Скачать или смотреть ULTRA-THIN Hand-Rolled Pastry Tutorial | Master the Dough Stretching Technique for Flaky Results

Welcome to Culinary Compass! Today, we are diving deep into the highly requested art of making perfectly smooth, elastic hand-rolled pastry dough. This video provides a step-by-step professional guide, focusing on the critical details of kneading and resting that ensure your pastry is ultra-thin and unbelievably flaky.

Achieving the perfect dough consistency is key. We walk through the process of proper hydration control, using approximately 2.5 cups of water for 6 cups of flour, and the crucial technique of extended kneading. Learn why kneading a 'smooth and great dough' is the foundation of satisfied baking results. We also explore the importance of the two resting periods—first after kneading (20 minutes in a plastic bag to relax the gluten), and second after oiling (1.5 hours, or even overnight in the refrigerator) to prepare the dough for stretching.

Don't let stretching intimidate you! We cover the best fat combinations (liquid oil is highly recommended, especially for beginners) and show you how to gently widen and pull the dough from the edges using the center of your palm to achieve that coveted translucent thinness. If you've struggled with tough or tearing dough before, this tutorial is for you. Watch until the end for all the expert tips!

If you enjoyed this technical breakdown, please give the video a thumbs up and subscribe to Culinary Compass for more Gourmet and Professional Cooking Techniques. Let me know in the comments if you have any questions!

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FULL RECIPE: HAND-ROLLED PASTRY DOUGH

INGREDIENTS:

For the Dough:
6 cups of flour
1 teaspoon of salt
Approximately 2.5 cups of water (added slowly and controlled)

For Rolling/Oiling:
Liquid Oil (or a mix of butter and liquid oil)

INSTRUCTIONS:
1. Combine flour and salt in a mixing bowl. Gradually add water, kneading slowly until the dough comes together.
2. Transfer to a counter and knead extensively (punching and tearing) until the dough is smooth and elastic.
3. Place the dough in a plastic bag and let it rest for at least 20 minutes.
4. Divide the rested dough into 8 equal pieces (or 12 for smaller portions) and form smooth dough balls.
5. Roll each dough ball out to the size of a dessert plate. Generously brush both sides with liquid oil.
6. Let the oiled pieces rest again for about 1.5 hours (or cover tightly and refrigerate overnight).
7. On an oiled counter, gently stretch the dough using the center of your palm, widening it, then pulling from the edges until ultra-thin.
8. Fill and fold/roll as desired.