Shortcrust pastry basic recipe. How to make shortbread dough

Hello, our dear readers and guests of our site. Today I will tell you all the secrets of a successful shortcrust pastry... Depending on what kind of product you will bake, you will choose the recipe you need.

I'll tell you frankly, I wrote this post for a long time, for a very long time, because I got confused. I collected information on the Internet, clarified it in books and even from French bloggers. I tried to structure so as not to miss anything. The dough seems to be like dough - everything is simple, not just yeast, but the methods of preparation made me difficult.

Have you noticed in recipes how to cook shortcrust pastry, two different options are described everywhere:

1. Grind the softened butter with sugar and eggs, then add flour.
2. Cold butter pounded (chopped) with flour, and then eggs beaten with sugar are added.

Sometimes we cook the same recipe with these different ways... Do you end up with the same baked goods? Let's figure it out.

So the first option is shortbread dough, and the second option is chopped.

But let's start with the basics of cooking. We will remember and lay out on the shelves the completely obvious properties of the products, which are known to you without me, and there will be nothing new here. The point is to further learn how to apply this knowledge about making the perfect shortcrust pastry.

Shortcrust pastry should be crumbly. How can this be achieved? It is necessary to know a little which component in the test possesses which properties.

• Flour. Flour, as you know, is different, but here the amount of gluten and gluten is important for us. Translated from Latin, gluten is glue; the less it is, the looser the dough will be. Sometimes starch is added to the flour. It is allowed to add another type of flour, for example, in oat cookies there is an admixture of oatmeal.
• Oil. Butter is fat; it prevents flour from sticking together. The higher quality and fattier the butter, the tastier the baked goods will be. Oil in some recipes is replaced with cooking oil (such as lard). Previously, such fat was sold on a par with margarine and in the same packages of 250 g, now I have not seen it anywhere in stores. Can margarine replace butter? Probably you can. And in Soviet times, all the recipes in culinary notebooks were on margarine. See for yourself by your financial capabilities, but I still recommend using butter. Do not forget that margarine is a combination of fats that are difficult for the body to digest and poorly excreted from it.
• Eggs and water. It is the link between flour and butter. Depending on the recipe, it is added in a certain amount so that the mass is kneaded with dough, otherwise everything will not connect. The protein is like a glue, so for a more gritty effect it is better to use only yolks.
• Sugar. Since the dough must be cooked quickly so that the butter does not have time to melt, it is best to replace it with powdered sugar. Alternatively, grind with eggs until the crystals are completely dissolved.
• Salt. Salt is a must in any dough, even in a sweet one, a small pinch is enough to set off the taste, salt shows the taste of sugar, makes it brighter. The dough will not taste bland with salt.
• Soda or baking powder. Soda is not put into shortbread dough, flowability is achieved by proper preparation, but some housewives who are not confident in their abilities resort to the help of a baking powder. With baking powder, baking from shortcrust pastry will certainly work. So it's your choice.
• Additional flavoring ingredients. By adding different components to taste, such as vanilla, cocoa, lemon peel, a variety of nuts, dried fruits, drops of chocolate, ground ginger, cinnamon, you will get a new one refined taste and aroma.

Now you know how the components work, but there are still prerequisites, so to speak, a technological process that must be observed. These conditions are the same, no matter which recipe you cook below.

• All ingredients must be weighed on a scale. The recipe in cups, spoons is not suitable here, the recipe must be observed strictly in grams. Of course, you can use measuring cups, but be sure to follow the recipe more closely. Use the table of weights and volumes.
• Dry ingredients according to the recipe (flour, salt, soda or baking powder, cocoa powder, ground nuts) are mixed before cooking. But remember that cocoa is equated to free-flowing, i.e. to flour. Therefore, if you add cocoa powder to the dough, then subtract the same amount of flour in the recipe (for example, subtract 1 tablespoon of flour and add 1 tablespoon of cocoa powder).
• If you are preparing chopped dough, then all kitchen utensils (beating bowl, whisk, rolling board, rolling pin) must be cold.
• You cannot knead the shortbread dough for a long time, just combine all the crumbs into a lump and knead a couple of times. Strike out.
• The finished shortbread dough must be cooled, put in a plastic bag, tightly closed and sent to cool in the refrigerator for at least 30 minutes, and preferably an hour. To make the dough cool faster and better, do not put it in a bun, flatten it slightly. Why refrigerate at all? Look, butter, when heated, stratifies into milk fat and liquid. You could observe this if you cooked ghee, and remaining cold in the mass with flour will prevent the flour from absorbing moisture, because the flour contains gluten, it combines with the liquid and adds viscosity to the dough.
• Roll out the dough in a uniform layer, otherwise the thinner layers will be more dried in the oven. If one large crust is baked, it must be chopped over the entire surface with a fork. Bake shortcrust pastry products in a preheated oven at 200 ° C, placing the pastry in the middle oven in the standard oven mode "top-bottom" until slightly golden brown.

France is considered to be the founders and unsurpassed leaders of the confectionery art. So in France, shortbread dough is divided into three types: pâte brisée (basic basic chopped dough), pate sablee (chopped sweet) and pate sukree (tender sweet shortbread). Completely unfamiliar names, incomprehensible to ordinary housewives, but familiar to everyone from the cooking technology.

Basic minced shortcrust pastry or pâte brisée

It is considered the most versatile, basic test. Pathé Brize chopped dough is used to make mostly savory pastries, such as meat pies, open pies with vegetables or quiche.

Pate Brize is a chopped dough made with only flour, water and a moderate amount of butter; no sugar or salt is added to it.

• Flour - 250 g
• Butter - 125 g
• Ice water - 50 ml
• Salt - a pinch

As a rule, it is prepared using a combine-mixer, but you can easily do it with your hands.

Put well chilled butter on flour and chop with a knife (grate or cut into small cubes), grind with flour until fine powdery crumbs are obtained. Gradually adding cold water, quickly combine the dough into a ball. Send to refrigerator.

Due to the large grains of cold oil, when moisture evaporates during the baking process, the dough acquires the properties of lamination. Sometimes this dough is called false or pseudo-puff.

Depending on the proportions of water, flour and oil, you can even make a dough for the cakes of the famous and beloved Napoleon cake.

Chopped shortcrust pastry or pate sablee

This is the same chopped dough as the base dough, but with slightly different proportions of ingredients, or rather, with the addition of sugar, eggs and, if necessary, water.

• Flour - 250 g
• Salt - a pinch
• Butter - 125 g
• Sugar - 60 g Eggs - 1 pc.

Mix dry ingredients. Put the well-chilled butter on the flour and chop with a knife, when there are small pieces of butter, grind them with flour until a fat flour is formed.

Separately grind the eggs with sugar and add the egg mass to the flour. Knead a firm dough.

Sweet or pastry shortbread pastry (pate sukree)

Shortcrust pastry is the simplest and easiest to make of all, in my opinion. Cookies from it are crumbly, they just melt in the mouth, and the shapes of cookies can be formed in a variety of ways. From shortcrust pastry, you can make, for example, kurabye and Viennese biscuits, rings with nuts, baskets with protein cream and many, many different sweets. Shortcrust pastry is an excellent base for cakes with curd and fruit fillings, and is also suitable for pie with jam.

Depending on the amount of flour, the dough will be either softer or denser.

The ideal proportion is 1-2-3, i.e. 1 part sugar, 2 parts butter and 3 parts flour. And, mind you, this is in grams.

The recipe for shortcrust pastry for one-two-three looks like this

• Sugar - 100 g
• Butter - 200 g
• Flour - 300 g
• Egg - 1 pc. whole or two yolks
• Salt - a pinch
• Baking powder - 1 tsp.

But sometimes a different proportion is more justified in a recipe, namely, there is twice as much flour as butter, especially if milk or sour cream is added to the dough.

How to make shortbread dough?

Combine flour, baking powder, salt.

The oil should be room temperature, put it out of the refrigerator in advance, about one hour in advance. Grind the butter with sugar until the grains disappear, or better with powdered sugar, then add the eggs, and, continuing to knead, gradually add flour, knead the not tight dough with a spoon.

At the end of kneading, you can help yourself to combine the whole mass into a lump with your hands.

Wrap in plastic wrap and refrigerate for 1 hour.

It is good to cook such a dough in advance, put it in the cold overnight, and in the morning quickly shape the cookies and be content with fresh pastries for breakfast for breakfast.

We noticed that during the cooking process there are no grains of butter, the butter is ground with sugar and eggs, and, therefore, large voids are not formed when heated in the oven, as in chopped. Due to this, the dough will be more tender.

I hope you figured out the specifics of cooking. Maybe I missed something, write in the comments, we will discuss it together.

Hello my dear readers and guests of my blog. Today I will tell you all the secrets of a successful shortbread dough. Depending on what kind of product you will bake, you will choose the recipe you need.

Frankly, I wrote this post for a long time, for a very long time, because I got confused. I collected information on the Internet, clarified it in books and even from French bloggers. I tried to structure so as not to miss anything. The dough seems to be like dough - everything is simple, not just yeast, but the methods of preparation made me difficult.

Have you noticed in recipes how to make shortbread dough, two different options are described everywhere.

1. Grind the softened butter with sugar and eggs, then add flour.
2. Cold butter is ground (chopped) with flour, and then eggs beaten with sugar are added.

Sometimes we prepare the same recipe in these different ways. Do you end up with the same baked goods? Let's figure it out.

So the first option is shortbread dough, and the second option is chopped.

But let's start with the basics of cooking. We will remember and lay out on the shelves the completely obvious properties of the products, which are known to you without me, and there will be nothing new here. The point is to further learn how to apply this knowledge about making the perfect shortcrust pastry.

Ingredient properties

Shortcrust pastry should be crumbly. How can this be achieved? You need to know a little about how each component works in the test.

• Flour. Flour, as you know, is different, but here the amount of gluten and gluten is important for us. Translated from Latin, gluten is glue. The smaller it is, the looser the dough will be. Sometimes starch is added to the flour to remove just the viscosity. It is allowed to add another type of flour, for example, oatmeal is mixed with oatmeal.
• Oil. Butter is fat, it prevents flour from sticking together. The higher quality and fattier the butter, the tastier the baked goods will be. Oil in some recipes is replaced with cooking oil (such as lard). Previously, it was sold on a par with margarine and in the same packages of 250 g, now I have not seen it anywhere in stores. You can replace the butter with margarine. In Soviet times, all the recipes in culinary notebooks were on margarine. See for yourself according to your financial capabilities. But I still recommend using butter. Do not forget that margarine is a combination of fats that are difficult for the body to digest and poorly excreted from it.
• Eggs and water. It is the link between flour and butter. Depending on the recipe, it is added in a certain amount so that the mass is kneaded with dough, otherwise everything will not be combined. Protein is like glue, so it is better not to use them for a sandier effect. Cookies with yolks are more crumbly and stay soft longer, such as Palets Breton.
• Sugar. Since the dough must be cooked quickly so that the butter does not have time to melt, it is best to replace it with powdered sugar. Alternatively, grind with eggs until the crystals are completely dissolved.
• Salt. Salt is a must in any dough, even in a sweet one, a small pinch is enough to set off the taste, salt shows the taste of sugar, makes it brighter. The dough will not taste bland with salt.
• Soda or baking powder. Soda is not put into shortbread dough; flowability is achieved by proper preparation. But some housewives, not confident in their abilities, resort to the help of a baking powder. Baking will certainly work with him. So it's your choice.
• Additional flavoring ingredients. By adding different ingredients such as vanilla, cocoa, lemon peel, a variety of nuts, dried fruits, drops of chocolate, ground ginger, cinnamon, you will get a new exquisite taste and aroma.

Cooking rules

Now you know how the components work, but there are also prerequisites, so to speak, a technological process that must be followed, no matter what recipe below you cook.

1. All ingredients must be weighed on a scale. The recipe in cups, spoons is not suitable here, the recipe must be observed strictly in grams. Of course, you can use measuring cups, but be sure to follow the recipe more closely. Use the table of weights and volumes.
2. Dry ingredients (flour, salt, soda or baking powder, cocoa powder, ground nuts) are mixed before cooking. But remember that cocoa is equated to free-flowing, i.e. to flour. Therefore, if you add cocoa powder to the dough, then subtract the same amount of flour in the recipe. For example, subtract 1 tablespoon of flour and add 1 tablespoon of cocoa powder.
3. If you are preparing chopped dough, then all kitchen utensils (beating bowl, whisk, rolling board, rolling pin) must be cold.
4. You cannot knead the shortbread dough for a long time, just combine all the crumbs into a lump and knead a couple of times. Strike out.
5. The finished shortbread dough must be cooled. Put in a plastic bag, close tightly and refrigerate for at least 30 minutes, and preferably an hour. To make the dough cool faster and better, do not put it in a bun, flatten it slightly. Why refrigerate at all? Look, butter, when heated, stratifies into milk fat and liquid. You could observe this if you cooked ghee, and staying cold in the mass with flour will prevent the flour from absorbing moisture, because the flour contains gluten, which combines with the liquid and adds viscosity to the dough. And this cannot be allowed.
6. Roll out the dough in a uniform layer, otherwise the thinner layers will be more dried in the oven. If one large crust is baked, it must be chopped over the entire surface with a fork.
7. Bake shortcrust pastry products in a preheated oven at 200 ° C, placing the pastries in the middle of the oven in the standard top-bottom oven setting until slightly golden brown.

Shortcrust pastry recipes

France is considered to be the founders and unsurpassed leaders of the confectionery art. So in France, shortbread dough is divided into three types.

1. pâte brisée - basic basic chopped dough.
2. pate sablee - minced sweet.
3. pate sukree - delicate sweet shortbread dough.

Completely unfamiliar names, incomprehensible to ordinary housewives, but familiar to everyone from the cooking technology.

Basic minced shortcrust pastry or pâte brisée

It is considered the most versatile, basic test. As a rule, savory pastries are made on its basis, such as meat pies, open pies with vegetables or Kish.

Pate Brize is a chopped dough made with only flour, water and a moderate amount of butter; no sugar or salt is added to it.

Ingredients:

• flour - 250 g;
• butter - 125 g;
• ice water - 50 ml;
• salt - a pinch.

It is prepared using a combine-mixer, but you can easily knead it with your hands.

1. Put well chilled butter on flour and chop with a knife (grate or cut into small cubes), grind with flour until fine powdery crumbs are obtained.
2. Gradually adding cold water, quickly combine the dough into a ball.
3. Send to refrigerator.

Due to the large grains of cold oil, when moisture evaporates during the baking process, the dough acquires the properties of lamination. Sometimes this dough is called "false" or "pseudo-puff".

Depending on the proportions of water, flour and oil, you can even make a dough for the cakes of the famous and beloved Napoleon cake.

Chopped dough or pate sablee

This is the same chopped dough as the base dough, but with slightly different proportions of ingredients, or rather, with the addition of sugar, eggs and, if necessary, water.

Ingredients:

• flour - 250 g;
• salt - a pinch;
• butter - 125 g;
• sugar - 60 g;
• eggs - 1 pc.

Sweet or pastry shortbread pastry (pate sukree)

This is the simplest and easiest dough to make in my opinion. Cookies from it are crumbly, they just melt in the mouth, and the shapes of cookies can be formed in a variety of ways.

The following products can be made from shortcrust pastry:

• kurabye;
• Viennese biscuits;
• rings with nuts;
• baskets with protein cream;
• envelopes with jam;
• sugar rolls;
• and many, many different sweets.

Shortcrust pastry is an excellent base for cakes with curd and fruit fillings, and is also suitable for pie with jam.

Depending on the amount of flour, the dough will be either softer or denser. The ideal proportion is 1-2-3, i.e. 1 part sugar, 2 parts butter and 3 parts flour. And, mind you, this is in grams.

The classic one-two-three shortbread dough recipe looks like this:

• sugar - 100 g;
• butter - 200 g;
• flour - 300 g;
• egg - 1 pc. whole or two yolks;
• salt - a pinch;
• baking powder - 1 tsp.

But sometimes a different proportion is more justified in a recipe, namely, there is twice as much flour as butter, especially if milk or sour cream is added to the dough.

How to make shortbread dough?

It is good to cook such a dough in advance, the night before, put it in the cold overnight, and in the morning quickly shape the cookies to be content with fresh pastries for breakfast for breakfast.

Have you noticed that there are no grains of oil during the cooking process? The butter is ground with sugar and eggs, which means that large voids are not formed when heated in the oven, as in chopped. This will make the cookies more tender.

I hope you figured out the specifics of cooking. Maybe I missed something or made a mistake, write in the comments, we will discuss it together.

I love and often cook shortbread and shortcrust pastry pies. Traditionally, margarine or butter is used for their preparation. I respect the latter very much and, moreover, I love it. But if you often cook on it, it will be a bit fat (in every sense of the word). Much has been said about margarine and spreads, but I think it is useful to remind you that the transgenic fats they contain lead to an increase in the level of "bad" cholesterol in the blood, disrupt the normal functioning of cell membranes, contribute to the development of vascular diseases, etc. Therefore, I completely excluded these "products" from my kitchen. And now I make shortbread dough on vegetable oil... It is completely safe, tasty and healthy. And what is important, even cheaper and faster than with margarine! And a few more words about margarine. Margarine lovers are more likely to develop angina pectoris, myocardial infarction, arrhythmias and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and frying. All this happened at the end of the century before last, people had different ideas about food and life. I want to warn you that products made from this dough are A LITTLE tougher than those made from margarine or butter, but is it worth ruining your vessels for the sake of a little difference ???

Shortbread cakes, pastries and biscuits are very crumbly, which is why they are called shortbread. If you follow the recipe exactly, a good shortcrust pastry can be made very quickly.

Delicate and crumbly shortcrust pastry allows us to create real culinary masterpieces- open pies with fruits and berries, vegetable cakes, curly cookies, so that all these products turn out delicious and do not burn, you need to know a few secrets:

-When starting to knead shortcrust pastry, remember that all its main ingredients - flour, butter, eggs and water - must be cooled (they also need to be mixed in a cool room). The dough becomes crumbly thanks to butter (many recipes use margarine instead of butter).

- Flour must be sieved to get rid of impurities and enrich with oxygen. The quality of the dough also depends a lot on the eggs, so make sure they are fresh first. Knead it quickly so that the oil does not melt. If this happens, the dough will acquire a shine (ideally, it should be dull), crumble and roll 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 by their yolks - this is also done in order to achieve friability. If you knead dough with your hands, keep them cold. Then the moisture in the oil will evaporate more slowly, and the dough will not turn out loose.

-To speed up the mixing process, all components can be chopped with a knife into crumbs. To do this, pour the flour in a slide onto the work surface, make a depression on the top, put the diced butter, salt and sugar into it and start mixing the ingredients with a knife blade, moving from the edges to the center. Then add the eggs or just the yolks and begin to knead the dough from the edges too, gradually capturing the entire chopped 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 “rested” and acquired elasticity. After that, we leave it at room temperature for a quarter of an hour - now you can roll it out.

-The plastic 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 to avoid the formation of air bubbles during cooking. If you have a lot of dough, you can put the rest in a plastic bag and send it to the freezer (the dough can be stored there for about two weeks). Before laying out the layer, it is better to sprinkle a baking sheet with flour a little. If the top of the pastry starts to burn, it should be covered. parchment paper.

-Sugar in the recipe can be replaced with powder, then the baked goods will turn out to be very soft and tender, literally melting in your mouth. Vanillin is often added to the dough to enhance flavor or color. lemon zest, cocoa, chocolate, cinnamon, or nuts. If you like very crumbly dough, then a third of the flour should be replaced with starch.

-Stir butter, sugar and eggs with a silicone or wooden spatula until homogeneous mass... Pour flour into this mass and knead the dough by 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 of finished products. By reducing the fat, the products will be denser and harder. Partial replacement of whole eggs with yolks increases 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 deteriorates.

-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 can separate from other foods; such dough crumbles during rolling, and products made 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 becomes 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, floured on top and rolled into a layer.

-The dough must be rolled out on a flat board or table. If the table is uneven, the layer will have different thicknesses, while baking, thin places will burn, and thick ones will remain unbaked.

-From the rolled layer with a knife or grooves, make different shapes or transfer the layer to a baking sheet using a rolling pin. Excess dough along the edges of the baking sheet is cleaned with a knife.

-The baking trays must be clean, dry, without any grease, as shortcrust pastry products do not stick to the baking trays.

-Sand products are baked at a temperature of 230-250 ° C until golden brown on the surface and inside the cakes. The slabs of dough baked for sliced ​​pastries 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 top and bottom of the baked places and continue baking until the entire layer is baked.

-Baked shortcrust 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 lightly to the iron sheet. To tear off the sheet from the 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 sheet moves. Then, holding the iron sheet with your left hand, carefully move the sheet off the sheet with your right hand. Fruit fillings and custards can be used to glue warm layers, oil creams- only cold.

-Crumbs formed when cutting baked sand layers are used to sprinkle the sides of cakes and pastries.

To prepare desserts you will need:

Blenders & Mixers

Kitchen scales

Baking decor

Brand "S. Pudov "- seasonings, spices, food additives, flour and baking decor

Shortcrust pastry recipe

Products	Quantity
Wheat flour, glasses (250 ml)	1	1,5	2	2,5	3
Granulated 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;some sugar (1-3 tablespoons);0.5 teaspoon of baking soda;flour

Preparation:Chop margarine or butter.Beat the egg white with sugar.Redeem soda 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 glasses, add flour in portions).Vanilla, cinnamon and salt to taste.

Pastry dough recipes

Sweet shortcrust pastry: 300 g (2.5 cups) flour 1 or top grade, 200 g butter or margarine, 100 g (0.5 cups) sugar, 1 egg, grated zest of 0.5 lemon or a little vanillin.

Soft sweet shortbread dough: 300 g flour, 250 g butter or margarine, 2 egg yolk, 75-100 g sugar, 3 pcs. bitter almonds.

Shortcrust pastry with potatoes : 200 g flour, 200 g boiled potatoes (two medium potatoes), 150 g butter or margarine (half can be replaced with 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 eggs, 0.25 teaspoons of baking soda, 0.5-2 tbsp. tablespoons 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. tablespoons of sugar.

Yeast shortcrust pastry: 300 g flour, 150-175 g margarine, 0.5 teaspoon of salt, (2 tablespoons of sugar), 35 g of yeast, 2/3 cup of 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, 100g butter or margarine, 3 tbsp. tablespoons of sugar, 1-2 eggs, 1-2 tbsp. tablespoons of cream or wine, 0.25 teaspoon of salt, grated lemon peel or vanillin.

Flavored shortcrust pastry recipe

Products	Quantity
Wheat flour, tea glasses (250 ml)	1	2	3	4
Granulated 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. Mixed with flour, salt and baking soda are used, which gives the dough a different taste and changes its name.

Sandy vanilla dough .

Sandy lemon dough .

Sand almond dough .

Sandy chocolate dough .

Candied sand dough .

Sandy spicy dough .

Shortcrust pastry can be made in two main ways:

1. Sweet shortcrust pastry can be prepared as follows. Sift flour with a slide on a cutting board, top with sugar, baking soda, vanillin, grated lemon zest and put butter in slices. Chop the butter along with all the products with a knife, add the eggs and knead quickly 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 prepared in advance and kept in the refrigerator until baked.

2. Shortcrust pastry with sour cream and soft shortcrust pastry you need 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, knead quickly and refrigerate for 1-2 hours. Since this dough is quite soft, it is spread on a baking sheet and the bottom of a frying pan, and for cookies, it is squeezed through a pastry bag or a rolled roll of paper. Shortcrust pastry is used to make cakes, pastries, cookies.

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. Cut the butter into cubes, grind with flour to a crumb consistency. Add chopped almonds, white sugar and a pinch of salt. Mix. Wash and dry the blackberries and apples. Remove the stalks from the berries. Peel and core the apples and chop finely. Gently combine apples and blackberries. Place in an even layer in a baking dish. To sprinkle brown sugar... Spread the dough crumb over the top. Bake in oven for 20 minutes at 70 ° C.
Calorie content of one portion 335 kcal

For 4 persons: flour - 350 g, eggs - 2 pcs., Sugar - 100 g, peanuts - 100 g, butter - 200 g, salt

Separate the egg yolks from the whites. Beat the yolks with sugar and a pinch of salt. Add softened butter. Sift flour into the mixture. Knead the dough, refrigerate for 20-30 minutes. Roll out into a layer with a thickness of 6-8 mm. Using molds or glasses of different diameters, make blanks in the form of rings. Beat the egg whites. Lubricate each piece on one side. Dry the peanuts in the oven. Cleanse, crush. Sprinkle the workpieces. Bake in the oven for 15-20 minutes at 200 ° C.
Calorie content of one 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.

Cut the butter into cubes. Mix butter, sugar, salt in a mixer. Grind. Dry the almonds in the oven. Clear. Grind in a coffee grinder to a powdery consistency. Add flour and chopped almonds to the butter mass. Knead the dough. Roll out into a thin layer. Cut square blanks with a knife or molds. In half of them, make curly holes in the center. Put the workpieces in the refrigerator for 20-30 minutes. Cover the baking sheet with paper. Lay out the cookies. Bake in oven for 40-50 minutes at 150 ° C until tender. Take out, cool. Grease whole squares with jam. Place squares with holes on top. Press down. Sprinkle with powdered sugar.
Calorie content of one 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 powdery consistency. Combine ground almonds (30 g), flour, baking powder, sugar (100 g), a pinch of salt. Add softened butter (leave 20 g for the filling) and one egg. Knead the dough. Distribute on the bottom and walls of the form, put in the refrigerator for 30 minutes. For the 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 the plums, remove the seeds. Cut into halves. Place on top of the cream. Bake in the oven at 170 ° C for about an hour until tender. Sprinkle with almond petals before serving.
Calorie content of one portion 410 kcal

For 5 persons: flour - 180 g, corn starch - 15 g, sugar - 160 g, icing sugar - 10 g, eggs - 3 pcs., Milk - 250 ml, 33% cream - 100 ml, strawberries - 250 g , butter - 80 g

Combine half the sugar, flour (set aside 2 tablespoons for the cream), one egg and softened butter. Knead the dough. Wrap with foil. Refrigerate 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, boil the cream until thickened. Refrigerate. Roll out the dough into a thin layer. Cut out blanks, distribute along the walls and bottom of the molds. Pierce with a fork. Close with foil. Bake in oven for 15 minutes at 180 ° C. Cool down. Beat the cream with powdered sugar. Add to custard... Mix. Fill the basket with mass. Wash the strawberries. Remove the stalks. Put on cream. Garnish with mint leaves before serving.
Calorie content of one portion 330 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 9 points

Cookies "Magnetics"

For 4 persons: flour - 1.5 cups, powdered sugar - 1 cup, eggs - 2 pcs., Corn starch - 2 tbsp. l., black bitter chocolate - 150 g, butter - 220 g, vanillin

In a deep bowl, combine starch, icing sugar and a quarter teaspoon of vanillin. Sift flour into a container. Cut the softened butter into pieces. Take one egg, separate the yolk from the white. Add butter, egg and yolk to the flour. Knead a plastic dough. Wrap in plastic, refrigerate for 30 minutes. Remove the dough, cut into small pieces. Roll out small "sausages" from each. Bend the blanks with a bagel. Preheat oven to 200 ° C. Bake the cookies for 15 minutes. Take out, cool. Melt the dark chocolate in a water bath. Dip the ends of the cookies in melted chocolate. Lay out on a surface with parchment paper. Let it freeze.
Calorie content of one 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, 25% cream - 150 ml, hard cheese - 80 g, mustard - 0.5 tsp. , butter - 75 g, salt, ground black pepper

In a mixer, combine flour, oil and a pinch of salt. Grind. Add one egg. Knead the dough. Roll into a ball, wrap in plastic wrap. Refrigerate for 20 minutes. Roll out the dough into a layer 5 mm thick, cover the bottom and walls of the mold. Pierce with a fork, refrigerate for 30 minutes. Cover the mold with parchment paper. Bake in the oven for 12-15 minutes at 180 ° C. Wash the asparagus, remove the hard ends. Cut the bacon into cubes and fry in a dry frying pan. Grate the cheese on a fine grater. Beat the egg with cream and mustard. Season with salt and pepper. Add bacon and half of the cheese. Mix. Pour into a mold with a sand base. Spread the asparagus on top, press down a little. Sprinkle with the remaining cheese. Bake in oven for 20 minutes at 180 ° C.
Calorie content of one portion 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., Onions - 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 the 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. Season with salt and pepper. Wash greens, chop finely. Combine butter with flour. Grind to a crumb state. Put the vegetables in a baking dish. Sprinkle with chopped herbs. Lubricate with sour cream. Sprinkle everything with dough crumbs. Bake in the oven for 20-25 minutes at 180 ° C.
Calorie content of one portion 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 sugar; 1 large pinch ground nutmeg 2 tablespoons ground cinnamon; 400 g pumpkin pulp (or zucchini); 225 g ready-made shortcrust pastry; 1 egg

Cooking process:
Combine butter, sugar, nutmeg, and cinnamon in a large saucepan and heat slightly to melt butter. Add the chopped pumpkin and cook, stirring occasionally, for 10-15 minutes - until the pumpkin is tender.
Preheat the oven to 200 ° C and heat the baking sheet in it. Roll out half of the dough and place on the bottom of a 23 cm round baking pan. Top with the cooled pumpkin filling. Roll out the second half of the dough. Cover the cake with a second layer of dough and trim off the edges. Small leaves can be cut out of the scraps and attached with a beaten egg to the edges of the cake. Grease the entire surface of the pie with an egg, sprinkle with sugar and poke 2-3 holes so that steam can escape. Place the cake pan on a preheated baking sheet and bake for 25-30 minutes until golden brown. You can decorate with halves of kernels walnut... Serve warm or cold with heavy cream or sour cream.
In 1 serving 288 kcal, 17 g fat
Preparation time: 15 minutes
Cooking time: 40 min

For the basics:
200 g margarine; 4 cups flour; 3 eggs; 1 cup of sugar; 1/2 teaspoon baking soda

For filling:
3-4 thin-crust lemons; 2 cups sugar

Grind the grated margarine with flour. Grind eggs with sugar. Connect both masses. Divide the resulting grits into 2 parts. Pour one part on a dry sheet, lay out the filling, and pour the second part of the grains onto it. Bake in a warm oven for 30 minutes.
To prepare the filling, peel the lemons, pass through a meat grinder with a crust and mix with sugar.

Ingredients: 300 g butter; 500 g cherries; 225 g sugar; 500 g flour; 1 bag 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 the butter over low heat and let cool. Wash the cherries and let them dry, then remove the seeds and cover the cherries with half the sugar norm. Stir in flour, baking powder, remaining sugar, lemon zest, salt and cinnamon. Add melted butter and egg and beat with a hand mixer until crumbly. Preheat the oven to 200 ° C. Grease a mold with a diameter of 28 cm with butter. Put half of the dough in a mold, pressing well. Spread the cherries over the dough. Crumble the rest of the dough on top. Bake on medium oven rack 40 minutes until formed golden crust... Remove the cake from the mold and let it cool down.
This cake tastes especially good immediately after baking, but retains its flavor for 1-2 days.
The energy value 1 serving: 330 kcal, 3 g protein: 24 g fat, 27 g carbohydrates
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 baking soda; 1 teaspoon salt vanillin

For the filling: 5 egg whites; ; 2 cups sugar; 300 g of nuts; honey

Cooking process:
Finely chop the butter with a knife and flour. Make a hole, put yolks, sour cream, soda, salt and vanillin in it. Knead the dough, divide it into 3 parts and keep in the cold for 1 hour. Roll out one part of the dough, add half of the filling, cover with the second part, add the remaining filling, cover with the third part of the dough. Brush with 2 egg yolks, cut into diamonds and bake. 10-15 minutes before being ready to pull out, pour melted honey over the cuts 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 sugar 2 cups of flour

For the filling: 50 walnuts; 1 cup of sugar; 1/2 cup raisins 1 lemon

For syrup: 200 g of 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 the grated lemon. To mix everything. Divide the dough into 4-5 parts, roll out thinly and spread on a greased sheet, sandwiching with filling. Cut the surface with diamonds with the back of a 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 of cookies: flavored dough (according to recipe 1) from 1.5 cups of flour with the addition of 5 g of vanilla sugar, sandy chocolate dough from 1.5 cups of flour with the addition of 1 tbsp. tablespoons of cocoa powder, 2 eggs for gluing.

Prepare two doughs: one vanilla white, the other - with chocolate-colored cocoa powder.
To make chess cookies, cut 3/4 of the white and chocolate dough on square bars. So that when joining the bars do not deform, cool them. Roll out a thin layer of white dough, grease it and the cubes with an egg and wrap the cubes in a checkerboard pattern into the 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 wrinkle when cutting, cut into wedges, and place them on a clean, dry baking sheet.
Bake the 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) of 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 (pictured).

Roll the finished dough into a rope, cut into pieces, roll into round balls and cool. In a deep bowl, beat 2 egg yolks and put a few balls; then close the dish with a lid and shake gently 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 in the baking sheet until the balls are covered with almonds.
Transfer the balls to a dry baking sheet and bake for 10-15 minutes at 230-250 ° C.

Cookies "Kurabye"

Ingredients: Butter - 100g / 200g .; Powdered sugar - 40g / 80g; Flour - 160g / 320g; Protein - 1pc. \ 2pc .; Vanilla sugar- 1 tsp. / 1 ​​sachet

Mix the butter with the powder. Add the egg whites, mix well. Add the flour and vanilla sugar. Stir with a silicone spatula until smooth. Put the dough in a pastry bag with a large asterisk attachment and place the cookies on a baking sheet. On each cookie, put a drop of various jam in the center ( to taste) .Put in a preheated oven.
Cooking time lasts about 10-15 minutes (temperature 200-220 °).

Cookies "Kurabye Baku"

Ingredients:
For 550 g cookies: 2 cups flour, 200 g butter, 3 tbsp. tablespoons of powdered sugar, 1 egg white, 1 g of vanilla sugar (and, preferably, 1 tablespoon of brandy 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 on a baking sheet through a toothed tube.
Bake cookies for 10-15 minutes at a temperature of 200-220 ° C.
Chilled cookies can be sprinkled with warmed lipstick or covered with chocolate or lipstick over some of the cookies.

PRODUCTS FROM FLAVORED SAND DOUGH

This dough can be used to make all kinds of cookies and other dry shortbread without flavored fillings and glazes.

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.

Sandy lemon dough

The dough is prepared as indicated in recipe 1, only for 1 glass of flour add lemon zest 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 lemon liqueur, or 15-20 g of candied lemon.

Sand almond dough

The dough is prepared as indicated in recipe 1, only 1-2 tbsp is added to 1 glass of flour. tablespoons of finely pounded, lightly toasted peeled or unpeeled almonds, respectively, reducing the amount of flour. Besides almonds, you can add 5-8 drops of almond essence.

Sandy 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 cup of flour, while reducing the amount of flour by 1 teaspoon.

Candied sand dough

The dough is prepared as indicated in recipe 1, only 1 tbsp is added to 1 glass of flour. 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 are added to 1 cup of flour.

Prepare the following recipe original cookies ... Pinch off the chocolate shortbread dough and roll up the flagella, which are then twisted. Powder to taste. And in general, these are cookies for fantasies. You can make one flagellum white and the other cocoa. You can take three flagella and intertwine them like a braid and sprinkle them on top, say, with sunflower seeds.

Once upon a time I was completely confused in the concepts of "shortbread dough", "sweet chopped", "unsweetened chopped" - there is one set of products, but the cooking technology and the finished result are different. If you also want to understand, read carefully, I will quickly "untangle" you =)

So, flour, butter, yolks. Let's figure out what each ingredient is responsible for in the dough.

Flour

For shortcrust pastry, choose flour with a low protein content. In our reality, this is common white flour the highest grade. Part of the flour can be replaced with rice, rye, corn, buckwheat or whole grain, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and difficult to taste. Gluten - translated from Latin (gluten) - is glue. The less gluten the flour contains, the looser and more crumbly the dough will be, so if you find low-gluten flour, grab it. It is also more useful) And it will come in handy for crumbly dough!

Butter

The oil should be of the highest quality in terms of composition, with a high fat content (at least 82%), the proportion of oil in the composition is large enough, so its taste will affect the taste of the entire dough. Some recipes substitute butter for interior fat... Such a composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour to butter varies, usually in the range of 1: 1 (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 unsweetened pies, sugar in the dough can be avoided altogether. 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 the finished cake tough and overly ruddy.

Brown sugar will add caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, with which the dough comes out softer and denser at the same time.

Eggs

They play the role of liquid in the dough, along with water, milk, any fermented milk products used in recipes. Sometimes whole eggs interfere, often only yolks or only whites. It should be remembered that the yolk of the egg is fat, and the protein is water. Want more butter dough? Use a "greasy" 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 is put in shortcrust pastry, since looseness is ensured correct preparation, but some housewives are insured in this way, resorting to the help of a baking powder. With baking powder, baking will certainly work.

Salt

Salt must be added so that the dough is not bland and its taste manifests itself, use the finest salt that 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.

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 dough does not shrink much when baking, it is tasty and tender.

How to knead shortbread dough correctly?

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. The fat coats the flour so quickly that it prevents gluten from developing. And since there is not enough liquid in eggs and butter to develop gluten, the dough is crumbly.

Basically, three methods of mixing are used:

• italian way
• cream method
• chopped dough method

But whatever option you prefer, you need to remember the main thing: you cannot knead such a dough for a long time. After adding the liquid, collect the dough into a ball and you're done!

Butter shortcrust pastry 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 dough, it will crumble like sand into the smallest crumbs. It can be kneaded with a spoon, using a mixer or a food processor. You can make delicious things from such a dough.

Ingredients (for two pie bases):

• Flour - 250 g
• Butter - 180 g
• Granulated sugar - 200 g
• Yolk - 1 pc.
• Egg - 1 pc.
• Salt - a pinch

Take the butter out of the cold one hour before cooking to keep it warm and pliable when kneading. Place the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula until light cream. Stir in the egg and yolk into the mixture and stir until smooth. Sift the flour with salt and add to the rest of the ingredients. Knead the dough with quick strokes. If you are working with a mixer, turn on the lowest speed. Once all the flour has crept into the dough, it is ready. The dough turns out to be so tender that it is impossible to work with it without preliminary cooling.

Such dough is perfectly stored in the freezer, it is very convenient to prepare it for future use.

The strongest shortcrust pastry for pies with a wire rack

The dough according to this recipe is so strong and elastic that it can easily be used for sweet cakes covered with a "grid" of dough, for baking with heavy filling, for free-form cakes. The temperature of the oil is very important here: cold, but not from the freezer. Diced, 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

Preparation

The butter should be cut into 1 cm cubes. Sift all loose ingredients into a blender / mixer bowl, add the chopped butter. Turn the blender on to the lowest speed and as you knead the dough, make sure the butter is evenly distributed in the bowl. You can increase the speed a little, but not to the maximum speed, otherwise the oil will get very hot and saturate the flour.

When all the oil particles are rubbed with flour, stop the mixer, clean the dough from the blender knives / mixer paddle. Add the icing sugar / granulated sugar, let it mix with the butter and flour crumbs (this will take no more than seconds).

Place the dough on a floured work surface, knead 2-3 times. Flatten the dough into a disk shape, wrap with cling film and put in the refrigerator for at least 30 minutes, maximum for a day.

Sweet chopped dough (sugar) for cookies and cakes

Products made from such dough are not only crumbly and delicate, but also layered. The principle of preparation is that the flour is "chopped" or ground with butter until crumb is formed, then liquid is poured in and the dough is quickly kneaded. If a uniform, fine crumb is formed, the dough will look like a shortbread. If the crumbs are about the size of a pea or as small as small beans, they look like puff. Combining the crumbs with chunks will create 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 cook, for example.
Chop the butter into pieces of various shapes. Sift flour onto a work surface or into a bowl and sprinkle with salt and sugar. Put the pieces of butter on top of the flour, grind with your fingertips or with a knife until you get a fine-grained mixture. Collect the crumbs with 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 another 1 tbsp. l. milk. Knead the dough 2-3 times until smooth. Form a ball, flatten into a disc, wrap with cling film and refrigerate for 30 minutes, or better for 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to the following 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 flour, salt into a bowl, cut butter into small pieces. Turn on in short pulses of 3-4 seconds, turn the contents of the bowl into crumbs. Add milk and yolk. Turn on the food processor until the dough is collected in a ball (this usually takes no longer than 1 minute).

Based on such a test, you can prepare tasty pie - .

How to bake shortbread dough

There are two baking methods: first, fill the sand base with the filling and bake everything together. Second - first we bake the base until half cooked, after which the filling is laid out on it, baked together with the dough together. Thanks to pre-baking, the dough does not become sticky from the moist and juicy filling.

To make a dough basket a beautiful and regular shape, the method of "blind baking" is often used, that is, without filling, but under load. Usually this technique is used to open pies to make sure there is a well-baked dough under the filling.

How to do it: On top of the dough base, place a slightly larger baking paper than the base. Put the beans (beans, peas) for weighting and send them to the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then take out the mold, remove the weight with the paper and return the mold to the oven for 5-7 minutes. The weight 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 advisable 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! Hopefully, the information on how to make shortbread dough will come in handy many times!