Shortbread dough is suitable for desserts and savory cakes and is prepared from a minimum of products. Lifehacker will teach you to do it in several ways. Bonus – interesting supplements.
1. Chopped shortbread dough
This is an intermediate option between sand and puff pastry. It is crumbly but durable, therefore it is suitable as a base for large pies and quiches.
In the recipe, the word “cold” can be added in front of each ingredient and item, and this should not be neglected. The water should be icy, the oil – hard as a stone. Bowls, knives and even the board on which you will work with the dough, nice to hold in the freezer. It is better to move the cutting table away from the battery or open the window.
The secret of shortcrust pastry in butter. It is thanks to him that the pastry is crumbly.
All these efforts for the sake of the oil is not melted. Because otherwise you get a completely different product.
- 200 g butter;
- 300 g of flour;
- a pinch of salt;
- 50–100 ml of water.
Cut cold butter into small cubes and put in the freezer for 15 minutes. At this time, sift the flour with salt, pour it on the table or board. Put the cubes of butter on top, generously sprinkle them with flour and a knife or two chop the dough.
It is important to touch the oil with your hands as little as possible: body heat will quickly melt it, the consistency will not be the one you need.
When the butter and dough come together and turn into small grains, gradually add water, kneading the mass into a plastic lump. Put it in the freezer for 15 minutes. Then roll out the dough, put the stuffing, for example, and send it to the oven.
Technical progress does not stand still, why not use it in cooking. You will need the same ingredients and a food processor with blades-blades. It is not necessary to chop the butter into small cubes: the device will cope. Throw in the bowl butter, flour and whisk. The main thing – do not overdo it, in the end should get all the same grains.
Gradually add ice water until the dough begins to collect in a bowl. Further instructions are the same as in the classic recipe.
Shortbread dough can be stored in the freezer for several weeks.
You can retreat from the basic recipe. Here are a few ideas:
- Put 50–100 g of sugar in the dough for the sweet cake.
- Replace 30 g of flour with a similar amount of cocoa – you get chocolate dough.
- Add up to half a glass of finely chopped nuts.
- Flavor the mixture with citrus zest or vanilla.
2. Delicate shortbread dough
This recipe will produce a more plastic dough, which is convenient to roll. Baking it less crumbles. By the way, in culinary disputes, some confectioners refuse to call chopped dough sand. They believe that only with the help of such a recipe can you get a classic basis for tarts and baskets.
Oil should not be cold, but cooled. What makes one state different from another is impossible to explain. Simply remove the food from the freezer one hour before cooking.
- 100 g of oil;
- 100 g of sugar (better – powdered sugar);
- 250 g of flour;
- 1 egg (or 2 yolks).
It is better to mix the components with a cooking spatula or spoon, and connect your hands only at the last stage, when you need to put the dough into a bowl. Pound butter with sugar, add flour, then egg.
If there is a food processor, delegate all these duties to him.
You can cool the dough, and then cut it. You can first give it the desired shape, and then send it in the freezer. It is important that it should get cold in the oven.
3. Curd shortbread dough
This dough is less capricious in work than its fellows without cottage cheese, and less nutritious, since the dairy product replaces half the butter.
- 100 g of cottage cheese;
- 100 g butter;
- 180 g of flour;
- ½ tsp soda;
- ½ tsp salt.
Cottage cheese rub through a sieve, rub the cold oil on a grater. Mix both ingredients with a fork, add flour, soda and salt. Quickly knead the dough until smooth, put in a bag and put in the fridge for an hour.
What to do next
If the cake is in the menu, then roll out the dough to the size of the form, pierce it several times with a fork, so that it does not swell up, cover it with parchment paper and fill it with a load. As a weighting agent can act special heat-resistant balls or beans, peas. This design is baked for about 15 minutes at a temperature of 180 ° C. Then remove the load, put the pie filling and bring to readiness.
The filling is better to choose, adjusted for the sugar content of the dough. Unsweetened minced suitable for quiches with pouring, meat pies and vegetables. Dough with added sugar will be the basis for fruit and berry tarts.
Baskets are also baked, only the cooking time must be reduced in proportion to the size of the cakes. Cookies and other small items are enough to bring in the oven to a light blush, otherwise they will be too hard.