Rozsipchaste shortbread dough recipe. Shvidke dough for baked dough. For the sake of the recipe. How to properly knead shortbread dough

I already love and often make shortbread baked pies with shortbread dough. Traditionally, margarine or butter is used to prepare them. I still respect her and, moreover, I love her. If you cook it often on new food, it will be fatty (everyone has a sense of this word). Much has already been said about margarine and spreads, but I would like to tell everyone that the transgenic fats contained in them lead to an increase in the level of “bad” cholesterol in the blood, disrupt the normal functioning of cell membranes, and prevent the development of fatal diseases. I turned off all the products in my kitchen. And now I pour the shortbread dough onto the olive oil. Completely carefree, delicious and brown. And it’s important to choose something cheaper and smoother, with less margarine! And a few more words about margarine. Margarine lovers are more susceptible to developing angina pectoris, myocardial infarction, arrhythmia and heart failure. Vin was found in France to please the army and the poor - a cheap product for sandwiches and lubricants. Everything happened at the end of the last century, people have small other manifestations about their lives and life. I want to tell you that three pieces of crusty dough will be added to this dough, margarine and oils will be added, and there will be a lot of varto for the sake of a small difference in ruining your judges???

Sometimes I want to touch my lips like a whiskey. And the farther away, we feel more contented. We all love sweets, the basis of which is shortbread dough. You can add your favorite ingredients to the classic recipe for your favorite recipe to create an individual culinary masterpiece.

Shortbread dough

This is a prepared product that is used for the preparation of borget sprouts both on an industrial scale and at home. It comes out when mixing various ingredients and is the basis of many recipes, so there will be plenty to store in, how tasty the herb will be ready. Why do you need to know what kind of dough is prepared for what kind of dough and how to knead it correctly.

The dough can be prepared at a time using different technologies:

• Drizhdzhov;
• without yeast.

When prepared using the first technology, yeast is dissolved. There are two possible methods: steamed (the starter is kneaded first, and then the dough itself) and safe (the dough is kneaded immediately after kneading).

Yeast-free dough is divided into biscuit, shortbread and sheet pans. The skin of them is prepared for its technology and is thoroughly savored with savory fruits.

A classic recipe for any base based on a pre-cooked mixture of 3:2:1 (boroshno/oliya/zukor), used for baking ovens and pies, is also found in many recipes for dough and cakes.

Classic shortbread dough

The right shortbread dough will come out even more delicious and tender. The classic recipe has a number of variations:

• boroshno, oliya, tsukor, water, egg soup;
• Boroshno, Oliya, Tsukor, water;
• borocho, olive oil, zukor, eggs, soda, vanillin;
• Boroshno, oliya, sour cream, tsukor, soda, rozpushuvach.

This dough is prepared easily and smoothly, and comes out even more tender and fluffy.

Shortbread dough, a classic recipe for which includes olive oil, can be kneaded in a number of ways. This depends on the consistency of the oil. Frozen is grated, solid butter from the refrigerator is cut into cubes with a knife, softened, put in a bowl and mixed with a mixer, melted and mixed. If you need to remove the dough, then the top butter is replaced with rosin.

Baking dough

Freshly prepared homemade shortbread has a unique taste and delicate aroma. This is a quirk, if the simplest is the most beautiful. It is so baked that it is intended to be prepared for longer, and to be beautiful on the living room table.

Classic does not contain all the ingredients and ingredients. It’s so good that it’s served warm, but still hot, as if it were too hot. Whose affiliation belongs to him. What makes the cookie especially attractive is its shape: you can see the shapes, the little circles and the little stars.

So, let’s take some essential products:

• 200 g vershkova butter;
• 100 g of pulp;
• 2 eggs;
• 2 bottles of Boroshna;
• 0.5 tsp. sodi.

Let's get ready:

Before baking, you can add rodzinka, cocoa powder, and peas to the masa.

Pie dough

The classic recipe for shortcrust pastry for a pie allows you to thoroughly absorb the moisture that can be seen from the fruit when baked. This will cause the pie to become crispy, and to prevent the wine from leaking, you need to add a little starch to the filling.

The minimal version of this dough looks like this. How to take ingredients:

• 235 g boroshna;
• 115 g top butter|mastila|;
• 115ml water.

Preparation:

1. All products and equipment are placed on ten shelves in the refrigerator.
2. Using a knife, we cut the oil into small cubes and then chop them thoroughly.
3. Add water to a small butter dough and collect the dough into a coma.
4. After wrapping it in spit, put the dough in the refrigerator on the surface.
5. Place it on the table, let it boil, add the filling and put it in the oven.

If everything is done using this technology, the dough will be crispy and will not form into balls when baked.

The cake can be prepared by opening and closing, on the deck and in the form. As a filling for such a pie, you can take half a pie, cherries, forest berries, apples. You can simply sprinkle the filling with cucumber, or you can pour gelatin over the berries or fruits and mix them into yogurt. It’s good to appreciate a mustache in such a sweet way.

Monster dessert

The garnish of blush is created by baking the classic shortbread dough. Recipe with photo of ready-made virobu - bright butt.

The dough prepared according to the previous recipe was already suitable for berry pie. The only thing that can be added to the ingredients is pulp. The cream of malt also adds an aromatic flavor to give the finished product a rich appearance.

Such a pie would be a wonderful dessert, and would go very well with milk, juice, or compote. The praise of loved ones will be buried in abundance for the effort in preparing the pie.

Massage of viruses from shortbread dough

Nowadays, shortbread cookies have become even more popular because they are easy to prepare and have a home-made taste.

Properly kneaded dough has a rich texture and a sweet taste. You can use it to prepare closed dough, cakes, bagels, tartlets. They want to decorate the Christmas table and go for a modest evening tea.

Wonderful shortbread dough, a classic recipe for adding kefir, topped with jam bagels. Kefir makes the dough even more elastic, which allows you to roll a bagel, topped with a rich filling.

Shortbread dough, a classic recipe that allows you to spread it very thinly, will be an excellent basis for cheesecake with cheese. Children love this drink so much, because it has even the deepest taste.

With sponge dough - as with anything else - you can try different variations, change some of the numerous ingredients this way and that, add the other... This is the same as with sponge dough for a long time. And if not, then start better from a simple principle 3: 2: 1.

This is a combination of beard dough, olive oil and cucumber. So, for 3 parts beard you need 2 parts olia and one part cucumber. And definitely – a pinch of salt.

1. Like butter vikorystuvat - vershkova, vershkovo-roslinny high-fat spread or basic margarine - rightly savored. It’s better to try both and choose your own.
2. The nutritional needs of soda are debatable. Whether you bake without it or not, you add it. The same recipes for slaughter. Every time you put baking soda on the tip of a knife, it’s not sour to put it out. Soda is added to the grated zukor with olive oil and eggs before pouring the beard.
3. Robimo dough. Grind the oil with the zucchini, add the egg, mix until smooth, stir well and knead the dough - preferably by hand. We transfer it to a small board and quickly hang it with both hands.
4. The dough is soft and plastic. Let's jump into a bag, sunbathe in a grub spit or mother's serving dish. Place it in the refrigerator first - this preserves the elasticity of the shortbread dough, makes it easier to roll out with a rocking chair and ensures a nice looking cake: it won’t crack in the oven. The entire preparation of shortcrust pastry takes 10 minutes.
5. A folding method of kneading. It is thoroughly sifted onto a baking board, the zukor and salt are sifted, and the cooled butter, cut into pieces, is chopped with 1-2 knives until uniform pieces are removed. After adding the eggs and mixing the dough with your hands. The fluidity of the work is especially important here.
6. After refrigeration, the dough needs to lie on the table for a little while, allowing the dough to “frost.” Roll out the dried beans on a flat surface. As the torment subsides a lot, it then burns when boiled.
7. You can use shortbread dough to bake pies, cakes, pastries, and baked goods. You can roll out a layer of soft dough and quickly roll it out with shaped forks, or you can simply roll out any figurines, letters, etc. hands. No matter how much you love to make children stick out of dough, it’s not possible to reduce their taste.
8. Baking on dry sheets - shortbread dough does not require butter. The oven is heated – carefully in the oven – at 180 to 220 degrees, for baking, 10-15 minutes. The color of the prepared sprouts may be golden. If they get cold, they are easy to remove from the deck.
9. The thickness of the oven, for figures made from shortbread dough, is 4-6 mm, for pies, cakes and dough – 8-10. Thick layers are baked hotter. Please note that small figurines that have been sealed will bake normally.
10. The dough can be flavored with vanilla, cinnamon, cocoa, peas, sir... all options without overdoing it. There are thousands of options for mixing dough with the authorities, of which there are thousands on the Internet.

With the basic recipe for shortcrust pastry, you can make it at any time and bake something that pleases your soul. Dekilka is pleased. Just before the hour of making the shortbread dough, the hour is an important official. The more kneaded the dough, the more it loses plasticity and lightness, and the stiffer the dough will be.
. Instead of crusting the sugar with sugar powder, it’s easier to simply rub it with oil and cut it into a homogeneous paste. In addition, with powder the dough comes together more quickly. You need a little more powder in the dough, just below the crust.
. If you like the dough to be even more flaky, replace some of the egg whites with egg whites.
. If you bake large sheets of dough, it is better to work on large metal sheets without edges - it will be easier to remove the layer.
. If the dough crumbles a lot when it is rolled out, it means that the dough from it can be hard. To knead the shortbread dough, let it cool thoroughly, then knead. If the plasticity is not restored, add the egg mixture and mix again.
. It is often easier to roll out the dough on a paper for baking.
. If part of the large layer is baked, but the rest is not, carefully cover the baked place with a paper (burn at the bottom, if possible) and continue to simmer until ready.
. If it is transferred from the sand layer to cut after kneading the plastic for dough balls or cakes, it is more practical to use a knife to make shallow cuts or punctures to the top.
. Shortbread dough can be stored in the refrigerator for up to three dibs, or you can freeze it.

The dough prepared following this recipe can be frozen and saved in the refrigerator. You won’t be able to waste a lot of savory flavors on this term. Frost it at room temperature.

1. Cut the olive into small pieces. Place in a warm place and let it soften a little.
2. Sift well through a sieve. Mix all the dry ingredients: flour, ground pulp, vanilla extract.
3. Enter the oil. Mix everything, rubbing the ingredients with your hands. Shortbread dough does not stir as vigorously as yeast dough. The rocs toil but are relieved. If it comes out too crispy and dry, you need to add 3 tablespoons of cold water.
4. Form a bag and roll it in a harrow. Place the dough in the refrigerator for 20 minutes.

It is not possible to trim the dough in the cold longer than the specified hour. The top oil has hardened and pumping it out will be more difficult.

If you need to prepare a pie with boiled or berries, place a small portion of the dough in the freezer for a year and repeat. When the dough freezes, grate it and add the filling. The blush shavings look delicious.

The simplest recipe for shortbread dough with chocolate

Yogo can be used to prepare chocolate doughnuts or chocolate cake.

Required ingredients:

• 3 bottles of Boroshna;
• 1 bottle of sugar powder;
• 2 eggs;
• 350 g vershkova butter;
• 20 g cocoa powder or 50 g chocolate;
• Soda;
• Sil.

Cucumber is replaced with cinnamon powder to create a lower dough structure. It can be prepared by grinding the zukor from kavomoltsa.

1. Beat eggs and sugar powder with a mixer.
2. Add a tablespoon of cocoa or grate the chocolate. First place it in the refrigerator for 20-30 minutes until it hardens.
3. Add melted olive oil to the sumish.
4. Sift thoroughly, add a pinch of soda.
5. Mix all the ingredients. Knead the dough. Form into a bag and wrap it in grub pilaf. Place for 15 minutes in the refrigerator.

Properly prepared shortbread dough comes out dry and flaky. To ensure that it does not become too tough and is evenly baked, the thickness should be no more than 1 cm. The temperature in the oven should be no less than 220°C. Optimal – 220-240°C.

Now you will have a natural preparation for an appetizing homemade tart at your fingertips.

Pastry, cakes, pies and rolls - this is not the entire list of malts that can be prepared from shortcrust pastry, the main power of which - tenderness and simplicity - allows government workers to create culinary masterpieces in the kitchen. For some people, preparing hot shortcrust pastry is easy, but everyone needs time to learn culinary skills when making this product at home.

Before kneading the shortbread dough, remember that you need to remove enough fat from the clear base for the pastry. Without them, the dough would not have a specific frequency, which would have lost its name. In addition to fats, eggs play an important role in the recipe, and the dough plays a small part in the freshness of the product. The curing process when mixing some beans gives the dough additional richness and tenderness, and the best part, intended for kneading, has a thick consistency and is then sifted twice. It is better to leave fats in the refrigerator before kneading, otherwise, having softened, they will stand out from the main mass, and as a result, the dough will lose its elasticity, and the pastry will become tough.

Depending on its purpose, the product for the pasta can be fresh, lightly salted or sweet. A quantity of salt is needed, which means the lady herself. The optimal thickness for rolling out the cake is 6 to 10 mm; More thin cakes may dry out, and the cakes may end up with humps or bake unevenly. To make it easier to lay the dough out onto the sheet, just pinch it with some beans and, carefully wrapping the dough on a rocking chair or saying a dance, carefully release it along the sheet, starting from the top edge. In order to ensure that the dough does not boil down to the sheet, you can also lightly coat it with olive oil, first brushing the entire area and edges of the sheet with olive oil, after which you can lay out a layer of dough. If, after finishing baking, the cake still does not rise, you need to place the sheet on a large cloth soaked in cold water and let it stand for 15 minutes, after which, by lightly pressing the sheet on the baking sheet, the cake can easily be there will be a figure in the form.

The number of recipes for shortcrust pastry number in the hundreds; We encourage you to quickly use these to prepare a delicious dessert.

Classic shortbread dough for pies and oven
This is one of the simplest and most popular recipes. To mix the dough you will need:

• Boroshno - 600 g;
  
• vershkova butter – 300 g;
  
• Cucumber sand – 200 g;
  
• egg cookers – 4 pcs.;
  
• salt - 1 teaspoon.
  

Preparation procedure

1. Sift the flour thoroughly| and mix it with salt| and whole.
   
2. Before leaving in the freezer, grate the butter into a fine grater and add|add| in boroshnyana sumish.
   
3. Lightly mix the ingredients with your hands or mix with a mixer and add the eggs.
   
4. Knead the dough. It’s time to go out and finish your meal.
   
5. Cover the bowl with the dough with a sheet pan and place it in the refrigerator for 40-50 minutes.
   
6. Puff up the cake and bake at a temperature of 230 degrees for 12-15 minutes.
   

Sour cream dough for sandy cats
The peculiarity of such a test lies in the fact that the presence of sour cream in the stock of ingredients gives the consistency additional softness and elasticity. Overflow of necessary products:

• Boroshno - 600 g;
  
• vershkova butter or margarine – 300 g;
  
• egg cookers – 3 pcs.;
  
• medium fat sour cream – 200 g;
  
• Cucumber sand – 4 tbsp. spoons;
  
• salt - 1 teaspoon;
  
• grub soda - 1/2 teaspoon.
  

Preparation procedure

1. Sift the flour thoroughly| і add|add| it contains strength and zukor.
   
2. Add cooled sour cream, egg mixture and soda. Mix with a mixer.
   
3. Place cold oil on the dough cut into strips and knead the dough firmly with your hands. This process should not be carried out too long, otherwise the oil will overheat, which can damage the consistency and softness of the dough.
   
4. Roll out the dough, wrap it in grub and put it in the refrigerator for 40-50 minutes.
   
5. Roll out the layer with a thickness of 6-7 mm, cut into circles the size of the dough and, having spread the dough at the mold, carefully press it to the walls and cut off the excess by pressing on the edges of the molds.
   
6. Roll at a temperature of 180 degrees for 7-10 lengths.
   

Chocolate shortbread dough
The cakes and baked goods prepared from this dough are lightly browned and have a pleasant chocolate flavor. Required ingredients:

• Boroshno - 600 g;
  
• Cucumber sand – 200 g;
  
• vershkova butter or margarine – 400 g;
  
• eggs – 5 pcs.;
  
• cocoa powder – 2 tbsp. spoons;
  
• salt - 1 teaspoon;
  
• grub soda – 1 teaspoon;
  
• citric acid - 1/2 teaspoon.
  

Preparation procedure:

1. Whisk together the zukor, cocoa powder, salt, soda and citric acid.
   
2. Add|add| eggs and mix the mixture in a mixer.
   
3. Grate the frozen oil into thirds, distribute throughout the mixture, and gently stir the dough.
   
4. Form a ball, place it in a plastic bag and cool it in the refrigerator overnight.
   
5. Roll out the layer and cut into shapes. Roll at a temperature of 200 degrees for 7-10 lengths.
   

In addition to the suggested options, you can find recipes that include peas, cheese and potatoes in stock. Everything depends on what the filling of your culinary dish will be.