Shortbread dough is made for sweet and savory pies. Cakes and cakes are prepared from it, and it, but without the addition of sugar, is used to make the base for an appetizer, filling baskets and tartlets with salads, fish, caviar, meat and other stuffing. So shortbread dough culinary experts consider it universal.

The secret of successful production lies in the kneading technique. It is he who significantly affects the quality and taste characteristics of the product. I will share the main secrets of manufacturingshortcrust pastry– for sweet and meat pies , as well as the features of the preparation of shortcrust pastry with yeast.

How to choose the right ingredients

For shortcrust pastry, all products, including flour, must be well chilled. In cooking, proportions play an important role. Therefore, all ingredients are given in grams. For example, three selected yolks chicken eggs weigh exactly 100 g.

• Salt- a product that must be added to the prepared dish. Without salt, the taste of baking will be somewhat bland.
• Granulated sugar in sweet pastries It is better not to use, but to replace with powdered sugar.
• flour only need to take premium, since the percentage of gluten seriously affects the quality of baking.
• Baking powders are not used in the production of shortcrust pastry.

Unsweetened shortcrust pastry recipe

Kitchen appliances: measuring container, glass, kitchen scales, knife, dough board, tablespoon, cling film.

Ingredients

Step by step preparation of puff pastry

Once again, I draw your attention to the fact that kneading technique is extremely important when cooking. I propose classic savory shortcrust pastry recipe , where I will reveal the secrets of its proper preparation.

Did you know? Proper kneading is characterized by texture heterogeneity - layering with a pronounced marbling effect. In the mass being prepared, there are unmixed pieces of butter and crumbling layered inclusions of flour with water. It is this effect that will give friability to the finished dish.

This recipe for shortcrust pastry is suitable for making a pie with berries, as well as pastries with meat filling.

video recipe

Be sure to watch the master class with staged cooking sand dough. The plot demonstrates two variants of kneading - correct and incorrect. Moreover, the second case fully answers the question - why the cake, positioned as crumbly, turned out to be harsh in the end.

Sweet Pie Dough Recipe (Basic)

Time for preparing: 5-7 min.
Servings: 12 tartlets, 2 cakes or tarts.
Calories: 533 kcal / 100 g.
Kitchen appliances: mixer, measuring bowl, mixer, deep bowl, tablespoon, cooking paper, tartlet or tart molds.

Ingredients

Step by step preparation of the basic semi-finished product

Without a simple basic recipe, it is impossible to bake either high-quality tartlets or cakes for delicious cake, no crumbly cake.

Did you know? After two hours, you can form and cook any pastries. It is only necessary to ensure minimal contact with the warmth of the palms so that the dough does not “float”.

Basic shortbread dough very quickly, and recipe considered ideal for apple pie as well as any other sweet pastries.

video recipe

I suggest you watch the video, which demonstrates in detail how to make sweet shortcrust pie dough . In addition, the same video shows the entire subsequent process of assembling and forming the dessert. Take a look - you won't regret it!

Shortcrust pastry recipe for pie

Time for preparing: 10 minutes.
Servings: 560
Calories: 420 kcal/100 g.
Kitchen appliances: a set of bowls and cups, a sieve, a measuring cup, spoons - a teaspoon, a table spoon, a grater, cellophane / cling film.

Ingredients

Step-by-step preparation of shortbread-yeast super dough

In the preparation of sweet buns and cheesecakes, as well as for jam pie, indispensable shortcrust pastry, recipe which I am posting here. Check out another version of the universal super dough for any pastry. The main thing is that he does not need time for the yeast to “scatter”, and it is prepared “in the cold”.

Important! The main advantage of the super dough is that it does not need to stand after being removed from the refrigerator, it is immediately ready for baking, as soon as a pie, buns or pies are formed from it.

video recipe

Be sure to watch the video I suggested. step by step manufacturing universal shortbread-yeast super-dough. Pay special attention to the technology of its production. This is shortcrust pastry suitable for meat pie , and for making a sweet dessert.

Basic common truths

• Products received by basic recipe, perfectly stored in a deep freeze, and when defrosted, it completely restores its taste. In the conditions of a refrigerator, products are stored for no more than a week.
• And puff-sand, and sand- yeast dough needs a "rest". It must be kept in the refrigerator for at least an hour.
• The less flour, the looser the dough.
• Baking on margarine differs significantly in palatability from the one that was kneaded in butter.

Popular Recipes

• At your leisure, ask how to make it, what ingredients are needed, and whether it is possible to do without yeast.
• I offer a novelty of the season - the easiest to prepare, the fastest. It does not require a long kneading, it always turns out, and the edges of dumplings or dumplings are perfectly pinched.
• Can't get dishes of Caucasian cuisine? No problem! My recipe - choux pastry for chebureks - will solve this problem, and you will never have questions related to the manufacture of this dish.
• Get the recipe. Its quick and easy production will provide delicious snacks all your family.
• During Lent, baking lovers cannot do without. Check out the most in a simple way baking exquisitely delicious pies and pies, even during the period of abstinence from the use of animal products.

If you found my recipes useful, leave your review on this page. And don't forget to talk about your methods and secrets of baking various goodies. Share your recipes in the comments by posting them at the bottom of the article. I will be very grateful.

Sand and yeast bagels

This recipe came from the Crimea. Therefore, the bagels are Crimean, although in general they are called unpretentiously - sandy-yeast bagels. The dough is very unusual, crumbly and fluffy at the same time, because they are delicious, and you get a lot of them, even from half a serving!

It was an elusive recipe - shortbread yeast dough. I have long wanted to learn how to do it. But it turned out either yeast dough or shortbread. And here is how to combine them in order to combine the pomp of the first and the crumbliness of the second! .. We sometimes bought similar bagels in the store, but homemade baking 100 times better than store bought!

And so we come to the Crimea to friends, and there for tea ... the same bagels from childhood! Friends gladly shared the recipe, which turned out to be both simple and wonderful. And I share with you 🙂

Ingredients for Shortbread Yeast Dough:

25 g fresh yeast;
- 1 tablespoon of sugar;
- half a glass of milk;
- 1 egg;
- 250 g of butter (or 1 pack of high-quality margarine, for crumbly pastries - as for chestnut cookies);
- 3 or slightly more cups of flour.

The filling for shortbread yeast bagels can be anything: jam, chopped nuts, raisins. But the easiest option is to mix half a cup of sugar with a pinch of cinnamon and sprinkle on a circle of dough.

How to make shortbread yeast dough for bagels:

Grind yeast with sugar.

Dilute the yeast pounded with sugar with warm milk.

Cut the flour and softened butter into crumbs with a wide knife.

Crack the egg into the buttermilk mixture and mix.

Now add milk and yeast to the flour mixture and knead the dough. If it's sticky, add some flour.

After kneading the shortbread yeast dough, roll it into a ball and put it ... no, not in heat, as usual yeast dough, but in the refrigerator for 1 hour.

Prepare the filling - mix sugar with a little cinnamon.

After a while, we take out the dough and divide it into parts: it can be 2, or it can be 4. Depending on this, bagels of different shapes will turn out!

Sprinkle the table with flour and roll out part of the dough into a circle. Sprinkle with cinnamon sugar.

Then cut the circle into 16 segments. It is more convenient to cut like this: in half, into quarters, into eighths, into sixteenths. Then the segments are obtained almost the same width.

Now look: if you divide it into a couple of parts, the circles turn out to be large, and the bagels are also large, plump.

Can you divide the dough into large quantity parts, and roll out circles of small diameter, only 2 mm thick. From such bagels, quite unusual are obtained: tiny, elegant, thin!

Having rolled the bagels from the wide edge to the narrow one, we place them on a baking sheet sprinkled with flour or covered with confectionery parchment.

Bake at 200C for about half an hour. When they become rosy, we will try with a wooden stick: dry - it means the bagels are ready!

Remove the bagels to a dish, they will cool quickly, and you can try!

Shortcrust yeast dough rolls are super, try it. You will love it too!

Practically all housewives are familiar with shortcrust pastry firsthand. But not everyone knows about it interesting option yeast cooking. Such shortbread dough is even more crumbly and, at the same time, it is more tender and melting than cooked the classic way. In this recipe, I want to tell you about the features of making shortcrust pastry with yeast at home. Step-by-step photos taken will allow even novice hostesses to master the recipe without any problems.

Prepare the necessary products:

• dry yeast - 7 gr;
• sugar - 2 tbsp. with a slide;
• margarine - 250 gr;
• sour cream - 125 gr;
• flour - 500 gr;
• egg yolks - 2 pcs;
• salt - 1 pinch.

How to make shortbread yeast dough for pie, pies, cookies or bagels

We begin the preparation by rubbing the cold margarine with flour, achieving small crumbs. This can be done the old fashioned way by hand or using kitchen helpers.

We send 2 yolks to the crumbs in a bowl (squirrels will have to find some other use) and sour cream. As for the latter, the fatter it is, the better. Crumble pressed yeast (20 g) on ​​top or sprinkle dry evenly.

Try to knead the shortbread yeast dough as quickly as possible. Without overheating it with the warmth of your hands, gather it into a ball. If it crumbles, you need to add a little sour cream, it turns out too sticky - there is not enough flour, feel free to add it in minimal portions.

We remove ready dough for an hour in the refrigerator. That’s right – yeast also needs a refresh sometimes. 🙂

After an hour, we take out our shortbread dough with yeast and, as you can see in the photo, its volume has practically not changed.

But its internal structure has changed a lot. It became a little porous and loose.

What to bake from easy-to-prepare and crumbly with yeast - the choice is yours. Happy baking!

It is a pleasure to work with shortbread-yeast dough, it is obedient, does not deform in the oven, the products are crumbly. But there is one BUT: given that the dough is still shortbread, it does not need to be kneaded for a long time, otherwise the crumbly structure of the finished baking will not work.

Remove before starting the dough butter into the freezer to chill it a bit. This will make it easier to grate the oil.

Combine sour cream, dry yeast and half the sugar. Mix everything, cover and leave warm for 1 hour. I put the dishes with the yeast mixture in the sun, the yeast activation process lasted about 45 minutes. During this time, the mass will not foam much, but the consistency will noticeably change - it will become more airy.

Put the yeast mixture, the remaining sugar and egg yolks into a bowl for kneading the dough. Mix everything until smooth.

Here we also grate the frozen butter on a grater and mix everything again.

The time has come for flour: we start kneading the dough with 350 grams of flour, gradually adding it as needed. It may need more or less. The result should be a soft, not sticky, very pleasant dough that easily gathers into a ball and does not crumble. It took me exactly 400 grams of flour.

Knead the dough for a short time, as soon as all the ingredients are mixed, form a ball, cover the dough and put it in the refrigerator for at least 1 hour.

The shortbread-yeast dough is ready, and you can give free rein to your culinary imagination.

It is easier to work with the dough while it is chilled. There are no problems with rolling, but you can dust the surface with flour (just a little bit). If you need to roll out the dough thinner, for example for a tart, then it is more convenient to do this between two sheets of parchment.

From the resulting dough, I made a tart with apples and cherries, as well as a small baking sheet of bagels with marmalade (12 pieces). And I still have a piece of dough left for tomorrow. What will I do with it? Perhaps a biscuit with cheese filling. But I'll think about it tomorrow!

Bon appetit!

Everyone is familiar with yeast baking. From time to time we enjoy lush buns, pies or cheesecakes. Someone's grandmother or mother bakes excellently, someone likes to tinker with yeast dough himself to please his family with delicious yeast dough products. And someone is afraid to cook yeast dough, because. considers this process quite complicated and thinks that he will not be able to cope. Today we want to offer you a recipe yeast cookies, which even a novice hostess can handle. Yes, yes, cookies….

Ingredients

For test: __NEWL__

• Margarine or butter - 250g__NEWL__
• Eggs - 3 pcs__NEWL__
• Sugar - 1 cup__NEWL__
• Salt - 0.5 tsp. __NEWL__
• Yeast - 20g__NEWL__
• Warm water - 0.5 cup__NEWL__
• Milk - 0.5 cup__NEWL__
• Flour - 3 cups__NEWL__
• Powdered sugar for dusting__NEWL__
• Vanilla sugar - 1 sachet or vanillin - 0.5 tsp.__NEWL__

Due to the fact that yeast is used in the dough, the cookies are soft and friable. And to give originality to our liver, we will also make it puff. To do this, simply roll out our dough 2-3 times. These cookies stay soft and fresh for a long time. It will surely be approved by your relatives and will surely please your friends for evening tea.

Recipe:

Check that you have all the ingredients you will need to make shortbread and yeast cookies.

Grind some yeast and pour into a bowl. Then add 1 tbsp. l. Sahara.

Pour the yeast with sugar with water and mix until completely dissolved.

Add a little flour to make a dough, like not very thick sour cream. Put in a warm place for 30 minutes. During this time, the dough should come up well.

Now stir the dough and add eggs to it.

Add softened margarine to the dough.

Then add sugar and mix everything well.

Now gradually add the flour and mix well.

When the dough is thick, start kneading with your hands on a table sprinkled with flour. You should get a soft, elastic dough.

Leave the dough in a warm place for 25 minutes to rise.

Now put the dough on a table sprinkled with flour and roll out into a layer, 2-3 mm thick. Then fold it in half and roll it out again. And do the same again.

Now, using the cutters, cut out the figures and place them on a baking sheet, greased with sunflower oil. After cutting the cookies, immediately put them in the oven so that the layers do not stick together, and the cookies turn out to be puffy.