ingredients and proceed as we discuss below. Start by pouring the sifted flour into a large bowl to work comfortably.
Next, make a hole in the flour and add the cold water , at most about 20 tablespoons, the olive oil and the salt. If you want a relatively lighter dough, put little oil in that mixture. Now you must stir well with a spoon until the flour mixes well with all the ingredients and there is no lump left.
Once you have mixed the ingredients with the spoon, work the dough with your hands , it is the best way to create a uniform mixture. When a ball has already formed with the broken dough, you should put it in a clean bowl, cover with Clear film and place it for half an hour in the fridge, but where it is not exposed to a very cold temperature.
After 30 minutes in the refrigerator, remove the puff pastry and you can already stretch it with the help of flour and a rolling pin
Butter free puff pastry
2 cups (250 g) all purpose flour protein content 7-10 %
1 tsp (6 g) salt
1/2 cup (125 g) cold water
7.5 oz (214 g) butter
Mix the flour, the salt and the water to a hard, but smooth dough. Make into a ball
Set the dough aside for an hour in the refrigerator covered (cling wrap or other)
Meanwhile weigh the butter and create a rectangular layer of around 1/4 inch thickness
Then take the chilled dough and roll it in a rectangular form equally wide as the butter, but twice longer than the butter.
Place the butter on top of the dough; matching the dough on two sides; ensure the butter is still pretty cold
Then fold the rectangular dough without butter on top first one quarter back on the butter covered dough; then fold the other quarter with the butter on top back. So a 'butter-dough' package of one half the original dough size is obtained
Press with the dough pin the sides, so that butter is not squeezed out later and rotate the 'package' by 90 degrees
Then roll the 'package' out to 3 times the size and repeat the folding, but now one third and one third are folded back. Do not forget the squeezing of the sides with the dough pin.
Cover the 'package and let it chill up in the fridge for 20-30 min (depending on the kitchen temperature) or even freezer
Take it out and then place it with the widest side pointing towards you and roll it out 3 times in length.
Then fold it in three again, squeeze the sides, rotate 90 C and roll it out again
Continue doing this in total 6 times , interrupted by chill periods in the fridge
Then roll it out to a surface area of 9 times the 'package' (1/10th inch thickness) and cut it in 9 sheets
Homemade shortcrust pastry
2 1/4 cups (340 g) all-purpose flour
1/4 tsp salt
3/4 cup (170 g) cold unsalted butter, diced
6 tbsp (90 ml) ice water, approximately
Without a processor
In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.
Cover in plastic wrap and refrigerate the dough for 30 minutes.
On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8 inch (3 to 4-mm) thick. Use the dough to make a pie with a top and a bottom crust or line two 9 to 10-inch (23 to 25 cm) pie plates.
In a food processor
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough is just beginning to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands (this will make it easier to roll out). Proceed with steps 2 and 3 above.
Cooking for my puppies.
MEALS OF THE WORLD / PIZZAS AND PIES / BASIC RECIPES / RECIPES SAVORY / VEGAN RECIPES / SUGAR / GLUTEN / EGG FREE / LACTOSE / WITHOUT MILK
Vegan shortcrust
BY VERONICA · POSTED APRIL 18, 2017 · UPDATED MARCH 13, 2019
Shortcrust pastry is the basis for many kitchen preparations, especially for making quiches , those versatile salty tarts. Usually it is made with butter and flour, but this time I wanted to make it much healthier using olive oil. As a result: a much healthier vegan shortcrust pastry , super easy to prepare and with excellent flavor and texture.
Once again I have to say that a commercial shortcrust does not come back into my house: with the little time it takes to use the thermomix , it is not worth buying. In this way, at least, we know what we are consuming. In addition, we have used a mixture of gluten-free flours (rice and corn) to make this dough also suitable for celiacs. A luxury.
Vegan shortcrust pastry recipe
175 g. AP flour
50 ml. virgin olive oil
50 ml. of water
½ teaspoon of salt
With the help of the processor it is very easy: just place all the ingredients in the jar and select the spike function for 3 minutes. The dough is not completely integrated, but grainy. It is normal.
You can use hands to make it also.
Pour the mixture on the work surface and shape the dough into a ball. We wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator so that it hardens a little.
We roll out the dough with a rolling pin, trying to make it about half a finger thick.
Phyllo Dough
250 grams of wheat flour,
1 tsp of fine salt,
1 teaspoon of alcohol vinegar,
3/4 to 1 cup of warm water
Plain flour or corn starch to dusting
In a bowl we sift the flour with the salt and mix.
On the other hand, place the vinegar in half a cup of warm water, mix and add little by little to the dough while mixing with a cornet or spoon.
At the end, we pass the preparation to the knead and begin to knead with our hands.
The rest of the lukewarm water is placed in a sprayer and we add as the dough asks for (the quantity of water that it consumes depends on the quality of the flour).
Knead and add water with the sprayer until you get a tender dough, but that does not stick to your hands, at this point proceed to hit the dough against the counter 10 times from a height of 30cm and knead again for a moment, repeating the process 9 more times.
With this process the development of a fine gluten plot is achieved.
At the end of this process the point of the dough must be such that a finger can be printed.
Then the bun is wrapped in a film and placed on a table and covered with a previously heated iron pot (take the precaution of preheating the pot when it goes through 70 degrees).
Let the dough rest in these conditions for a period of 30 minutes.
After resting, the bun is cut into four parts, showing a completely smooth texture inside.
Proceed to roll the four pieces of dough and protect them with film to avoid dehydration.
Then stretch with a rolling pin and sprinkle with cornstarch, making 1 mm thick discs, place them in a source of the appropriate size, cover with film over the dough, avoiding the entrance of air from the sides and cover with the hot pot again.
Under these conditions the dough should rest again for an hour.
After that time, the discs are stretched, starting from the center outwards.
To do this, place the discs on the knuckles of one hand and with the other start to stretch until you can put both fists with your fingers down, to avoid damaging the mass with your nails.
Continue stretching slowly as much as possible, being careful not to break it (it is very delicate).
Then deposit the stretched dough on the table sprinkled with cornstarch or plain flour and finish stretching the edges of it.
At the end of the stretch, a text should be readable through the mass as seen in the image below.
This dough can be made the day before use, for this it must be stored in a tightly closed container, sprinkling cornstarch between the layers as the leaves are arranged.
Close the container and take to the refrigerator, it can last up to three days without suffering any deterioration
Phyllo sheets with egg
500 gr. flour
3 tablespoons of olive oil
1 egg
1 pinch of salt
Water
Mix all the ingredients and knead 10 minutes. You have to get an elastic dough (like noodle paste). Divide into four and let stand 30 minutes. Spread as thin as you can (like paper). Let dry an hour before using.
Comments
Post a Comment