Shortbread is the basis of many baking. It serves us as a base for tarts, cookies, apple pie, mazurkas or the popular “Skubaniec”. In an ideal world, you should not stick. How to achieve this effect?
If you ever happened that instead of fragile apple pie you received a compact uppit, you probably make a mistake in preparation. An important principle in the preparation of shortcrust pastry is the temperature of the butter, which should be cold. It’s best to use the product straight from the fridge. Try to prepare the mass very quickly so that it does not gain a higher temperature. This determines the final effect.
It is a common mistake when kneading the dough is to knead it too long. What is good with pizza or yeast dough will not work at Skubaniec. Long kneading causes the developing of gluten contained in flour. This makes the dough rubble.
This baking, although simple, is not for the impatient. A common mistake when kneading shortbread is added too early water or egg. It is important to first combine loose ingredients and fat. Add liquid accessories literally at the last moment.
Another mistake made when preparing shortbread dough is adding too much water. We often do this by adding the ingredients “by eye”. During baking, the water will not evaporate and make our baking moist. And this is not what the preparation of mazurkas or cookies is about.
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The recipe for the perfect shortcrust pastry is very simple and does not take too much time. Such baking can become the basis for many other cakes, but it is also delicious in itself.
Ingredients:
- 250 g of wheat flour
- 125 g of cold butter
- 1 yolk
- 50 g of powdered sugar (for sweet cakes) or a pinch of salt (for dry cakes)
- 2-3 tablespoons of cold water (optional if the dough is too dry)
Preparation:
Chop the butter – cut the cold butter into small pieces and mix quickly with flour (preferably with your fingers or a knife so as not to heat the butter).
Add powdered sugar (or salt if you make a dry version) and yolk.
Knead the dough – quickly make the ingredients to a homogeneous mass. If the dough crumbles, add a tablespoon of cold water.
Wrap the dough in cling film and put in the fridge for 30-60 minutes.
Roll out the dough on a lightly sprinkled flour. Bake at 180 ° C for 15-20 minutes (depending on the thickness). To avoid shrinking the dough, prick it with a fork before baking.
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