METHOD TO MAKE PUFF PASTE AND METHOD TO MAKE PUFF PASTRY WITH FILLING (VERSIONS) Russian patent published in 2011 - IPC A21D8/02 A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry. Method to prepare puff paste consists in the fact that at first aqueous solution of sugar and salt is made. Mixture of two types of pressed highly active yeast "L'hirondelle" and "Record" is added into produced solution. Then vodka is added to surface of yeast and mixed. Eggs, flour are added into produced solution and mixed to form flakes. Then melt margarine cooled down to 18-22°C is added in a thin trickle. Dough is mixed. Dough is proofed for 1.5-2 hours at the temperature of 25-30°C. It is cooled down to temperature of 16-20°C, rolled into a rectangular sheet down to thickness of 600-700 mm. Margarine is laid along whole length and width of the sheet in flakes. Dough is folded in three layers. Then immediately rolled and folded into four layers. Finished dough is maintained at the temperature of 5-7°C for 30-40 minutes. Riped dough is rolled to thickness of 100-200 mm and is cut into squares by weight to make pies. Pies with various fillings are cooked from prepared puff paste. For this purpose it is separated into two parts with the ratio of (1-2): (2-3), larger piece of dough is rolled into sheet. Filling made of apples or cabbage is laid onto sheet in layers. Afterwards the second part of dough is rolled into sheet. It is cut into strips to further decorate upper part of prepared semi-finished product. Semi-finished product is coated with water-egg mix. Prepared stock is proofed for 20-30 minutes at the temperature of 30-35°C and baked at the temperature of 200-220°C for 60-70 minutes.

EFFECT: invention makes it possible to improve dough and accordingly product quality indices.

3 cl, 3 ex