What can be made from puff tongues. Puffs with sugar from ready-made puff pastry. Tongues with apples from ready-made puff pastry

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Ready-made puff pastry tongues are a good option for those who want homemade cakes for tea or coffee, but there is absolutely no time to prepare it. This dish is prepared “one-two”: first you need to roll out a layer of puff pastry or without yeast dough, cut into tongue puffs, send to bake.

Ruddy and fluffy puff pastry tongues cooked in the oven

Types of puff pastries

Eat different recipes tongues made of puff pastry without yeast. They differ from each other in several ways:

form;
sprinkling method;
according to the type of test.

Most often, there are rectangular and triangular tongue puffs, which are prepared according to the same recipe. But some people show imagination and make oval, teardrop-shaped, polygonal. It is not necessary to sprinkle the finished product on top granulated sugar.

Oval-shaped tongues with sugar - unusual and cute

The tongue puff may not have any sprinkles at all. If you decide to make it with any flavor, you can choose from the following: cinnamon sugar, vanilla sugar, cocoa sugar, salt, sesame, black cumin, poppy seeds, nuts, salt plus dried spices and seasonings.

The dough - as the basis for this dish - can be either yeast or yeast-free. Externally there is almost no difference. Products made from puff yeast dough rise a little higher, but yeast-free dough does not have any additional flavor. Supermarkets have a huge selection of semi-finished products for any baking.

They make dessert much faster. It is enough just to roll out the finished layer to the desired thickness, and then cut it into pieces. You don’t have to roll it out, but leave it as is. Then the puff pastries will come out very fluffy. But most the best option Dough prepared at home is considered. It is much tastier than the store-bought equivalent.

2 recipe

You can prepare the simplest version of tongue puffs: with sugar. The recipe is as follows: cut into rectangles, brush the egg mixture on top, and sprinkle with sugar.

Simple but very delicious dessert for tea

Components

puff pastry- 1 pack;
granulated sugar - 2 tablespoons;
egg.

Preparation

Roll out the base to the desired thickness.
Preheat the oven to a temperature of 170-180 O C.
Cut the layer into rectangles.
Place them on a baking sheet.
Break the egg and whisk it a little.
Brush the top with egg wash using a silicone brush.
Sprinkle granulated sugar on top. №1
Bake until fully cooked.

In the oven

Such triangles are convenient not only to cook, but also to eat.

Components

butter- 1 pack;
eggs - 2 pieces;
milk - 1 glass;
granulated sugar - 1 tablespoon;
yeast - 1 teaspoon;
salt - 0.5 teaspoon;
flour - as much as needed.

Preparation

Mix dry yeast, sugar, and salt with milk at room temperature (or slightly higher).
Add flour, stir until the mixture has a creamy consistency.
Leave the dough in a warm room.
After 20 minutes, add eggs and flour. Knead the yeast dough.
Cover with a towel and leave to rise for 40-60 minutes.
Leave the butter at room temperature for 15-20 minutes.
Place the finished mass on the table and roll out a layer approximately 1 cm thick.
Spread the butter over the surface. It should be slightly softened, but keep its shape.
Fold the layer three to four times to form the first layers. Put it in the refrigerator.
After half an hour, take it out and roll it out again. Fold again and put in the refrigerator, covering with film. Repeat this 2-4 times: the more often, the richer the baked goods will be.
Remove the finished layer from the refrigerator, roll out to a thickness of about 1 cm. Cut into squares with a side of 20 cm. Fold them diagonally to form triangles.
Place on a baking sheet and leave to rise for 15-20 minutes.
Bake at 175-180 degrees until done.

With ham

Components

flour - 300 g;
eggs - 1 piece;
margarine - 1 pack;
kefir - 0.5 cups;
salt - 0.5 teaspoon;
sesame seeds for sprinkling;
ham - 100 g.

Preparation

Keep margarine in the refrigerator before cooking so that it is firm.
Mix the egg with the flour, pour in the kefir, add salt and margarine, cut into pieces.
Chop the mass with a knife until crumbly.
If the mixture is liquid, add flour; if it is very thick, add water or kefir.
Collect the crumbs, put the finished dough in the refrigerator, covered with film, for several hours.
Roll out the layer 1 cm thick, cut into squares with a side of 15 cm.
Cut the ham into very thin strips. №3
Place 1-2 strips in the middle of each square.
Fold the square in half, as if closing a book, and the ham strips act as a bookmark.
Do not press down the edges.
Sprinkle the rectangles with sesame seeds and a little salt.
Bake at 180 degrees until done.

Cooking secrets

Even such a simple dish as puff pastry tongues is quite difficult for a beginner to master. In every case there are nuances that you need to know so that everything works out the first time. Secrets of preparing the dish “tongues made from puff pastry without yeast”:

The puff pastries cook very quickly. If you are doing them for the first time, then the main condition will be not to keep track of time. To prevent this from happening, you need to grease the top of the products with egg and monitor the surface. As soon as it has browned, remove the dish from the oven.
Anyone can cut puff pastries. But to make the dish more original, you need to do it with a curly knife with a serrated edge. №2
To diversify the taste, tongues are sometimes prepared with a small amount of filling. There is so little of it that the edges do not need to be pinched. One layer is simply superimposed on another.

It's very simple: you need to sprinkle the puff pastries with sugar.

№2

With the help of such a knife, baking will become more original.

Cut the ham into thin strips

Wonderful mega-super-express baked goods for all occasions - these are ready-made tongues puff pastry! It’s enough just to have a package of this dough in the freezer and at any time you can prepare these popular tongues - simple rectangles with a sugar crust. And you don’t need to think about what to treat your friends for dessert :))

When cutting the dough, brushing it with yolk and sprinkling it with sugar, you need to act quickly so that the dough does not have time to warm up from room temperature, since the finished products may not rise or lose their flaky qualities - they will turn out to be thin-layered. For the same reason, it is better to preheat the oven in advance. Let's get started!

To bake puff pastry from ready-made yeast-free dough, unroll the defrosted puff pastry and cut it into rectangles measuring approximately 10-12 cm by 4-5 cm.

Place these rectangles on a baking tray lined with baking paper. Leave a little space between the puff pastry rectangles. Brush future tongues with beaten egg yolk with a fork.

Sprinkle the tongues with sugar to taste. The oven should already be preheated to 200 degrees.

Bake the tongues for about 20-22 minutes. The tongues should rise well.

Due to excessive sprinkling of sugar, the crust on the tongues may turn out too brown, like mine, because the sugar quickly melts and caramelizes.

But this is not scary at all, and in the photo the tongues look much more ruddy than they were in reality :)

That's basically all. When the puff pastry tongues are ready and have cooled slightly, they can be served.

Fast, isn't it? And how delicious these tongues are - you’ll swallow your tongue))))

Bon appetit!!!

Puff pastry was first prepared in 1645 by Claudius Gele, who was apprenticed to a French pastry chef at the time. Wanting to bake dietary bread for his father, Claudius invented a recipe that is used today to prepare many confectionery, including for puff pastry tongues. However, for a long time this recipe was kept in deep secrecy.

Cooks who decided to cook tongues at home classic recipe, it should be taken into account that the technology of their preparation requires strict adherence to it and a sufficient amount of free time. In this case, the tongues will turn out airy, tender, soft inside and crispy on top.

The main secret to success when preparing this dish is to observe the temperature regime. The optimal temperature for the room, ingredients and utensils used is 15–17 C. Under such conditions, butter is quite elastic. When the temperature is higher, it is absorbed into the dough. At lower temperatures the oil crumbles. Maintaining the required temperature in a home kitchen is quite difficult. Therefore, the dough must be cooled during the cooking process.

The baking temperature of puff pastries is no less important. It should not fall below 200 C. The optimal temperature is 220–240 C, otherwise the puff pastry tongues with sugar may not be flaky enough.

wheat flour – 550 g;
butter – 360 g;
milk – 0.3 l;
sugar for dough – 70 g;
active yeast – 12 g;
or pressed yeast – 30 g;
table salt – 10 g;
sugar for sprinkling – 260 g;
vanillin (optional) – 0.5 g.

Step by step instructions:

Prepare puff pastry using the sponge method.
Roll it into a rectangle. Thickness no more than 1 cm.
Using a cold, dry knife, cut into strips of equal size.
Place the blanks on parchment.
Using a pastry brush, brush the tops of the tabs with beaten egg.
Sprinkle each product evenly with sugar and vanilla.
Bake in a well-heated oven at 220 C until golden brown for about 15-20 minutes.

If the preparation technology is followed, this quantity of products yields 1150 g of ready-made puff pastry. Since this dough is perfectly preserved in the freezer without losing its properties, it can not be used immediately, but divided into several parts.

Cooking without yeast

Quick to cook puff tongues can be made from dough without adding yeast. It will take about an hour to prepare such a dough at home.

To prepare you will need:

wheat flour – 420 g;
butter – 160 g;
sour cream – 60 g;
table salt – 5 g;
vinegar – 2.5 g;
water – 200 ml
chicken egg for greasing – 1 pc.;
sugar – 120 g.

Step by step instructions:

Prepare a dough from sifted flour, soft butter, sour cream, salt, vinegar and water.
Roll it into a layer no more than 1 cm thick and cut into rectangular pieces.
Place them on parchment.
Brush each tongue with beaten egg and sprinkle evenly with sugar.
Bake in an oven preheated to 210 C for 15–20 minutes.

The puff pastry for this recipe can be prepared in advance and used for baking at any time. Store the finished dough in the freezer.

Delicious baked goods with sugar

Sweet puff tongues with filling diversify the menu for those with a sweet tooth. Options for fillings can be very diverse. The main condition is that they should be thick enough so that they do not leak out during baking. You can use raisins, nuts with sugar, boiled condensed milk, thick jams, cottage cheese, pumpkin, all kinds of dried fruits and much more.

For tongues with condensed milk you will need:

puff pastry – 250 g;
boiled condensed milk – 190 g;
chicken egg for lubrication – 1 pc.;
sugar – 120 g;
or powdered sugar– 150 g.

Step by step instructions:

Roll out the defrosted dough into a layer 1 cm thick and cut it into strips 4 cm wide.
Transfer them to a sheet of parchment.
Place a thin strip of filling on each tongue.
Cover the filling with another piece and pinch the edges.
Brush the surface of each tongue with beaten egg and sprinkle with sugar. If desired, instead of sugar, sprinkle already baked products with powdered sugar.
Bake in an oven preheated to 220 C for 15 minutes.

You can use fresh or frozen fruits and berries as a filling. To prevent fruit juice from leaking out of the tongues during baking, it is recommended to sprinkle such fillings with a small amount of potato starch.

Ready-made puff pastry tongues

For instant cooking For puff pastry, you can use ready-made puff pastry. Products made from puff pastry are softer, while those made without yeast are crispier.

It is advisable to defrost it in advance in the refrigerator. The rest of the process of preparing reeds from ready dough very simple and will take no more than 30 minutes.

To prepare you will need:

ready puff pastry – 300 g;
chicken egg for lubrication – 1 pc.;
sugar for sprinkling – 120 g.

Step by step instructions:

Roll out the dough, previously defrosted in the refrigerator, into a square layer no more than 1 cm thick.
Cut it into pieces 10 cm long and 3 cm wide.
Place them on a sheet of parchment paper at a distance of 2 cm from each other.
Brush each tongue with beaten egg and sprinkle with sugar.

To prepare you will need:

any ready-made puff pastry – 500 g;
chicken egg for lubrication – 1 pc.;
hard cheese – 200 g;
garlic, sesame - to taste.

Step by step instructions:

Grate the cheese on a coarse grater.
Roll out the dough into a rectangular layer about 1 cm thick.
Using a cold, dry knife, cut it into rectangles with sides of 10 and 4 cm.
Place rectangles on a sheet of parchment paper.
Spread the filling onto the tongues in a thin strip.
Cover the filling with another piece and pinch the edges.
Brush the surface of the tongues with beaten egg and sprinkle with sesame seeds.
Bake in an oven preheated to 210 C for 20 minutes.

Tongues stuffed with cheese are served hot.

Puff pastry tongues will delight both adults and children. Simple baked goods for culinary amateurs. Very easy to prepare and quick to taste. The airy crispy base and golden brown sugar crust will delight those with a sweet tooth and those who are trying to avoid them. The pastry takes 15 minutes to prepare and will become a real lifesaver if unexpected guests are on the doorstep.

Recipe 1: Puff tongues with powdered sugar

Ingredients

puff pastry – 500 g;
sugar – 3 tbsp. l;
chicken egg – 1 pc.;
vegetable oil – 1 tbsp. l.

Preparation

Defrost puff pastry (yeast or without yeast) according to the instructions. It is better not to wait until it becomes soft, but to start working with it when the plates are half defrosted. In this case, the reeds will rise better.

If you want, you can make puff pastry at home, but it will take a lot of time.

Cut the dough pieces into rectangles 3 cm wide. The dimensions are arbitrary. Some people like larger cookies, while others like miniature ones. There is no need to roll out store-bought dough to make the tongues as fluffy as possible.

Place on a greased baking sheet. Many people recommend simply moistening the baking sheet with water. But this is not enough for the products to easily separate from the bottom after baking.

Wash the chicken egg with laundry soap, wipe it and break it so as to separate the yolk from the white. Freeze the protein or place it in the refrigerator to use in other dishes.

Beat the yolk with a fork.

Using a silicone brush or other device, lubricate all the workpieces.

Sprinkle generously with granulated sugar.

Bake cookies in an oven preheated to 250 degrees for 10-15 minutes. We look at our baked goods: if they are browned, it’s time to remove them. Puff products They don’t like to stay in the oven for a long time. They are very tender and cook instantly. Therefore, it is important not to delay the moment of readiness. It is close to the moment when the products begin to burn.

Remove the finished puff tongues from the baking sheet and serve warm or cold.

The cookies turn out airy, crispy and very tempting. It is moderately sweet, but can make you forget about your sense of proportion. Behind the first strip. As a rule, the second and third follow. And so on until the plate is empty. Be careful: very tasty.

Recipe 2: Puff pastry sugar tongues

Many people remember the taste of puff pastry tongues with sugar from childhood. The baked goods are simple, but uncompromisingly delicious. The thin layers of crispy dough go well with the sugar crust. Today we will prepare the famous cookies in a new way. Add cocoa to sugar and get a chocolate crust air test. It will be unforgettable.

Ingredients:

puff pastry – 450 g;
sugar – 2 tbsp. l;
cocoa – 1 tbsp. l;
chicken egg – 1 pc.;
vegetable oil – 1 tbsp. l.

Preparation

The dough can be prepared at home. But then it will take much longer. After all, it needs to cool down and rest after formation. Therefore, if the housewife is in a hurry and does not want to waste extra time, then it is quite possible to buy a puff base in the store.

Cut the packaging and leave for 25-30 minutes at room temperature.

Cut a strip 10-15 centimeters wide from the defrosted dough.

Cut it into portions. Their size depends on the wishes of the owner. The width can be 5-17 centimeters. You can make miniature blanks three centimeters wide. Long strips of real tongues will come out.

Place the pieces on a greased baking sheet. You can simply moisten it with water, as manufacturers of semi-finished puff pastry write on the packaging of their product. But the cookies hardly stick to a greased baking sheet.

Brush each strip with beaten egg white or egg. In the first case, a crispier crust will come out.

Mix sugar and cocoa.

Sprinkle each piece with a mixture of sugar and cocoa.

Puff tongues are a treat for the whole family. A simple treat that can be prepared in 20 minutes if you keep the puff pastry in the fridge.

Puff pastry 2 layers
Tea 1 bag
Olive oil 3 tbsp
Cane sugar 3 tbsp

Defrost the yeast-free puff pastry. Dust the work surface with flour and roll out the dough lightly. It is important to maintain the thickness here; it should not be scanty, otherwise the tongues will not be fluffy.

On the rolled out dough, use a relief wheel to mark the boundaries of the tongues. I didn’t have a special form, so a porcelain menagerie was used.

Lubricate one side of the tongues olive oil and place them on baking parchment.

Brew a tea bag in half a mug of boiling water, grease the front side of the tongues, sprinkle sugar on top. Bake the tongues in an oven preheated to 220 degrees for 15-20 minutes. Cool on a wire rack.

Recipe 2, simple: puff tongues from ready-made dough

Puff pastry without yeast – 400 g
Granulated sugar – 2 tbsp. spoons

On a piece cling film Roll out the puff pastry to a thickness of 0.5 cm.

Using a mold, cut out oblong flat cakes with rounded ends. Place each cake in granulated sugar and, pressing lightly with a rolling pin, roll it out a little on the sugar.

Place the tongues on a dry baking sheet, make 3-4 punctures with a knife and bake in the oven, preheated to 200 degrees, for 12-15 minutes.

Remove the hot tongues from the baking sheet and cool. Bon appetit.

Recipe 3, step by step: puff tongues with sugar

If you are not a fan of fiddling with dough and baking for a long time, then the recipe for “tongue” cookies made from puff pastry with sugar is just for you. It is this super simple and quick recipe contained below. Helps you make your favorite childhood cookies step by step instructions, each action of which is illustrated with a photo.

Puff pastry without yeast 500 g
Sugar 2 tbsp. l.
Chicken egg 1 pc.
Flour 15 g

Usually the finished puff pastry is stored in the refrigerator, so you should take it out in advance so that it has time to defrost. Just be careful not to completely melt or float. In order for the dough to defrost faster, open the package, sprinkle the work surface with flour (optionally, a cutting board, then the defrosting dough will not interfere, because the board can be put away somewhere). Place the dough divided into plates on the flour and cover with a towel to prevent it from chaffing.

When the dough has defrosted enough to be workable, you should flour your work area again.

Roll out each sheet of dough so that the thickness is about 0.3-0.4 cm. Depending on the manufacturer, the sheets of puff pastry may be supplied in exactly this thickness. Then you don’t even need to roll it out - a very nice bonus! Or they could be thicker. Here it’s up to you - you can leave it this thickness, or you can roll it out.

Using a knife, cut the dough into rectangles or diamond shapes (again, as you wish). Size approximately 8 cm by 4 cm.

Line a baking sheet with parchment paper and place the tongue blanks at a distance from each other (they will expand and may stick to each other if folded tightly).

In a bowl, beat 1 egg with a fork.

Using a silicone brush, brush all the cookie dough well with beaten egg.

Sprinkle each future cookie generously with sugar. Regular sugar (granulated sugar) will do, but brown sugar will look absolutely magical. It is best to cover the baking sheet with cling film (so that foreign odors are not absorbed) and place in the refrigerator for 10 minutes.

At the same time, turn on the oven at 200°C. Precisely high heating oven will allow the cookies to separate into an incredible number of layers, and the baked goods will be very fluffy.

After 10 minutes, move the baking sheet from the refrigerator to the oven, remembering to remove the cling film.

Bake cookies for 15-20 minutes. The cookies should be very flaky and become a beautiful golden color.

Remove the cookies from the oven and transfer to an open container to cool. The puff pastry tongues are ready - enjoy your tea!

Recipe 4: puff tongues with apple and candied fruits (with photo)

This recipe is actually very easy if you have puff pastry on hand. I like it classic version puff pastry homemade, because the puff pastries from it turn out smooth and beautiful. As an alternative home test, to prepare “tongues” you can use store-bought puff pastry without yeast.

Puff pastry without yeast - 600-650 g
Sugar - 2-3 tbsp. l.
Apple or candied fruit (optional)

How to make “tongues” from puff pastry: roll out the puff pastry to a thickness of 5-10 mm. The thickness of the dough depends on what kind of puff pastry you like. Thin ones crunch more.

It is better to trim the edges of the dough with a sharp knife.

Cut out the “tongues” using a special oval cutter. If there is no such shape, then randomly cut the dough, for example into rectangles. Scraps can also be used.

Pour sugar onto the board. Place the puff pastries on it, shaking off the flour from them.

Roll with a rolling pin.

Place the puff pastries on a baking sheet covered with parchment, sugar side up. There shouldn't be any sugar on the bottom, it will burn.

You can add apple slices to the center of the sugar puffs.

Bake puff “tongues” at a temperature of 220-230°C. Baking time for puff pastries is approximately 20-25 minutes.

The puff pastry “tongues” are ready. Bon appetit!

Recipe 5: puff tongues stuffed with apples (step by step)

500 g ready-made puff pastry;
600 g apples with dense pulp (Semerenko, Granny Smith, Golden);
30 g butter;
50 g raisins;
1 egg;
60 g granulated sugar;
10 g vanilla sugar;
20 ml lemon juice;
3 g cinnamon.

Defrost the dough, but it is better to do this not at room temperature, but by leaving it overnight on the bottom shelf of the refrigerator;

For the filling, wash the apples, cut off the peel, remove the seeds and cut into centimeter squares, sprinkle with lemon juice;

Melt the butter in a thick-bottomed frying pan, place the apples in it, and sprinkle vanilla and regular sugar on top;

While stirring the apples with a silicone or wooden spatula, make sure that the syrup and apples do not burn and that all the liquid has evaporated;

After this, add the steamed raisins and a little cinnamon, simmer a little more so that the liquid evaporates completely;

Remove the dough from the refrigerator, roll out 0.8 cm thick and cut into squares 12 by 12 cm. Brush the edges of the squares with whipped egg white;

Then mentally divide each square in half, put apples on one half, and make three diagonal cuts on the second, and cover the filling with the free side on top. Pinch the edges;

Brush the top of the puff pastry with beaten yolk and set aside to brown. hot oven(220 degrees) for 20-30 minutes.

Recipe 6: crispy tongues made from puff pastry without yeast

Crispy airy treat, puff pastry tongues, you can prepare in almost 20 minutes if you have a preheated oven and defrosted puff pastry: yeast or yeast-free. This dessert is ideal for breakfast, lunch or dinner; it perfectly replaces bars and muesli, granola for a snack, and you can take it with you on a trip or on a picnic. Since the dough is sold frozen, it should be defrosted at room temperature for about 20-30 minutes, but no more, so that the dough layers do not stick together.

There is no need to roll out this product - its thickness is just ideal for baking.

The average size of dough tongues is 5-6 cm in length and 3-4 cm in width, but you are free to create a dessert to your liking, focusing on the flight of your imagination.

300 g puff pastry
1 chicken egg or 2 quail eggs
1.5 tbsp. l. granulated sugar
2-3 pinches wheat flour premium

Thaw the frozen puff pastry and carefully unfold it on a work surface or board, if possible lightly sprinkling it with premium flour. Let's cut into rectangles or cut out the tongues according to a previously prepared stencil. Carefully separate the slices from each other.

Beat the egg in a separate bowl, dip a brush or a piece of paper napkin into the egg mixture, grease the dough slices on top - thanks to the grease, the dessert will acquire a ruddy and golden crust when baking. chicken egg If desired, you can replace it with two quails or strong tea leaves. You can simply mix chicken yolk with 1 tbsp. l. milk without added protein.

Sprinkle the tops of the tongues with granulated sugar - sand, not powder! Place on a baking sheet or baking paper and place in an oven preheated to 180 degrees for 8-10 minutes. It is important not to overcook the baked goods in the oven, otherwise they may burn both below and above, taking on an unappetizing appearance. Remember that the layers of dough are small, so they will take little time to cook. Remove the finished product onto a board or place it from a baking sheet onto a dish and let it cool. The tongues turn out airy and fluffy, crispy.

The only negative puff pastry– it absorbs moisture and on the second day the dessert will no longer be crispy! But this will not make it any less tasty - serve it with any hot drink: latte, cappuccino, coffee, tea.

Bonus: homemade puff pastry for tongues without yeast

For the butter cake:

Butter – 200 g
Extra wheat flour – 50 g

For the test:

Extra wheat flour – 350 g
Cold water – 200 ml
Egg – 1 pc.
Vinegar essence – ½ teaspoon
Salt – ½ teaspoon
Flour for rolling – 50 g

Mix the butter with flour and rub until all the flour is included (the flour is kneaded into the butter to remove moisture).

Place the butter mass between two pieces of cling film and roll it out into a small cake 0.5-0.6 cm thick. Leave the cake for now in a cool place at a temperature of +6+8 degrees.

For test in cold water dissolve salt, add vinegar essence and egg, mix.

Add flour sifted through a sieve into this mixture and knead the dough. Leave the dough at room temperature for 30 minutes (during this time the gluten will swell).

Place the dough on a table sprinkled with flour, giving it the shape of a square and roll it out to a thickness of 1 cm (the size of the square should be larger than the butter cake, so that the ends of the square can meet on all sides in the center).

Place a butter cake in the middle of the square and wrap the dough in an envelope. Pinch the dough in places where oil may come out.

Using a flat round rolling pin, pressing lightly on it, roll out the dough into a rectangular layer 1-1.2 cm thick, rolling in only one direction.

Fold the short edges of the dough up to the middle so that both opposite ends meet in the center.

Use a rolling pin to trim the dough, roll it out a little and fold it along the central seam like a book. After sprinkling the table with flour, repeat the process of folding the dough again and, folding it a second time, like a book, take it out for 30 minutes in a cool place at a temperature of +6+8 degrees. Then repeat the process a third time and take it to a cooler place at a temperature of +2+4 degrees for 50-60 minutes, covering the dough with a napkin.