Shortcrust pastry base. Recipe tested confectioner.

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Universal recipe dough, which I use for cheesecakes, cookies and other products.

I want to share a basic dough recipe that I use almost daily in his candy store. I usually cook for 4-10 servings at once, then hangs, cut into small cubes and put them in the freezer. Store in the freezer can be no more than 30 days, after which time the gluten manages to develop even at low temperatures. The dough does not spoil, but will lose their "sand structure."

Such blanks I do once a week, or when the supply comes to an end. When you receive an order for a cake, where there is a shortcrust pastry, I just take out the procurement and use for other purposes. In this way I save time. It can easily be applied in a conventional kitchen at home. And if you suddenly descended on the guests, you just have to get the workpiece and bake.

The number of ingredients I had hoped to fit your needs and they will be enough to prepare the foundations of a small cheesecake (16-18 cm in diameter) or a small party cookies.

All the ingredients necessary for the preparation of this dessert you will find in the end. Enjoy reading!

Cooking method

Butter mixed with sugar and sugar, add the egg yolk is stirred until uniform. I introduce the dry ingredients are mixed until homogeneity (no more than 30 seconds).

It is important to not move the dough. If you long to knead the flour begins to develop communication and glyutenuvuyu dough loses its hrustyashnost.
It is important to not move the dough. If you long to knead the flour begins to develop communication and glyutenuvuyu dough loses its hrustyashnost.

The finished dough will look like wet sand. The dough was spread on a plastic wrap and forms a layer thickness of 2 cm. Retractable dough in a refrigerator for 1 hr.

The thinner the layer, the faster it cools down in the refrigerator.
The thinner the layer, the faster it cools down in the refrigerator.

The basic dough is ready. If I plan to cook at once, in an hour take out the dough from the refrigerator and use as directed. It is important until the dough is warm, it begins to form a bond and gluten dough loses its shortbread. I tidy up before baking the dough for 15 minutes in the freezer. Then immediately put out of the freezer baked.

The dough does not necessarily cut, but not so easy to work then.
The dough does not necessarily cut, but not so easy to work then.

For their preparations, I hanged out the dough to the desired weight of me, cut into small cubes. Packaging in plastic wrap and put them in the freezer until needed.

In the near future to share recipes of desserts, which I use this recipe as a base. In order not to miss out recipes advise to subscribe.

Ingredients

75g of butter at room temperature

125 grams of flour

31 g almond flour

31 grams of powdered sugar

31 c sahara1 yolk (egg C1)

a pinch of salt

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