Among the most popular Christmas delicacies are Linnaeus sweets! Want it done and perfectly tender? So you should know which flour is best for preparing his dough!
Linnaeus sweets appear on the festive table in every family at Christmas in many variations and are always the first to disappear from the table. The earlier you make it and let it rest long enough, the more tender, supple and full of flavor it will be. How to properly prepare Line dough and how to proceed in its preparation, including the choice of flour, so that you have it absolutely perfect?
Do you want to know an excellent recipe for Linnaeus sweets? Watch an interesting YouTube video on the Cuketka.cz channel:
Source: Youtube
Line dough
Christmas is almost at the door, and few Christmas Eve tables are complete without delicate Linze cookies. It is prepared from flour, butter, sugar and egg yolks. All ingredients should be at the same temperature during processing so that the dough is pleasantly supple, soft and malleable. Choosing the right flour is one of the key factors that will affect the resulting taste and texture of Linz. What flour to use? There is only one option to choose from!
Essentially smooth flour
It is ideal to use smooth flour with a finer texture and lower gluten content. Thanks to this, the resulting dough will not be stiff and hard, but on the contrary it will be wonderfully tender and light. It can be wheat, gluten-free or spelled flour, but always with a high degree of fineness, which is fulfilled by, for example, double zero flour.
It is also a very important principle to process the dough quickly so that it does not get too hot at room temperature, because otherwise gluten will be released from the flour thanks to the soft butter, which will subsequently change the structure of the dough and cause it to deform during baking.
Always the perfect ratio of ingredients
You can achieve a fragile Linz dough when you process all the necessary ingredients in the right ratio. You should always use plain flour, butter and icing sugar in a ratio of 3:2:1. So if you make the dough from, for example, 300 g of flour, you will need 200 g of butter and 100 g of sugar. For every 300 g of plain flour, add 1 egg yolk and a pinch of salt.
How exactly to proceed
First, mix the flour with sugar, possibly other loose ingredients such as lemon peel, spices, cocoa or nuts. Then add the butter cut into pieces, form a crumb. Finally, add the yolk and quickly combine all the ingredients into a smooth, compact dough.
If you worked it for a long time, it would start to stick to your hands from the heat and you might have a tendency to add flour. The baked dough would thus lose its fragility. Wrap the finished lineck in foil and let it rest in the fridge for at least an hour, but ideally overnight.
As a result, the cookies will be much more fragile after baking. And an important tip? In case the yolk is not enough to bind the dough, you can add a little ice water.
Roast
Take the rolled out dough out of the fridge and let it rest for a while. Then roll it out in sections with quick movements from the center to the edges. To prevent it from sticking to your work surface, dust it lightly with flour.
A very good tool that can be used when rolling out the dough is 2 sheets of baking paper or food foil, between which you place the dough. Then cut out the desired shapes from the dough, place on a tray lined with baking paper and bake in a preheated oven at 180°C.
From sheet metal to a flat surface
The Linz dough is baked in no time, and should remain light even after baking. Therefore, always remove it from a hot tray, where it could easily continue to bake and darken unnecessarily. Move it very carefully, it breaks very easily when hot because it is very fragile.
Lubrication
After it has cooled down, always stick two pieces together with a fruit jam of your choice. Then put the cookies in a resealable box and let them sit for at least a week, preferably in a cooler room.
Resources: www.toprecepty.cz, www.apetitonline.cz
