Pokemon With Genetils

Rob at work:

puff

Eckart Witzigmann in Effilee Interview 2011:

... but the puff pastry must then be made one hundred percent perfectly.

It is very difficult to add get a fluffy, crisp pastry.

Mal's fails on flour, times in the butter, sometimes at the skill of the protagonists, the puff, there are always excuses why he can not.

But there is something glorious: a puff pastry, a classic like the Königinspastetchen.

These are dishes you really should bring back into fashion.

http://www.effilee.de/

Here is a small tutorial of how it might , which of course exercise presupposes:

puff is a Ziehteig of flour, salt and water, are in the incorporated by repeated rolling and beating up layers of fat (butter or pastry margarine). The "drawing" (the laminator) of fat are the Ziehteig his name. When you bake the dough to loose and flaky, this is caused by the resulting water vapor in the pastry. The heat evaporates the water present in the dough, it expands and lifts the pastry. The fat layers act as a barrier, they can not hold the steam through it in the dough, baked stable until the Teiggerüst is.

distinction is the puff on the type, is incorporated in what way the fat:

German pastry: The fat layers are on the inside (as with the puff pastry)

French pastry : The fat layers enclose the dough (it becomes juicy)

Dutch pastry (also called flash puff): The cool fat is only cubic worked into the dough and touriert without a break. This is suitable for puff pastry bottoms (This is not as high as it has fewer layers)

flour and salt in a bowl or on a board press seven,

in the middle of a tray, pour water,

everything into a smooth dough,

to rest dough

pastry margarine cut into large cubes, dust with flour, ...

knead together, ...

Pergamenpapier forms between two layers with the aid of a rolling pin and a pallet to a brick,

chill ...

the dough as wide and twice as long as the bricks roll,

lay bricks in half, fold the dough over, ...

seal on the sides,

let rest about 10 minutes in the fridge, ...

Roll out the dough gently in one direction,

The layers incorporation of fat in the dough is called tourist.

Add the first tour ...

and chill ... and let it rest,

The tensile direction of the screen surface is, each time rotated 90 degrees so that the dough load is evenly distributed and will not give breaks,

after about 20 minutes, the second tour, repeat chill

and let it rest,

this process twice:

easy tour, double tour, easy tour, twice the Tour

First round = 3 layers

Second Tour = 3 x 4 = 12 layers

third round = 12 x 3 = 36 layers

Fourth round = 36 x 4 = 144 layers

The puff pastry is the basis for:

apple pies, nut rolls, pies, strudel, Fleurons as a side dish or garnish for soups, fish dishes and stews, cheese biscuits (cheese sticks) and pig ears .