Puff dough-i

1 serving


Cold water is poured into the pan, citric acid solution, salt, eggs are added, mixed, poured into a funnel in flour, everything is mixed until homogeneous mass is formed, allowed to swell proteins for 30 minutes. Margarine is cut into small pieces, flour (10% by weight margarine) is added and mixed. Flat rectangles are formed and cooled. The finished dough is rolled into rectangular layers in the middle part with thickness of 25 mm, at the edges - 12 15 mm. Margarine is placed on the middle of the bed and closed with dough ends. Prepared dough is rolled out and folded four times. The operation is repeated 3 more times.