The difference between yeast-free and yeast puff pastry. What is the difference between yeast puff pastry and yeast dough

What is the difference between puff pastry and yeast-free dough?

1. Yeast or not?

   Yeast and yeast-free puff pastry is widely represented on the shelves of our stores, and many housewives are wondering which one to choose for their pastries. Let's figure out how they differ. For yeast-free, the indicator of good layering is at least 140 layers. For yeast, about 30. Since there are more layers in the yeast-free layer, and oil between them, then, accordingly, it is more nutritious: 454 kcal per 100 g. And in yeast, only 244 kcal per 100 g. Even yeast-free puff pastry is dry, and yeast is soft. There is a lot of vitamin B in the yeast dough, which has a good effect on the nervous system, skin and hair. Yeast-free dough does not contain this vitamin, but it is more beneficial for the gastrointestinal tract.

   Both types of dough differ little in taste, but the yeast dough increases more in volume, rises better, and when it is baked, a sour smell spreads through the kitchen. But in the yeast-free dough, the layers are clearly defined, in contrast to the yeast puff. There are no other obvious differences.

   Yeast is well suited for pies with juicy sweet fillings, puffs with cinnamon and sugar, croissants - in general, for baking. Yeast-free for sausages in dough, as a base for pizza, chicken pies and large pies with cabbage or fish.

   Puff tricks

   When baking puff pastry, make sure that the oven door is tightly closed. Place large sheets of dough near the bottom of the oven so that they are well baked from the bottom. The buns are medium. Accurately observe the baking time: heavily baked dough has a bitter taste.

   If you bought ready-made puff pastry, then defrost it at room temperature. But remember: puff pastry is afraid of a lot of heat in the kitchen, because the oil that forms the layers melts, which prevents the pastry from turning out to be layered and tasty.

2. Yeast is different. No difference
3. Thanks friends. I decided to make a roll with cottage cheese filling, and in the recipe the puff pastry is not yeast, but I have puff yeast. I will cook from what I have, I really want to (yummy)
4. This is why it differs that there is yeast in yeast, and there is no yeast in yeast-free, the only difference in the preparation of dishes is that yeast is more voluminous due to yeast, therefore yeast-free is more layered, and there it’s an amateur, who likes which dough more, from this is how they prepare it.
5. The name itself is the answer.
6. In yeast, there are fewer layers, and in the manufacture of products from it, it is necessary to give proofing so that the dough rises and increases in volume.
   There are more layers in the yeast-free puff and when baking it has more layering and baking is more tender
7. In short, it is distinguished by the presence or absence of yeast. From yeast we prepare pies, pies, khachapuri, etc. From yeast-free cake for NAPOLEON cake, puff tongues, etc.
8. technology.
9. tastes like nothing. but it is better without yeast))

Puff pastry is one of the most popular culinary products. It comes in 2 main varieties - yeast-free and yeast-free. What is the specificity of each of them?

What is yeast-free puff pastry?

Yeast-free puff pastry prepared using ingredients such as:

1. flour;
2. eggs;
3. water;
4. vinegar;
5. butter;
6. salt.

To prepare the product in question, it is necessary to form a dough mass from the indicated ingredients. It is advisable to use for this purpose a dough mixer belonging to the category of spiral. All marked ingredients should be cooled before kneading into the dough mass - at a low, but not too close to zero temperature.

After the test mass is ready, it must again be put in the refrigerator for about half an hour. But before that, you need to take the butter and roll it out in the form of a pancake with a diameter of about 20 centimeters, and then also place it in the refrigerator. Best of all - simultaneously with the test mass.

After half an hour, both products should be taken out of the refrigerator. Then the dough must be rolled out so that it forms a rectangle about 30 by 40 cm in size. After that, place chilled butter on it. But not in the middle, but closer to the top or bottom edge. So that the remaining free area of ​​\u200b\u200bthe rolled out dough is approximately twice as large as that occupied by butter.

Then you need to close that half of the dough on which the oil is located, with its other half, press it tightly and roll out the resulting mass - to a thickness of about 8 mm. Then put it back in the fridge for about 20 minutes.

After removing the test mass with an oil layer from the refrigerator, it is necessary to fold it again - but not 2 times, but 3 times. Then roll it out again - again to a thickness of 8 mm. Then - repeat this procedure 3 more times. As a result, several tens of layers impregnated with oil are formed in the structure of the product.

It turns out, thus, yeast-free puff pastry. It can immediately be used for cooking various dishes. Yeast-free dough is most often used as the basis for baking cakes, cottage cheese pies, strudel.

Due to the absence of yeast in the composition of the dough in question, it is not necessary to wait for it to rise. This process, accompanied by a slight increase in the volume of the product, is carried out during baking, due to the fact that when exposed to high temperatures, fats and water vapor expand the layers in the dough.

It should be noted that depending on the culinary tradition adopted in a particular state or in the cook's methodology, the method of placing oil on the test mass may differ. Moreover, for example, in France, butter and dough are actually interchanged when preparing the product in question. That is, first oil is placed on the board, after which the dough is wrapped in it.

What is yeast puff pastry?

This type of product is prepared using ingredients such as:

1. flour;
2. butter;
3. milk;
4. sugar;
5. pressed yeast;
6. salt.

These ingredients are kneaded, as in the case of the preparation of a yeast-free product, into a dough mass. But the further scenario for preparing the test of the type in question has its own characteristics.

As soon as the yeast dough mass is ready, it must be left on the table for a while in the same container in which it is mixed, and wait until it rises. It is desirable - at least 2 times.

After that, the dough mass should be rolled out to a thickness of about 8 mm. Next, you need to place oil on one of the halves of the resulting piece of dough (approximately according to the same scheme that we described above and characterizes the preparation of a yeast-free product) and cover it with its second half. Then roll out again to a thickness of about 8 mm, and then place in the refrigerator.

After about 30 minutes, you need to remove the product from the refrigerator and fold the resulting test sheet 3 times. Then you need to repeat the above procedure again - rolling to a thickness of about 8 mm. After - once again fold the test sheet 3 times and roll it out, and then repeat this operation 2 more times. After that, on the basis of the product, it will be possible to prepare various dishes - pies, cookies, puffs.

Sometimes eggs are added to the ingredients noted above for making yeast puff pastry. But this, again, largely depends on the culinary tradition that the baking lover adheres to.

Comparison

The main difference between yeast-free puff pastry and yeast dough is obvious - there is yeast in the first product, and they are not used in the second. This is due to the fact that the yeast-free test mass does not require a product rise waiting test during preparation, which is carried out during the baking of a culinary product in the oven. In addition, vinegar is usually not included in the list of yeast dough ingredients.

Dishes that are prepared using the products in question also differ. This is largely due to the dissimilarity of some properties of the corresponding types of puff pastry. So, its yeast-free modification is stored much longer than the yeast one. The main thing is to put it in the refrigerator and wrap it in a film so that the dough does not dry out.

Having determined what is the difference between yeast-free and yeast puff pastry, we will reflect the conclusions in the table.

Table

Yeast-free puff pastry	Yeast puff pastry
What do they have in common?
In general, the ingredients of both products are the same - except for vinegar (not used in yeast dough), yeast
What is the difference between them?
Does not contain yeast	Contains yeast
Contains vinegar	Does not contain vinegar
Rising during the baking process	Rises at the stage of preparation from the dough mass
Lasts longer	Has a shorter shelf life

Many housewives are extremely fond of cooking from puff pastry. Total about 20 minutes necessary to prepare quite fluffy delicious cookies, pies and croissants.

The dough itself keeps well even when raw. in the freezer, and it is extremely convenient to handle it.

In order to prepare such a product on your own, it will take quite a lot of effort and time, but this is not at all necessary, since today everything you need is sold in the store.

However, on the shelves you can find as many as 2 types. There are yeast and non-yeast. Of course, there are significant differences, and their understanding is extremely important for the success of all subsequent operations.

The situation with the choice is further complicated by the fact that when buying in appearance they are exactly the same. However, after cooking, the result is completely different.

If speak about key differences, it is worth mentioning here first of all the presence dough rise directly during the cooking process.

Yeast-free dough rises exclusively due to the formation of steam. If we talk about the yeast variety, then in addition to the steam itself, there is also the work of the yeast fungi, which also release gas.

Do not forget about the calorie content, because the yeast dough is somewhat less calories than yeast-free. The oil in it is contained in a smaller volume, in contrast to the fresh look.

It is worth observing a certain balance when for low-calorie products, where there are mainly fruits, you can take the usual unleavened dough, but for a variety meat pies or products stuffed with fish Yeast dough works well.

There is also a set of important technological aspects. For fragile and layered baked goods, the fresh variety is best.

The effect is ensured due to the fact that the composition includes only Wheat flour processed using the appropriate technology. Even though the dough itself is not sweet, puff excellent for a variety of cakes, straws, biscuits and pies. A light cream or glaze, as well as fruits, create a truly masterpiece with this type of dough.

It should be noted that unleavened puff pastry can be presented in 3 different options. In particular, German dough is made by wrapping fat inside.

This is quite difficult, so those who are left to make their own puff pastry usually use a few more easy dutch recipe. It provides that fat is laid on the rolled layer, and then the layers are stacked together.

Most pastry shops resort to this type of recipe. One of the most important aspects of the differences between yeast and unleavened dough is that the latter stored much longer. It practically does not age, it is quite possible to prepare it in almost any quantities.

It keeps well in the freezer, fully retains its qualities. Thus, simply by taking out and defrosting the dough, you can cook and extremely delicious desserts for unexpected guests.

If we talk about yeast dough, then this product is much more tender and fluffy. Although there will be fewer layers in the product itself, however, each of them is much softer and more palatable.

However, when using the yeast variety, it is worth accepting that fragility is not to be expected. Yeast puff pastry rises as a result of a combination of two processes.

In particular, the crumb itself becomes lush in result of yeast fungus. Already in the process of cooking itself, the abundance of water vapor released uncovering layers of dough.

Yeast dough is well suited for most variety of pies, and puff pastry buns. It contains much less fat, as a result of which the number of layers is limited.

However, the layers themselves are extremely loose and literally melt in your mouth. It is worth noting that when preparing yeast dough, it requires a certain skill when rolling out, since increased tenderness and softness impose certain restrictions on the fat used, its softness and consistency.

If you purchase yeast dough, then it is better to use the entire package at once. Freezing it again is undesirable, since the microorganisms that make up the dough will simply die at ultra-low temperatures.

As a result, the products will not fit, and a relatively small the number of layers will be supplemented by the viscosity of each of them. Yeast dough is best for making various croissants.

But in the manufacture of cakes, the fresh variety will be indispensable. The number of layers also has a direct impact on taste. Good layering parameter for yeast dough marked with 48 layers, For insipid better to take 256 .

Puff pastry is a favorite product of many housewives. Still would. Only 20 minutes - and on the table are magnificent cookies, fragrant pies or delicious croissants. The dough is easy to store in the freezer, and handling it is very easy and convenient.

Making puff pastry at home is quite difficult and time consuming, and if you are not a professional chef, then you should not bother yourself, it is better to buy a ready-made product, since it is quite inexpensive. And today we want to tell you about the difference between yeast-free puff pastry and yeast-free puff pastry. At first glance, they are the same, but the products are completely different.

Main difference

If you like crispy weightless products with various fillings, you should already catch the difference. But if you still don’t know how yeast-free puff pastry differs from yeast-free puff pastry, then our article is especially for you. The variety of puff pastry is really amazing. These are sweet desserts and snacks, as well as hearty pies. But the main difference is not in this, but in the classification itself.

The main difference is the rise of the dough during the preparation of the product. There are technological features that only professional confectioners know. Puff yeast-free rises due to steam. And in the yeast dough, the work of fungal microorganisms is also added to the stratification due to water vapor.

calories

Considering the difference between yeast-free puff pastry and yeast dough, it is very important to note this point. If you like crispy pastries, but watch your figure, then choose yeast is better. Of course, it also contains oil, but in a smaller amount than the "fresh" variety. Therefore, if you choose dough for rich pies with meat or fish filling, then it will fit just perfectly due to its lower calorie content.

Technological subtleties

We will start with a description of the difference between yeast-free puff pastry and yeast dough, it is very useful to know in order to choose the most suitable option for your products. To prepare layered fragile products, it is best to choose fresh. It is prepared on the basis of the usual steep wheat flour dough, which is then flaked using special techniques. Despite the fact that it is not at all sweet, confectioners are very fond of using puff pastry for cakes and tubes, cottage cheese pies and strudel, as well as cookies. In combination with a light cream, icing sugar and fruit, it becomes a real masterpiece.

Varieties of unleavened puff pastry

In total there are three types of them today. This is a German dough that is made by wrapping fat in the dough and gradually folding the layers. A simpler option that beginner cooks use is Dutch dough. In this case, fat is laid out on the rolled out layer, and then layers are gradually laid out. Of course, the second option is much simpler, which is why most pastry shops use it.

And now it’s appropriate to say how the yeast puff pastry differs from the yeast-free one. Unleavened dough does not age for a long time, and therefore can be prepared in large quantities and stored in the freezer. This is extremely convenient when guests are already on their way, and you have nothing to treat them with.

And now about the yeast analogue

And we continue to consider the features of these related, but such different products. Only at first glance it is difficult to understand how yeast puff pastry differs from yeast-free. This product is delicate and lush, there will be fewer layers in the finished product, but it will be very soft and pleasant to the taste. But the fragility, so typical of puff tongues, will be impossible to achieve.

The rise of the test occurs due to several processes.

• The delicate structure of the crumb is formed due to the vital activity of fungal microorganisms.
• During the heating process, water vapor opens the layers in the dough.

Ideal for pies and buns

It is already becoming clear how yeast-free puff pastry differs from yeast puff pastry. In a product with a low fat content (yeast dough), rise and separation occur due to a special technique for assembling the dough, as well as due to the vital activity of yeast. Moreover, the finished product will be soft and fluffy, but the layers are less pronounced. And the higher the fat content, the clearer the layers stand out. Of course, this only happens if the foliation process is done correctly.

The temperature regime is very important for this type of dough. The dough itself and the added fats - everything should be at room temperature. Fermentation of the dough is carried out at a temperature of +20 degrees. And in order to form layers, each time you add fats, it is sent to the refrigerator (+12 degrees) for 15 minutes.

Features of work

And we continue to talk about how yeast puff pastry differs from yeast-free. It's hard to say which is better, it all depends on taste preferences and the product that you want to get at the end. Yeast dough is very tender, so it will be quite difficult to roll out the layers correctly. Too soft fat will flow out, and too hard fat will break and tear layers. Therefore, if you want to try to cook a semi-finished product yourself, then it is much better to start with fresh.

How to choose the best option

If you want to use the packaging immediately, then you need to choose only unleavened dough. It is impossible to re-freeze the puff pastry, because the microorganisms will die and the products will not rise. We have already said how yeast puff pastry differs from yeast-free puff pastry. The first option is more delicate in structure, it makes excellent croissants. But for baking cakes, it is better to take unleavened dough, however, it contains more margarine in its composition.

By the way, the more layers, the tastier the pastries. Therefore, when choosing a dough, pay attention to the packaging. A good layering index for a yeast product is 48, and for unleavened it is 256.

Instead of a conclusion

So we've come to the end. We hope that now it is clear to everyone how puff yeast-free dough differs from yeast dough. What is the difference, it becomes clear if you try a puff tongue and a croissant. If you want a soft, fluffy bun or pie, use yeast. And for small crispy cookies, unleavened is best. Although here, too, much depends on taste preferences. Someone takes fresh pizza for pizza so that it is thin and crispy. Others do not like it for being too oily and prefer the yeast puff. You can not leave it in detuning, but as soon as it thaws, send it to the oven. Then the dough will not have time to rise much and will be an ideal base. Experiment and find the best option for yourself.

The technology of making homemade puff pastry is quite complicated and requires a lot of effort and a lot of free time.

Therefore, many modern housewives choose a simpler option and knead yeast-based puff pastry. It turns out no less magnificent, tender and crispy, but it is done much faster and easier. We have selected for you the most successful recipes with photos, following which you can easily learn how to cook airy and melting homemade cakes and regularly pamper your family and friends with delicious delights.

The composition of the classic puff pastry includes a large amount of butter or margarine. To achieve a delicate structure and numerous thin layers, you have to repeatedly roll out the dough mass, which usually takes a lot of time and physical effort.

Puff yeast dough is prepared on the basis of sweet dough from dry or raw yeast. It exfoliates much less (from 20 to 100 layers), but it bakes more magnificently and has a light, unobtrusive sourness and a bright, memorable aroma.

For those who do not know at what temperature to bake a puff, here is a useful reminder:

• Small products from yeast-free puff pastry are kept in the oven, preheated to 210-250 ° C from 20 minutes to half an hour. For large pastries, the same temperature is required, but a little more time - from 30 to 60 minutes.
• Professional confectioners, revealing the secrets of preparing delicious, airy and fluffy puff yeast dough, recommend cooking cookies and portioned puffs at a temperature of 240-260 ° C from 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, set the heating level to approximately 230-250 ° C and bake products for 20-25 minutes.

Yeast-free puff pastry

This cooking method is simple and easy, does not take too much time and does not require any significant effort or serious culinary talents. If all the parameters are exactly observed, the finished baking, even for a beginner, will turn out to be unusually tasty, fragrant and crispy. Any filling will do, from fresh fruit or jam to boiled condensed milk and candied fruit. If you plan to use mushroom, vegetable or meat filler, the amount of sugar can be reduced by half.

Puff yeast dough: a simple recipe with a photo

Ingredients

• flour - 3 tbsp
• room temperature water - 85 ml
• milk 3.2% - 135 ml
• dry yeast - 7 g
• butter - 200 g
• granulated sugar - 3 tsp
• salt - 1 tsp
• egg - 1 pc

How to cook

1. Dissolve 1 teaspoon of sugar and the entire volume of yeast in water at room temperature. Send for 15-20 minutes in a warm place so that the components react. When the dough rises and a foam cap appears on top, mix well.
2. Sift the premium wheat flour twice through a kitchen sieve and combine with salt and the remaining sugar.
3. Grate the butter on a coarse grater and add to the flour mass. Grind with your hands or chop with a knife to form small crumbs.
4. Crack an egg into the yeast dough, pour in slightly warmed milk in a thin stream and mix thoroughly.
5. Gather flour crumbs and shape into a ball. Make a well in the center and pour in the egg-yeast liquid.
6. Quickly knead a smooth, plastic, soft dough. Wrap in cling film and refrigerate for 2 hours.
7. After the time has elapsed, take it out, roll it out according to your own desires, fill it with stuffing and bake in a preheated oven until cooked.
8. Serve on the table, sprinkled with powdered sugar.

Puff yeast dough at home

Advice: If you don’t want to mess with flour and other products, or you just don’t have time for it, you can buy ready-made puff yeast dough in the store. Immediately before purchasing, it is advisable to carefully study the composition and make sure that the product has not expired.

1. All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then will the layer turn out to be even and holistic.
2. First, softened butter or margarine is placed on a sheet of yeast-free dough, the edges are folded into an envelope and gently rolled into an equilateral rectangle.
3. In the next step, the opposite sides of the layer are connected in the center, pinched, folded in half with a seam and sent for half an hour to a cold place.
4. Then the procedure is repeated again and the semi-finished product is sent to the cold again.
5. At the third stage, the dough is rolled out into an even layer, folded already into four and once again left in the refrigerator for half an hour. Only after all these procedures, you can proceed to the formation of baking and filling with filling.

Tip: Before kneading puff yeast dough, all the necessary ingredients must be removed from the refrigerator and left for 1 hour on the kitchen table. During this time, they will acquire the same room temperature and the dough will turn out soft, elastic and tender.

Homemade puff yeast dough can be prepared for the future. In order for the semi-finished product to be well preserved and not absorb foreign odors, it is necessary to roll it into wide layers, fold it in half, then four times, wrap it very tightly in cling film, tightly tie the edges of polyethylene and send it to the freezer.

The defrosting rules are very simple, but mandatory:

1. If you plan to use the semi-finished product only the next day, in the evening you need to remove the dough from the freezer and place it on the bottom shelf of the refrigerator. Until morning, it will have time to get the right temperature and return its plastic consistency.
2. At room temperature, it takes from 45 minutes to 2 hours to completely thaw the dough, depending on the size of the layer. It is not recommended to speed up this process with improvised means (microwave, hair dryer, etc.). It is likely that the product will lose some of its taste and acquire an unpleasant rubberiness.
3. Roll-frozen dough should be unrolled very carefully, as it, being hard, can break. As it thaws, the edge is usually gently folded onto a kitchen board and leveled or cut off with a sharp knife and immediately proceed to baking.
4. So that the defrosted dough does not wind up and does not dry out, it is recommended to cover it with a moistened napkin or linen towel, slightly sprinkled with water.

Puff yeast dough recipe (video)