Half puff pastry.
1. Flour - 650 g;
2. Water - 280 g;
3. Oil - 380 g;
4. Salt - 2 tsp;
5. Vinegar - 1 tsp;
6. Flour for rolling.
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Recommendations and features of the recipe.
* Flour premium;
* Ice water from the freezer;
* Soft butter;
* Vinegar 70%;
* Remove the bowl with blanks in the refrigerator;
*Dough before rolling out cold from the refrigerator;
* It is very important to add flour when working with semi-puff pastry;
*The oven must be preheated before baking;
* The baking sheet is very hot before putting the dough;
* The dough can be kneaded both with a hand mixer and with a planetary one;
*The dough is suitable for making cakes with semi-puff pastry;
*The dough is suitable for making puffs and other pastries with fillings;
* Store the dough in the refrigerator as a blank for a period of not more than 1 month;
*The dough is suitable for freezing for a long time.
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