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MASA DE HOJALDRE ⛔SECRETOS DE PASTELEROS⛔PASO A PASO RECETAS DE COMIDAS

May 10, 2020
Hello guys, welcome to Sandy's kitchen today we are going to prepare a dough that everyone is terrified of but it is so easy but so easy that you won't be able to believe it we are going to make puff pastry yes I want to tell you that I chose this recipe because There are many of you and many of you who tell me that through some recipe that you saw on my channel you are making an economical way out, so that made me think how am I not going to give you a dough that you can make quantities and infinities of things to get out?
masa de hojaldre secretos de pasteleros paso a paso recetas de comidas
With one with my own business, that being said, the ingredients are the following: I have prepared half a kilo of common flour 15 grams of salt 60 grams of lard or butter 220 grams of water a teaspoon of lemon juice and separately I also have prepared 320 grams of lard or butter for the filling, the first thing I'm going to do is how I do it, the first thing I'm going to do is put the butter, stretch it and put it in the cold. It's sold in the filling part. The filling is butter with flour. I don't like it. I put flour and then I'm going to explain why so we're going to start putting the pieces of butter, they have to be cold and here it is a little soft because of the lights and it's a little hot but that's okay as long as It's not pomade, that is, it's not pomade-like, it's very soft, so I'm going to put all the butter that I have separated here, well, I put it on a piece of plastic, sorry, I don't remember very well, I told you before, so now what I'm going to do is try to close the lard or butter in the plastic but always leaving a margin so that when you start stretching with the stick it can be crushed and can stretch well because if not there is going to be a whole lump left here, what I need to do is a rectangle more or less in size so I'm going to fold this part over here too so I'm going to fold sorry this part over here too and I'm going to start crushing it a little like this with my hand and then I'm going to try to give it the shape with the stick if you don't have a very clean bottle for them I always tell you the same thing and we are going to try to throw all the butter towards the ends to form a rectangle ok so with patience we are doing well I always always tell you the same thing guys this is the transparent plastic that is used for cooking but if you do not have transparent kitchen plastic for whatever reason you can take a bag, clean it well and open it in a rectangle and do this same procedure.
masa de hojaldre secretos de pasteleros paso a paso recetas de comidas

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masa de hojaldre secretos de pasteleros paso a paso recetas de comidas...

I told you this piece here because now we have to try to bring the butter or lard towards the ends and like this guys it's important that's why we leave the spaces you see here it opens so what I do I'm not joining like this so that it stays what I want to do is leave a slab of lard or butter and So this way, here it is, it seems to me that it takes geometry because I'm left with a square, they are a new straight line, but well, the important thing here is that there is an even plate once we have it, so we take them to the refrigerator until they harden and now we are going to continue with the other part of the recipe well now we are going to continue with the dough part the first thing I am going to do is add the salt to the flour we are going to put it like this and we are going to mix it and like this it mixes well we mix it so with a little spoon tín tín tín tín tín ready once we do this we are going to put the butter that we had separated and the water the natural water and the melted butter we are going to put the good one together once we put the melted butter together with the water We are going to add it to the flour and after this we are going to add the lemon, the drop of lemon that I am going to tell you now because it is an important tip even though it may seem like a lie to you and we are going to add the rest of the water another thing that you I'm going to say now it's going to be the issue of water, which is super important.
masa de hojaldre secretos de pasteleros paso a paso recetas de comidas
Well, now we're going to put together all the ingredients that we put together and we're going to unite it into a dough and it's not necessary to knead, we just have to unite. I'm going to tell you about the lemon issue. Many will be saying or I'm talking about lemon, what's wrong with lemon? Many companies and many chefs put citric acid in it. The citric acid is in powder form, which they put in. We can replace it with lemon, which is exactly the same but liquid. I tell them, put a tablespoon of powdered citric acid, you won't get it anywhere, but it's so important because it prevents the flour from turning black, meaning it won't oxidize if we make this dough and keep it in the oven for two days. the refrigerator is well covered, everything is as it should, the flour is going to start to oxidize and start to turn black and especially here in Spain, the flour turns black immediately, so adding the lemon juice solves all the problems we have, so I want to emphasize You know that citric acid is totally natural in our map that we added lemon so well having said that let's continue with the recipe important tip s what I'm doing is joining all the ingredients I'm not kneading come on I'm doing like this trying to make it come out the humidity of the dough to grab the flour that is in the bowl another very important thing, the issue of water is important depending on where in the world we went, there is more or less humidity, so I live here in Spain and I added a certain amount of water For example, I put 220 grams of water.
masa de hojaldre secretos de pasteleros paso a paso recetas de comidas
If I were, for example, in Buenos Aires, Argentina, I would put 200 or 200 grams of water because there is a lot of humidity and the dough is different. You put it in a different way, so you have to remove the water so that the humidity doesn't ruin our dough. dough ok important tip guys I'm going to give you a lot of tips but you have to keep it in mind don't think that it's nonsense even if it seems like a reason because that's what differentiates a good puff pastry from a more or less dough ok so try to follow the steps it's very easy they came out I made the butter I stretched it now I'm joining the ingredients with the flour just have to do it with the controlled ingredients and what we're going to continue look how it turned out perfect now we're going to cover it With a piece of plastic we are going to let it rest in the refrigerator for a little while so that the gluten can rest well and calm down and we can stretch it and continue with the next step.
I am going to continue giving you a couple of tips throughout the recipe so pay close attention because they are important If you want to have a job through this recipe ok guys let's continue prepare a small piece of plastic if you don't have this plastic a clean bag we are going to put the dough to rest a very important thing very important trick you have to close it well close it well Don't let any oxygen get in at all because otherwise the humidity in the refrigerator is going to damage the dough when we have to make the puff pastry ok so we're going to let it rest in the cold well covered so that it also don't form crosses, this is another very important thing, another important trick is that scabs don't form, ok, so well, just as it is, we're going to put it in the fridge for a little while to rest.
Well, let's let the dough rest, as I told you, we're going to take it out of the divine plastic. If you let it rest and touch it, you can see that it is softer even though it does not have yeast. You can see that it is more rested and you can handle it better. Many people throw flour on the table and marten on the table if it is not necessary. If it doesn't stick to the table where we are going to work, we don't put flour on it because it's an important tip because if we put a lot of flour on it, the flour later becomes moist and affects the puff pastry a lot, so another thing to keep in mind is that the less flour we use, the better if we use it. flour we take out whatever the surplus was so well let's stretch the dough we have to make a dough that is double this square of butter that we already have cold so with patience we are going to stretch the pot is that we work on a table marble because it wouldn't stick there but I'm working on a wooden table I'm going to put it on but look less than a teaspoon look look what I do this surplus I leave it there in case I need it nothing this and this nothing so now yes we are going to stretch I am going to try I am going to try I do not have to put the square you see here and the dough has to be even so that the top and bottom have the same proportion of dough we cannot leave one side thick and the other finite nothing more than to cover the butter or lard ok so let's stretch this well let's put the butter here butter I think this is enough so now we're going to take the lard or butter out of the plastic and we're going to put it on the dough the butter butter I have it in the field I am making the video you could have it in the refrigerator until you reach this point it is very important that the butter is always very hard to be able to work with it well if it is not a disaster now we are going to remove the elastic As they say, a graft of many little pieces was complicated for me but we go there so the less we touch it the better because the heat of the hand melts it.
We are going to put it here like this in this way if we can make the lard or butter be straight when we put it in The refrigerator was better than in the past I had a lot of things inside and then it goes like this but well here the important thing is that now with a little bit of heat from your hand down it crushes it a little bit look how far it goes and now what I'm going to do is carefully to the center and we are going to take it like this and from this side we are going to try to reach this other part in this way and now we are going to stretch the dough a little until we put it with the other dough so it is very simple let's try to put all the even dough like this we press serve so we are going to take it out like this and we are going to close it from here and here once we have this like this in this way we are going to put it like this this part for the belly side ok what we close like this for these installed sides of the belly and there we are going to stretch, we are going to put the stick in the middle and we are going to begin to stretch carefully for this side and then for the other so that the air that is around comes out of these places that we have here. there and the butter will begin to stretch, the butter will begin to stretch, the butter will be hard, which is ideal, but you continue to knead it patiently and stretch it in this way, trying not to let it deform, if you had to add flour to it. dough this is the time to take out all the flour ting ting ting ting ting and take out everything all all the excess everything you can take out then once it is like this we are going to give it another simple turn a simple turn is when you bring this to us until 34 and this is you put it at the top and if it were a complete turn it would be half way up to the middle and come back I'm going to show you a simple turn this is how we arrange this it would be a simple turn that is it has 123 ok and if it is a complete turn it What we do is bring it halfway up to the middle we arrange and there pimba 1 2 3 4 ok so but what we are going to do is simple a simple turn we are going to put this here like this in this way we are going to arrange them so that the dough There is always left but choose and couple and we are going to put this there once we have our dough like this in this way we are going to cover it again with plastic and we are going to let it rest for 30 minutes again ok how is the first round we are going to do it Let's make a little mark and what will be marked then every time we make a round we are going to add if we made two rounds two little dots we made three rounds three little dots ok this is the first one so this way we are going to leave it well covered in the refrigerator Like I told you, 30 minutes, well guys, I have a dough prepared, this one is smaller than the other one I'm making because I just wanted to advance it so that you can see more or less how it turns out.
I don't know if you noticed that the dough is super white, that's it. for the lemon because this dough has been in the refrigerator for a day so we are going to continue with the other step we already gave the first turn to that one it already has one turn so what are we going to do we are going to put 1 2 3 forward for the belly with the closure for the side in the closure we are not going to put it with the closure to the front we are going to put it with the closure to the side so this part quotes like this it has to be for the front and for here it is frozen so frozen again I mean It's cold, it's not frozen, refrigerated strawberries or anything, so well, let's start stretching it back again and now I'm trying to stretch it a little, it takes a little bit of time because when it's so cold, but it's so cold, it's good.
I put it on the side like this to stretch it a little widthwise and now I'm going to place it again. Notice that I hardly even used any flour. Importantly, keep that in mind, I stretched the dough as before and rolled it around, until there we arrange it, we try to arrange the pot well and it's here. We bring it to the center again, we cover it and we put it in the refrigerator. I recommend that when you are going to make dough, do it in quantity because since it takes so much work, it is preferable that you do it in quantity and then you can save it and another important thing that later I'm going to tell you how we can store the dough.
This is the same plastic that I used before, so we're going to put it like this. I have it like this, this way it's easier for me, and then now it's over here, I make sure I don't get in. There is no oxygen anywhere, as it is, go to the refrigerator to rest, but first you have to put this one, it already had two rounds, so we are going to put three, I told you that this one was already wide, one two three little dots, I'm going for the third round, I'm going shortening the video a little because if it doesn't make a puff pastry too long to be good well well it has to have at least five turns I'm going for the third I'm going to make the fourth and when the puff pastry is ready we're going to finish with the fourth video back you saw that the butter didn't come out anywhere so you can see whatIt is easy if we do it step by step correctly, no, it didn't come out, but nothing if it comes out for any reason, add a little flour, put it on top of the butter and continue, but I want you to know that if you make the dough this way and follow the steps in this way, the butter is no longer a problem that it comes out anywhere, you will wonder what the secret is so that the butter does not come out, two important things, as I already told you at the beginning, the butter is stretched properly, very cold and the dough the amount of water we put in the dough if the dough becomes very soft it is very possible that it will break it starts like this it is a dough that is elastic that contains all the butter inside but it does not break if it breaks as I just told you a little bit of flour on top of the butter and continue but it won't break if you follow the steps we reached the end of the folds after five days of folding and giving them a lie, don't forget that between doubles and doubles it takes about 30 minutes rest, that's why I always tell them to do things in quantity so that later we can frise them and take them out when we need them.
So what we are going to do now is cut it so that you can see the different layers. I hope they look good so that you can appreciate the different layers. of the puff pastry, don't forget that there must be at least 5 folds. It is very important to know how to cut the puff pastry. Never cut it like this, never drag the knife, it always has to be a clean cut, guillotine crack because if we do this movement, what we do is go sticking the capitates together and when we put it in the oven it will not rise well we are going to cut it in the shape of a guillotine I want to clarify that this puff pastry is still hot if we are going to use it we would have to leave it overnight Let it cool in the refrigerator so you can use it quietly.
Well, guys, this is the other one that I had prepared. It needs cold. The cameras don't help me much. The lights, or rather, they don't help me much. But what I do want to tell you is that the layers are there once you have them. We heat the oven and cook it correctly, the butter is going to do its thing, which is going to separate capita and capita and the dough is going to puff up and rise, so well guys, we've reached the end of the recipe, I hope you liked it. Something before I go I want to say some things, this can be frozen, what you do have to do is cover it well, well covered and you can freeze it and to defrost it, take it out at room temperature, take it out the night before and put it in the refrigerator because If not, the butter will start to release water and that will ruin the dough, so keep in mind that it is a very important thing to always defrost it in the refrigerator.
Ok, and now I hope you liked the video that you found useful. I hope it is useful for you to have a job opportunity later on. We are going to make many things with puff pastry so we start with the base and then we are going to continue with a lot of things that we could do so I hope you liked it if you liked it Give me a like, subscribe to my channel, don't stop following me on all these social networks that appear below, I send you a giant kiss and thank you for being part of this crazy family that kitchens weigh

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