shortbread dough kneading rules
Baking is a topic that excites both experienced and beginning hostesses. Shortbread dough, as well as any baking dough has its own secrets, which, alas, not all they know, and if they know, they keep it to themselves. What is the secret matchless shortcrust pastry?
Secrets and tips of delicious shortcrust pastry
Surely you yourself exclaimed: “I do not know how to bake pies and cakes! “. What did you do wrong? Let’s talk about the right mix shortcrust pastry and its secrets, because how nice when the kitchen smells delicious aromatic pastries.
Contents
The rules of delicious shortcrust pastry.
- The ingredients for a tasty and proper shortcrust pastry should be refrigerated in advance.
Be sure to sift the flour on the table. If a third of the flour is replaced potato starch, then the shortbread dough will become crumbly and especially tasty.
- As a rule, these pros chop all the ingredients for shortcrust pastry with a long knife so that the dough is as high as possible stayed cold longer. Cold butter sliced cubes.
Collect the sifted flour up a hill, make a depression and add butter, eggs, granulated sugar and other products that put on your prescription. I recommend adding 1/2 teaspoon vinegar to make the dough more crumbly. The main thing in the dough – our palms, do not finger it, the dough does not like it. So that the shortbread dough does not heat up and float, knead very fast. Once the batch is done, put it in the refrigerator at least an hour.
- Shortbread dough loves cold, so it can be prepared for future use and store in the freezer. When defrosting, do not wait while the dough floats, let it remain a little frostbitten, otherwise will not keep the shape of the specified baking.
The sand miracle rolls out exclusively on the table, sprinkled with previously flour or icing sugar. By the way, you can also Roll out between 2 layers of baking paper.
- Once the dough is rolled and given the desired shape, quickly send to the preheated oven. Shortbread dough does not like to wait and reduces its quality when baking, if overheated at room temperature.
Sometimes the shortbread dough is very bold, so lubricate butter baking tins are not necessary, however, from my own experience I checked that baking tartlets, wavy Borders must be lubricated!
Why can’t I get shortbread dough?
The main recipe for shortcrust pastry:
- butter plum or margarine 200g
- granulated sugar 1 cup
- sifted flour 7-8 tablespoons
- egg 1 pc
- soda on the tip of a knife
- salt.
Let’s look at a few mistakes lovers baking:
- Question: Why did you get a non-plastic shortbread dough, much crumbles when rolling, and protrudes strongly when baking butter?
Answer: You knead the dough with warm ingredients: melted oil greatly affects the quality of shortcrust pastry, and warm egg.
- Question: Why after baking products crumble and rude?
Answer: Because the dough was warm.
- Question: Why is shortcrust dough shrinking during rolling, lingering?
Answer: You added a lot of flour and liquid, but not enough margarine or oils.
- Question: Why did baking turn out sand products small not lush volume and tough?
Answer: You knead the dough for a long time, and you added fat to the very last turn.
- Question: Why did you burn the edges when baking cakes?
Answer: Most likely you did not evenly roll out the dough, but the baking tray with the cakes was not turned in the oven in a timely manner.
- Question: Why did the sand product turn out to be very friable and brittle?
Answer: Because you either added some egg yolks instead full eggs, or a lot of oil.
- Question: Why are shortcrust pastries made of glass and very tough?
Answer: Because only proteins from the egg were added, as well as a lot of granulated sugar.
Using these tips, your shortbread the dough will always be successful, and its products are tasty and beautiful.
