Shortcake dough: classic recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sometimes you want to eat some pastries. And the more successful it is, the greater the feeling of satisfaction. Each of us has a favorite delicacy, which is based on shortcrust pastry. A classic recipe can be supplemented by a skillful hostess with her favorite ingredients, which will allow you to create an individual culinary masterpiece.

Shortbread dough

This is a semi-finished product that is used in the preparation of flour products both on an industrial scale and at home. It is obtained by mixing different ingredients and is the basis of many recipes, so it largely depends on how tasty the finished dish will be. At the same time, you need to know what kind of dough is prepared for what purpose and how to knead it correctly.

Dough can be prepared using two different technologies:

• yeast;
• yeast-free.

In the manufacture of the first technology, yeast is used as a leavening agent. Two methods are possible here: double (first the sourdough is kneaded, and then the dough itself) and unpaired (the dough is used immediately after kneading).

Yeast-freethe dough is divided into biscuit, shortbread and puff. Each of them is prepared according to its own technology and differs significantly in taste.

Shortbread dough, a classic recipe based on a 3:2:1 ratio (flour/butter/sugar), is used to bake cookies and pies, and is also found in some recipes for cakes and cakes.

Classic shortcrust pastry

The correct shortcrust pastry is very tasty and tender. The classic recipe involves several options:

• flour, butter, sugar, water, egg yolk;
• flour, butter, sugar, water;
• flour, butter, sugar, eggs, soda, vanillin;
• flour, butter, sour cream, sugar, soda, baking powder.

This dough is prepared easily and quickly, it turns out very tender and crumbly.

Shortbread dough, the classic recipe of which necessarily includes butter, is kneaded in several ways. It depends on what consistency the oil is in. Frozen is rubbed on a grater, solid butter from the refrigerator is cut into cubes with a knife, softened is put into flour and mixed with it with a mixer, melted is poured and also mixed. If you need to get lean shortbread dough, then butter is replaced with vegetable oil.

Cookie dough

Freshly made homemade shortbread has a unique taste and delicate aroma. This is the case when the simplest is the best. Such cookies, intended for Sunday lunch, will probably betakes longer to prepare than to show off on the dinner table.

The classic cookie dough recipe does not contain any frills, extra ingredients. Such cookies are good because they are served warm, sometimes still hot, as they say, piping hot. Therein lies its charm. Their shape also makes these cookies especially attractive: you can cut out animals, flowers and stars.

So, let's take the necessary products:

• 200g butter;
• 100g granulated sugar;
• 2 eggs;
• 2 cups flour;
• 0.5 tsp soda.

Let's get cooking:

1. Soften the butter, beat in the eggs, add sugar, flour and soda on top.
2. Knead the dough so that it is plastic and does not stick to your hands.
3. We heat up the oven, and at this time we cut the dough: roll it into a ball, then divide by four, again by four, it turns out 16 balls.
4. Each ball is flattened to make a small cake, which will definitely crack when baked, which will give some shade to the taste.
5. Bake until browned.

If desired, raisins, cocoa powder, nuts can be added to the mass before baking.

Pie dough

The classic recipe for shortcrust pie dough allows you to retain moisture well, which is released from the fruit during baking. At the same time, the cake remains crispy on the outside, and so that it does not drip, you need to put a little starch in the filling.

The minimum version of such a test looks like this. As ingredients, take:

• 235g flour;
• 115g butter;
• 115 ml of water.

Cooking:

1. Let's put all food and equipment in the refrigerator for ten minutes.
2. Cut the butter into small cubes with a knife and then chop it with flour.
3. Add ice water to small butter crumbs and collect the dough in a lump.
4. Wrapped in cling film, send the dough to the fridge for half an hour.
5. Put it on the table, roll it out, add the stuffing and send it to the oven.

If everything is done using this technology, the dough will turn out crispy and will not form bubbles when baking.

The cake can be decorated open and closed, on a baking sheet and in shape. As a filling for such a pie, you can take strawberries, cherries, wild berries, apples. You can simply sprinkle the filling with sugar, or you can pour berries or fruits with gelatin dissolved in yogurt. Everyone will appreciate such a delicacy.

Great dessert

A beautiful ruddy crust forms during baking classic shortcrust pastry. A recipe with a photo of the finished product is a prime example of this.

The dough made according to the previous recipe is very well suited for a pie with berries. The only thing that can be added to the ingredients is granulated sugar. In addition to sweetness, it also forms a pleasant fragrant crust, which will give the finished product a beautiful appearance.

This cake will be a wonderful dessert,it goes very well with milk, juice, compote. The enthusiastic praise of loved ones will be a reward for the efforts in making the pie.

Miscellaneous Shortcrust Pastry Products

Shortcake pastry products have become very popular lately because they are easy to prepare and taste homemade.

Dough done right has a crumbly texture and a sweetish taste. From it you can cook closed and open pies, cakes, cakes, bagels, tartlets. They will decorate the festive table, and are also suitable for a modest evening tea party.

Wonderful shortbread dough, the classic recipe of which is supplemented with kefir, will go to bagels with jam. Kefir makes the dough very elastic, which allows you to roll a bagel filled with aromatic filling.

Shortcrust pastry, the classic recipe of which allows you to roll it out very thinly, will be an excellent base for cheesecakes with cottage cheese. Children love this pastry because it has a very delicate creamy taste.