Tartlets with various stuffings – excellent decoration of a snack table. It is possible to get their ready – tasty small baskets sell in candy stores and supermarkets. But home-made tartlets and vol-au-vents from puff pastry are much more tasty. Besides it is quite possible to master process of their production independently.
It is required to you
- Yeastless puff pastry:
- 500 g of flour;
- 5 teaspoons of salt;
- 1 glass of water;
- 300 g of a desi.
- Sweet yeast dough:
- 1 kg of flour;
- 1 tea salt spoons;
- 100 g of sugar;
- 4 eggs;
- 5 glasses of milk or kefir;
- 10 g of a yeast powder;
- 300 g of a desi
Instruction
1. Make puff pastry. For classical bezdrozhzhevy option take 500 g of flour, mix it with salt and add a glass of water. Pour in 100 g of the kindled desi in mix. Mix all components to uniform consistence and knead dough until it begins to separate well from hands. Roll it in a sphere and for 20-30 minutes lay on the surface sprinkled with flour, having covered from above with the turned bowl. Such "rest" promotes the best lamination of the test.
2. Powder dough with flour and roll it by means of a rolling pin. Put 200 g of the cooled, but not frozen oil in the center. Curtail dough so that the piece oil appeared inside as a stuffing at pie. Powder the turned-out "envelope" with flour and roll once again. Put layer four times and remove on cold for 10 minutes. Get it, sprinkle with flour and again roll, but already in other direction then again put four times and return to the fridge. It is possible to repeat the procedure with a raskatyvaniye, folding and cooling 5-6 times. It isn't recommended to increase quantity of layers more, otherwise puff will become less air.
3. For barmy puff of the test at first part yeast in warm water. Then mix 1 kg of flour with sugar (100 g), there put 4 eggs and one and a half glasses of milk or kefir. During hashing pour in the dissolved yeast in mix. Also it is necessary to put a little salt, about a teaspoon. Leave the turned-out dough for a rasstaivaniye in the warm place approximately for an hour. Roll ready weight, in it place the cooled desi bar. Operation of a raskatyvaniye is similar to that which is used in the bezdrozhzhevy recipe. Such dough will turn out rather sweet, and it is better to use it for dessert tartlets. If you plan to prepare snack option, exclude sugar from the recipe.
4. Roll ready dough with a rolling pin in layer 5 mm thick. From it it is possible to make tartlets in the form of small baskets or vol-au-vents. For production of vol-au-vents round dredging or a glass cut from a rolled dough of flat cake. Lay a half of preparations on the baking tray sprinkled by water and grease them with a yolk. Dredging of the smaller size cut out core from the remained circles. Place the turned-out rings over round preparations in the form of a side. Grease them with a yolk and bake 25-30 minutes at a temperature 220o Page.
5. If you want to bake tartlets in the form of small baskets, prepare molds. Cut out the circles corresponding by the size to bottoms of molds from the rolled layer of the test. Cut off a tape of the test, being guided by form height, and you will accurately verify it inside, pressing to walls. Place tartlets in previously warmed to 220o About an oven and bake 20 minutes.
6. Cool ready tartlets and vol-au-vents. After that fill them with various stuffings – caviar, salads, pieces of meat or fish, seafood, mushrooms, cold vegetable stew. Cream or a fruit salad can become sweet filler.