Puff pastry for buns with cheese
Step-by-step preparation
STEP 1
How to knead puff pastry for buns with cheese? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance. Make the dough. To do this, pour 100 ml of warm milk (about 40 degrees) into a glass, add sugar and yeast. Stir and add a tablespoon of wheat flour. Stir again and place the dough in a warm place for about 30 minutes.
STEP 2
During this time, a yeast cap will appear on the surface of the dough. This means that everything was done correctly, the yeast was activated.
STEP 3
Pour the dough into a large bowl. Pour in the remaining warm milk, add salt. Stir and add sifted wheat flour in parts, stirring with a spoon each time. You need to sift the flour so that it is saturated with oxygen, and the baked goods are more fluffy and airy. When the dough sets, add 50 grams of softened butter to the mixture.
STEP 4
Continue kneading the dough with your hands until it becomes elastic and smooth. Roll the dough into a ball, place it in a bowl, cover the top with cling film and place in the refrigerator for 4 hours. Roll out the remaining softened butter between two sheets of parchment into a rectangle and also let it cool in the refrigerator. You need to remove it from the refrigerator 15 minutes before the dough itself.
STEP 5
Remove the dough from the refrigerator and roll it out on a floured surface into a rectangle about 1cm thick.
STEP 6
Place butter in the middle of the dough, fold the edges of the dough over it and roll out the dough again into a layer about 1 cm thick.
STEP 7
If necessary, dust the dough with a little flour. Fold the edges of the dough inward again and roll out into a layer about 1 cm thick. Repeat these steps seven more times. There should be a total of 9 layers. Wrap the dough in cling film and refrigerate for another 1 hour.
STEP 8
After the specified time, take out the dough and roll it out again and fold it three more times. Place the dough back in the refrigerator for 1 hour. Repeat the above steps one more time. It is better to leave the finished puff yeast dough in the refrigerator overnight before forming it into products. And then you can move on to baking delicious buns with cheese or any other filling. Bon appetit!
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