone bakes pies, but you can fry. want fried with cabbage.?

Until there is Stеrn I will try to answer for the hostess.
I wouldn't fry. The dough looks like a puff, I always bake puff pastries.
There is a lot of oil in the dough.
Although I personally just did not try to fry puff pastries. If you dare, sign off on the result.