Puff kneaded dough, recipes of which require certain skills and abilities

Baking from the puff pastry batter touches with its lightness and a huge number of very thin and weightless, like a feather, layers.
Preparation of puff pastry is quite a long and demanding process. The dough is repeatedly laid out, folded and rotated - it is thanks to this procedure that the baking becomes multilayered. When baking, the flaky, batterless dough, whose recipes require a high temperature, "grows" strongly, because the steam that forms from the oven's heat passes into the dough layers and the products "grow." The "quick" puff pastry is made, as the name suggests, more quickly and simply, which does not in the least reduce the creamy taste of the product. Unfortunately, baking from such a dough results in a somewhat homogeneous.

Puff kneaded dough, the recipes of which are known to many, requires time, which the cook needs to master the technique of cooking.
In order to prepare a good flaky, batterless dough, the recipes of which scare novice culinary art, you must adhere to several rules.

All components, hands, tools should have a temperature below room temperature.
To achieve an ideal result, you can use unsalted or slightly salted butter. Make the recipe cheaper margarine, which will successfully replace the oil. Fat should also be a certain temperature - not cold, not hot. The tray must also be slightly cooled, for this purpose it can either be wetted or simply sprinkled.

Before baking the dough should be held in the refrigerator. This will help keep the form and will not allow it to deform. Refrigerate for half an hour.
The puffed, batterless dough, whose recipes require lubrication before heat treatment, must be gently moistened. Egg "grease" should not leak onto the sides of the product, otherwise, the product will "grow poorly."
Oven should be very hot. An unexpected increase in temperature will guarantee good baking. In a cold oven, baking will become heavy and low. Layered pastries should be stocked on the day of its creation. Over time, it will just soften.

How to cook puff pastry?
Sift the flour (450 g) with a pinch of salt in a bowl a little more. Separate fifty-five grams of butter. The remaining fat (395 g), form into a thick layer and leave the time. Cut these fifty-five grams into cubes and rub them with flour using flour. Using a knife with a round end, enter a tablespoon of lemon juice and a quantity of water that will allow you to knead an elastic dough.
Then put on the work surface and knead until a uniform mass is obtained. In the center of the test-piece, cut the cross to the middle of the depth. Then "open" the four "slices".
These "lobules" need to be rolled out so that their edges are four times thinner than the middle. Put the remaining fat in this middle and wrap it with the rolled out "slices". Slightly roll, using, of course, a rolling pin.

As a result of the rolling, a rectangle should be obtained, which should be folded three times, wrapped with greaseproof paper and left in the refrigerator to cool for at least half an hour.

Take out the package and roll it lightly. The total number of such procedures should be at least five. Then, according to the recipe, you should bake the dough.
Puff pastry, the cutting of which is described above, can be wrapped with food film and stored in the refrigerator for up to two to three days. You can use a special material that is suitable for freezing and leave the dough for six months in the freezer. Or wrap it with a special material, suitable for freezing, and store in the freezer for up to six months.

From puff pastry, you can cook not only delicious cakes, but also various cakes. Such products can be not only a dessert, but also an excellent basis for snacks and main dishes.