What can ruin homemade puff pastry: expert advice

Making puff pastry is not an easy process. Many people buy dough because they simply don't know how to make it at home to get perfect layers and a crispy crust. But delicious puff pastry can be easily made at home, and you will be sure of its quality.

Today, the FoodOboz editorial team is sharing tips for making puff pastry, which were posted by food blogger _malina_cake on her Instagram page.

Features of using puff pastry

• Yeast dough rises better
• In yeast dough, all layers are visible.
• It is better to defrost puff pastry in the refrigerator, which takes several hours.
• The packaging should be removed so that the dough does not stick together.
• The products should be made from cold dough at a fast pace.
• Also, after forming, leave it for 15-20 minutes.

The correct technique for forming puff pastry products

• cut the dough only with a sharp knife, without pressing the edges to prevent them from sticking together.

• roll out in only one direction to avoid mixing the layers.
• only the edges should be greased with egg.
• Before baking, be sure to preheat the oven.
• The temperature should be high enough - 220-250 degrees.
• Do not open the oven during baking, as the dough will fall off.

The recipe for delicious puff pastry croissants was shared by dana_cooks

Puff pastry croissants

Ingredients:

• flour - 500 g
• salt - 1 tsp
• dry yeast - 1.5 tsp
• sugar - 4 tbsp
• cold milk - 150 g
• hot water - 150 g
• butter - 40 g and 240 g - for layers

Method of preparation:

1. Combine water, milk, salt, sugar, yeast and mix.
2. Add the mixture to the dough in parts and knead.
3. After thickening, add the butter cut into pieces and knead well again.
4. Punch down the dough well, cover with cling film, and refrigerate for 1-1.5 hours.
5. Roll out 240 g of butter evenly on parchment and put in the refrigerator.
6. Take out, roll out, and wrap the butter.
7. Fold in several layers and put in the refrigerator for 1 hour.
8. Roll out the dough and shape it into croissants.
9. Leave the formed products at room temperature for 1 hour.
10. Brush with egg and bake at 160 degrees for 15-20 minutes.