Orange puff pastry in the thermomix

Preparation of orange puff pastry in the thermomix

1. To begin the preparation of these delicious orange puff pastries in the thermomix, grate the skin of the oranges, only the yellow part, discarding the white part since this is what provides the bitterness and reserve for a few minutes.
2. Quickly, extract and strain (to remove the seeds) the juice of the oranges and also reserve.
3. Now, in the glass of the clean and dry thermomix, pour the measure of sugar to pulverize it, program.
4. 10 seconds / Speed ​​10.
5. When you get the icing sugar, also set aside in a separate bowl.
6. Back in the Thermomix bowl, add the skin of the oranges and add 30 grams of the icing sugar and program.
7. 15 seconds / Speed ​​10.
8. To continue, pour in the wine of your choice along with the orange juice, as well as the butter, vinegar and yeast and program.
9. 30 seconds / Speed ​​6.
10. Once the previous ingredients are mixed, place the butterfly on the blades and program.
11. 2 minutes / speed 3.
12. Later, add the salt together with the wheat flour, program.
13. 15 seconds / Speed ​​6.
14. SL stop the thermomix, with a spatula and encircling movements, clean the remains of dough that have adhered to the walls and program again.
15. 10 seconds / Speed ​​6.
16. You will obtain a soft dough, place it on a surface or table, form a ball and wrap it with transparent film and refrigerate for 30 minutes.
17. While the dough rests, preheat the oven to 180°C.
18. Back on the work table, sprinkle with a little flour, knead a little and stretch into a rectangle, make 3 folds, knead again in a rectangle, up to 3 or 4 times.
19. Then, cut with a pastry cutter or a very sharp knife, leaving a thickness of about 2 cm.
20. Place the puff pastries on a tray lined with non-stick paper or parchment paper.
21. Bake for 60 minutes at 180°C, it will depend on the thickness.
22. When the time elapses and the puff pastries are golden, remove them from the oven and let cool. Then pass them through icing sugar to create a thin layer of sugar on the surface.