Shortbread: classic recipe with photo

Sometimes you want to eat some baked goods. And the more successful, the more satisfied. Each of us has a favorite treat, based on a short dough. A classic recipe for his skillful hostess can complement his favorite ingredients, which will create an individual culinary masterpiece.

Shortbread

This is a semi-finished product, which is also used in the preparation of flour products both on an industrial scale and at home. It turns out when mixing different ingredients and is the basis of many recipes, so it largely depends on how tasty the prepared dish will be. At the same time, you need to know what dough is prepared for what purpose and how to mix it properly.

The dough can be prepared using two different technologies:

• Yeast;
• Non-yeast.

In the manufacture of the first technology, yeast is used as a disintegrant. There are two possible ways: spongy (first the ferment is mixed, and then the dough itself) and unpaired (the dough is used immediately after kneading).

Bezdruzhzhevoe dough is divided into biscuit, sand and puff. Each of them is prepared according to its technology and is significantly different in taste.

Short pastry, whose classic recipe is based on the 3: 2: 1 ratio (flour / oil / sugar), goes for baking cookies and pies, is also found in some recipes for cakes and cakes.

Classic shortcake

Very tasty and delicate is the correct short pastry. The classic recipe suggests several options:

• Flour, butter, sugar, water, egg yolk;
• Flour, butter, sugar, water;
• Flour, butter, sugar, eggs, soda, vanillin;
• Flour, butter, sour cream, sugar, soda, baking powder.

This dough is prepared easily and quickly, it turns out very tender and crumbly.

Dough short, a classic recipe that necessarily includes oil, is mixed in several ways. It depends on the consistency of the oil. The frozen one rubs on the grater, the solid oil from the refrigerator is cut into cubes by a knife, the softened one is put in flour and mixed with a mixer, the melted pours out and is also mixed. If you want to get lean short dough, butter is replaced with vegetable oil.

Cookie dough

Freshly prepared homemade shortbread cookies have a unique taste and a delicate aroma. This is the case when the simplest is the best. Such cookies, intended for Sunday lunch, perhaps, will be longer to prepare than to show off on the dining table.

The classic recipe for shortbread cookie does not contain any frills, superfluous ingredients. Such a biscuit is good because it is served warm, sometimes still hot, as they say, with a heat with a heat. That's his beauty. A special attraction for these cookies is their shape: you can cut animals, flowers and asterisks.

So, take the necessary products:

• 200 g of butter;
• 100 g of granulated sugar;
• 2 eggs;
• 2 cups of flour;
• 0.5 tsp. Soda.

Let's do cooking:

1. Soften the butter, drive in eggs, pour in sugar, top with flour and soda.
2. Knead the dough to make it plastic and not sticky to the hands.
3. We heat the oven, and at this time we cut the dough: roll into a ball, then divide by four, once again into four, we get 16 balls.
4. Each ball is flattened to make a small cake that, when baked, will necessarily crack, which will give some flavor to the taste.
5. Bake until browning.

If desired, before baking in the mass, you can add raisins, cocoa powder, nuts.

Dough for pie

The classic recipe for shortcake for pie allows you to keep moisture well, which is released from the fruit when baking. At the same time, the pie stays crispy on the outside, and so that it does not pour, put a little starch in the filling.

The minimal version of this test looks like this. As ingredients we take:

• 235 g of flour;
• 115 g of butter;
• 115 ml of water.

Preparation:

1. All products and equipment we put for ten minutes in the refrigerator.
2. With a knife, cut the butter into small cubes and then chop it with flour.
3. In the fine oil crumb, add ice water and collect the dough in a com.
4. Wrap the film, send the dough into the refrigerator for half an hour.
5. We lay out on the table, roll out, add stuffing and send it to the oven.

If everything is done with this technology, the dough will turn crispy and will not form bubbles when baked.

The cake can be made open and closed, on a baking sheet and in a form. As a filling for this pie, you can take strawberries, cherries, forest berries, apples. The filling can simply be sprinkled with sugar, and you can pour the berries or fruit with gelatin, dissolved in yogurt. Such a delicacy will be appreciated by all.

A beautiful dessert

A beautiful ruddy crust forms a classic short pastry when baking. Recipe with a photo of the finished product - a vivid example of this.

The dough made under the previous recipe very successfully approaches for a pie with berries. The only thing you can add to the ingredients is sugar. In addition to sweets, it still forms a pleasant fragrant crust that will give the finished product a beautiful appearance.

Such a cake will be a wonderful dessert, it is very well combined with milk, juice, compote. The enthusiastic praise of relatives will be a reward for trying to make a pie.

Different products from short pastry

Recently, very popular are the products of shortcake, because they are prepared simply, but they have a homey taste.

The dough made correctly has a crumbly structure and a sweetish taste. From it you can cook closed and open pies, cakes, cakes, bagels, tartlets. They will decorate the festive table, suitable for a modest evening tea.

A wonderful short dough, the classic recipe of which is supplemented with kefir, will go to bagels and jam. Kefir makes the dough very elastic, which allows you to twist the bagel filled with aromatic filling.

Dough short, whose classic recipe allows it to be rolled very thinly, will be an excellent base for cheesecake with cottage cheese. This batch is very fond of children, because it has a very delicate creamy taste.