Dough for puff pastry, without yeast and without resting

Ingredients:

DUST:

• 300g Rice starch
• 100g Cornstarch
• 40g ANGEL MIX
• 5g Sale

LIQUIDS:

• 280g Very cold water
• 30g Seed oil
• 20g 96% Ethyl alcohol 

TO BROWSE:

• 260g Puff Pastry Margarine

Procedure:

Gather all the "Powders" in the mixer bowl and start it at low speed with the hook.

Pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl, using a spatula and bringing the mixture back to the centre, until to obtain a smooth, homogeneous and firm dough.

In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 6/8mm. It doesn't need to be an extremely precise rectangle, the thickness just needs to be uniform. If you use NON-professional margarine or the room temperature is particularly high, it may help to leave the margarine in the freezer for 3/4 minutes.

Transfer the dough to the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "block" of margarine and cover it. It is the classic system for incorporating the fat part into a dough for puff pastry or croissants.

Give three turns of three (called "simple") at a thickness of 8mm, without pausing between one turn and another and trying not to use too much rice starch as a dusting.
If you have any doubts about how to do this, you can watch our video on the Angel Food YouTube channel, or any other video about laminating flaky dough: there are literally thousands of them on the Internet.

At the end of the process described above, the puff pastry is ready to be used. It does not require any type of rest, but if you do not plan to use it immediately it is important to keep it in the refrigerator or freezer, where it can be kept for up to 60 days (freezer).

To use it: roll it out to 4/6mm thick and cut out the desired sizes and products. For pizzas, puff pastries, etc. a thickness of 4mm is recommended, while for vol-au.vent, Prussians, etc. a thickness of 6mm is recommended.

Cook in a preheated oven at 200°C for 14/16 minutes, obviously adjusting the time based on the size and type of product desired.

Note:

It is important to keep the puff pastry in a cool place, the heat could compromise its stability and yield, especially in particularly hot production environments or during the summer season.

The presence of alcohol is very important, as it favors the development of the layers and the particular friability of the dough, which could be affected if omitted from the recipe.

Store the puff pastry already rolled out, and not rolled. This is to prevent micro-cracks from forming in the structure over time, effectively making the product unusable once thawed.

It is strongly not recommended to replace or omit the rice starch, which gives particular lightness and friability to the finished product.

This puff pastry is suitable for ALL types of preparation of 'glutinous' puff pastry: pizzas, cannoncini, sweet or savory puff pastry, vol-au.vent, Prussians, puff pastry biscuits, sweet or savory breadsticks, quiches and savory pies, etc. .

The absence of sugar in the recipe does not preclude its use for sweet products, it will be sufficient to sprinkle the surface of the product with sugar before cooking, and/or with icing sugar after baking.

If you want to store the puff pastry in the refrigerator and not in the freezer, we recommend adding a FEW drops of lemon juice or citric acid, to slow down the otherwise rapid oxidation of the fats present in the product. This will allow you to store the pastry in the refrigerator for about a week.