Pastry Recipe:

Take the English word 'Pastry', the meaning of which was explained by Maulvi Abdul Haq in just two words, i.e. 'small cake', but in the dictionary of Jameel Jalbi, the meaning of pastry is described as follows.' A sweet dish cooked in a dry oven, made by baking a dough made from fermented flour or a lump containing fermented flour....'' The statement continues. But this text is enough for the sample۔ 



Ways to make butter dough:

The term "dough preparation" refers to the process of kneading dough and then fermenting it before baking.

The method of preparation of dough can be continuous (with careful punching and fermentation of the entire mass of dough in a container) and part (when combined in separate parts according to the instructions). For most rich bakery products, the batch method of dough preparation is used.

The following methods of making wheat flour are distinguished. Multi-phase (on pairs and special semi-finished products) Single phase (uncoupled and fast)

Test preparation by multiplicative methods: 

Obscure methods of making dough.  Opra is a semi-finished bakery product obtained by kneading flour or grain products and flour, water, baker's yeast according to the recipe and technology regime, which is used to make dough.  The dough is liquid (moisture 68 ... 72%), coarse and coarse (moisture 41 ... 45%).

The main purpose of the dough is to activate and multiply the yeast, to swell the protein substances of the dough, to form a structural framework, to collect acid, to collect water-soluble and aromatic substances.  Using flour gives flexibility to the process (ability to change moisture, dough temperature, add dough amendments if necessary, etc.).

The technology of making dough depends on many factors: the type and amount of dough, its baking properties, the amount and activity of yeast, room temperature, etc.

For the preparation of fancy pastries, thick and coarse flour is widely used.  Liquid flour is not widely used for butter products (except for butter and lamb and bread products), because they contain a large amount of sugar and fat, which inhibits the yeast cells, their  Reduces fermentation activity and weakens lifting force.  In addition, the moisture content of the pastry is 5 ... 7% lower than that of wheat flour bread, which requires a significant increase in the proofing period.

The dough is made on pressed yeast, since liquid yeast can increase the acidity of the product and cause the crumb to darken.  Usually, most of the yeast (75%) is added when the dough is kneaded, little (25%) - when the dough is kneaded, which ensures the uniformity of the yeast of the semi-finished product.  The amount of milk and eggs (except eggs) added to the dough.  If these products are added to the dough, its moisture content will exceed normal


Filling Ideas:

For a full dish, you'll need about 2/3 cup filling (16 breakfast pastries). Combine different ingredients to create unique flavors for your batch.

Jams and preserves such as strawberries, peaches, or raspberries

Lemon curd, cherry pie filling, Nutella, pumpkin butter or apple butter, cream cheese

Filling (my favorite and detailed in the recipe below)

Ingredients:

  •  Half a kilo of beef mince

  •  Finely chop one onion

  •  Finely chop the capsicum

  •  Cut the tomatoes thinly and fry them lightly

  •  3 to 4 pieces of red pepper

  •  Black pepper powder half teaspoon

  •  A teaspoon of ground white cumin

  •  Raisins as needed

  •  Salt to taste

  •  Beat two eggs

  •  Two tablespoons of oil



Recipe:

First, heat oil in a pan and add minced meat, onion, capsicum and tomato and fry well. When the masa laha becomes one, add other ingredients and fry a little and turn off the stove. Now roll out the puff pastry and cut it into squares of about four to five inches. Then put the minced meat in between them and close it by brushing the edges with egg. When all the pieces are ready, fry them at the end.