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

Puff pastry is the favorite product of many housewives. Still would. Only 20 minutes - and on the table lush cookies, fragrant pies or delicious croissants. The dough is safely stored in the freezer, and it is very easy and convenient to handle it.

Make a puff pastry at home is difficult and long, and if you are not a professional chef, then do not bother yourself, it's better to buy a finished product, the benefit of it is quite inexpensive. And today we want to tell you about what distinguishes the yeast puff yeast from yeast. At first glance, they are the same, but the products are completely different.

The main difference

If you like crisp weightless products with different fillings, you should already know the difference. But if you do not already know what distinguishes the yeast dough from yeast, then our article is especially for you. The variety of puff pastry is really amazing. It's 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. The layered non-yeast rises due to steam. And in the yeast test to delamination due to water vapor, the work of fungal microorganisms is also added.

Caloric value

Considering the difference between yeast and yeast dough from yeast, it is very important to note this moment. If you like crispy pastries, but watch your figure, then choose yeast better. Of course, it also contains oil, but in less quantity than the "fresh" variety. Therefore, if you choose a dough for saturated pies with meat or fish filling, it will fit just perfectly at the expense of a lower calorie content.

Technological subtleties

We will start with a description of the fresh test. What distinguishes a yeastless yeast dough from yeast is very useful to know in order to choose the most suitable option for their products. To prepare layered fragile products, it is best to choose fresh. It is prepared on the basis of an ordinary steep dough made from wheat flour, which is then processed using special techniques. Despite the fact that it is not sweet, confectioners like to use puff for cakes and straws, curd cakes and strudels, as well as cookies. In combination with light cream, sugar icing and fruits, it becomes simply a masterpiece.

Varieties of fresh puff pastry

There are three types of them for today. This is a German dough that is made by wrapping fat in the dough and gradually folding the layers. A simpler version that beginners use is Dutch dough. In this case, the rolled out layer is laid out fat, and then gradually laid out layers. Of course, the second option is much simpler, so it is used by most confectionery shops.

And now it is appropriate to say, even more than yeast puff pastry from bezdorozhevoy. A fresh dough does not age for a long time, and therefore it can be stored in large quantities and stored in a freezer. This is extremely convenient in the case when the guests are already on the way, and you have nothing to treat them.

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 what distinguishes yeast puff pastry from a yeast-free dough. This product is gentle and lush, the layers in the finished product will be smaller, but it will be very soft and pleasant to the taste. But fragility, which is so typical for flaky tongues, will be impossible to achieve.

Raising the test is due to several processes.

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

Ideal for pies and buns

It is already becoming clear what distinguishes the non-yeast puff pastry from the yeast puff pastry. In a product with a low fat content (yeast dough), the rise and delamination occur due to the special technique of assembling the dough, and also due to the vital activity of the yeast. And the finished product will differ softness and pomp, but the layers are expressed less clearly. And the higher the fat content, the clearer the layers are. Of course, this only happens if the foliation process is performed correctly.

For this type of test, the temperature regime is very important. The dough itself and the introduced fats - everything should be at room temperature. Fermentation of the test is performed at a temperature of +20 degrees. And in order for the layers to form, every time they introduce fats, they are sent to the refrigerator (+12 degrees) for 15 minutes.

Features of work

And we continue to talk about what distinguishes the yeast puff pastry from the yeast. Which is better - difficult to say, it all depends on the taste preferences and the product that you want to get on the way out. The yeast dough is very gentle, so it is difficult to roll out the layers correctly. Too mild fat will flow out, and too hard will break and tear the layers. Therefore, if you want to try to prepare a semi-finished product yourself, it's much better to start with a fresh one.

How to choose the best option

If you want to use the packaging at once, then you need to choose only fresh dough. It is not possible to freeze the layered adze again, because the microorganisms will die and the products will not rise. We have already said, what is the difference between yeast puff pastry and bezdozher liver puff. The first option is more delicate in structure, from which beautiful croissants are obtained. But for baking cakes it is better to take a fresh dough, though, it contains more margarine in its composition.

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

Instead of concluding

So, we have come to an end. We hope, now it is clear to everyone, what distinguishes the flaky yeast dough from yeast. What's the difference, it becomes clear if you try the puff pastry and the croissant. Want a soft, lush loaf or pie - use yeast. And for small crispy pechenek is best suited for fresh. Although here too much depends on taste preferences. Someone takes a fresh pizza to make it thin and crunchy. Others do not like it for being too greasy and prefer yeast puff. It can not be left on the detuning, but as soon as it is defrosted, sent to the oven. Then the dough will not have time to rise much and will be an ideal base. Experiment and find for yourself the most successful option.