Yeast puff dough

It is noteworthy that the variety of pastries based on puff dough is due not only to the use of various fillers and forms, but also, equally importantly, to the existing classification. In particular, puff dough is usually divided into yeast-free puff and yeast puff. By the way, the calorie content of yeast puff dough is slightly different from the nutritional value of the first semi-finished product - in dough using yeast, it is higher.

The main criterion by which this division is carried out is the process of raising the dough during the baking process, due to which a completely different result is achieved. So, if the yeast-free puff dough is able to rise solely due to water vapor (water evaporates and fat melts, which gives characteristic layers), then the strength of fermenting yeast is also added to the yeast puff dough.

It is worth noting that in yeast layer dough with a low fat content, porosity prevails due to fermentation gases, therefore, the layers in the finished products are less clearly expressed. But the more fat is used, the more noticeable these layers are. It is clear that this happens only in the case of the correct process of lamination of not only yeast, but also yeast-free puff dough.

For example, when using a fat base that is too soft, it will be pushed out of the dough. And excessively hard oil or margarine can give uneven layers, which, moreover, will break greatly. The calorie content of yeast puff dough is about 362 kcal per hundred grams.

In addition, yeast puff dough should ripen in the right conditions - after kneading, it should necessarily only be suitable in a cool place. It is noted that the longer the proofing time lasts, the more layered and tastier the finished products are. The minimum proofing time is considered an hour and a half, and the optimal - 12 hours. If you leave such a dough in a warm place, due to which the time for the approach is reduced, the result is ordinary yeast dough.

Yeast puff pastry products are unusually tender, very soft and more crumbly compared to baking from regular yeast pastry. Also, they don't get stale much longer. When viewed in the cut of finished products after baking, the dough is distinguished not just by porosity, but by the presence of air bubbles, which look like holes elongated in width, thereby dividing the crumb into numerous layers.

You can make a huge amount of all kinds of pastries from yeast puff dough. Excellent taste qualities are distinguished by a variety of pies (both sweet and with meat or vegetable filling), cakes, pies, layers, tubes, bagels and many other flour products.