Vol-au-vents with delicacies

Description

The appetizer is prepared quickly and easily. Arrange the prepared vol-au-vents on a plate and garnish with butter, cucumbers, tomatoes, and herbs. Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   Dissolve the citric acid and salt in water.

2. 2

   Step 2

   Add the egg and flour and knead the dough until smooth and uniform, roll it into a ball, cover with a cloth, and let rest for 20–30 minutes to swell.

3. 3

   Step 3

   Cut the margarine into small pieces, dust with flour (18 g), and mix. Place the margarine in the refrigerator.

4. 4

   Step 4

   Now we layer the dough. Roll it out into a square, place the margarine in the center, and fold it like an envelope. Dust the work surface with flour and roll the dough out into a rectangle. Fold the edges toward the center and fold the dough in half.

5. 5

   Step 5

   Place the dough in the freezer for half an hour. Roll it out and fold again. Then put it back in the refrigerator. Repeat the procedure once more.

6. 6

   Step 6

   To prevent the dough from drying out while cooling, you can wrap it in a damp cloth.

7. 7

   Step 7

   When the dough is ready, roll it out into a sheet 0.5 cm thick. Using a round cutter, cut out flatbreads 4–6 cm in diameter.

8. 8

   Step 8

   Place half of the flatbreads on a baking sheet moistened with water and brush the edges with egg. From the other half, cut out the centers with a smaller cutter and place the resulting rings on the brushed flatbreads so the edges align. Brush the surface with egg, without touching the edges.

9. 9

   Step 9

   Bake for 25-30 minutes at a temperature of 250-260 degrees.

10. 10

    Step 10

    Before serving, fill the vol-au-vents with caviar or salted fish (chum salmon or salmon).