Properly cooked shortcrust pastry - very soft and crumbly, melting in the mouth.When you first look at the recipe dough, you might think that it is not preparing any difficulties and secrets, but it is not.In pastry have their secrets, that it is in no hurry to reveal a superficial acquaintance, therefore, in the beginning, related products can not quite turn out well - stiff and coarse.
To avoid such troubles, it is necessary in the preparation of dough, consider the following factors:
- Friability and plasticity of short pastry gives a large number of the contained butter.If the oil is less than you need - the dough to obtain a dense and hard.
- To batter was very crisp and delicate, it is recommended for only the yolks of eggs (baking powder, in this case can not be added).
- If dough preparation takes place in a hot room, the product before cooking, it is desirable to cool.
- table, which rolled shortcrust pastry, need liberally sprinkle with flour and pour the flour several times when rolling out.
- sheet of dough should have a uniform thickness, except for baking thin places Undermountain and thick remain raw.
- Baked shortbread dough at a temperature of 240 - 260 ° C.The most delicious aromatic products are obtained, after baking acquired a golden color, not only outside but also inside.
Here is a traditional recipe for dough:
Take butter 250 gr .;3 cups flour;half a cup of sugar (or even better powdered sugar);2 egg yolks;vanilla sugar.
Rub the butter with the sugar, vanilla sugar and a pinch of salt until the mixture is smooth, lump-free.Add the egg yolks, then add flour portions and well knead a dough.The dough is put in the fridge for half an hour, so that it is easier to unroll.
Make the dough pieces are rectangular in shape (like a brick) and roll on a flat, floured, desk.Next, create the product, according to the chosen recipe - it can be baskets, tarts, cakes for cakes or cookies from a variety of pastry.
Lay products of pastry on a dry, fat-free baking sheet and bake at, above, until tender.
Perhaps one of the most common variants of the baking dough, biscuit is often applied to tea or coffee.For example, as the original shortcake with berries.
For this recipe you will need: flour, 250 gr .;125 gr.butter;60 g.sugar;egg;a pinch of salt;strawberry or cherry.
Beat egg with sugar, add the soft butter, a pinch of salt, flour.Knead the dough and divide it into 5 parts.Roll out the dough fairly thinly to a thickness of 1 cm.Special grooves for the dough, cut out circles, hearts or other shapes and put them on two - three strawberries or cherries.Cover the berries a thin layer of dough and connect it to the test substrate.
Bake cookies at 210 ° C for about half an hour.
recipe dough used for another cookie, which, with its excellent taste, so just getting ready that bake it under the force of even a child.
For this recipe you will need: 125 g.butter;powdered sugar 125 g .;egg;flour 250g .;lemon peel;nuts.
Mix the butter with powdered sugar and beat well all together, add the egg yolk, flour and grated on a fine grater lemon zest.Knead the dough, roll it into the reservoir from which the cut using a thimble cookies and a glass of bublichkov.Dip one side of his beaten egg white and immediately comminuted into large nuts (walnuts, peanuts, almonds).
Bake cookies in a moderate oven until cooked.
And finally, one more piece of advice: if the recipe for dough products with different flavored fillings (such as cakes, pies), then flavored dough itself is not necessary.But in the cookie dough is recommended to add the vanilla sugar and orange zest (lemon), cinnamon or nutmeg well pounded.You can replace a cup of flour in a recipe on powdered roasted nuts, or add to the dough a little cocoa powder.
