Simple Way to Make Super Quick Homemade Handmade Pastry Dough with a Difference

Hello everyone, I hope you had a great day today! Today we are going to make a special dish on how to make super fast dough at home in a different way. One of my favorite food recipes. This time I'm going to do something special. It smells and looks delicious.

When it comes to preparing healthy meals for our families, there are always disagreements between positions. The good thing is that there are very healthy recipes, but even the beneficial properties of these recipes are very hidden. What they don't know in such cases shouldn't influence their behavior (because of allergies that can't be overlooked).

The same goes for lunch, where we often add a can of soup or even a box of mac and cheese or anything else that doesn't jibe with our creative efforts to make meals quick and easy, yet delicious. You can see a lot of thoughts in this article and hopefully these ideas will get you off to a great start to not only finish that R-UT lunch most of us seem to find at any given time, but also something to try. New. completely alone.

There are many magazines and books full of recipes that promote healthy eating and cooking habits. If you really like to cook, there is no shortage of recipes to find on the go. The good news is that you can incorporate healthy foods into your normal cooking routine, whether you're cooking at home.

Many things affect the flavor quality of handmade puff pastry, from the type of ingredients, the choice of fresh ingredients, the ability to cut the dish, to the ability to prepare and serve it. Do not worry if you want to make some delicious cookies at home because if you already know this trick, this dish can make an incredibly special dish.

To get started with this particular recipe, we need to prepare a few ingredients first. You can make artisan puff pastry with 8 ingredients and 19 steps. Here's how to cook it.

I used to think that making cookie dough was too much work and difficult to do correctly and I didn't enjoy it at all. But one thing the chef (where I work) always compliments is my desserts. That's when I fell in love with making cookie dough. It really tastes so much better than frozen dough. The more you repeat, the cleaner your work will be. Try it. Here's the key to making your own cookie dough! Be patient and let the dough rest. Dust with flour as often as possible, but sparingly. As you roll the dough, watch how it folds. As long as you keep these points in mind, you can make truly delicious baked goods. It's harder in the summer, so if you exercise, winter is the best time to do it. Recipe from France

Ingredients and spices to prepare dough with a difference in handmade cakes:

1. For the dough (pasta of flour and water):
2. 150 grams of cake flour
3. 150 grams of bread flour (solid)
4. 30 grams of butter (melted)
5. 150 grams of water (use cold water in summer)
6. 6 grams of salt
7. For the butter to work.
8. 210 grams of butter

Instructions for making dough with a twist in artisan dough

1. It cleans the work surface very well. Mix together the cake flour and breadcrumbs and transfer to a work surface. Make a hole in the center of the dough to form a doughnut.
2. Pour the salt, melted butter, and about 1 tablespoon of water into the well and mix well to dissolve the salt. Once the salt has dissolved, start mixing in the flour little by little. Remember how you mixed water with sand and made it like this. (Slightly thick liquid).
3. When the liquid is thick enough, gradually add water to dissolve the flour. The main thing is to add a little water. Also, never break the walls of the pit. Otherwise your work surface will be flooded... Always pour water over the flour.
4. Once all the water has been added, use your cake scraper to mix the water in a chopping motion. (Don't over mix, you don't want to develop gluten in the flour.)
5. Once the water is mixed in, gather the dough into a ball with a layer and lightly smooth the surface. The dough should not be soft at this stage. Cool the dough and pass it through butter to soften it.
6. Cut the dough upside down, wrap in plastic and refrigerate for 30 minutes to an hour.
7. While the detrempe rests, prepare the butter that will be folded inside. Spread the butter between the wrappers (make sure the plastic wrap is big enough to hold the butter while you spread) and flatten with a rolling pin. The butter will be cold, but it will soften and become pliable.
8. Using a cookie cutter or other tool, cut and shape butter until clean. It should be a clean square the same size as the cutting edge of the scraper.
9. Begin to fold the butter (butter) into the sleeping detrempa. Push the detremp away from you in a deep cross section, as if you were pushing it. (Difficult to explain...) Turn the dough over so that it comes out on all four sides.
10. This is how it looks now.
11. After pressing all four sides, it should look like this: The center should be slightly thicker than the rest.
12. Spread a square of silky butter on the thickest part of the dough. (Check the thickness of the butter. The butter should be soft enough to leave a mark when you press it with your finger. If it is too hard, it will be difficult to roll. The butter will harden as soon as you put it in the refrigerator. Store it, so be careful!)
13. Bring the opposite corner of the dough to the center and fold it over. Do the same with the other two opposite corners. The main thing is to wrap the dough well around the butter so that there are no air pockets between the layers.
14. Roll up with a needle. To start, press down on the roller in small motions, then roll it back and forth.
15. Dust with flour as often as possible, but sparingly. (I know it's a bit tricky...) Turn the dough over because you'll also be rolling it up a lot. (The dough will stick slightly to the work surface...) When the dough is thin, roll it up with a rolling pin and turn it over. Roll to the length of the lamination.
16. Start folding. Remove excess flour and pour in about 1/4 of the batter.
17. Lift bottom of dough. Secure the seams with a roller. The main thing is to bring the folds to the corners. When the corners are rounded, pull with your hands so they are square like a puzzle. This gives the dough a clean finish and makes it easier to work with.
18. Halve the dough. (If you don't fold the dough in half, the size of the first fold will stick and the dough will separate there.) Wrap tightly in plastic and refrigerate for 15 to 30 minutes.
19. Turn the dough 90 degrees from the previous step (so the creases are on the sides) and repeat steps 14 to 18 three more times. If you roll width first (in the direction of the previous roll), it is easier to adjust. The more you roll the dough, the softer it will be. Then that's it.

While this isn't the definitive guide to making quick and easy lunches, it's a good idea to consider it. Hopefully this will get your creativity flowing so you can whip up a great family meal without having to do the hard work of practicing cooking.

So that's it for this special treat, an easy way to make award-winning cookie dough. Thank you for reading. Sure you can do it at home. In homemade recipes there will be more interesting dishes. Don't forget to save this page in your browser and share it with your loved ones, friends and colleagues. Thank you for reading. Keep cooking.