Shortbread dough - the best recipes. How to properly and tasty to prepare shortbread dough.

Shortbread dough - the best recipes. How to properly and tasty to prepare shortbread dough.

Surely, many 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.

Sand dough opens up great potential for creativity! Try cooking 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, in the form of funny figurines, wicker baskets and even with the addition of melted cheese.

Shortbread 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 like 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 is sifted by a hill on a cutting board; - put on top of sugar, soda, quenched in lemon juice, vanilla and butter cut into medium-sized cubes;

- the 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 determine the number of ingredients used. For the preparation of 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 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. Another important point: remove the dough from the refrigerator only as needed - in portions.

In addition to the basic recipe for sweet shortcrust pastry, there are 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: Shortcrust pastry with potatoes

This dough fits perfectly into the composition of salty 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: Shortcrust pastry with curd

It goes well with fruit and berry filling, as well as chocolate, condensed milk and walnuts. Cottage cheese we select 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 core 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 the crumb, then bring the dough to homogeneity with your hands. Next - in the fridge, and go!

Recipe 3: Shortcrust pastry with cheese

Try to prepare such 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

- a 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 flour surface. 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: Shortcrust pastry with sour cream

Excellent base for cakes, pastries, pastry sausages, cookies and other sweet pastries.

Ingredients:

- three glasses of 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 it with cling film, remove it in the cold until you demand it (for 1-2 hours).

Shortbread dough - useful tips

- Sand dough must be rolled out evenly enough thin layers, so that it is well baked. Optimum thickness - from 3 to 7 mm;

- Partial replacement of whole eggs with yolks alone increases the crispness 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 to the oven should be pierced in several places to avoid the appearance of ugly bubbles on their surface from the emitted carbon dioxide;

- The baking tray for baking sand products must 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 250C.

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