Cook the dough first. To do this, pour the flour into a bowl, add baking powder and salt. Put cooled butter in this dry mixture, cut it with a knife into small cubes. Periodically dip the knife in the flour and sprinkle with it the surface of the oil.
After that, dip into the palm of your hand, rub the butter and flour between them until a fine crumb is formed. Beat in the same egg, quickly mix and form a ball out of dough. Wrap it in cling film and refrigerate for 25-30 minutes.
During this time you will have time to cook the filling. If you use frozen cherries, there are no stones in it, you need to remove them from fresh ones. To do this, first wash the berries, lay them on a towel to dry. If the juice remains on the cloth from the berries, it is easy to remove. To do this, put it in the basin, pour boiling water.
Now you need to remove the bones from the cherry; to do this, remove them with the help of a closed pin. Put the berries in a bowl, sprinkle with sugar, starch, mix. The latter will not let the baking juice flow out of the cherry.
By this time, the dough had cooled. Take two-thirds of it (remove the rest of the dough while in the fridge), roll this part into a layer whose diameter is 4 cm larger than the baking dish. Grease the walls and bottom of the separable form with a piece of butter, powder it with flour. Put a layer in the form, lifting its edges on its sides.
Put the prepared cherry on it. Remove the remaining third of the dough from the refrigerator, crush it with hands on the cherry (you can rub it on a coarse grater, or you can make long stripes and lay them crosswise as in the photo). Preheat the oven to 190 ° C, place the cake in it, bake for about 25 minutes. After this time, remove it, cool it completely, only then remove the cake from the mold, putting it on a large plate. You can sprinkle baked goods before serving. powdered sugar.
Shortcake Tart Cakes
Of shortbread dough amazing cake "baskets". In addition to classic products, it is based on sour cream and yolks. Here are the ingredients in this recipe:
For the test:
- 370 g of flour;
- 125 g of sugar;
- 245 g butter;
- 2.5 tbsp. sour cream;
- 4 yolks.
- 4 squirrels;
- 60 g of water;
- 250 g sugar.
Sift the flour into another container, put the cooled butter in it. Chop it with a knife and grind it into a crumb. Then put the yolk mass here, quickly knead the homogeneous dough. Wrap it in a plastic cellophane bag, put it in the freezer for 10 minutes.
Grease the metal molds for cupcakes with butter, sprinkle with flour. Remove the dough, roll it into a circle 0.5 cm thick. You can mold the products in two ways. For the first one, it is necessary to wind the circle on the rolling pin and put it on top of the molds, standing tightly to each other. After that, roll the dough with a rolling pin so that there is a circle of dough on each mold.
You can put the molds one by one on the layer lying on the working surface, slightly twist them, and then turn them over. In this case, too, each circle will be in its mold.
After that, gently spread out the dough with your finger in the form so that it covers the entire inner surface.
Bake the items in an oven heated to 170 ° C for about 20 minutes. The surface of the baskets should be reddened, then reach for them, turn over onto a board or towel, cool.
Here's how to make a basket cream. Remove the proteins from the refrigerator, put a pinch of salt in them, whisk well, turning it into a thick foamy mass. After that, without stopping to beat, gradually add 125 g of granulated sugar. Set aside the squirrels.
Pour the remaining 125 g of sugar into a dipper, pour water into it, put it on the fire, let it boil. Boil the syrup, stirring often, on low heat for about 7 minutes. Check its readiness like this: put some syrup in a cup with cold waterif the sweet mass forms a lump, then the syrup is ready.
It is better that the two processes are completed simultaneously, then the proteins will not have time to fall. Therefore, put the syrup on the fire and only then begin to beat the whites. Pour syrup in a small trickle of protein immediately after it is ready, while working as a mixer.
After that, beat the mass for another 10-12 minutes. As a result, it should remain airy and become slightly elastic. Put the cream in the pastry bag, fill it with sand baskets. You can decorate them with fresh strawberries, raspberries or peach slices.
And here is the video recipe for shortcrust pastry “Baskets” cakes:
Chicken, onion and shortcrust cheese pie
Not only sweet products can be baked from shortbread dough. Dishes for a snack table based on it are also very appetizing and very tasty. Prepare chicken pietaking
For the test:
- 230 g of flour;
- 110 g butter;
- 140 g sour cream;
- 1 egg;
- a pinch of salt;
- 1 tsp baking powder.
- 360 g chicken fillet;
- 3 onions;
- 150 grams of hard cheese;
- salt, black ground pepper.
Fill the washed fillet with cold salted water, put the pan on the fire. When the liquid boils, remove the foam with a skimmer. Boil 25 minutes. At this time, peel the onion, rinse it, cut into quarters. Fry in a small amount of olive or sunflower oil to a light blush.
By this time, cooked fillet, cool it and chop finely. Combine it with the cooled onion, add a little pepper, if necessary salt, mix.
Remove the dough from the refrigerator, roll out a little more than the size of the split form. Lubricate it with oil, put the dough, raising it on the edges in the form of rim, put the stuffing. Scratch the cheese on a coarse grater, figure the edges together, bake at 190 ° C for about 35 minutes.
Video recipe:
For special occasions you can make a cake. This is another kind of shortbread dough. Here is what you need:
- 1.5 cups flour;
- 150 grams of sugar;
- 80 g butter;
- 1 egg;
- 1 bag of vanilla sugar;
- 10 pieces of dried apricots;
- 0.5 tsp soda;
- 1 tsp lemon juice;
- 150 grams of nuts.
- 1 tbsp. flour;
- 120 grams of sugar;
- 1 cup of milk;
- 120 g butter;
- 1 egg.
Lay in the form of glassine, lubricate it with odorless vegetable oil. Put the first ball, distribute it over the surface of the dough, place in the oven to bake at 180 ° C for 10 minutes. So bake all the cakes.
To prepare the cream, rinse dried apricots, fill it with boiling water for 20 minutes.
Put in a container 1 tbsp. flour, add a glass of milk and an egg, beat with a mixer until smooth. Put the milk cream on the fire, stirring slowly, bring to the boil. Let bye custard cool down
Whip the softened butter, add to it a little cooled custard, continue to beat.
Put the swollen dried apricots to dry on a towel, then cut into thin strips. Crush the nuts, rolling them with a rolling pin, or chop finely.
Start collecting sand cake. To do this, coat the cream with the first cake, sprinkle it with dried apricots and nuts. Put the second cake on top, also spread it with cream, put the third cake on it. Coat the surface and sides of the cake with cream, sprinkle these places with nuts. Top dried apricots in the form of flowers. Put the cake in the refrigerator for 3 hours, then you can serve it to the table and drink tea.
Here is a detailed video recipe for this cake:
Certainly, many have noticed that some types of baking - cakes, cookies, pastries - have an unusual crumbly structure similar to sand.
Similar products are baked from sand dough. Its recipe is different from other types of dough, but at home with a great desire and following the elementary rules, the sand base for confectionery dishes can be prepared independently.
Shortbread dough opens up a huge potential for creativity! Try to make your favorite “nuts” with condensed milk inside (yes, they consist of shortcake dough), a beautiful cake soaked in cream sauce with strawberries or dessert sausages, and there are simply no number variations of cookies: chocolate, marshmallow, funny figures, wicker baskets, and even with the addition of melted cheese.
Sand dough - general principles and methods of cooking
How to make a "golden" crumbly dough at home? In fact, everything is very simple - there are hands, and the rest will follow! So, the first rule that should be learned: shortbread dough must be prepared with a large amount of fat and sugar. It is the oil that gives the product its characteristic crumblyness. Enveloping flour, it does not allow its parts to tightly connect and stick together.
For greater porosity, baking powder such as baking soda or ammonium carbonate can be added to shortbread dough. Flour must contain an average percentage of gluten, otherwise the baking will turn out to be somewhat delayed. If you take flour with a low percentage of gluten, the opposite effect will happen - the products will crumble quickly.
The traditional recipe for making shortbread dough is based on the following principles:
Flour sifted on the cutting board;
- put on top of sugar, soda, quenched in lemon juice, vanilla and butter cut into medium-sized cubes;
- butter is chopped with a sharp knife along with the rest of the ingredients, eggs are added at the end;
- knead the dough with your hands, then remove it for an hour in a cool place, and then use it for the intended purposes.
Now we decide on the number of ingredients used. To prepare the classic recipe, we need: three cups of flour, 300 gr. butter (butter), a glass of sugar (powder), two eggs, soda at the tip of a knife, a spoonful of lemon juice and vanilla.
Sand dough - food preparation
All components (eggs, butter, flour), inventory (including a chopping board, rolling pin) and appliances running should be strictly cooled, otherwise the dough will lose its zest, and the baking will eventually lose the desired structure. The kneading time of the product is also reduced to a minimum.
Remember: dry ingredients are always mixed with flour, and liquid - with an egg, and only at the end they are combined. In some variations, part of the flour for making shortcrust dough is allowed to be replaced with ground nuts, grated almonds or starch. One more important nuance: ready dough Take out of the refrigerator only as needed - in portions.
Besides basic recipe sweet shortcrust dough exists its alternatives, which were obtained as a result of culinary experiments. The recipes described below will help not only to diversify your table, but also to get real pleasure from joint, family creativity.
Recipe 1: Shortbread dough with potatoes
This dough fits perfectly into the composition of salt pies - with meat or vegetable filling.
Ingredients:
200 gr. flour
- 200 gr. boiled potatoes
- 150 gr. butter
- one egg
- salt - about 1 tsp.
- spoon of sugar
Cooking method:
Mix flour (sifted) with salt, sugar, then add the egg. Mash chilled potatoes in mashed potatoes (or three grated), add to the mixture, put the pieces of butter. The resulting mass is chopped finely with a knife until crumbs, and then knead with hands until the lumps disappear. We roll the dough into a ball and send it in the cold for 40-60 minutes, before use.
Recipe 2: Shortbread dough with cottage cheese
It goes well with fruit and berry filling, as well as chocolate, condensed milk and walnuts. Cottage cheese pick up fresh, fat, but not liquid.
Ingredients:
300 gr. flour
- 200 gr. cottage cheese
- 200 gr. drain margarine (butter)
- one egg
- a pinch of salt
- two table. lie sugar (fine)
Cooking method:
Curd cheese through a sieve, then cooled with other components. Mix flour with salt, sugar. In the heart break the egg. We spread the cottage cheese and pieces of butter over the flour and, without losing time, chop them up with the knife until crumbs, and then bring the dough to hand homogeneity. Next - in the fridge, and go!
Recipe 3: Shortcrust pastry with cheese.
Try to make such a dough for a pie with fish, potato filling - you will certainly be satisfied.
Ingredients:
200 gr. flour
- 200 gr. hard salted cheese
- 150 gr. oil drain.
- a pinch of salt and sugar
- pinch of ground pepper
- one egg
Cooking method:
Pour flour on a chopping board. Sprinkle with salt and sugar on top. In the middle of the flour do the deepening and break the egg there. We rub cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it over the surface of the flour. Do the same with pieces of butter. Chop everything with a knife, bring the dough with your hands to readiness (as soon as possible). We roll the prepared base for the pies into a ball, send it to the frost and, as necessary, get it.
Recipe 4: Shortbread dough with sour cream
Excellent base for cakes, pastries, pastry sausages, cookies and other sweet pastries.
Ingredients:
Three cups flour
- 200 gr. drain oils
- one and a half glasses of sour cream (average fat content)
- two or three table. l Sahara
- egg
- on the tip of the knife soda
- vanillin
Cooking method:
Sugar, soda, vanillin mix with flour, add butter, egg (one), sour cream and chop up to crumb with a knife. Next, finish the dough to softness and uniformity with your hands, roll it into a ball and, wrapping, cling film, we remove on a frost on demand (for 1-2 hours).
Sand dough must be rolled out in uniform, thin enough layers so that it is well baked. The optimum thickness is from 3 to 7 mm;
Partial replacement of whole eggs with yolks alone increases the fragility of the products. This approach is especially relevant when using flour with a high level of gluten;
Baked layers of sand dough before being sent into the oven should be pierced in several places to avoid the appearance of ugly bubbles on their surface from the emitted carbon dioxide;
Baking tray sand products should be dry. It is not necessary to lubricate it, because the sand dough does not stick to the bottom during heat treatment. The optimum temperature for baking is from 220 to 250 C.
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Anyone who enjoys cooking and especially baking most likely dealt with sand dough. After all, it is from it that various pies, cake bases, tartlets, baskets, cookies are prepared. And it is considered that this is a fairly simple dough, which is easy and simple to prepare.
And in principle, the way it is, it is prepared quickly and simply. And so the shortbread dough is widely used in home cooking. For example, I have also been using such dough for baking for a long time. But what is interesting, I have never before thought about the fact that products from it can be completely different.
Someone they are gentle and crumbly, and someone too oily or hard at all. And I wondered why this is happening. After all, this question is not rhetorical! When you bake, you don’t want to transfer products in vain, you don’t also want one baking to be great, and another time you don’t get it at all. I want her to always come out with the same result - Excellent!
And then I became more attentive to the recipes for which I cooked, and to the recipe of a baked product. She studied recipes for making shortcrust pastry, analyzed. I also began to read the information about the dough, which I met. And it turned out that this is a whole science, which is comprehended by all world-class chefs and confectioners.
It turns out that to make real shortbread dough you need to know some basic principles and many nuances and secrets. Knowing them, with the recipes for making dough and naturally with baking, there will never be any problems, and everything that we prepare from it will work out with a predictable excellent result.
Sand dough - the main ingredients and ingredients
Most likely everyone knows why this is the name of the dough? Confectionery, baked from such dough, crumble like sand, hence the logical name. And what allows to achieve such a consistency and what ingredients are required for preparation? These questions and consider first.
1. Of course, the first thing we need is flour. What baking without flour? It is believed that in order to prepare the “right” dough, it must contain an average percentage of gluten or gluten, or simply speaking - glue. If the percentage is low, then ready confectionery crumble quickly. If, on the contrary, the percentage is high, the “glue” will stick it together and the baking will not turn out as crumbly as we would like.
We will not now determine how much gluten in one or another flour. For us, everything is already defined. And we just use the ready-made results taken from the Internet. It is believed that the average percentage of gluten contains flour of the highest grade and grade "Extra". So with this we were not mistaken, and always prepared the dough from the "right" flour.
Sometimes some additional ingredients are added to the flour, such as nut or almond flour, oatmeal or starch. All these ingredients are added depending on what you would like to cook. Next, we will look at how to add these components.
2. Crumbly products are obtained from enough a large number fats, namely butter or margarine in the dough. This is a very important component, and therefore its choice should be taken very seriously.
In Soviet times, butter was a great luxury, and therefore almost all the pastries were cooked in margarine. Currently, I have not used margarine for a long time, too many unflattering words have been written about it, besides, it is believed that it is poorly absorbed by the body, and simply harmful for consumption.
I use oil 82.5%, it is natural and beneficial. In peasant oil, 72.5% are trans fats, which are also not recommended to be eaten.
It is considered that the better and fatter the oil, the tastier the products baked with its use will be. Oil does not allow the flour to stick together, it envelops the particles of flour and does not allow them to connect with each other. And it is precisely because of this that pastries are obtained crumbly and tender, with a soft sandy consistency.
Due to the large grains of cold butter, when the moisture evaporates in the baking process, the dough acquires the properties of layering. Therefore, sometimes in the literature you can find such a thing as "false puff" dough.
3. In the dough should be a liquid component - and here it is eggs and water. Water is usually used heavily chilled, almost ice. And if you cook the dough with eggs, then you can use only the yolks.
There are more sticking substances in a protein, and therefore it sticks together more particles than it sticks together, and the yolk practically does not stick together, but has fastening properties, which allows the dough to remain crumbly. With all this, he is well binds the flour and butter together. That applies to cold water.
The water must be very cold so that the oil does not melt.
4. If you are preparing the dough for sweet confectionery, then of course, sugar is indispensable. It is better to take small sugar so that it quickly dissolves. And best of all, the right amount of prescription sugar to grind into powder.
It is clear that we add sugar to the sweet dough, but what to do with not sweet. It is believed that a pinch of salt should always be added to a sweet dough, and a pinch of sugar should be added to unsweetened ones.
The speed in the preparation of short pastry is the main condition. The dough should not be long in contact with the surrounding air and warm hands. Our task is to prevent the butter from melting while kneading!
Therefore, in order to dissolve sugar faster, a method such as grinding sugar with eggs is used, which is why sugar is used finely or ground into powder.
5. Salt, as well as sugar, must be added even to sweet dough, even to unsweetened ones. Therefore, do not forget about it, and always add a pinch, or as much as it is necessary by prescription.
It is believed that the addition of salt and sugar allows you to make a very tasty, not fresh taste of the dough.
5. Now we are offering you just a huge variety of recipes, in which you can find soda or baking powder in the ingredients. It must be said that usually these ingredients are not used in classic recipes. But, in principle, they are permissible. In this case, soda is usually quenched not with vinegar, as we are used to, but with lemon juice.
This is done so that the finished products do not have an unpleasant specific taste of soda.
6. And what is just not added as an additional flavor, mainly lemon and orange peel, vanilla and vanilla sugar, cocoa, chocolate, various nuts, including as flour, dried fruits, candied fruits. Ginger and cinnamon are also added.
7. All components must exactly match the recipe. If it says that you need 115 grams of oil, and 75 grams of oil, then that’s what you need to use. In this case, the expression “by eye” does not fit at all!
Use electronic scales, and if you don’t have them, there are many tables of weights and measures on the Internet that you can accurately determine the proportions you need.
Sand dough - the basic principles of cooking
Of course, the composition of the ingredients is very important! But it can be the same for everyone, and the end result will be different for everyone.
Let's take a closer look at the basic principles of making shortcrust dough, as well as learn all the secrets that will make our pastries perfect.
1. To make chopped short pastry, all ingredients, including flour, must be cooled in a refrigerator.
Oil must be cooled. Someone puts it cool in freezer - this is not true. Oil should be easily cut into cubes with a knife, and when pressed on it, it should be slightly "flatten".
2. All kitchen utensils that we use, also need to be pre-cooled in the refrigerator. This board and rolling pin, and a knife. If you use the mixer, you will also need to hold it in the fridge for a while.
This is important because the dough must be of a certain structure, otherwise the baking can be very far from ideal. That is why kneading dough also needs to be extremely fast! To the oil did not have time to melt!
3. Before you start kneading dough, you need to connect all the bulk components separately, and all the liquid components - separately.
Flour and baking powder (if you use it, or it is in the recipe), you must sift through a sieve. Add flour, starch to flour, if it is in the recipe. To the loose components include nut flour, and oatmeal, and cocoa, and cinnamon, and dried ginger.
If you use these ingredients, then mix them also with flour. But watch out for the correct proportions. If you add additional ingredients to the recipe yourself, then enter them on the principle of substitution. We decided to introduce a spoonful of almond flour, remove from the recipe a spoonful of ordinary flour.
It is believed that the replacement of flour can be no more than 10%. So if you have a prescription indicated 300 grams of flour, and you decide to add almond flour, then add 30 grams of almond flour and 270 grams of normal. The same goes for cocoa. If you add a spoonful of starch or cocoa, remove the spoonful of flour.
Sugar also belongs to loose components, but it is better to mix it in advance with the yolks of eggs. So it dissolves faster and the dough does not have to knead for a long time. We remember that this is unacceptable.
Sugar is also not worth shifting, stick to the recipe - excess sugar will make finished products too harsh.
In general, the rule is simple - dry ingredients are always mixed with flour, and liquid - with an egg, and only immediately before kneading the dough, they are combined.
Sometimes instead of eggs, or ice water is added with them.
How to knead and use dough for baking
There are also certain rules on this account, which are not in our interest to break if we expect to bake delicious pastries. How to knead and work with the dough:
- on a cooled board, sift flour in the form of a hill through a sieve
- top with sugar, vanilla sugar, soda, quenched with lemon juice
- cut the cooled butter into 1x1 cm cubes, add to flour
- chop the butter with a knife or two (this will be faster) along with all the other components
- chop from the edges to the center
- add eggs to crumbs
- knead the dough, already hands. This should be done as quickly as possible, especially if the kitchen is warm. The carbon dioxide formed during the long kneading will evaporate and the dough will become too dense.
- try to touch the dough as little as possible with your hands, otherwise it will be too sticky, and the baking will be hard and not crumbly.
- put the dough in a bag, crush it in a thick pancake and put it in the fridge for at least an hour
- if you use a lot of dough, then lay it out in several packages and take it out one by one so that the oil in the dough does not have time to melt and not break its texture
- roll the cooled dough on a table or board covered with flour so that the dough does not stick
- the dough can not stretch or pull, because during baking, it can shrink and then the products will lose their desired shape
- thick layers of shortcrust pastry are poorly baked, therefore it should be rolled into a layer no thicker than 4-8 mm
- when you need to thin out the dough, you can do it on a piece of baking paper
- transfer it to the baking sheet in this case, you can wind it on a rolling pin
- roll dough should be a uniform layer, otherwise during baking thin layers will burn, and thick will not bake
- if you make cookies from dough, then the notches for cutting should be sharp. Blunt grooves crumple the edges of the products and this will not allow the dough to rise
- when baking blanks for open pies or cakes, the rolled layers are pierced in several places with a fork. This must be done in order to prevent the formation of bubbles of carbon dioxide emitted on the surface and to prevent the products from bubbling.
- putting the dough in the form, press it with your fingers to the form, not allowing air pockets to form;
- thick layers should be baked at low temperature, and thin, on the contrary, at high
- it is not necessary to lubricate the sheet of baking sheet with oil, all products already contain a sufficient amount of it
- bake products from shortcrust pastry should be at a temperature of 200 degrees, in the lower third of the oven, so that the lower part of the cake turned out crumbly, and the top is not burnt
- finished baking should have a nice golden color
- it is allowed to cover the baking mold with foil products so that the tip does not burn, and the middle part is baked
- if the finished products are stuck to the sheet or poorly delivered, then they should be given a little time to cool. Then lightly hit the sheet against the edge of the table, the layer will move, and it can be taken with a spatula or with your hands
- when using the filling, you should be aware that fruit fillings and custard can be spread, or they can be lubricated with the cakes when they are still warm. If you use butter cream, then wait until the cakes cool completely.
Besides the fact that the dough can be kneaded by hand, you can use a food processor or a mixer for this purpose. It kneads much faster, and the oil does not have time to melt. Moreover, contact with warm hands is reduced to almost nothing.
The only thing you need to pay attention to when working with a mixer is that you do not need to turn on a high speed. It is necessary to grind flour with butter at a low speed so that they do not overheat.
If something does not work when working with a test, possible errors
1. Why does the dough turn out to be too fat when rolled?
- maybe you use room temperature oil
- may be very hot in the kitchen
- knead the dough too long, your hands become hot and melt the butter
How to eliminate: put the dough in the fridge for 30 minutes. Use small portions for rolling.
The dough should be smooth and matte in appearance, but if it glitters and shines, then the butter has melted.
2. Why is the dough hard?
- high gluten flour is used
- used a lot of egg white or eggs
- a lot of sugar is used
- the dough was kneaded for a very long time, especially in warm conditions, the carbon dioxide evaporated and the dough became dense
How to eliminate: products already baked - no way! Just consider this for the future!
3. Why the dough after baking has become uneven in shape, diminished in size or has become blistered.
- before baking, the dough in the refrigerator did not stand for a sufficient amount of time. The oil melted before the desired processes in the flour began to occur.
- when laid out the dough in the form, or on a baking sheet, very much stretched it. When baking, the dough returned to its shape.
- they did not prick the layers of dough with a fork, and bubbles of the formed carbon dioxide were swelling up pastries.
How to eliminate: consider these rules for the next baking.
What types of short pastry exist, recipes for cooking delicious dough
You can make various sweet and savory pastries from shortbread dough. Depending on this, you can cook and different dough.
Chopped dough
There is a dough, which is prepared by chopping, this is the so-called chopped dough. Often this is the kind of dough used to make savory pies. And traditionally for its preparation used flour, ice water, oil, pinch of sugar and salt. The proportions 1-2-3, probably you have heard such a concept. Everything is very simple, the proportion is given for ease of memorization - water is taken 1 part, for example 50 ml, oils - 2 parts, that is 100 grams, and flour - 3 parts, it turns out 150 grams, and of course by pinch of salt and sugar.
The easiest way to cook such a dough in a food processor, this 2-3 times speeds up the process of its preparation, thereby not allowing the butter to melt. But you can do it with your hands, but you need to do it quickly!
It is prepared in this way.
- Pour the flour on the table or in a mixer, add salt and sugar
- Chilled butter cut into cubes 1x1 cm, add to flour and chop with a knife, or do it with a combine
- Grind the flour and butter into a crumb
- Gradually add ice water and quickly put the dough into a bowl
- Put the dough in a plastic bag, slightly flatten it with your hand and send to the fridge for 30-60 minutes to cool.
From this dough, you can bake meat and fish pies, open pies, french pie Quiche, or tart, which is also prepared open and closed.
It is from this dough that you can make tartlets.
Usually, the dough is first laid out in the form and baked baking, which is subsequently filled with filling, which is already ready or will be baked additionally.
Sweet pastry dough
This dough can be cooked for sweet pastries - cookies, pies, cakes, baskets and cake layers. For such a test also has its own proportion, which is called "dough for one-two-three" - this is the easiest and simplest dough. That is, for example, one part of sugar is taken, for example, 50 grams, two parts of butter, this will be 100 grams and 3 parts of flour - 150 grams.
But in general classic recipe sweet shortcrust pastry such:
- flour - 3 glasses
- butter - 300 gr
- granulated sugar - 2/3 cup
- egg - 2 pieces
- soda - at the tip of a knife
- lemon peel 1/2
- vanilla - to taste
- salt - pinch
- lemon juice - to extinguish soda
Instead of water, both whole eggs and egg yolks are added to sweet chopped dough. It all depends on what kind of pastries you want to cook. Therefore, if the recipe states that you need to use eggs - use eggs, it is written, to use yolks - it means that we use only yolks.
Remember that with the use of proteins, the dough is more dense, and with the use of yolks - more crumbly. Prepare the dough in this way.
- Sift flour on the table or in the mixer bowl.
- If you make dough with the addition of starch, cinnamon, nut flour or other dry additives, add them to the flour.
- Cut cooled butter into cubes and add to flour. Chop with a knife or mixer.
- Separately mix the yolks with fine sugar, or powdered sugar, grind thoroughly to dissolve the sugar.
- Add the egg-sugar mixture to the flour with butter and quickly knead the dough.
- Put the dough in plastic wrap or plastic bag, wrap tightly and send in the refrigerator for 30-60 minutes.
Baking from such a dough turns out crumbly and tender - these are all favorite cookies of kurabe, rings with nuts, Viennese cookies, various baskets.
From the same dough, you can prepare the Italian crustat, open and closed cakes with fruit, berry or cottage cheese fillings, beloved by all. And most recently, I shared with you a recipe with a nut cream, with a foundation made from shortcrust dough.
In addition to the basic, so-called basic recipe, there are also other ways to prepare shortcrust dough.
Sand dough with sour cream or milk and soft shortbread dough
Depending on the composition of the ingredients, you can get a dough of a softer or denser consistency. It depends on what you want to cook. And in this case we don’t pay attention to the 1-2-3 proportion.
This usually happens when the dough is prepared with the addition of sour cream or milk. In these cases, the flour may be two times more than the oil. And this dough is prepared somewhat differently.
The main difference will be that the oil in these recipes is used at room temperature, it must be removed from the refrigerator about an hour before cooking.
How to cook this dough?
- Soft butter or margarine rub with sugar, eggs or egg yolks. With eggs, the dough will be more dense, with egg yolks - more crumbly.
- Add sour cream or milk, mix
- Mix the flour with salt, baking powder or soda, which quench lemon juice
- Pour the flour into a mixture of butter, sugar and eggs. Quickly knead the dough. Form a ball
- Wrap the dough in a film, slightly flatten the ball and put in the fridge for 1-2 hours
This dough is quite soft and it can be literally spread on a baking sheet or the bottom of the form. And for the preparation of cookies, squeezing mass is required through a pastry bag.
Shortbread dough with sour cream
- flour - 3 glasses
- butter - 200 gr
- sour cream -2/3 cup
- egg - 1 pc
- sugar -2-3 tbsp. spoons
- soda - 1/3 tsp
- salt - 1/2 tsp
The same principle is prepared and soft shortbread dough.
Soft Shortbread Recipe
- flour - 3 glasses
- butter - 400 gr
- egg yolks - 3 pcs
- sugar - 2/3 cup
- soda - at the tip of a knife
The recipes are of course very high in calories, as there is a lot of oil in them. This must be taken into account, and cooking such baked goods is not so often, otherwise it will soon have to go on the most strict diet.
You probably noticed what the difference between this test and chopped. In the soft dough there are no grains of butter and flour. It is almost completely ground with sugar and eggs. As a result, when baking in the dough does not form voids, which means baking will be more tender.
By the way, depending on the proportions of flour, butter and water, you can prepare the dough for the cake with everyone's favorite. This recipe is on the pages of my blog, the recipe is secret, if you're interested, read the recipe on the link. It turns out this cake is very delicate and tasty.
In addition to the so-called basic cooking methods, recipes began to appear with unconventional additives, such as cheese, cottage cheese, or even mashed potatoes. Once there are such recipes, let's consider them. Moreover, baking with them is unusual and quite tasty,
Short pastry with cheese
Such a dough can be cooked if we want to bake pies with potato or fish filling. Such pies turn out very gentle, tasty, with a certain juicy cheese flavor notes.
We will need:
- flour - 200 gr
- hard cheese - 200 gr
- butter - 150 gr
- egg - 1 pc
- salt and sugar - on a pinch
Cooking:
1. Sift the flour on the board. Add salt and sugar. In the middle of the hill make a groove and hammer an egg into it.
2. Grate the cooled cheese and add to the flour. Cut the cooled butter into cubes and add to the total mass.
3. Chop the resulting mass with a knife or chop it into crumb using a mixer.
4. Quickly knead the dough. Then roll it into a bowl and put in the fridge for 1 hour.
5. Use as needed.
Shortbread dough with cottage cheese
Such dough can be cooked when we want to bake fruit or berry pies.
We will need:
- flour - 300 gr
- cottage cheese - 200 gr
- butter - 200 gr
- egg - 1 pc
- sugar - 2 tbsp. spoons
- salt - pinch
Cooking:
1. Cottage cheese for dough must be taken fat, but not liquid. It is not recommended to use stale cottage cheese, it will give an unnecessary sour taste to our baking.
Curd grind through a sieve, put it in the fridge for 30 minutes.
2. Sift flour onto the board, add salt and sugar. In the middle of a hammer egg.
3. Cut the butter, add it to the flour with chilled cottage cheese. All chopped into a crumb.
4. Quickly knead the dough, form a ball, wrap it in a film and put it in the fridge for an hour.
In this dough as an additional ingredient, you can add walnuts, chocolate, ginger, cinnamon, cocoa, and condensed milk.
Short pastry with potatoes
Boiled, chilled and grated potatoes can be added to the dough when we want to make pies with meat or vegetable filling.
We will need:
- flour - 200 gr
- boiled potatoes - 200 gr
- butter - 150 gr
- egg - 1 pc
- sugar - 1 tsp incomplete
- salt - 1 tsp incomplete
Cooking:
1. Sift the flour on the board, add salt and sugar.
2. In the middle of the hill make a hole and hammer an egg into it.
3. Add grated boiled potatoes, by the way, you can chop it in mashed potatoes.
4. Add chilled and diced butter.
5. Chop the resulting mass with a knife to the state of a crumb, and then quickly knead the dough.
6. Roll the dough into a ball, wrap a film, slightly flatten it with your hand and put it in the fridge for 1 hour.
And so, let us sum up some small result. In essence, it is not at all difficult to prepare the “correct” shortbread dough and tasty baking from it. The main thing is to understand what happens as a result of one or another action performed by us when it is kneaded.
If we understand what's what, then firstly, we will not ignore explanations for the recipe, and secondly we will not forget the sequence and order of action. After all, in fact, everything is logical and understandable here!
Therefore, if you do not quite know how to cook shortbread dough, then I hope that today's article will help you with this.
If after reading you still have questions, ask them in the comments, and if I know the answer, I will answer it with pleasure. If the answer is not known to me, then we will try to figure it out together. It's so exciting to learn culinary secrets and tricks.
And I am always grateful to you for sharing articles with your friends. Therefore, I want to thank you in advance for the delivered CLASS or repost!
Always cook only delicious pastries. And enjoy your meal!
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Cooking short pastry is unusually similar to the preparation of puff pastry. To make everything go as needed, the products turned out crumbly and fluffy, before making shortcrust dough, read a small instruction:
- food must be taken cold;
- try to knead the dough with a fork, and touch less with your hands;
- use ice water;
- all the manipulations with the test spend very quickly;
- the more fat the prescription means to add to the dough, the more crumbly the finished product will be;
- do not knead the dough for a long time, otherwise the products will be hard;
- before rolling, cool the dough in the refrigerator for about half an hour;
- roll out shortcrust pastry only from the middle to the edges;
- bake sand cakes and biscuits should be at 180-200 degrees;
- shortbread dough can be both sweet and salty;
- sweet pastry is made from sweet shortbread dough; sweet tarts;
- salty shortbread, beer cookies, meat and meat pies are made from salted short pastry.
How to make shortbread dough correctly for different types of baking, we will tell you further.
Simple shortbread dough
The most budget, does not require special skills in cooking, recipe.
Ingredients:
- flour - 2 tbsp .;
- butter - 200 g;
- sugar - 1 tbsp .;
- cold water - 4 tbsp. spoons.
Cooking
Mix flour with sugar, add butter and quickly chop with a knife into small pieces. Periodically add a spoonful of ice water to glue the crumbs. All chopped up, quickly crimped into a clump, covered with cling film, and sent to the refrigerator. Let at least three hours cool.
You can see for yourself, it’s not at all difficult to prepare such a shortcrust dough, such a recipe is also useful for cookies, and you can concoct a cake from it.
Sand dough in vegetable oil
You follower healthy eating, do not eat unhealthy fats and cholesterol? Dough in vegetable oil will allow you to sometimes indulge yourself with delicious.
Ingredients:
- flour - 3 tbsp .;
- egg - 2 pcs .;
- vegetable oil - 1 tbsp .;
- kefir - 0.5 st .;
- soda - 0.5 tsp;
- vinegar.
Cooking
Cooking baby flour and vegetable oil, here you can already work with your hands. Sour milk and soda will serve as a baking powder. Eggs, yogurt and soda, extinguished with vinegar, send to oil crumb and quickly knead the stiff dough. This shortbread dough recipe and biscuit recipe can be used. Choose to your taste any product. Dough can be rolled out and grated for sprinkling the top layer of products with filling.
Sandy Yeast Dough Recipe
Ingredients:
- flour - 300 g;
- margarine - 170 g;
- milk - 2/3 cup;
- sugar - 2 tbsp. spoons;
- yeast - 35 g;
- salt - 1/2 tsp.
Cooking
Preparing the dough is absolutely accurate, just like a simple shortbread dough, only with butter, we also chop the yeast into crumbs. Do not forget to wrap the finished lump of dough with cling film.
Sand dough on sour cream - a recipe
The recipe is absolutely indispensable if you want to make delicious festive pies. Products made from soft shortcrust pastry, the recipe of which is given below, is much tastier, more fragrant than the shop.
Ingredients:
Cooking
Margarine, sugar, vanilla sugar, salt, whisk until you get a fluffy mass. Add the egg and beat a little more. Add the baking powder to the flour and proceed to kneading the dough. Be sure to wrap the film so as not to dry, and let it wait in the fridge for its transformation into a pie.
The recipe for such shortcrust pastry will be useful for you when cooking and Bon appetit!
