Kitchen appliances and utensils: large bowl, whisk, dough shovel, rolling pin, cling film, silicone brush, baking sheet, parchment paper, oven.
Ingredients
| Product | amount |
| Water | 250 ml (1 cup.) |
| Flour | 525 g (3.5 cup.) |
| Egg | 1 PC. |
| Sugar | 3 tsp |
| Salt | ½ tsp |
| Butter | 200 g |
| Vegetable oil | 1 tbsp. l |
| Vinegar (9%) | 1 tbsp. l (if 5% - 2 tbsp. l.) |
Step cooking
- In a large bowl or bowl, break 1 egg. Beat with a fork or whisk.
- Add 3 tbsp to the egg. l sugar and ½ tsp salt. Whisk thoroughly.
- Pour 250 ml of water into the mixture (it should be at room temperature). Add 1 tbsp. l vinegar and mix everything again.
- Sift 525 grams of flour and gradually pour into the mixture. Mix well.
- Knead the soft dough. If necessary, add a little flour. The amount of flour may vary depending on its quality.
- When a lump has already formed in the bowl, put it on the table, pre-sprinkled with flour. We continue to knead it. The dough should be soft and elastic.
- When the dough has stopped sticking to your hands, divide it into two equal parts.
- We roll out each piece with a rolling pin. It should be a layer with a thickness of 3-5 mm.
- It is necessary to soften a little 100 g of butter and distribute it on the surface of the rolled dough. High quality oil is recommended.
- Lubricate the rolling pin with vegetable oil and, starting from the end, wrap the finished layer of dough on the rolling pin.
- We make a longitudinal section on top of the wound dough.
- Remove it from the rolling pin and fold it with a book.
- We pack the dough in a cling film and put it in the refrigerator for about an hour.
- Roll out the cooled dough into a layer 3-5 mm thick.
- Then we fold it with a book and roll it out again, but this time with a thickness of 5-7 mm.
- You should have a rectangular layer. Now we cut it into “tongues”, that is, strips about 4-5 cm wide. We do the same with the second part of the test.
- Each “tongue” is wetted with water from above. For convenience, we use a special silicone brush.
- And dipped in sugar.
- We cover the baking sheet with parchment paper and put the “tongues” at a small (1-2 cm) distance from each other.
- Bake in a preheated oven to 200 degrees for 10 minutes. Then reduce the temperature to 180 degrees and bake another 15-20 minutes until the “tongues” become golden brown. The oven must not be opened during baking.
Video recipe
This video provides a detailed step-by-step recipe for baking delicious, golden “tongues”. You can easily learn how to cook puff pastry, learn the secret of baking it, so that your treat will turn out to be the most delicious and unforgettable.
Often such puffy “tongues” are used as dessert. After all, they perfectly complement any tea party. Some people like to use them in this form, while someone prefers to use supplements, such as jam, jam or custard. And what do you prefer to eat puff "tongues" with?
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