Learning to cook: the correct recipe for shortbread dough
Our grandmothers, and many of our mothers, perfectly mastered culinary art. This was especially true for dessert dishes and sweet pastries. Rare factory cakes, rolls and cakes were tastier than those baked in home kitchens gray-haired masters. But the smell was such that the drooling of neighbors from parallel streets.
The composition of the components and the method of preparation of the dough can be divided into yeast, fresh, puff. In the fresh there are such “subspecies”, sand and biscuit. Making shortcrust dough is much easier than other types. However, in order to make it quality and not let down in the finished product, the pastry chef needs to know a few rules. First, there is the so-called basic, or classic recipe. Secondly, egg dough is separated into a separate group. Third, the dough on sour cream. Let us consider in more detail each shortbread dough recipe.
No. 1, standard
To make the batch, we need: wheat flour of the highest grade - 2 cups (400 gr.). Sift flour in advance. A pack of butter or baked margarine is also 200 gr. Butter is always better: it is fatter, which means that the pastry will be tastier and more crumbly, crunchy, but not too hard. Sugar in our shortbread recipe is set depending on the baking goals. Mandatory minimum - a tablespoon. In general, you can vary from one cup to two thirds. Or one and a half - for sweet teeth. As a fastening "material" water is used, necessarily cold, in the amount of 4-6 tablespoons. And be sure to have some salt.
But the recipe shortbread dough, which uses the testicles. It consists of 3 cups of flour, 300 gr. butter / margarine, sugar - 1 cup or a little less / more, 2 large eggs, a little salt, a pinch of soda. To interrupt the taste and smell of soda, vanillin is put into the dough. Everything is thoroughly mixed, the dough should be quite tight, but without surplus. Otherwise, the baking will be too hard.
No. 3, sour cream
A shortbread dough recipe on sour cream recommends doing this: add flour (3 cups) to butter (about 200 grams), one and a half cups of fat sour cream, half a spoonful of dessert soda and 3 spoons of sugar,and knead it all thoroughly. As you can see, the differences of ingredients are small. However, this makes it possible to combine the structure of the dough and get exactly that which is more suitable for a particular baking. That is why some shortbread recipes are more suitable for cakes, others for cookies and biscuits, and still others for cakes.
Not to be unfounded, let's make the following shortbread dough biscuits: “Berry figures”. The calculation of the products is the following (choose the number of servings yourself): for every 2 cups of flour, half a cup of sour cream, a glass of sugar or powder (powder is better, thanks to it, the cookies will turn out crumbly), 100-130 grams of butter (margarine). By the way, oil is not worth it, it also makes baking soft and chunky. Next, half a spoonful of tea soda to make the dough rise, and a bag or two of vanilla. All the ingredients are mixed, carefully knead the dough, roll into a bowl, cover and put in a cool place to cool and infuse. Then we cut off the ball on a piece, roll out thin layers (no thicker than half a centimeter!) You can use small shapes, glass edges or something else to cut out small geometric shapes. Billets chop fork.Carefully cover the baking sheet with paper, oil well (vegetable oil), put cookies on it. In the center of each cookie, you can put a raisin or berry of jam. Top smear with egg and bake in the oven until tender.