Layered semi-finished product

1 serving


Water is poured into the container, eggs, salt, citric acid and flour are added: 7% of the flour is left for heating, 10% - for oil preparation. Knead the dough for 15 - 20 minutes to make the gluten swell better. The finished dough has a temperature not higher than 20 ° C. Oil preparation: simultaneously with dough kneading, oil is prepared. It is cut into pieces, flour is added and mixed till homogeneous consistency. The flour is added to bind the moisture of the oil. If this is not done, then during the rolling of the dough, the layers will stick together and interfere with the uniform formation of the layer. The prepared oil is moulded into rectangular beds, pieces of a certain mass and refrigerated for 35 - 40 minutes to cool to a temperature of 12 - 14 ° C. A low temperature is not recommended, as during rolling, the oil will crumble and tear the dough layers. The finished dough is rolled into a rectangular layer with a thickness of 20 mm or the piece is rolled in the form of a ball, which is then cut crosswise with a knife into 4 parts and rolled out with a thickness of 20 - 25 mm. Cooled oil is placed on the middle of the bed and wrapped with an envelope. The dough is sprayed with flour and, starting from the middle, rolled into a rectangular layer 10 mm thick. The obtained formation is folded into 4 layers: 2 opposite ends are connected, but not in the middle, but closer to one edge, and then one layer is superimposed on the other. Rolled out again to a thickness of 10 mm and rolled into 4 layers. Roll out in all directions smoothly, slowly. With fast and sharp rolling, the dough layers are torn and the products are obtained with poor rise. The dough is put in the refrigerator for 35 - 40 minutes, cooled and oil to a temperature of 12 - 14 ° C. After cooling the dough, it is rolled out 2 more times and folded into 4 layers. The wrapped dough is refrigerated for 30 minutes for cooling and then rolled into a formation of the required thickness. In total, dough is rolled out and folded 4 layers 4 times. The dough prepared in this way is the best in its qualities and consists of 256 layers. If you cook dough with fewer layers, then during baking the oil flows out and the products become stiff. With a large number of layers, it is made thin, easy to tear when rolling out, products are obtained with poor lift. For some products, butter in dough is replaced with margarine. After cooling, the layer dough is cut into pieces and rolled out with a rolling pin into layers

4. 5-5 mm thick. Prepared portions are placed on confectionery sheet wetted with water. After preparation, the dough is allowed to stand for 15 - 20 minutes. The baking time is 25 - 30 minutes at a temperature of 220 - 250 ° C.