At first glance, the preparation of shortcrust pastry is simple. Just combine a few ingredients without using a mixer. However, you need to apply some rules to get a perfect structure and taste. Then it will be megakruch, melting in the mouth. A common problem is soaking the bottom with fruit juice. We have all this. … apple cider vinegar comes to the rescue.
Shortbread butter should be cold. Let’s not touch it with warm hands. Instead, grate them on a grater or chop them with a knife, stirring with dry ingredients.
After combining all the ingredients, knead the dough briefly. Due to the long kneading, gluten will develop, which makes the bottom rubber.
The kneaded ball must be wrapped in cling film and put in the fridge, thanks to which the dough will become fragile. We recommend it to cool it again after sticking it with sheet metal.
When making shortbread cake with fruit, it is worth baking the bottom in the oven. In addition, we recommend it to cover with semolina. Then it will not absorb juice.
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Confectioners have been adding apple cider vinegar to shortcrust pastry for years. This sour product makes it incredibly delicate because the development of gluten is inhibited.
After applying apple cider vinegar, shortbread will not come out rubber even with longer kneading. In addition, it will not get hard as a sole when we put fruit on them.
Remember, however, that it should be apple cider vinegar, not spirit or guilty. This ingredient has a delicate aftertaste that goes well with various additives. It fits perfectly especially to.
Ingredients:
- 225 g butter;
- 3 cups of flour;
- 1 cup of ice cubes;
- 2 teaspoons of sugar;
- 2 teaspoons of apple cider vinegar;
- 2/3 cup of cold water;
- A pinch of salt.
Preparation:
To make a shortbread dough, we chop the butter with flour, sugar and a pinch of salt until the crumble is formed. In a separate dish, we combine water and apple cider vinegar, and add ice cubes. Gradually, pour the mixture into dry ingredients and knead the whole thing to get a homogeneous mass.
We wrap the prepared shortcrust pastry in cling film and We put in the fridge for an hour. After this time, we roll them out and translate into a mold lined with baking paper. We cool the bottom for 20 minutes again.
After removing, prick it with a fork and bake it as standard in the oven preheated to 190 degrees for 15 minutes.
