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How to make gentle shortcake dough?

Friable, gentle, simply melting in the mouth - these definitions are most often given to shortcake dough. What needs to be done that products from it turned out such?

Shortcake dough is used by

of the Basis of bases as a basis for various pies - snack and sweet, tartlets and cakes. Prepares quickly - in only 10 minutes (apart from time for cooling), from the minimum quantity of ingredients, it is baked too not for long, but, certainly, demands some skills. To be exact, knowledge. So, we fill up baggage.

Preparation of the test which will be enough to lay out a form with a diameter of 24 cm (by the way, the form with wavy edges is usually used), requires 200 g of flour, a pinch of salt and 100 g of the cooled unsalted butter. It is checked in practice: 2 parts of flour and 1 part of oil - the most successful proportion.

Sift in a bowl flour and salt (salt will not prevent even if dough is used for sweet dishes) and add the butter cut in small cubes. Pay attention: oil has to be cold, but not freezed. The easy movements of fingers rub it in flour until mix begins to remind a small grain crumb. Hands at the same time have to be cold - dough will not turn out correct if oil heats up from heat of your fingers.

Pour in 2 tablespoons of cold water and mix mix a knife that crumbs stuck together. If dough is dryish, add still water. Only do not go too far: when it is too much liquid, dough turns out sticky and not so - that it is simple to roll it (and in finished form it will be not friable, but firm). And never pour in all water at once - flour absorbs liquid unevenly.

Roll dough in a rough sphere. Shift to the surface which is slightly powdered with flour and knead the fast movements. At you homogeneous, smooth and elastic mass has to turn out. You should not mash dough too long: you will be overzealous - and it from sand will turn in clay will leave rigid.

Wrap dough in food wrap and place for half an hour in the refrigerator - it will become elastic and when baking will not crack. The prepared shortcake dough will lie in the refrigerator three days; also it can be frozen.

Softly we lay

Take out dough from the refrigerator and let`s it heat up to room temperature again. Then thinly roll on slightly powdered surface flour (thick layers are badly baked thoroughly). Turn dough during a raskatyvaniye that the circle turned out. Diameter of the test has to be about 5 cm more than diameter of a form.

Wrap up dough around a rolling pin, lift and spread out it over a form. Densely press dough to edges of a form, having left surplus freely to hang down from sides. Roll a rolling pin at the edges of a form to cut off excess dough. Pin dough a fork in several places that when baking bubbles were not formed. Put to be cooled for 20 minutes.

We bake

the Cooled dough cover paper for baking and fill a form with peas or haricot. Fill more bean along edges of a form that they were not deformed.

Bake 10 minutes in the oven which is previously warmed to 200 C. At the same time do not open a door. Remove paper and peas / haricot and bake 10-15 more minutes until dough becomes pale - golden.

Slightly grease a warm basis for pie with the shaken-up egg. What it is necessary for? Egg will fill all possible time on a test surface will also not allow a stuffing to filter, and also will keep baking of crackling. Bake 5 more minutes. Everything, is ready, now the basis from shortcake dough can be filled with a stuffing.

What there are kinds of shortcake dough?

the Basic recipe on that and basic, chtobyy it was possible to vary. Changing in it these or those ingredients, it is possible to receive every time all new kinds of shortcake dough - both sharp, and spicy, and sweet. I give only some options.

Shortcake dough with cheese and polenta. Replace 75 g of flour with 75 g of polenta (corn grits). In a sand crumb implicate 50 g of small polished parmesan and add 0,5-1 tablespoons of cold water. Cool. Cover the test a form with wavy edges. Bake 10 minutes, without opening an oven door. Fill with a stuffing, for example, from mix of tomatoes, red onions and sour cream as in our recipe, and bake according to it.

With walnuts. Reduce amount of flour by 50 g Take 75 g of butter and prepare a crumb, having added 50 g of ground walnuts. Pour in 1-2 tablespoons of cold water. Cool. Cover the test a form with wavy edges. Bake 10 minutes, without opening an oven door. Fill with a stuffing for teeming (such will approach, for example: 3 eggs, 280 ml of heavy cream, 75 g of the crumbed cheese with a blue mold, pepper to taste). Add 50 g of walnuts to mix and bake according to the recipe.

Sweet dough. Add 25 more g of butter. To crumbs add 25 g of icing sugar. Hammer 1 yolk mixed from 0,5-1 tablespoons of cold water. Cover the test of 6 demountable molds with wavy edges with a diameter of 8 cm and 6 cm in depth. Bake 10 minutes, without opening an oven door. Grease with egg and bake 5 more minutes. Cool, fill with sweet cream, banana slices, whipped cream and powder with polished chocolate. (Molds it is optional to take small, and besides bananas with cream, by itself, certainly, there are one thousand more and one type of a stuffing.)