Secrets to Perfect Hand-Rolled Pastry Dough | Professional Börek Dough Tutorial (Tear-Proof Recipe) скачать в хорошем качестве

Secrets to Perfect Hand-Rolled Pastry Dough | Professional Börek Dough Tutorial (Tear-Proof Recipe)

Welcome to Culinary Compass! Today, we dive deep into the essential foundations of flaky pastry: the perfect hand-rolled dough. Whether you are aiming for traditional Turkish börek or other delicate, layered pastries, mastering this dough recipe is crucial. We break down the *Professional Cooking Techniques* that prevent tearing and ensure ultimate smoothness. The secret lies not just in the ingredients, but in the detailed execution, focusing heavily on rigorous kneading and precise resting times. I show you exactly how to achieve a dough consistency so beautiful it stretches paper-thin without a single tear. Pay close attention to the flour type (must be suitable for börek/baklava) and the gradual addition of water—these steps are vital components of *Food Science* applied to baking. A well-kneaded dough is the key to *Gourmet* results. If you found this *Culinary Education* valuable, please support us by liking the video and sharing your thoughts in the comments! Don't forget to subscribe for more high-quality tutorials focused on *Nutrition* and *Healthy Living* through advanced cooking. *** *FULL RECIPE: Hand-Rolled Pastry Dough* *Ingredients:* 5 cups Flour (Suitable for Börek/Baklava) 1 teaspoon Salt Approximately 2 cups Water (Add gradually) Vegetable Oil (or melted butter) for layering and stretching *Instructions:* 1. In a mixing bowl, combine 5 cups of flour and 1 teaspoon of salt. Create a well in the center. 2. Gradually add water while kneading. The dough should be smooth and firm. Continue kneading on the counter for 4-5 minutes until you achieve a smooth, beautiful consistency. 3. Place the dough in a ziplock bag and let it rest for at least 30 minutes (up to 1 hour). 4. Divide the rested dough into 6 (or 8-10 for beginners) equal pieces and form dough balls. 5. Roll each dough ball out with a rolling pin to the size of a dessert plate. 6. Generously brush both sides of each small dough sheet with vegetable oil (or butter). Stack the oiled layers. 7. Cover the stack with plastic wrap and let it rest again for about 30 minutes. 8. Oil your work surface. Take one oiled sheet, gently warm it with your hands, and slowly pull and stretch the dough from the edges until it is paper-thin and transparent. A well-kneaded dough will not tear.