Sand basket with protein cream (like in the good old days)

Sand basket with protein cream (like in the good old days)

Category: Confectionery

Ingredients
Margarine (80%)	125 g
Sugar	75 g
Salt	0.5 tsp
Vinegar	1 tbsp. l
Yolks	100 g
Flour	300-330 g
Soda	6 g (1h. L)

Cooking method

• 
• We load margarine into the car bowl and turn it on at low speed. Pour in all the vinegar, add sugar and salt and beat with sugar at a speed slightly above average.
• After 5 minutes, introduce half the yolks.
• Whisking, you will see how the mass begins to lighten. When there are no inclusions of yolk left (the mass "absorbs" all the yolk, pour out the remaining yolks.
• 
• Do not forget to stir the mass by hand with a spatula, as undissolved sugar crystals and unbeaten margarine areas remain on the walls and bottom.
• We continue to beat until the mass increases and lightens.
• 
• All. The mass is ready. We cool it well (preferably at night) so that the oil does not cut off during work. it whipping- the basis of shortcrust pastry. This dough can be used to make baskets, cake layers, shortbreads, rings, etc.
• It (base) can be whipped in advance and stored in the refrigerator. With her, nothing will happen in a couple of days. I haven't checked it any longer.
• The ratio of flour: base is ~ 1: 1. That is, how much you beat, about as much flour. You can mix in parts to what you need

• Now add flour with soda to this well-cooled base and mix until it is completely combined with flour. No longer. Otherwise, the dough will "tighten", become rubbery, tough. This is how shortbread dough should look like.
• 
• And now the fun begins - the pressing out of the baskets themselves.
• I will tell you how they are made in production, and you can do as you like if you have done otherwise (I know that they roll the cake, cut out mugs and put them in molds)
• Roll the finished dough into a tourniquet.
• 
• We tear off a small piece and press (flatten) on a table sprinkled with flour
• 
• 
• and put it in the mold with the flour side towards you, that is, to the mold with the side without flour.
• 
• Next, press the dough to the bottom of the mold with your fingers. Like this.
• 
• When the bottom has been molded, we begin with our thumbs to press the dough to the sides of the mold, rotating the mold in a circle. It's not a fact that the first time everything will work out perfectly for you. But do not despair, this is only from the first! Next is the knack!
• 
• Attention, no fanaticism! Otherwise, the sides of the basket will be too thin, which will lead to breakage of the finished basket.
• The excess dough protruding from the mold is "cut" with the palm of the hand on the edge of the mold, moving the palm from the center of the mold to the edge.
• 
• This is how pressed baskets look like.
• That's all!
• We bake at T = 190-200 °, ~ 15-20 minutes (depending on your oven).
• We cool it down. Turn the cooled molds over and free them from the baskets.
• 
• Next, we proceed to filling the baskets with cream.
• Put 1 teaspoon of sour jam on the bottom of the baskets and place the finished cream on top. The recipe for the cream is here.
• https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=454687.0
• Pour with melted chocolate.
• Bon Appetit!

The dish is designed for

~ 20 pcs

Cooking program:

Whipping, kneading, baking.

Note

I draw your attention to the fact that this dough is not very sweet, because protein cream will give sufficient sweetness here.
If you want sweeter or you want to use the dough for cakes, pies, shortbread rings with nuts, shortbread rolls, I advise you to add ~ 50-100 g (depending on your taste) sugar with flour. powders and vanilla.
If you want to use with a salty filling, reduce the sugar a little while whipping ...
One more IMPORTANT POINT.
- dough mixed with flour can't leave "for later" (even for 10-15 minutes), it will drag on, become tough and darken (reaction of yolks with flour). It must be cut (shaped) immediately.
- you need to work with shortbread dough quickly for the same reason (see above)
- the whipping should be well cooled, in order to avoid fat separation when working with the dough

Tanya, can you use butter instead of margarine?

Yes, Irisha, you can use butter, or you can use a spread ...

Tanya, and indeed, like in the good old days, like in childhood! Thanks for the childhood memories!
And what a beautiful cream, according to what recipe?

[lu_estrada]

lu_estrada, Lyudochka, thanks!
Use it to your health!
There, at the end, I gave a link to the recipe of the cream itself. Click on it and the cream recipe will open ...

I looked through Tanechka, I have already found and visited your wonderful cream!
Great, thank you so much!
I am delighted!

[lu_estrada]

lu_estrada,

Baking from Monday ?.

[Tanyush,]

Tanyush, thanks for the MK on baskets. When I roll it, and when it is simple, as you have shown, I roll it. I'll get to the cream soon.

Yes, good health, Angela! Well that's why I wrote that there is an option and so, rolling out, to do. But this:
1) long
2) unnecessary manipulations with the dough, from which it is delayed, dubs. From this, the quality of the product suffers - friability.
3) excess flour, which leads to the same consequences
-With shortbread dough you need to work quickly
-It must not be left in the cold. "For later"

[Dance]

Dance, Tanya, and vinegar can be replaced with lemon juice, please tell me? And, if possible, how much?

[Dance]

Dance, Tan, what percentage of vinegar? Essence?

[Kinglet]

Kinglet, Vikulya, you can. But no matter how much I tell you, I use this method sooooo rarely (when the seams, there is no vinegar, and this is rare). You have to taste it. So that it was slightly sour. It is important for us to create an acidic environment in the base so that the soda can work fully.
Olekma, Katyuha, I will pour those in!
What is the essence ?! Where did you see this word? You can't joke with her, it's very dangerous. It needs to be bred correctly.
I work with ordinary vinegar, which I indicated in the recipe. I have 9%. 6% is possible. Who has what.

Olekma, Katyukha, I’ll pour them in!
What is the essence ?! Where did you see this word? You can't joke with her, it's very dangerous. It needs to be bred correctly.
I work with ordinary vinegar, which I indicated in the recipe. I have 9%. 6% is possible. Who has what.

so I only have the essence, so I clarify. Thanks, I will know now

-It must not be left in the cold. "For later"

You mean this particular recipe or shortbread dough in general?

[Dance, Tanyusha]

Dance, Tanyusha, well, what are you doing ?! Summer is coming, beach, and you are with cakes! These are my darlings. Goodbye to hvegura and diet again ?! Want !!!!
I'll stir it up for the weekend. Just the squirrels left behind I love this cream. As a child, I could not gnaw a basket, but cream ...

You mean this particular recipe or shortbread dough in general?

Any shortbread dough must be cut immediately.

goodbye hwegura and diet?

Gyyy! I waved my pen for a long time!

[Dance]

Dance, thanks for the wonderful mk recipe, I will definitely try to make

uraaaa !!!!! waited for the baskets

[Tanya]

Tanya, Dance, thank you very much for the basket master class! You talk and operate with such terms as if you were professionally dealing with production somewhere.

All the same, I did not understand, could you explain about

-It must not be left in the cold. "For later"

Any shortbread dough must be cut immediately.

It's just that it's so unusual for me (my brain just cracked) - all the recipes that I read, everywhere they ask to put the dough in the refrigerator for at least 20-30 minutes.

Could you give a little more detail why you insist on this point. (sorry, well, I'm a bore, a bore, I want to understand everything!)

And, yes, I see that you introduce flour and soda like in a combine (you can see the attachment in the photo). At what speed?

[flour: base]

Ratio flour: base goes ~ 1:1... That is, how much you beat, about as much flour.

Tanya, and here you mean volume?

Tanyush, thank you very much for MK! We will try)) I bought 10 new metal molds ... If you do not ignite them, you can bake them with parchment beforehand (I crumple the parchment well, then moisten it with water and unfold it, it is very convenient to lay out any form with such parchment)

[Svetlenki]

Svetlenki, add flour and mix at minimum speed.
Why is shortbread dough called shortbread? Due to the property of crumbling into "sand". This property is achieved due to the minimum contact of the flour with the liquid in the dough. That is, in the baked product, this contact is lost, since all the moisture has evaporated during baking. Isn't it present in raw dough?
In those formulations where refrigeration is indicated, there is a different technology. Although this dough is tiny, it is still not quite shortbread (not by its properties, but by technology), that is, not quite real shortbread (like a puff, there is a real one, where the foliation operation takes place, and a false one, where the foliation operation is omitted)
Real shortbread dough (basic) cannot be stored. But so that I am not unfounded, try and you yourself will understand everything in practice

here you mean volume?

No. Everything goes by WEIGHT
.kirpochka, Natasha, I have never done that. I will not say. I think it's worth it to ignite them once (it's summer now), where is the thread in the country house or on the balcony, take out the oven, how to spoil the food (they can stick and break when they get it) or bother with paper ... warn your neighbors in advance so that the kipish is not raised ... but there won't be much smoke from the molds. Well, this is not a huge form or molds for beads, where there is a lot of smoke.

Added Friday 13 May 2016 06:15 PM

Svetlenki, and to me for you!

Added on Friday 13 May 2016 06:18 PM

You talk and operate with such terms as if you were professionally dealing with production somewhere.

Yes, I had to. I am a pastry chef for 24 years and a technologist.

[Dance]

Dance, Tan! what are you clever! Thank you very much human !!!! with your wild workload, so describe and tell everything in detail. if you have anything else to share - we will be very, very happy

[Tanya]

Tanya, thank you very much for such a detailed explanation.

Yes, I had to. I am a pastry chef for 24 years and a technologist.

It's so good that we have you here!

take the oven to the balcony,

Built-in oven .... Tan, is it necessary to grease them with oil and hold them in the oven for 5-10 minutes at 200 degrees or more ??

[kirpochka]

so describe and tell everything in detail.

And I do not know how otherwise. The trainees taught.
Otherwise, why start, if no one understands anything anyway?
And she herself is in debt to all of you. I also learned a lot here and understood to the end ...
kirpochka, grease them p. oil and hold in the spirit for about 15 minutes. Open all the windows. The oil should take a film in the form

Open all the windows. The oil should take a film in the form

Thank you, Tanyush. I'll do it this way)) Then I'll write how it happened)

Come on. Waiting

Why bake the molds? I didn't ignite anything.

Tanya, is soda necessary? Or can it be replaced with baking powder? And then you can go without vinegar?
I always stuff the baskets like you do with your hands. I have a lot of fun while I put the dough in the baskets.
At one time, when I bought my baskets in Ukraine (and it was the second year I got married. Oh, how many kitchen and confectionery accessories I bought there !!!!) did not know that they should be ignited. I just greased them with oil and immediately filled them with dough. And it turned out that they would fall out, otherwise I would break everything, but I could not get it. I baked it several times, and then they began to fall out themselves. Well, over time, she completely stopped lubricating the forms, and they fall out perfectly on their own. Looks great calcined and without firing.
And yes, I knead shortbread dough very quickly (over time I realized that the dough becomes tough after a long kneading) and never put it in the refrigerator. True, right here, I don't know why I'm doing this.
Thanks for the recipe. I will try according to your layout and compare with mine.

[Husky]

In order not to stick, the product was easily separated. This only applies to iron and tin forms. Silicone and Teflon-coated molds do not need to be baked.

Added Friday 13 May 2016 10:58 PM

Husky, Lyudochka, it is possible with a baking powder. I know, I know your attitude to soda. Then take away the vinegar. The baking powder already contains an oxidizing agent.

did not know that they needed to be ignited. I just greased them with oil and immediately filled them with dough. And it turned out that they would fall out, otherwise I would break everything, but I could not get it. I baked it several times, and then they began to fall out themselves. Well, over time, she completely stopped lubricating the forms, and they fall out perfectly on their own. Looks great calcined and without firing.

Can be lubricated, but oil consumption and fat content ...
And without lubrication, and sometimes with it a bunch of debris.
Naturally, naturally firing occurs over time.

yes, I knead shortbread dough very quickly (over time I realized that the dough becomes tough after a long kneading) and never put it in the refrigerator. True, right here, I don't know why I'm doing this.

I will reveal a terrible secret to you.
You know, I got a bite for this basket and not only for it (at one time, when after school I came to work, in the shop), while the craftsmen made a "man" out of me?
I learned these lessons for the rest of my life and in practice I have experienced more than once

[aprelinka]

aprelinka and for those who do not know yet, Tatiana supervises "Well, a very preparatory class .." Who wants such a mentor, come to us.

I baked them, but there is no photo. From this amount of dough, I got 23 pieces. True, my molds are flatter than those of Tanya. The dough has risen very much, I think that it is too much, thick, put it. Next time I will do it thinner.
Tanya, thank you for such a detailed MK, everything is so clear.

it is possible with a baking powder.

Tanya, and how much baking powder to put in then, tell me, please?

[the ratio of baking powder or soda to the mass of flour for a standard recipe.Baking powder is a maximum of 0.5 tsp per 100 g of flour, soda - 1-2 g per 100 g of flour.]

From kindergarten ...

the ratio of baking powder or soda to the mass of flour for a standard recipe.
Baking powder is a maximum of 0.5 tsp per 100 g of flour, soda - 1-2 g per 100 g of flour.

It turns out 1.5 tsp baking powder, instead of 1 tsp baking soda

[Natalia]

Natalia,

[Waist]

Waist, thanks, Natulik :))) That is, you need 1.5 tsp. baking powder, right?

Yes, Vichka, something like that

Cake! : girl_love: I'll go tomorrow for the molds.

That's what I did. I tried to make them in 24-seat uniforms and a few of them in Nix's tin molds. I used the Porkhov spread. Made strictly according to the recipe. In the finished test, oil clipping became noticeable. When baking, the dough began to increase in volume and began to tear. The result is better in Nix tins. Finished products leave the mold easily. The dough tastes crumbly.

[Creamy]

Creamy, Alya, good, especially in tin forms. The oil is cut off - now it is already warm. Try to chill it yourself well, and then knead the dough. I'll go add it to the recipe.

Added Saturday 14 May 2016 05:40 PM

Corrected.
Cool the prepared whipped base well before mixing with flour.
Fat exfoliation can occur in hot weather, when the mass exceeds T 15 °.

[Dance]

Dance, Tanya. thanks, next time I'll put the whipped base in the refrigerator. The temperature was, of course, clearly over 15 degrees.

[Dance]

TanyaDance, Tanya, sorry for the stupid question. I bought Belarusian molds for baskets, some kind of light metal, like stainless steel. Probably seen such, but they can also be ignited with oil? And then they are washed or how the film has formed, it is no longer necessary to wash with the means? Thank you

[Dana15]

Dana15, yes, it is necessary to ignite. And you can't wash after that.It is important for us to create a good, powerful film of fat, so that it does not stick. And then wash it off?
Creamy, that's why the butter was cut off ... and when the whipping is cold, then the dough is cold, you have time to work the dough ...

[Dance]

Dance, Tanyusha, with what nozzle did you beat the butter and injected flour, k-shkoy? Or did you whip butter with a flexi nozzle?

I don't have a souffleika. And it’s not meant for churning butter. For this there is a scapula-bitter- "k" -nozzle. She whipped and kneaded.

[Dance]

For this there is a scapula-bitter- "k" -nozzle

Very useful information. Although I do not have Kenwood, I still sometimes stand in a stupor over the nozzles and think about which one to whip.

Dance, Tanya, that is, is it possible to assume that all butter bases for whipping are made with a "K" (type "K") attachment and you cannot tell when to use a nozzle with silicone edges?

Thank you.

I don't have a souffleika. And it’s not meant for churning butter. For this there is a scapula-bitter- "k" -nozzle. She whipped and kneaded.

Tanyusha, I'm not talking about the soufflake. I talked about flaxie. This is an attachment with silicone edges for oil mixtures.
About k-shk everything is clear. I’ll beat and knead the dough for her.
And if I have only 12 molds, then as I understand the amount of dough should be kneaded less, he cannot lie, waiting for the end of the baking of the first batch of baskets?