Once upon a time, I was completely confused in terms of " shortbread dough”, “sweet chopped”, “unsweetened chopped” - the set of products is one, but the cooking technology and the finished result are different. If you also want to understand, read carefully, I will quickly “unravel” you =)
So flour butter, yolks. Let's figure out what each ingredient is responsible for in the test.
Flour
For shortcrust pastry flour must be chosen low content squirrel. In our reality, this is ordinary white flour of the highest grade. Part of the flour can be replaced with rice, rye, corn, buckwheat or whole grains, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and complicate its taste. Gluten - translated from Latin (gluten) is glue. The less gluten in the flour, the more loose and crumbly the dough will turn out, so if you find flour with a low gluten content, grab it. It is more useful) And it will come in handy for crumbly dough! 
Butter
The oil must be of the highest quality in composition, with high content fat (at least 82%), the proportion of oil in the composition is large enough, so its taste will affect the taste of the whole dough. In some recipes, butter is replaced with interior fat. This composition guarantees both density and friability at the same time.
Depending on the recipe, the ratio of flour and butter varies, usually in the 1:1 range (i.e., flour and butter are the same amount by weight). But some recipes give a 2:1 ratio (twice as much flour as butter). The more oil in the dough, the more tender and crumbly it turns out. It is very important to take this into account when choosing a recipe for an open pie: if the dough is very tender, then the heavy filling will not hold.
Granulated sugar
This is perhaps the only type of dough in which you can vary the amount of sugar to your taste without fear of spoiling its structure. IN savory pies you can completely refuse sugar in the dough. But there are also recipes in which the amount of sugar reaches 80% of the mass of all other ingredients. The main thing to remember is that excess sugar can make ready pie hard and overly ruddy.
Brown sugar will add a caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, with it the dough comes out softer and denser at the same time.
Eggs
They play the role of a liquid in the dough, along with water, milk, any fermented milk products used in recipes. Sometimes whole eggs are mixed in, often only the yolks or only the whites. It must be remembered that the yolk of an egg is fat, and the protein is water. Want more butter dough? Use "fatty" liquid in the dough! That is, shortbread dough on water will always be denser and easier to taste than dough on yolk and milk.
Soda and baking powder
According to the rules, neither soda nor baking powder are placed in shortcrust pastry, since friability is ensured proper cooking, but some housewives insure themselves in this way, resorting to the help of baking powder. With baking powder, baking will surely succeed.
Salt
Salt must be added so that the dough is not fresh and its taste manifests itself, use the most fine salt you find.
Shortcrust pastry with cream
The most delicate dough of all types of shortbread due to the fact that water is practically excluded in the composition. It is convenient to work with such a dough: it perfectly retains its shape when rolling out.
Shortcrust pastry with sour cream
To prepare this option, the entire volume of liquid according to the recipe is replaced with sour cream. The acid contained in sour cream softens the gluten, thereby adding friability and elasticity. Such a dough does not shrink much during baking, tasty and tender.
How to knead shortcrust pastry?
To know how to knead correctly, let's figure out what happens during kneading. Oil in the form of tiny particles is mixed with flour. Fat so quickly envelops the grains of flour that it does not allow gluten to develop. And since there is not enough liquid in the eggs and butter for the development of gluten, the dough is crumbly.
Generally speaking, there are three mixing methods:
- italian way
- cream method
- "chopped dough" method
But no matter which option you prefer, you need to remember the main thing: you can’t knead such a dough for a long time. After adding the liquid - collect the dough into a ball and you're done!
Butter shortbread dough for cakes, cookies, sweet pies
The dough obtained with this method of kneading is rightfully called shortbread. If you press on a piece of such a dough, it will crumble like sand into tiny crumbs. It can be kneaded with a spoon, using a mixer or a food processor. From such a test you can cook delicious.
Ingredients (for two pie bases):
- Flour - 250 g
- Butter - 180 g
- Sugar - 200 g
- Yolk - 1 pc.
- Egg - 1 pc.
- Salt - a pinch
Take the butter out of the fridge an hour before cooking so it is warm and pliable when kneading. Put the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula to a light cream. Stir the egg and yolk into the mixture and, stirring, achieve uniformity. Sift flour with salt and add to the rest of the ingredients. Knead the dough with quick movements. If you are working with a mixer, turn on the lowest speed. As soon as all the flour has crept into the dough, it is ready. The dough is so tender that without pre-cooling it is impossible to work with it.
This dough is perfectly stored in the freezer, it is very convenient to prepare it for future use.
The most durable shortbread dough for pies with a "lattice"
The dough according to this recipe is so strong and elastic that it can be easily used for sweet pies covered with a “lattice” of dough, for pastries with heavy fillings, for free-form pies. The temperature of the oil is very important here: cold, but not from the freezer. Cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should be easy to flatten.
For 1 semi-closed cake with a diameter of 24-26 cm:
- Flour - 400 g
- Fine granulated sugar or powdered sugar - 120 g
- Salt - 1/2 tsp
Cooking
The butter should be cut into cubes with sides of 1 cm. Sift all the dry ingredients into the bowl of a blender / mixer, add the chopped butter. Turn on the blender to the lowest speed and as you knead the dough, make sure that the oil is evenly distributed in the bowl. You can slightly increase the speed, but not to the maximum, otherwise the oil will heat up very much and soak the flour.
When all the butter particles are ground with flour, stop the mixer, clean the dough from the blender knives / mixer blades. Add the icing sugar/granulated sugar, let them mix into the butter-flour crumbs (this should take no more than a second).
Turn the dough out onto a floured work surface and knead 2-3 times. Flatten the dough into a disc shape, wrap with cling film and refrigerate for at least 30 minutes, up to a day.
Sweet chopped dough (sugar) for cookies and cakes
Products from such a dough are not only crumbly and tender, but also layered. The principle of preparation is that the flour is “chopped” or ground with butter until a crumb is formed, then the liquid is poured in and the dough is quickly kneaded. If a uniform fine crumb is formed, the dough will look like shortbread. If the size of the crumbs - the size of a pea or small beans - looks like a puff. Combining crumbs with pieces will give a sandy-layered structure.
Sweet chopped dough can be both unsweetened (breeze) and sweet (sugar).
Ingredients for 1 open cake with a diameter of 26-28 cm:
- Flour - 250 g
- Cold butter - 200 g
- Sugar - 100 g
- Yolks - 2 pcs
- Salt - 1/2 tsp
This type of dough can be used to prepare, for example,.
Chop the butter into pieces of various shapes. Sift the flour onto a work surface or into a bowl, sprinkle with salt and sugar. Put the pieces of butter on the flour, grind with your fingertips or with a knife until you get a fine-grained mixture. Collect the crumbs in a slide, make a depression in the middle into which pour the yolk and 1 tbsp. l. milk. Gather the dough into a ball. If you can't do this, add 1 more tbsp. l. milk. Knead the dough 2-3 times to make it even. Shape into a ball, flatten into a disc, wrap in cling film and refrigerate for 30 minutes, preferably 4 hours.
Unsweetened chopped dough (breeze)
I prepare this type of dough according to this recipe:
- Flour - 150 g
- Butter at room temperature - 110 g
- Salt - 1/2 tsp
- Yolk - 1 pc.
- Cold milk / water - 1-2 tbsp. l.
It is very convenient to knead chopped dough in a food processor or in a blender bowl with a knife attachment. Pour the flour, salt into the bowl, cut the butter into small pieces. Turning on short impulses for 3-4 seconds, turn the contents of the bowl into crumbs. Add milk and yolk. Turn on the food processor until the dough comes together in a ball (usually no longer than 1 minute).
On the basis of such a test, one can prepare tasty pie - .
How to bake shortcrust pastry
There are two ways to bake: the first is to fill the sand base with the filling and bake everything together. The second - first we bake the base until half cooked, after that the filling is laid out on it, baked together with the dough together. Thanks to pre-baking, the dough does not become sticky from a moist and juicy filling.
To make the dough basket beautiful and regular in shape, the “blind baking” method is often used, that is, without filling, but under load. Usually this technique is used for open pies, to be sure that there will be a well-baked dough under the filling.
How to do it: Place baking paper slightly larger than the base on the dough base. Put the beans (beans, peas) for weighting and put in the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then take out the mold, remove the weight of paper and return the mold to the oven for 5-7 minutes. The load allows the dough to keep its shape - the sides do not fall off, and the bottom does not rise.
The general rule is this: in recipes for pies with liquid fillings, it is desirable to pre-bake the basket. Pies with crumbly and thick fillings can be baked in one go.
I wish you only successful experiments in the kitchen! I hope the information on how to make shortcrust pastry will come in handy many times!
Cakes, pastries and shortbread cookies are very crumbly, which is why they are called shortbread. With strict adherence to the recipe, good shortcrust pastry can be prepared very quickly.
Delicate and crumbly shortbread dough allows us to create real culinary masterpieces — open pies with fruits and berries, vegetable cakes, figured cookies, so that all these products turn out tasty and do not burn, you need to know a few secrets:
-When starting to knead shortcrust pastry, it should be remembered that all its main ingredients - flour, butter, eggs and water - must be cooled (they also need to be mixed in a cool room). Butter makes the dough crumbly (many recipes use margarine instead of butter).
- Flour must be sifted to remove impurities and enrich with oxygen. The quality of the dough also depends a lot on the eggs, so make sure they are fresh first. It must be kneaded quickly so that the butter does not melt. If this happens, the dough will become shiny (ideally it should be matte), crumble and roll out poorly. It is very important not to overdo it with flour and water, otherwise the dough will become tough.
-In many recipes, eggs are replaced only with their yolks - this is also done in order to achieve friability. If you knead the dough with your hands, make sure they stay cold. Then the moisture in the oil will evaporate more slowly, and the dough will not turn out loose.
- To speed up the kneading process, all components can be chopped with a knife into crumbs. To do this, pour the flour on a work surface in a slide, make a recess at the top, put the butter, salt and sugar cut into cubes into it and start mixing the ingredients with a knife blade, moving from the edges to the center. Then we add eggs or only yolks and begin to knead the dough from the edges, gradually capturing the entire crushed mass. Then we roll up the ball, cover it with cling film and put it in the refrigerator for half an hour so that the dough “rests” and becomes elastic. After that, leave it for a quarter of an hour at room temperature- Now you can roll.
- The layer should not be too thick, the optimal thickness is 6-8 mm so that the products do not dry out and bake evenly. Before baking, the dough must be pierced with a fork in several places: this will avoid the formation of air bubbles during cooking. If you have a lot of dough, you can put the rest in plastic bag and send to the freezer (there the dough can be stored for about two weeks). Before laying out the layer, it is better to sprinkle the baking sheet with a little flour. If the top of the cake starts to burn, it should be covered. parchment paper.
-Sugar in the recipe can be replaced with powder, then the pastry will be very soft and tender, literally melting in your mouth. Vanillin is often added to add flavor or color to the dough, lemon peel, cocoa, chocolate, cinnamon or nuts. If you like very crumbly dough, then a third of the flour should be replaced with starch.
- Butter, sugar and eggs are stirred with a silicone or wooden spatula until homogeneous mass. Pour flour into this mass and knead the dough with your hand. After 1-2 minutes, the dough is cut. If it is heated by hand, it must be cooled before cutting.
- The presence of a large amount of fat in the dough ensures its plasticity and friability finished products. With a decrease in fat, the products will turn out to be more dense and rigid. Partial replacement of whole eggs with yolks increases the friability and tenderness of the products. Eggs can be partially replaced with water, this increases the plasticity of the dough, but the taste of the products worsens.
-The best temperature for dough is 15-20°C. At lower temperatures, the dough hardens and is difficult to roll out. At temperatures above 25°C, the butter in the dough softens and may separate from the rest of the products; such dough crumbles during rolling, and the products prepared from it are very tough. To fix such a dough, you need to cool it well, hold your hands in cold water and quickly, within 2 minutes, knead the dough until it is plastic. If the dough does not become plastic, you need to add egg yolk to it.
-Before rolling, knead the dough a little with cold hands, without adding flour, and form a rectangular piece in the form of a brick. This piece is placed on a floured table or board, sprinkled with flour on top and rolled into a layer.
-The dough should be rolled out on a flat board or table. If the table is uneven, the layer will have a different thickness, when baking thin places will burn, and thick ones will remain undercooked.
- From the rolled out layer with a knife or notches, make different shapes or transfer the layer to a baking sheet using a rolling pin. Excess dough around the edges of the baking sheet is cleaned with a knife.
-Baking sheets must be clean, dry, without any lubrication, as shortcrust pastry products do not stick to baking sheets.
- Sand products are baked at a temperature of 230-250 ° C until golden brown on the surface and inside the cakes. Layers of dough baked for sliced cakes and cakes are pricked with the tip of a knife. If the layers are baked in one place, and in another place the dough is still raw, then sheets of paper are placed on the baked places above and below and baking continues until the entire layer is baked.
-Baked pastry products are very delicate and break easily. Large layers, which are then glued together with creams or fruit fillings, should not be baked on baking sheets, but on iron sheets, from which it is easier to remove the baked layers.
- During baking, the layers stick slightly to the iron sheet. To tear off a layer from an iron sheet, you need to cool the sheet a little, take it with both hands and lightly hit the edge of the sheet on the edge of the table or on another object until the layer moves. Then, holding the iron sheet with your left hand, carefully slide the layer off the sheet with your right hand. Fruit fillings and custards can be glued together with warm layers, oil creams- only cold.
- The crumbs formed when cutting baked sand layers are used for sprinkling the sides of cakes and pastries.
To prepare desserts you will need:
Blenders & Mixers
kitchen scales
Decor for baking
Brand "S. Pudov" - seasonings, spices, food additives, flour and decor for baking
shortcrust pastry recipe
| Products | Quantity | ||||
| Wheat flour, glasses (250 ml) |
1 | 1,5 | 2 | 2,5 | 3 |
| Sugar, glasses (250 ml) | 1/4 | 1/3 | 1/2 | 2/3 | 1 |
| Butter or margarine, g | 100 | 150 | 200 | 250 | 300 |
| Eggs, pcs. | 1/2 | 1 | 1,5 | 2 | 2 |
| Output of baked products, g | 300 | 450 | 600 | 750 | 900 |
If unsalted butter is used, a little salt must be added to the dough. This is when baking pies.
(basic recipe)
Ingredients:1 pack (200 g) margarine or butter1 egg;200 g sour cream;a little sugar (1-3 tablespoons);0.5 teaspoon of soda;flour
Cooking:Chop margarine or butter.Beat the egg white with sugar.Soda extinguish in sour cream.
Mix everything and add so much flour so that the dough is soft and does not stick to your hands (about 3 cups, add flour in portions).Vanilla, cinnamon and salt to taste.
SHORT DOUGH RECIPES
Sweet shortbread dough: 300 g (2.5 cups) flour 1 or premium, 200 g butter or margarine, 100 g (0.5 cup) sugar, 1 egg, grated zest of 0.5 lemon or a little vanilla.
Soft sweet shortcrust pastry: 300 g flour, 250 g butter or margarine, 2 egg yolks, 75-100 g sugar, 3 pcs. bitter almond.
Shortcrust pastry with potatoes : 200 g flour, 200 g boiled potatoes(two medium potatoes), 150 g butter or margarine (half can be replaced pork fat), 1 egg or 2 tbsp. spoons cold water, a pinch of salt, about half a teaspoon, (sugar).
Shortcrust pastry with sour cream : 300 g flour, 150 g butter or margarine, 0.5-1 egg, 0.25 teaspoon baking soda, 0.5-2 tbsp. spoons of sugar, 0.5 teaspoon of salt, 100 g of sour cream.
Shortcrust pastry with cottage cheese : 300 g flour, 200 g butter or margarine, 200 g cottage cheese, 0.5 teaspoon salt, 1-2 tbsp. spoons of sugar.
Yeast shortbread dough: 300 g flour, 150-175 g margarine, 0.5 teaspoon salt, (2 tablespoons sugar), 35 g yeast, 2/3 cup cold milk.
Shortcrust pastry with cheese : 200 g flour, 150 g grated cheese, 150 g butter or margarine, 0.25 teaspoon salt, 0.25 teaspoon red or black pepper, 1 egg.
Shortcrust pastry with baking powder : 250g flour, 1 teaspoon baking powder, 100 g butter or margarine, 3 tbsp. spoons of sugar, 1-2 eggs, 1-2 tbsp. tablespoons of cream or wine, 0.25 teaspoon of salt, grated lemon zest or vanilla.
Recipe for flavored shortcrust pastry
| Products | Quantity | |||
| Wheat flour, tea glasses (250 ml) | 1 | 2 | 3 | 4 |
| Sugar, tea glasses | 1/4 | 1/2 | 3/4 | 1 |
| Butter or margarine, g | 75 | 150 | 225 | 300 |
| Eggs, pcs. | 1/2 | 1 | 1,5 | 2 |
| Salt, teaspoons | 1/8 | 1/4 | 1/3 | 1/2 |
| Soda, teaspoons | 1/8 | 1/4 | 1/3 | 1/2 |
| Output of baked products, g | 250 | 500 | 750 | 1000 |
The dough is prepared in the same way as described in the recipe above, only during kneading various aromatic substances are additionally added. Salt is mixed with flour and baking soda, which is why the dough acquires a different taste and its name changes.
Sandy vanilla dough .
Sand and lemon dough .
Sandy almond dough .
Shortbread chocolate dough .
Sand-candied dough .
Sandy spicy dough .
Shortbread dough can be prepared in two main ways:
1. Sweet shortbread dough can be prepared as follows. Sift the flour in a slide on a cutting board, pour sugar, soda, vanilla, grated lemon zest on top and put the butter cut into pieces. Chop the butter with a knife along with all the products, add the eggs and quickly knead with your hands until a homogeneous mass is obtained. Then roll the dough into a ball, cover with a napkin and refrigerate for half an hour or an hour. This dough can be made in advance and kept in the refrigerator until baking.
2. Shortbread dough with sour cream and soft shortbread dough you have to cook differently. Soften butter or margarine, grind with sugar, eggs or egg yolks (in sour cream dough add sour cream). Then add flour mixed with salt and soda, quickly knead and put in the refrigerator for 1-2 hours. Since this dough is quite soft, it is spread on a baking sheet and the bottom of the pan, and for cookies, it is squeezed through a pastry bag or a funnel folded from paper. Cakes, pastries, cookies are made from shortcrust pastry.
For 3 persons: flour - 175 g, white sugar - 50 g, brown sugar - 50 g, almonds - 40 g, blackberries - 250 g, apples - 150 g, butter - 100 g, salt
Dry the almonds in the oven. Clean, grind in a coffee grinder. Butter cut into cubes, grind with flour until the consistency of crumbs. Add chopped almonds, white sugar and a pinch of salt. Mix. Wash blackberries and apples and pat dry. Remove stems from berries. Peel the apples, cut out the core, chop finely. Gently combine apples and blackberries. Spread in an even layer in a baking dish. Sprinkle with brown sugar. Spread crumbs of dough on top. Bake in the oven for 20 minutes at 70°C.
Calorie per serving 335 kcal
For 4 persons: flour - 350 g, eggs - 2 pcs., sugar - 100 g, peanuts - 100 g, butter - 200 g, salt
Separate egg yolks from whites. Beat the yolks with sugar and a pinch of salt. Add softened butter. Sift flour into the mixture. Knead the dough, put in the refrigerator for 20-30 minutes. Roll out into a layer 6-8 mm thick. Using molds or glasses of different diameters, make blanks in the form of rings. Whisk the egg whites. Lubricate each workpiece on one side. Dry the peanuts in the oven. Cleanse, crush. Sprinkle blanks. Bake in the oven for 15-20 minutes at 200°C.
Calorie per serving 450 kcal
Cooking time from 75 minutes
For 4 persons: flour - 280 g, almonds - 110 g, sugar - 110 g, powdered sugar - 100 g, raspberry jam - 120 g, butter - 225 g, salt - 0.5 tsp.
Butter cut into cubes. In a mixer, mix butter, sugar, salt. Grind. Dry the almonds in the oven. Clear. Grind in a coffee grinder to a powder consistency. Add flour and chopped almonds to the butter mixture. Knead the dough. Roll out into a thin layer. Cut out square pieces with a knife or cookie cutters. In half of them, make curly holes in the center. Remove the blanks in the refrigerator for 20-30 minutes. Line a baking sheet with paper. Lay out cookies. Bake in the oven for 40-50 minutes at 150°C until done. Take out, cool. Grease whole squares with jam. Place squares with holes on top. Press down. Sprinkle with powdered sugar.
Calorie per serving 445 kcal
Difficulty level on a 10-point scale 8 points
For 6 persons: flour - 250 g, almonds - 80 g, eggs - 2 pcs., curd cheese - 100 g, plums - 700 g, sugar - 220 g, baking powder - 1 tsp, starch - 1 tbsp. l., butter - 170 g, salt
Dry the almonds in the oven, peel. Grind in a coffee grinder to a powder consistency. Combine ground almonds (30 g), flour, baking powder, sugar (100 g), a pinch of salt. Add softened butter (reserve 20 g for filling) and one egg. Knead the dough. Spread over the bottom and walls of the form, put in the refrigerator for 30 minutes. For cream, mix the remaining ground almonds, sugar, starch, egg, cottage cheese and oil. Beat with a mixer until smooth. Spread the cream over the dough base. Wash plums, remove pits. Cut into halves. Spread over cream. Bake in the oven at 170°C for about an hour until done. Sprinkle with almond flakes before serving.
Calorie per serving 410 kcal
For 5 persons: flour - 180 g, corn starch - 15 g, sugar - 160 g, powdered sugar - 10 g, eggs - 3 pcs., milk - 250 ml, cream 33% - 100 ml, strawberries - 250 g , butter - 80 g
Combine half the sugar, flour (set aside 2 tablespoons for cream), one egg and softened butter. Knead the dough. Wrap with foil. Place in refrigerator for 40 minutes. Take two eggs, separate the whites from the yolks. Beat the yolks with the remaining sugar, add flour and starch. Boil the milk, pour into the egg-sugar mass. Pour into a saucepan, cook the cream until thickened. Cool down. Roll out the dough into a thin layer. Cut blanks, distribute along the walls and bottom of the molds. Pierce with a fork. Close with foil. Bake in the oven for 15 minutes at 180°C. Cool down. Whip cream with powdered sugar. Add to custard. Mix. Fill the mass of the basket. Wash strawberries. Remove stalks. Spread over cream. You can garnish with mint leaves before serving.
Calorie per serving 330 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 9 points
Cookies "Magnets"
For 4 persons: flour - 1.5 cups, powdered sugar - 1 cup, eggs - 2 pcs., corn starch - 2 tbsp. l., dark black chocolate - 150 g, butter - 220 g, vanillin
In a deep bowl, combine starch, powdered sugar and a quarter teaspoon of vanilla. Sift flour into a container. Cut the softened butter into pieces. Take one egg, separate the yolk from the protein. Add butter, egg and yolk to flour bowl. Knead plastic dough. Wrap in cling film, refrigerate for 30 minutes. Take out the dough, cut into small pieces. From each roll out small "sausages". Bend the blanks with a bagel. Preheat oven to 200°C. Bake cookies for 15 minutes. Take out, cool. Melt dark chocolate in a water bath. Dip the ends of the cookies in melted chocolate. Lay out on a surface lined with parchment paper. Let it freeze.
Calorie per serving 425 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 8 points
For 3 persons: flour - 150 g, eggs - 2 pcs., Green asparagus - 150 g, bacon - 80 g, cream 25% - 150 ml, hard cheese - 80 g, mustard - 0.5 tsp. , butter - 75 g, salt, ground black pepper
In a mixer, mix flour, butter and a pinch of salt. Grind. Add one egg. Knead the dough. Roll into a ball, wrap in cling film. Place in refrigerator for 20 minutes. Roll out the dough into a layer 5 mm thick, cover the bottom and walls of the form. Pierce with a fork, refrigerate for 30 minutes. Cover the form with parchment paper. Bake in the oven for 12-15 minutes at 180°C. Wash the asparagus, remove the hard ends. Bacon cut into cubes, fry in a dry frying pan. Cheese grate on a fine grater. Beat the egg with cream and mustard. Salt and pepper. Add bacon and half the cheese. Mix. Pour into a sand-based mold. Spread the asparagus on top, press down a little. Sprinkle with remaining cheese. Bake in the oven for 20 minutes at 180°C.
Calorie per serving 280 kcal
Cooking time from 2 hours
Difficulty level on a 10-point scale 9 points
For 5 persons: flour - 150 g, zucchini - 1 pc., onion - 2 pcs., garlic - 2 cloves, sour cream - 8 tbsp. l., greens (any) - 1 bunch, butter - 80 g, sunflower oil, salt, ground black pepper.
Peel and chop onion and garlic. pass on sunflower oil. Wash the zucchini, peel, cut into small cubes. Send to the pan with onions and garlic. Simmer for 7-9 minutes. Salt and pepper. Wash greens, finely chop. Combine butter with flour. Grind until crumbly. Place vegetables in a baking dish. Sprinkle with chopped herbs. Lubricate with sour cream. Sprinkle everything with crumbs from the dough. Bake in the oven for 20-25 minutes at 180°C.
Calorie per serving 230 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 7 points
Fragrant pumpkin pie
Ingredients:
50 g butter; 75 g of sugar; 1 large pinch ground nutmeg; 2 tablespoons ground cinnamon; 400 g pumpkin pulp (or zucchini); 225 g of ready-made shortcrust pastry; 1 egg
Cooking process:
Combine butter, sugar, nutmeg and cinnamon in a large saucepan and heat lightly to melt butter. Add the chopped pumpkin and cook, stirring, for 10-15 minutes until the pumpkin is soft.
Preheat the oven to 200°C and heat a baking sheet in it. Roll out half of the dough and place on the bottom of a 23 cm round pie dish. Top with the cooled pumpkin filling. Roll out the second half of the dough. Cover the pie with the second layer of dough and trim the edges. Small leaves can be cut from scraps and attached with a beaten egg to the edges of the pie. Lubricate the entire surface of the pie with an egg, sprinkle with sugar and pierce 2-3 holes so that steam can escape. Put the cake pan on a preheated baking sheet and bake for 25-30 minutes until golden brown. Garnish with walnut halves. Serve warm or cold with heavy cream or sour cream.
288 kcal, 17 g fat per serving
Preparation time: 15 min
Cooking time: 40 min
For the base:
200 g margarine; 4 cups flour; 3 eggs; 1 cup of sugar; 1/2 teaspoon soda
For filling:
3-4 thin-skinned lemons; 2 cups sugar
Grind the grated margarine with flour. Grind eggs with sugar. Connect both masses. Divide the resulting grain into 2 parts. Pour one part on a dry sheet, lay out the filling, and pour the second part of the grits on it. Bake in a warm oven for 30 min.
To prepare the filling, remove the pits from the lemons, pass through a meat grinder with a peel and mix with sugar.
Ingredients: 300 g butter; 500 g cherries; 225 g sugar; 500 g flour; 1 sachet of baking powder; 1/2 teaspoon lemon zest; 1 pinch of salt; 1 teaspoon ground cinnamon; 1 egg; 50 g peeled ground almonds
Cooking process:
Melt butter over low heat and let cool. Wash the cherries and let dry, then remove the pits and cover the cherries with half the norm of sugar. Mix flour, baking powder, remaining sugar, lemon zest, salt and cinnamon. Add melted butter and egg and beat with a hand mixer until crumbly. Preheat oven to 200°C. Grease a 28cm mold with butter. Put half of the dough into the form, pressing well. Divide the cherries over the dough. Crumble the rest of the dough on top. Bake in the middle rack of the oven for 40 minutes until golden brown. Take the cake out of the mold and let it cool.
This cake is especially delicious immediately after baking, but retains its flavor for 1-2 days.
Energy value 1 serving: 330 kcal, 3 g protein: 24 g fat, 27 g carbohydrate
Preparation time: 30 minutes
Baking time: 40 minutes
- Recipe 1
Ingredients:
For the dough: 3 cups flour; 300 g butter; 3 egg yolks; 200 g sour cream; 1 teaspoon of soda; 1 teaspoon of salt; vanillin
For stuffing: 5 egg whites; ; 2 cups of sugar; 300 g nuts; honey
Cooking process:
Chop the butter well with a knife with flour. Make a hole, put yolks, sour cream, soda, salt and vanillin into it. Knead the dough, divide it into 3 parts and keep in the cold for 1 hour. Roll out one part of the dough, put half of the filling, cover with the second part, put the remaining filling, cover with the third part of the dough. Brush with 2 egg yolks, make cuts in the form of diamonds, and bake. 10-15 minutes before readiness to pull out, pour over the cuts with melted honey and bake. Cut cold.
To prepare the filling, beat the egg whites with sugar and mix with the nuts, ground in a meat grinder.
- Recipe 2
Ingredients:
For the dough: 150 g butter or margarine; 150 g sour cream; 2 eggs; 1/2 pack of yeast; 1/3 cup milk; 1 tablespoon of sugar; 2 cups of flour
For stuffing:50 walnuts; 1 cup of sugar; 1/2 cup raisins; 1 lemon
For syrup: 200 g honey; 3/4 cup sugar; 3/4 cup water
Cooking process:
Knead the dough from the components for the dough (it should not be steep). Put the dough in the refrigerator for 1-1.5 hours. Prepare the filling: peel the nuts, fry, grind with sugar and raisins, add grated lemon. Mix everything. Divide the dough into 4-5 parts, roll out thinly and spread on a greased sheet, layering with filling. Cut the surface with diamonds with the back of the knife and bake until browned over medium heat. Cut the baked pie to the end, and, without letting it cool, pour hot syrup (boil honey with sugar and water). Leave for a day to soak.
Ingredients:
For 900 g biscuits: flavored dough (according to recipe 1) from 1.5 cups of flour with the addition of 5 g vanilla sugar, shortbread-chocolate dough from 1.5 cups of flour with the addition of 1 tbsp. tablespoons cocoa powder, 2 eggs for gluing.
Prepare two doughs: one is vanilla white, the other is with chocolate-colored cocoa powder.
To make chess cookies, cut 3/4 of the white and chocolate dough into square bars. So that when connecting the bars are not deformed, cool them. Roll out a thin layer of white dough, grease it and the sticks with an egg and wrap the sticks in a checkerboard pattern into a layer.
When making cookies with a spiral or ring pattern, also roll the white and chocolate layers together, cool well so that they do not crumple when cutting, cut into slices, put them on a clean, dry baking sheet.
Bake cookies for 15-20 minutes at a temperature of 230-240°C.
Ingredients:
For balls with a total weight of about 1 kg: flavored dough (according to recipe 1) from 3 cups flour, 3/4 cup finely chopped almonds or nuts, 2 egg yolks for lubrication. The dough can be made coffee by adding cocoa to it (pictured).
Roll out the finished dough into a tourniquet, cut into pieces, roll into round balls and cool. In a deep bowl, beat 2 egg yolks and put a few balls; then cover the dish with a lid and shake lightly several times so that the surface of the dough is covered with egg yolk.
Put the balls from the dishes on a baking sheet with finely chopped almonds or nuts, make a few circular movements on the baking sheet so that the balls are covered with almonds.
Transfer the balls to a dry baking sheet and bake for 10-15 minutes at a temperature of 230-250°C.
Cookies "Kurabie"
Ingredients: Butter - 100g / 200g.; Powdered sugar - 40g / 80g; Flour - 160g / 320g; Protein - 1pc \ 2pcs; Vanilla sugar- 1 tsp / 1 sachet
Mix the butter with the powder. Add the egg whites, mix well. Add the flour and vanilla sugar. Mix with a silicone spatula until smooth. Place the dough in a pastry bag with a large star nozzle and place the cookies on a baking sheet. Put a variety of jam in the center of each cookie ( to taste). We put in a preheated oven.
Cooking time lasts approximately 10-15 minutes (temperature 200-220°).
Cookies "Kurabiye Baku"
Ingredients:
For 550 g cookies: 2 cups flour, 200 g butter, 3 tbsp. spoons powdered sugar, 1 egg white, 1 g vanilla sugar (and, preferably, 1 tablespoon of cognac or vodka).
Mash the butter, add all other products and knead for 5-8 minutes. Put the dough in a jigging bag and squeeze different figures onto a baking sheet through a notched tube.
Bake cookies for 10-15 minutes at a temperature of 200-220°C.
Chilled biscuits can be sprinkled with warm fondant or glazed with chocolate or fondant.
PRODUCTS FROM FLAVORED SCRAP DOUGH
All kinds of cookies and other dry shortbread products without flavored fillings and glazes can be prepared from this dough.
Sandy vanilla dough
This dough is prepared in the same way as indicated in recipe 1, only 1 g of vanilla sugar or 3-5 drops of vanilla essence is added to 1 glass of flour.
Sand and lemon dough
The dough is prepared as indicated in recipe 1, only lemon zest is added to 1 glass of flour and lemon juice from 1/4 lemon, which are pre-mixed with butter and sugar or add 3-5 drops of lemon essence, or 10-15 g of lemon liqueur, or 15-20 g of candied lemon.
Sandy almond dough
The dough is prepared as indicated in recipe 1, only 1-2 tbsp. tablespoons finely ground, lightly toasted, peeled or unpeeled almonds, reducing the amount of flour accordingly. In addition to almonds, you can add 5-8 drops of almond essence.
Shortbread chocolate dough
The dough is prepared as indicated in recipe 1, only 1 teaspoon of cocoa powder and 1 teaspoon of powdered sugar are added to 1 glass of flour, while reducing the amount of flour by 1 teaspoon.
Sand-candied dough
The dough is prepared as indicated in recipe 1, only 1 tbsp. a spoonful of finely chopped or minced candied fruits.
Sandy spicy dough
The dough is prepared as indicated in recipe 1, only 1/4 teaspoon of cinnamon or 1/8 teaspoon of finely ground cloves, nutmeg, cardamom or ginger is added to 1 cup of flour.
Prepare this recipe original cookie . Pinch off the chocolate shortbread dough and roll up the flagella, which are then interlaced. Powder to taste. In general, this is a cookie for fantasies. You can make one flagellum white, the other cocoa. You can take three flagella and twist them like a braid and sprinkle, say, sunflower seeds on top.
Today we will tell you how to make shortcrust pastry - a simple and popular basis for home baking. Fragrant, ruddy, crumbly, with the minimum amount liquid and rather greasy, all this is about him, about the shortcrust pastry.
Shortcrust pastry is good because it does not require any complex manipulations and expensive ingredients and appliances, you need a blender or just a knife, as well as a refrigerator. To make the dough crispy, it must be cooled before baking. This feature allows you to easily store shortcrust pastry in the refrigerator, as well as freeze it without loss of taste and quality. Shortcrust pastry is perhaps the most non-capricious of all varieties, it always turns out the first time, even for the most inexperienced hostess.
Where can this dough be used? Plenty of options! Cookies, crispy tartlets, cakes “baskets” and bases for fruit pies and tarts. My grandmother baked cakes for the amazing homemade "Napoleon" just from shortcrust pastry. Sprinkling for a variety of fruit or vegetable crumbles is also essentially shortcrust pastry, without the addition of liquid and eggs.
Shortcrust pastry options:
- Soft shortcrust pastry gourmet pastry and cakes consists of equal parts of fat and flour, and sugar contains from one second to three quarters of the amount of flour. Instead of sugar, you can use powdered sugar, then the dough will be just incredibly delicate in texture.
- Shortbread dough, consisting of three parts of flour, two parts of fat and one part of sugar and one yolk for two hundred and fifty grams of flour, is suitable for cakes, tartlets and fruit pies.
- For crispy dough, double the amount of flour and fat and knead the dough with sugar, one half to three quarters of the fat, one egg and one yolk. This dough is suitable for flat and round homemade cookies.
Cooking secrets:
- Up to fifty percent of the flour can be replaced with ground nuts, almonds, hazelnuts or walnuts. A little alcohol, such as cognac or rum, will flavor and loosen the dough, not a large number of sour cream will exfoliate it slightly.
- If the dough does not roll out well or breaks after cooling, knead it with a small amount water.
- Before baking, prick the cake or pie crust with a fork, this will prevent the dough from puffing up and cover with baking paper. Dry bean rice, or special glass balls for baking, are poured onto the paper to make the cake even. This technique is called "blind" baking.
- In order for the cake to turn ruddy, after a while the load should be removed and the cake baked until the necessary ruddy.
I will give basic recipe shortcrust pastry, from which I usually bake the bases for all pies with fruits or berries.
Total cooking time - 1 hour 10 minutes
Active cooking time - 10 minutes
Cost – $4.0
Calorie content per 100 gr - 455 kcal
Servings - 500 grams
How to make shortcrust pastry
Ingredients:
Flour - 150 gr.
Butter - 125 gr.
Sugar - 100 gr.
Egg - 1 pc.
dough baking powder- 5 gr.
Salt - a pinch
Cooking:
Pour the sifted flour, sugar, a pinch of salt and baking powder into a bowl or pour a slide onto the work surface. It is better to use a pre-chilled glass or marble board. 
It is very convenient to do all these manipulations in the bowl of a blender or food processor.
Cut the chilled butter into cubes and grate (if you knead the dough by hand). 
Place the butter over the flour and sugar mixture and quickly cut the butter and flour into coarse crumbs. 
If you use a blender, then press it several times in pulsation mode, you get just the right crumb. 
Now you can add liquid to this case egg. It makes the dough more dense and durable, if you put only the yolk, the dough will be more crumbly. Just like adding some ice water to the dough. 
Quickly mix the dough until smooth, never need to mix this kind of dough for a long time, this will make it "oak". 
Now there are several options. If the dough is intended for the base of a tart or tartlets, baskets, it can be rolled out immediately with a rolling pin on a lightly floured surface to the desired thickness and put into a baking dish or molds. Carefully cut off the edges of the dough protruding from the mold with a knife. From these scraps I usually bake simple cookies They are delicious on their own, especially when freshly baked. In this form, put them to cool. Thus, you will speed up and simplify the entire baking process for yourself, and the dough will not need to be painfully rolled out of the hardened state. 
If shortbread dough is used for cookies, form it into a sausage or ball, wrap in cling film and also place in the refrigerator. Usually shortbread dough is cooled before baking for at least thirty and no more than sixty minutes. If you have leftover dough, you can freeze it and use it later if needed. 
A novice cook often encounters such a problem: he wants to make a cake or cookies, opens a recipe book, and it says: “From two eggs, one hundred grams of butter, two tablespoons of sugar and 150 g of flour, knead shortbread dough.” A novice cook takes to follow the recipe, throws everything into one bowl, but it turns out some kind of nonsense. The dough is not kneaded, and when baked it becomes hard. And all because the writers cookbooks for some reason, the authors believe that a person is born into the world with full knowledge of what the technology of making shortcrust pastry is. But this is a kind of skill that should be comprehended. And this article will help all beginners knead correctly. There are two types. And we will tell you in detail how they differ and how to cook them. And we will also reveal some of the subtleties and secrets of preparing this base for cakes, cookies and pastries.
A bit of history
Dough products appeared at the very dawn of the Neolithic revolution, when mankind had just mastered the cultivation and use of cereals. The grains were ground with a hand millstone, a little water was added to the powder ... It is believed that the first flour products were like dumplings. But the technology for making shortcrust pastry is not so ancient. It is assumed that the first products from it began to be baked in the Persian Gulf region. The crusaders who fought in Palestine for the Holy Sepulcher brought to Europe a recipe for shortcrust pastry, as well as a fork and other benefits of civilization. Cookies from this base very quickly gained popularity. And the name of the dough - shortbread - was given by French chefs. After all, in terms of consistency finished product turns out crumbly, brittle. You bite off a piece, and it crumbles into small “grains of sand” in your mouth. Exactly shortbread served with traditional English tea at five o'clock in the afternoon. And now we will learn how to cook it.
Ingredients
The technology for making shortcrust pastry products is quite simple. It is within the power of everyone, even a novice cook. But there are a few secrets that you need to know in order for the dough to turn out really crumbly, sandy. We have already said that it is divided into two types. The first is sand-dough. For its preparation, only the so-called basic products are used. These are flour, fats (butter, margarine), sugar and a little salt. To achieve the splendor of products, another baking powder (soda, ammonium) is added. Sand-jigging dough has more liquid consistency. For its preparation, in addition to basic products, eggs and (sometimes) sour cream are also used. Of course, you can and even need to add different seasonings to both types of shortcrust pastry. It can be chocolate pieces, cocoa powder, ginger, raisins, nuts, cinnamon, vanilla, grated lemon zest and more.
Secrets of preparing ingredients
As we have already said, the technology for making shortcrust pastry is quite simple. But she also has her secrets. The first concerns temperature regime. If you knead shortbread dough in a hot kitchen, you will not get a quality product. After all, it is based on fats. They melt at high temperatures. And we just don't need it. Therefore, it is important to prepare the dough in a room where the temperature does not exceed eighteen degrees. Next is flour. For good yeast dough it should be with a large amount of gluten, and for shortbread, on the contrary, with a small amount. But since in our conditions we don’t have much to choose, we will limit ourselves to buying white wheat flour of the highest quality. The oil should be very cold, but not out of freezer. For best results, margarine should also be used. The ratio of fats should be one to one. In order for the pastry to literally melt in your mouth, you must first turn it into powder. Eggs and sour cream, if we use them, should also be cold.
Shortcrust pastry: food preparation and technology
The main focus of kneading is to mix the fats into the flour as quickly as possible. Therefore, we first of all prepare bulk products. We need the flour particles to be coated with fat. Then the gluten contained in it will not be able to come out, and the dough will not come out elastic, like yeast. Therefore, the flour must first be sifted into a deep bowl through a fine sieve. Next, add other bulk ingredients: powdered sugar, salt, for cookies or soda with ammonium). If the recipe calls for cocoa powder, vanillin, cinnamon, grated ginger and other similar ingredients, we will also add them at this stage. Mix all dry ingredients. We take cold and hard butter with margarine (or quickly and quickly rub them on coarse grater. Mix this shavings with your fingers with flour. We work until the whole bowl is filled with so-called bread crumbs.
Shortcrust pastry: recipe and cooking technology
Of course, each product has its own set of products and their quantity. Here you need to rely on the recipe. But still there is a certain formula for the ideal shortcrust pastry. It lies in the proportions of the base products. In general, flour should take twice as much as fat. But you should not immediately pour it all into a bowl. Leave some of it for later kneading. At the first stage, we put the basic products in the bowl in the following proportions: for three hundred grams of flour - two hundred butter with margarine and one hundred powdered sugar. Even in sweet products, do not forget to add a pinch of salt. So that the dough does not come out “clogged”, pour in a little soda and ammonium - literally at the tip of a knife, otherwise the products will get bad smell. Now it is important for us to achieve kneading in moderation elastic dough. The fat begins to melt, and the breadcrumbs stick together easily. We roll a bun in a bowl and knead it with our hands. All breadcrumbs should be part of the dough.
What is important to know when kneading
The temperature regime is very important at this stage. If the room temperature is below fifteen degrees, we will stop at the “breadcrumb” stage, since the fats will remain solid. And if the thermometer in the kitchen is above twenty-five, the butter will melt and stand out from the total mass of products. At the same time, it is important for us to quickly and thoroughly prepare shortcrust pastry. Reviews experienced chefs it is advised to put the cutting board in the refrigerator in advance and prepare a container with ice water, where you should lower your palms from time to time. We take out the bun from the bowl. Transfer it to a floured cutting board. We knead with our hands quickly and vigorously, rolling the edges inside the bun. The dough should be smooth, elastic, but matte. If the bun is shiny, it means that the butter has melted too much. To fix this, put the dough in the refrigerator.
rolling
At this stage, the same requirements are observed as during kneading. That is cool temperature and speed. The bun pulled out of the refrigerator should be lightly kneaded with your hands. But the longer you knead the shortbread dough, the harder the product from it will become. Sprinkle the board with flour. We put the dough in its center, giving it the shape of a brick. We take out the rolling pin from the refrigerator. Roll out from the center to the edges. At the same time, we move the rolling pin from and to ourselves at a right angle, turning the board in a circle. The technology for preparing dishes from shortcrust pastry is such that we need to roll out a rather thin layer. It's not biscuit cupcakes, and not pies. The layer of rolled shortbread dough should not exceed eight millimeters in height.
How to make shortcrust pastry
As we remember, this second type of base for cakes, pastries and cookies is added liquid products- eggs and sour cream. Sometimes, if the dough turned out too steep and rolls poorly, cracks, add a little water. But it spoils the taste of baking. The technology for preparing shortcrust pastry of the jigging type is not much different from that described by us above. When we achieve “bread crumbs”, we enter the number of eggs and sour cream indicated in the recipe. Knead until you get an elastic ball. If it's slightly shiny, it's not a problem. Transfer the dough to a floured board and continue kneading there. It is important not to overdo it with eggs. Proteins can give products rigidity. Therefore, it is better to limit oneself to yolks. Sour cream, as an additional fat, gives the dough additional tenderness and friability. This ingredient should be of high quality, very thick.
Baking products
The oven must be preheated to the temperature indicated in the recipe. If we make recesses, we cut a layer of dough. We shift the blanks to a baking sheet covered with cooking paper. The thinner the layer of dough, the higher the temperature and the shorter the cooking time. Accordingly, the higher the cake, the colder the oven should be. We check the readiness of such products with a match: if the splinter comes out dry, it's ready. The technology for making shortcrust pastry cakes allows the use of metal or silicone baskets. The surface of such products must be pricked in several places with a fork so that it does not swell. Bake cakes and cookies until golden brown.
shortbread cupcakes
These products require liquid ingredients. The technology for making cakes from shortcrust pastry involves the use of milk. A full glass of this product will require three hundred grams of flour, 180 g of butter, 100 g of powdered sugar, two eggs, 10 g of baking powder and a pinch of salt. Optionally, you can add two handfuls of raisins, vanilla, grated lemon zest, dried apricots, chopped prunes into the dough. We start work with mixing bulk products. Then add crushed cold butter. Getting "bread crumbs". Put eggs and milk into a bowl. We beat the mass. Add raisins or other groceries. Beat again to saturate the dough with oxygen. Pour into a cake mold. We put in an oven preheated to one hundred and ninety degrees. Bake for about forty minutes.
Any housewife knows that shortcrust pastry products have a very delicate taste, and not many people are able to refuse pleasure, enjoy such pastries. However, not everyone is able to cook a truly delicious shortcrust pastry. But it is prepared without much difficulty, just for this you need to know some tricks.
Soft shortbread dough contains a large amount of butter, which makes it so tender. From it you can bake cakes, pies with various fillings, different gingerbread and the like. Depending on the ingredients, shortcrust pastry can be divided into several types. Let's say traditional recipe includes flour, water and butter, which can be substituted for margarine. If you add an egg instead of water, then it will already be egg dough. But if you replace the water with sour cream, then it will already be sour cream. In order for the pastries to have a more pleasant aroma, you can add various spices to the dough: vanilla, cardamom, lemon zest or At the same time, please note that if you plan to make pastries with filling, then you do not need to add aromatic additives.
Cooking. Shortcrust pastry - the little secrets of a good housewife.
If you don't want shortcrust pastry to be tough, then you should cook it very quickly until the butter or margarine included in it has melted. The whole process of its preparation should last no more than 10 minutes.
Butter or margarine for shortcrust pastry should be added only when chilled. It is chilled, not frozen. The optimal proportion of flour and butter should be 2:1, because if you add a lot of flour to the dough, the products will burn during baking and may turn out to be completely tasteless.
It is best to knead shortbread dough in a room whose temperature does not exceed 15 degrees. In this case, it is necessary to carefully ensure that the dough itself is in contact with the hands as little as possible. Therefore, you need to sift the flour in a slide on the table, make a recess in the middle, add butter, egg and sugar to it, then chop everything into pieces. small pieces and knead by hand.
When the shortbread dough is ready, it will need to be rolled into a ball and placed in the refrigerator for half an hour. At the same time, you can not keep it in the refrigerator for too long, because it can become hard. The dough must be stored in or Otherwise, it can dry out very quickly.
Shortbread dough must be rolled out very thinly. Each cake should be no more than 4 mm, otherwise it can be baked for a long time. I would like to draw your attention to the fact that you need to roll out the cakes only when the dough becomes
If you want the product to turn out to be a beautiful color, you can grease the shortcrust pastry immediately before baking. egg white or butter.
After you take the product out of the oven, take a brush and brush it with water. This must be done so that the pastry remains soft for a long time and does not harden.
When you put the dough into the mold, press it as tightly as possible so that no air space forms under it, otherwise the product may deform during baking.
In order for shortcrust pastry to be more baked, tasty and not hard, the oven temperature should be 220-250 degrees.
Ready shortbread dough can be stored for about 10 days. If you follow all the above tips, you will be able to prepare the perfect shortcrust pastry in minutes and delight your loved ones. delicious pastries that will melt right in your mouth.
