Instant puff pastry with mineral water. Mineral water dough for dumplings and dumplings. Mineral water dough for dumplings

If you are one of those who, due to the apparent complexity of preparation, prefer to buy ready-made puff pastry in the store rather than prepare it yourself, then this recipe is for you!

Puff pastry, as you know, is capricious and requires time, effort and attention. But there are exceptions, as in everything else, in this case too - even puff pastry can be easy to prepare. In this recipe I will talk about puff pastry that is so simple that it can be prepared in just 15-20 minutes, e It does not need to be refrigerated for 2-4 hours, like regular puff pastry.

This puff pastry recipe can be attributed to Georgian cuisine, since it is usually used to make puff pastry khachapuri. However, this dough is perfect for other dishes, try it!

Sparkling water (originally Borjomi, but you can also use other mineral water with sparkling water. MUST BE REAL MINERALA, NOT SPARKLING WATER!) - 500 ml

Salt - to taste

Butter (melt in a water bath so that it is liquid - for greasing, approximately) - 50 g

Wheat flour / Flour (approximately, look at the consistency! Proportions are approximate!) - 3 cups.

A Georgian friend from the city of Borjomi shared this recipe with me a long time ago. It is customary to cook khachapuri with this puff pastry. But after trying to cook it once, I began to use it for other pies. As they say, everything ingenious is simple! (and fast). Try it and see for yourself.

The water should ideally be Borjomi, but if it is not, then you can use any other mineral water WITH GAS, the main thing is that it is not fake, but real mineral water. Preferably in a glass bottle and from a trusted source. The quality of the test depends on this.

So let's get started.

Sift the flour, preferably twice, to properly saturate it with oxygen. Add some salt right away.

If the mineral water is salty, then you don’t have to add salt to the dough or add it to a minimum.

Take mineral water at room temperature. We don’t sell Borjomi, so I use what we have. Knead the dough, semi-liquid, so that it sticks to your hands. We will have to beat more flour into it during the cooking process, so be careful not to over-weight it. Let it be softer at first.

Sprinkle the work surface with flour and place a ball of dough. Roll it on both sides in flour; if it continues to stick, gradually add the required amount of flour, but do not over-weight it. Make sure that the table is constantly sprinkled with flour so that the dough does not stick. It is important. We also grease the rolling pin with flour.

Roll out the dough to about 0.3-0.5 cm thick. It doesn’t matter what shape, the main thing is to roll it out thinner.

By this time we should have the butter melted to a liquid state ready. I did not prepare much dough, so I used the appropriate amount of butter. You look as needed. Well, let’s say, 30-40 grams of butter is enough for such a small flatbread.

Generously grease our dough with melted butter over the entire surface, don’t forget the edges. We don't skimp on oil! If it doesn’t spread very well, you can pour a thin stream of oil over the dough and quickly spread it over the entire surface.

P.S. Those who strictly fast can skip this step, or replace the butter with vegetable oil, but I have not tried this method and cannot vouch for the results.

Cut the dough into strips approximately 2-3 cm wide.

Do not forget that the table should be sprinkled with flour, otherwise the strips will stick and become deformed.

It turns out something like this

If you are one of those who, due to the apparent complexity of preparation, prefer to buy ready-made puff pastry in the store rather than prepare it yourself, then this recipe is for you!

Puff pastry, as you know, is capricious and requires time, effort and attention. But there are exceptions, as in everything else, in this case too - even puff pastry can be easy to prepare. In this recipe I will talk about puff pastry that is so simple that it can be prepared in just 15-20 minutes, e It does not need to be refrigerated for 2-4 hours, like regular puff pastry.

This puff pastry recipe can be attributed to Georgian cuisine, since it is usually used to make puff pastry khachapuri. However, this dough is perfect for other dishes, try it!

Sparkling water (originally Borjomi, but you can also use other mineral water with sparkling water. MUST BE REAL MINERALA, NOT SPARKLING WATER!) - 500 ml

Salt - to taste

Butter (melt in a water bath so that it is liquid - for greasing, approximately) - 50 g

Wheat flour / Flour (approximately, look at the consistency! Proportions are approximate!) - 3 cups.

A Georgian friend from the city of Borjomi shared this recipe with me a long time ago. It is customary to cook khachapuri with this puff pastry. But after trying to cook it once, I began to use it for other pies. As they say, everything ingenious is simple! (and fast). Try it and see for yourself.

The water should ideally be Borjomi, but if it is not, then you can use any other mineral water WITH GAS, the main thing is that it is not fake, but real mineral water. Preferably in a glass bottle and from a trusted source. The quality of the test depends on this.

So let's get started.

Sift the flour, preferably twice, to properly saturate it with oxygen. Add some salt right away.

If the mineral water is salty, then you don’t have to add salt to the dough or add it to a minimum.

Take mineral water at room temperature. We don’t sell Borjomi, so I use what we have. Knead the dough, semi-liquid, so that it sticks to your hands. We will have to beat more flour into it during the cooking process, so be careful not to over-weight it. Let it be softer at first.

Sprinkle the work surface with flour and place a ball of dough. Roll it on both sides in flour; if it continues to stick, gradually add the required amount of flour, but do not over-weight it. Make sure that the table is constantly sprinkled with flour so that the dough does not stick. It is important. We also grease the rolling pin with flour.

Roll out the dough to about 0.3-0.5 cm thick. It doesn’t matter what shape, the main thing is to roll it out thinner.

By this time we should have the butter melted to a liquid state ready. I did not prepare much dough, so I used the appropriate amount of butter. You look as needed. Well, let’s say, 30-40 grams of butter is enough for such a small flatbread.

Generously grease our dough with melted butter over the entire surface, don’t forget the edges. We don't skimp on oil! If it doesn’t spread very well, you can pour a thin stream of oil over the dough and quickly spread it over the entire surface.

P.S. Those who strictly fast can skip this step, or replace the butter with vegetable oil, but I have not tried this method and cannot vouch for the results.

Cut the dough into strips approximately 2-3 cm wide.

Do not forget that the table should be sprinkled with flour, otherwise the strips will stick and become deformed.

On the one hand, I am a constant person and do not like drastic changes in established habits and preferences. On the other hand, from the culinary side, I love experiments. Despite the fact that I usually prepare the dough using pelmeni, dumplings, manti and the like, when the thirst for adventure hits me, I start “trying a new recipe.” Naturally, with a camera to capture for you and for history, this possibly life-changing moment. It is in such experiments that a new favorite dish is often born. This time I experimented with dough for dumplings in mineral water, i.e. instead of water or mixed it with mineral water. So now let's see step by step what came of it.

Dumpling dough ingredients

(for 60-80 pieces)

• mineral water – 1 glass (250ml);
• wheat flour – 3-3.5 cups;
• sunflower oil – 2 tbsp;
• salt – 1/2 tsp;
• sugar - a pinch;
• egg – 1 pc.

How to prepare dough using mineral water

Advice: I think I should start my step-by-step description with him. For preparation, it is better to take mineral water with a relatively neutral smell and taste. Carbonated. What we need from it is not minerals and other useful substances, but bubbles that should loosen the dough so that it becomes soft.

I deliberately did not write my review of the result at the beginning of the recipe, so that you would not immediately run away from the page. Forgive me for this!

Let me summarize now - the dough is just like dough, nothing special, I didn’t feel any amazing effect from the bubbles, despite the laudatory reviews on the Internet when it is called “super dough”. I would rather apply this epithet to another recipe, more tasty, which I have already experimented with and which I will definitely post on the blog.

However, this is my opinion, personal and you can not pay any attention to it. You may find the result interesting. In any case, it never hurts to try.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many people love airy puff pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layer base for delicious homemade pastries. If you don’t have time to prepare such a dough mass, but you want to make fragrant croissants or the most delicate Napoleon, a quick puff pastry recipe will come to the rescue.

How to make quick puff pastry in 15 minutes

To make puff pastry for baking, you need to prepare the main ingredients:

• Butter or margarine - they must be very cooled, because thanks to the pieces of congealed fat formed in the thickness of the dough, numerous layers are formed during baking, making the baked goods airy and crispy. Before kneading the dough, put it in the freezer for a couple of minutes.
• Chicken eggs - these should also be taken from the refrigerator. Most recipes call for only 1 egg; you can use more if you wish, but too much egg white makes the dough tough and unyielding.
• Plain or mineral water or fermented milk product. The liquid for preparing puff pastry also needs to be pre-cooled - it is better if the water is not just cool, but ice-cold - this will allow you to achieve maximum layering of the base and prevent pieces of butter from dissolving.
• Flour - only premium wheat flour is suitable. It must first be sifted to saturate it with oxygen and remove debris.
• Vinegar is definitely added when kneading puff pastry without yeast, it helps to achieve the desired layering. A regular table bite with a 6% concentration is suitable. If a recipe calls for this kind of vinegar, but you only have 9%, you need to take it 1.5 times less than 6%.

To avoid any difficulties while preparing quick puff pastry, you need to remember some important rules:

1. You need to work as quickly as possible, clearly, but carefully, so that the butter in the dough structure does not have time to heat up from the heat of your hands.
2. The finished dough mass should be slightly lumpy, and not smooth and homogeneous, so it is not recommended to knead the dough for a long time - you just need to gather the butter-flour crumbs into a dense lump.
3. For better layering of baked goods, the dough base must be kept in the cold for at least half an hour, and preferably 2-3 hours. To prevent the dough from becoming saturated with foreign odors and its surface becoming airy, wrap the dough ball with cling film or parchment paper.

Classic recipe with margarine

To get a successful instant puff pastry, you need to add the ingredients in a specific order. First, the flour is mixed with very cooled margarine (you can grate it on a coarse grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the butter-flour crumbs, after which the dough is quickly kneaded.

Ingredients:

• margarine – 250 g;
• flour – 350 g;
• water – 100 ml;
• chicken egg – 1 pc.;
• table vinegar 9% – 2 tsp;
• salt - a pinch.

Cooking method:

1. Beat an egg into a cup, add salt and vinegar. Shake with a fork until smooth.
2. Add ice water, stir thoroughly, and place the cup with the mixture in the refrigerator.
3. Sift the flour into a deep bowl and chop the slightly frozen margarine into large grains.
4. Quickly rub the mixture into crumbs with your hands, make a depression in the center, and pour the pre-prepared liquid from the refrigerator into it.
5. Stir the mixture with a spoon so that the flour absorbs all the moisture. Transfer to a work surface and form into a ball without kneading.
6. Place the dough base in a plastic bag and leave in the cold for half an hour.

Instant puff pastry dough

The big advantage of this recipe is that quick puff pastry can be frozen and used as needed for several months. This base produces tender and crispy products, and the filling for them can be made both sweet and salty. The recipe specifies dry yeast, but you can easily replace it with fresh yeast, based on the formula: 3 grams of fresh instead of 1 gram of dry.

Ingredients:

• dry yeast – 8 g;
• water – 1 tbsp.;
• egg – 1-2 pcs.;
• flour – 5 tbsp;
• margarine – 200 g;
• salt – 1 tsp;
• sugar – 1.5 tbsp. l.

Cooking method:

1. In water heated to 37-40°, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
2. Sift the flour, mix with salt and chopped cold margarine. Grind into crumbs.
3. Mix the egg into the slightly risen yeast base.
4. Place the dry mixture on the table in a heap, make a depression in the center, pour the liquid base into it. Quickly knead into a soft pliable dough.
5. Wrap the test ball in cling film and refrigerate for 2 hours.

Grandma Emma's recipe for instant puff pastry

The “lazy” recipe for a layered dough base for baking from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From puff pastry prepared according to her recipe, you can bake three large pies or many, many delicious, airy, crispy puff pastries with all kinds of fillings. Grandma Emma recommends using butter - it makes baked goods not only very tender, but also natural, but you can also replace it with margarine.

Ingredients:

• eggs – 2 pcs.;
• salt – 1 tsp;
• butter – 0.8 kg;
• vinegar 6% – 2 tbsp. l.;
• ice water - 1.5 tbsp. (approximately);
• wheat flour – 1 kg.

Cooking method:

1. Beat the eggs into a measuring cup, add salt, and vinegar. Beat until smooth.
2. Add enough ice water so that the total volume of liquid is 500 ml. Stir and refrigerate.
3. Pour sifted flour onto a work surface. Grate the frozen butter onto a coarse grater, constantly dipping the piece into the flour.
4. Lightly mix the grated butter with flour and collect in a mound. Make a well in the center and pour liquid from the refrigerator into it.
5. Quickly knead the dough, lifting the mass from different sides to the middle, folding in layers and pressing.
6. Give the finished dough base a rectangular shape, put it in a bag and refrigerate for 2-3 hours, or preferably overnight.

Homemade puff pastry with kefir

A quick layered baking base can also be prepared using a technology similar to the classic puff pastry recipe. First, the dough mixture is mixed with kefir, then it is rolled out several times, and cold butter is placed in the middle. All this is done within 15 minutes, but thanks to the interlayering of the dough balls with fat, the products become multi-layered, airy and crispy during the baking process.

Ingredients:

• kefir – 1 tbsp.;
• egg – 1 pc.;
• salt – ¼ tsp;
• flour – 3 tbsp;
• butter – 250 g.

Cooking method:

1. Pour kefir into a deep bowl, beat in an egg, add salt. Mix with a whisk until smooth.
2. Add sifted flour in parts, kneading elastic, pliable dough.
3. Cut the cold butter into thin slices and sprinkle with flour.
4. Roll out the dough mixture into a layer, place a third of the butter plates in the center, fold it into an envelope, and pinch the edges.
5. Roll out again, spread another third of the butter, fold into an envelope, pinch the edges. Repeat the procedure one more time, using the remaining oil.
6. Wrap the finished dough in film, keep in the cold for 1 hour or put in the freezer until needed.

Dough made with mineral carbonated water for dumplings and dumplings turns out surprisingly tasty, porous and tender. There are many variations of mixing this base, but they are all united by the main ingredient - mineral water. The more playful bubbles there are in the liquid, the better. Such dough will save you from a lot of troubles: you won’t be angry that it sticks to your hands, the edges of the workpieces will stick together perfectly, and during cooking not a single dumpling will release the filling. This recipe is rightly called universal.

Mineral water dough for dumplings

Ingredients:

• 2 eggs;
• 0.7 l mineral water;
• 0.3 l milk;
• ½ tsp. medium ground salts;
• sifted flour

Preparation:

Let's take our standby bowl and beat the eggs into it. Using a spoon or whisk, stir the yolks and whites until a mass of homogeneous consistency is formed.

Now let's add table salt. Don’t be lazy and stir everything thoroughly again. Add mineral water and milk. Let's start mixing everything. Do you see how Brownian motion of bubbles has already appeared on the surface of the liquid? Now is the culmination of our culinary action.

We begin to add sifted flour in portions. The main thing is not to overdo it. First, add one glass and mix. Stir, do not stop, the dough is already becoming thick.

Next, add another portion of sifted flour. As soon as it becomes difficult for us to knead the dough with a whisk, put it on the table and continue kneading by hand. The finished dough will be fluffy, moderately thick and elastic.

Now you can make dumplings.

Mineral water dough for dumplings

Ingredients:

• 4 tbsp. sifted flour;
• 4 tbsp. l. refined vegetable oil;
• 1 tbsp. mineral water;
• ½ tsp. medium ground salts;
• ½ tsp. granulated sugar;
• 1 egg

Preparation:

In order not to spoil such a wonderful and airy dough, use only refined oil. Of course, non-deodorized oil has a pleasant and attractive aroma, but not in this case. We can only spoil the taste of dumplings with an acrid oily smell and taste. It's very simple: the dough is prepared in a few steps.

Step No. 1: mix the egg with mineral water in a serving bowl. Without delay, add salt, granulated sugar and refined vegetable oil to the bowl.

Step #2: start mixing everything. It's best to use a whisk. This simple manual mechanism will help us quickly bring the mass to a homogeneous consistency.