Puff pastry during baking increases in volume, partitioned into multiple layers of the finest crispy.
A Mash 25g butter knife with a rounded blade. Sift the flour in a bowl with salt, add the mashed butter into small pieces and rub with your fingers.
r Stir the water with the lemon juice and pour two thirds of the powdery crumb. Stir with a knife, a spatula, gradually pouring the remaining water, — you get a soft dough. On a lightly floured surface pripylennoy Gather dough into a circle, make an incision in the center of the cross with a knife, cutting the dough to the middle. Wrap with cling film and place in refrigerator for 20 minutes.
Put the dough on a floured surface pripylennuyu and drag the sides of the cross of 4 planned. Roll each thin layer, leaving the center of a thick dough. Mash the remaining oil: put it between two sheets of baking paper and flatten with a rolling pin.
Put the dough in the center of the rolled form of oil on top of it will place all four edges of the dough and tucks them, crushing with a rolling pin. Roll out the dough into a rectangle measuring 30 x 15 cm. Lay the edge of the rectangle in the center, then fold the dough in half. Press down edges of the dough with a rolling pin and place in refrigerator for 20 minutes.
5 Repeat the process rolling and folding the dough has four so long seam every time found himself on the left side. Cooling unit test after each series of rolling.
OUTPUT: approximately 450 g Preparation time: 30 minutes REFRIGERATION TIME: 3 hours oven temperature: 220 ° C
225 g butter (cold) 225 g flour + to rolling a pinch of salt for 1 hour. L. lemon juice 150 ml of ice water
Pots and cold rolling surface, for example, chilled marble board, rolling pin
Lid of puff pastry can be served in the form of stew and put baked or sausage wrap. From it also bake different cakes, the basis for the numerous cakes and flan kishey. Puff pastry cook and Vol au vent, cut out circles of dough round molds and rings. From rectangles decorate cakes puff pastry millefeuille («milfoil», or Napoleon). Depending on the dimensions of the mold temperature of the oven may vary slightly, but the basic rule remains the same: the puff pastry is baked in a hot oven, generally at 220 "FROM.