Bakery-Style Flaky Pastry (Echma / Açma) | The Secret to Ultra-Soft Layered Rolls | Culinary Compass скачать в хорошем качестве

Bakery-Style Flaky Pastry (Echma / Açma) | The Secret to Ultra-Soft Layered Rolls | Culinary Compass

Welcome to Culinary Compass! Today, we are mastering the art of the perfect Echma, a Turkish classic known for its incredible softness and distinct flaky layers. This recipe is surprisingly easy, requiring just a simple folding technique (a mini-lamination!) that locks in flavor and texture, transforming standard yeast dough into Gourmet, bakery-quality rolls. Achieving this ultra-soft result relies on specific Professional Cooking Techniques, like gentle kneading to maintain a tender dough structure and the controlled rest periods (bulk rise and tray-proofing). We'll guide you through precise measurements and timing, ensuring your rolls rise perfectly, bake to a beautiful golden brown, and deliver that satisfying, buttery flakiness every time. This is essential Culinary Education for any home baker looking to elevate their bread and pastry skills. Don't forget to hit the like button if you enjoyed this detailed tutorial! Subscribe to Culinary Compass for more food science breakthroughs, delicious recipes, and techniques for Healthy Living through better cooking. Let us know in the comments if you prefer sweet or savory fillings for your pastries! *** Flaky Echma Pastry Recipe *Ingredients:* 1/2 packet fresh yeast (or 1 packet instant yeast) 3 tablespoons granulated sugar 2 cups lukewarm milk 1 cup lukewarm water 1/4 cup vegetable oil 2 egg whites (reserve 1 yolk for egg wash) 1 tablespoon apple cider vinegar Approximately 6.5 cups flour (add gradually) 1 teaspoon salt 50 grams softened butter (room temperature) for layering *Egg Wash:* 1 egg yolk 1 tablespoon milk *Instructions:* 1. *Activate Yeast:* Mix yeast, sugar, milk, and water in a bowl. Whisk until dissolved. 2. *Wet Ingredients:* Add oil, egg whites, and the reserved egg yolk. Whisk again. 3. *Acid:* Add apple cider vinegar and whisk. 4. *Dry Ingredients:* Gradually incorporate flour and salt. Knead gently until a very soft dough forms (it should be slightly sticky). 5. *First Rise:* Place the dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size. 6. *Lamination Prep:* Punch down the risen dough and roll it out as thin as possible. 7. *Butter Layer:* Spread 50g of softened butter evenly over the surface. 8. *Folding:* Fold the dough into thirds (like a letter), spread more butter, and fold into thirds again. Cover with plastic wrap and a towel; let rest for 20 minutes. 9. *Shaping:* Roll the rested dough out again. Divide the dough into 12 equal pieces. 10. *Forming:* Stretch and shape each piece, joining the ends as shown in the video. 11. *Tray-Proofing:* Place shaped pastries on a parchment-lined baking sheet. Cover and let rise (tray-proof) for 20 minutes, or until noticeably puffed up. 12. *Baking:* Brush with egg wash (egg yolk mixed with milk), being careful not to deflate the rolls. Bake in a preheated oven at 350°F (175°C) until golden brown.