Want to bake a puff pastry but don't know how to make it right? A step-by-step recipe with a photo will tell you how to make a stretch dough correctly at home. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of the drawn dough
- Video recipe
Strudel, baklava, burek, placinda, banitsa, vertuta are culinary products that are made from stretched dough. The peculiarity of the drawn dough is its thickness. First, the dough is rolled out as thinly as possible, and then it is pulled by hands to a minimum thickness. Experienced pastry chefs can stretch it up to 1 mm thick. This process is quite laborious, and therefore scares off many housewives.
Layers of the finished stretch dough are stacked on top of each other. Therefore, the finished household product is obtained with a layered structure, crisp, fragile and tender. However, the difference between drawn dough and puff pastry is lower calorie content, because less oil required. The stretch dough itself is lean, soft and elastic, so it can be easily stretched to incredible transparency. In our country, puff pastry is less popular than puff pastry, however, many housewives are already preparing many amazingly delicious dishes from it. And if you have never cooked a stretched dough yet, I suggest joining in and making it according to this recipe.
- Stretch dough dries quickly and breaks when exposed to air. Therefore, work with it very quickly. Prepare all the ingredients and filling in advance, preheat the oven and grease the molds. And only then start mixing it.
- To protect rolled dough sheets from drying out: cover with baking paper and a damp thin towel.
- For convenience, shape the dough into a square before rolling and roll it out under cling film.
- Grease the surface of the prepared stretch dough with melted butter or olive oil, and then put the next layer of dough on it. Use a soft silicone cooking brush to lubricate so as not to tear the thinnest dough.
- Do not place warm or hot filling on the dough. Put only cold. Otherwise damage the delicate layers. Also, do not add a lot of filling, otherwise the dough will become moist when baking.
- Caloric content per 100 g - 395 kcal.
- Servings - 5
- Cooking time - 30 minutes
Ingredients:
- Flour - 210 g
- Water - 120 ml
- Olive oil - 60 g
- Baking soda - 0.25 tsp
- Salt - a pinch
Step-by-step preparation of stretch dough, recipe with photo:
1. Pour a pinch of salt into warm water and stir.
2. Sift the flour into a mixing bowl and pour in warm salted water.
3. Add baking soda and olive oil.
4. Start kneading the dough. It will be sticky at first, but after mixing for about 10 minutes, it will become smooth and elastic.
5. Roll the finished kneaded dough into one ball and beat it several times on the table top to release air bubbles. Then divide it into 5 equal parts, cover with plastic wrap and send it to a warm place for half an hour. For example, put in an airtight bag and dip in warm water.
6. After this time, take each part of the dough and use a rolling pin to roll the dough in all directions, as thin as possible. Keep the rest of the pieces covered so as not to get chapped.
7. Then take the dough in your hands and with the back of your palms stretch and rotate in all directions from the center to the edges. Ideally thin dough is considered if the text of the newspaper can be read through it. Grease each piece of dough generously with odorless vegetable oil.
eight. If you do not bake the dough immediately or want to freeze it for future use, transfer each sheet with oiled parchment paper and roll it into a tube, and fold the edges. As such, place the dough in plastic wrap and place in the refrigerator or freezer. If you bake right away, generously grease the stretched dough with butter, stack on top of each other and shape the product.
See also a video recipe on how to make a stretched dough.
