Despite the fact that margarine is considered not the most useful product, many housewives prefer to make pastries on it, and not on butter. The low price of this product and the pleasant taste of pastry made on it seduces. The dough on the margarine for the pie is cheaper than in butter, but allows you to get exactly the same result. On this product you can make any kind of dough: yeast, shortbread, puff. The choice depends on what kind of cake you are going to bake.
Cooking Features
The technology of dough preparation on a margarine for a pie depends on a specific recipe, but still there are a few points that can help us get the best result, no matter what recipe he uses.
- The appearance and taste of the finished cake directly depends on the quality of the flour. Flour of the highest and first grade costs rather cheaply, it is inexpedient to save on it. From second-rate flour pies turn out gray, possess unpleasant smack.
- Flour before mixing with other ingredients must be sifted. The main purpose of this manipulation is not to rid the product of small litter and insect larvae, although this is also important. The main task of sifting flour is to saturate it with oxygen. Sifted flour becomes easy and easier to combine with other components, without forming lumps. The dough on such flour rises better, baking from it turns out more tender and airy.
- Less salt is added to dough on margarine than in kneaded butter, as this product already contains salt in its composition.
- During the dough preparation on margarine, it is necessary to pay attention to the temperature of the products. For sand and puff pastry, they are cooled, for yeast - they are heated. This moment is fundamental and necessarily affects the final result.
Cooking cakes from dough on margarine depends on their type, type of dough used for them. Yeast dough is usually used to bake closed cakes, and sand cakes are open.
Yeast dough for margarine tart
Composition:
- wheat flour - 0.5 kg;
- margarine - 100 g;
- chicken egg - 1 pc .;
- kefir - 0, 25 l;
- salt - a pinch;
- pressed yeast - 25 g;
- sugar - 40 g for unsweetened cake, 100 g for sweet.
Method of preparation:
- Heat kefir to 30-35 degrees. This should be done carefully to prevent the separation of fermented milk product into cottage cheese and whey.
- Pour warm kefir into a bowl, crumble yeast into it, add a tablespoon of sugar. Stir to dissolve sugar and yeast.
- Sift flour. Pour a handful in a bowl of kefir. Stir the products, getting a smooth creamy composition.
- Put the brew in a warm place and wait until it comes, that is, it rises and begins to fall.
- Cut the margarine into pieces and melt over low heat, preventing it from boiling. Cool, pour to the dough, mix.
- In a separate container, break the egg, rub it with the remaining sugar and a pinch of salt, combine with other products.
- In portions, enter the remaining flour. Stir the dough well each time to prevent lumps from forming.
- Collect the dough in a lump, put it in a saucepan and wait until it grows 2-2, 5 times.
- Puddle the dough, wait for it to rise again.
The dough made according to this recipe is suitable not only for the cake, but also for pies and buns.
Shortbread dough for margarine tart
Composition:
- wheat flour - 0, 4 kg;
- margarine - 125 g;
- sour cream - 125 ml;
- salt - a pinch;
- soda - 5 g.
Method of preparation:
- Sift flour, mix it with salt and soda.
- Remove the margarine from the refrigerator, rub it over the flour.
- Pound the flour with margarine before you get the flour crumbs.
- Add sour cream, quickly mix the products with a spatula or mixer.
- Knead the dough with your hands, trying to keep it in contact with warm palms as little as possible.
- Form a ball from the dough, wrap it with cling film, put in 1-1, 5 hours in the refrigerator.
After a specified time, the dough can be rolled, pressed to the bottom of the mold and dried in the oven. After that, it will remain to fill the base with the filling and return to the oven, bake until the filling is ready.
Puff pastry dough for margarine
Composition:
- wheat flour - 0, 35 kg;
- margarine - 150 g;
- water - 100 ml;
- table vinegar (9 percent) - 5 ml;
- salt - a pinch;
- chicken egg - 1 pc.
Method of preparation:
- Cool the boiled water to room temperature, put it in the fridge - it should be ice-cold by the time the dough is prepared.
- Add vinegar to water, stir.
- Break the egg into a separate container, shake it with salt, pour it into a container with ice water, whisk the products with a whisk.
- Sift flour. One and a half cup of flour in a bowl. Make a well in the flour, pour into it the prepared liquid mixture. Stir the food quickly with a spoon or spatula.
- Put the dough on the working surface of the table, after having sprinkled it with flour. After adding the remaining flour, quickly knead the stiff dough.
- Cover the dough with a bowl, leave for half an hour to swell the gluten.
- Place a sheet of parchment on the table, rub the margarine on it. Cover with another layer of parchment paper, and roll a little with a rolling pin. Put in the fridge.
- Roll out the dough, put chilled margarine on a half layer of dough, cover it with the second part of the dough. Roll out the dough to the original size.
- Fold the dough in an envelope, put it in the freezer for 15 minutes.
- Roll out the dough again, fold the envelope, put it in the freezer for 10-15 minutes.
- Repeat these steps another 3-4 times.
Once again, roll out the dough, you can start making a cake out of it.
The dough on margarine in its qualities is not inferior to the dough, mixed with butter, but it costs much less. It can be yeast, fresh, puff, sandy. This dough is suitable for both sweet and savory cake.
