Shortbread. Secrets of cooking

Any housewife knows that the products made of shortcake have a very delicate taste, and not many people are able to give up pleasure, enjoy such baking. Nevertheless, not everyone can get a really delicious short dough. But it is prepared without much difficulty, just for this you need to know some tricks.

Soft shortbread dough contains a large amount of butter, so it is so gentle. From it you can bake cakes, pies with a variety of fillings, different cakes, cookies, cakes and the like. Depending on the ingredients, the short pastry can be divided into several types. Suppose a traditional recipe includes flour, water and butter, which can be replaced with margarine. If you add an egg instead of water, then it will already be the egg dough. But if you replace water with sour cream, it will already be sour. In order for baking to have a more pleasant aroma, you can add a variety of spices to the dough: vanilla, cardamom, lemon zest or nutmeg. At the same time, pay attention to the fact that if you plan to make pastry with a filling, then you do not need to add aromatic additives.

Cooking. Short pastry - small secrets of a good housewife.

If you do not want baking from a short pastry to be tough, then you should prepare it very quickly, until the butter or margarine that is part of it is melted. The whole process of its preparation should last no more than 10 minutes.

Butter or margarine for short-dough should be added only in a cooled form. It is in a chilled, not frozen form. The optimal proportion of flour and oil should be 2: 1, because if you add a lot of flour in the dough, the products will burn with baking and may be completely tasteless.

Mix the short pastry in the room, the temperature of which does not exceed 15 degrees. At the same time, care must be taken to ensure that the dough itself is as little as possible in contact with the hands. Therefore, the flour needs to be sifted with a slide to the table, make a groove in the middle, add oil, egg and sugar in it, then cut everything into small pieces and knead it with your hands.

When the short dough is ready, it will need to be rolled into a bowl and placed on the refrigerator for half an hour. At the same time, it can not be kept in the refrigerator for too long, because it can become hard. The dough should be stored in a plastic bag or food film. Otherwise, it can very quickly become airborne.

Short dough must be rolled very thinly. Each cake should not be more than 4 mm, otherwise it can be roasted for a long time. I would like to draw your attention to the fact that rolls are needed only when the dough becomes room temperature.

If you want the product to turn out to be a beautiful color, you can grease the short dough with egg whites or butter immediately before baking.

After you remove the product from the oven, take a brush and lubricate it with water. This must be done in order to keep the baking for a long time soft and not hardened.

When you spread the dough into a mold, squeeze it as tightly as possible so that air space does not form under it, otherwise the product may become deformed during baking.
In order to make baking from the short pastry more baked, tasty and not hard, the temperature of the oven should be 220-250 degrees.

Ready-made shortbread can be stored for about 10 days. If you follow all the above tips, you can prepare the perfect short pastry in minutes and delight your loved ones with delicious pastries, which will melt right in your mouth.