Universal shortcrust pastry "Pate sablee"

Universal shortcrust pastry "Pate sablee"

Category: Bakery products

Ingredients
Butter	185 g
Powdered sugar	40 g
Vanilla
Yolk	20 g (1 pc.)
Cream at least 33% fat	30 ml
Salt	1/4 tsp
Vinegar	5 ml (1 tsp)
wheat flour	190 g

Cooking method

• Well, I hasten to share with you my lifesaver # 2. (The first was a universal shortbread dough)
• As promised, my child's favorite cookie (which my husband does not neglect at all).
• When I first came across this recipe, I immediately suspected that there would be something special. First, the source. The recipe is taken from Shirley O'Korricher, and she is a well-known culinary critic. Shirley herself refers to a certain Maury Rubin as the author of the recipe, emphasizing that she did not try anything better from shortcrust pastry, and she was required to make only small adjustments to the cooking process.
• A few words about the test itself. It's delicious! Yes, yes, this is no exaggeration. The cookies just melt in your mouth. With the first bite, you will immediately understand why the shortbread dough is called “shortbread”. By the way, it is not very sweet, with a subtle vanilla aroma. Thanks to this, it is perfect for tarts and baskets in combination with sweet creams and fillings. And by itself, in the form of a tin cookie, it sounds great!
• Well, finally, we got to the process itself. I describe in detail:
• Beat butter at room temperature with vanilla and powdered sugar (note, it is powder!) At medium speed for 2-3 minutes.
• 
• In a separate container, mix (cold!) Cream, yolk, vinegar and salt
• 
• Sift flour into butter, pour out our liquid ingredients. And mix until smooth. For this we need no more than 30 seconds.
• 
• We wrap the dough in foil, flatten it and send it to the refrigerator for at least 2 hours to ripen (or better at night).
• 
• All! Our dough is ready!
• Can be stored for up to 3 days in the refrigerator and up to 3 months in the freezer.
• The dough rolls out pretty well from the refrigerator.
• Suitable for stamps and pistols when warm.
• Here's the cookie cutter
• 
• Well, about tarts, tartlets, I already said
• 
• Marshmallow cream baskets
• 
• Products are baked at a temperature of 200C.
• P.S. Oh, how I love this dough ... I knead a double portion at once to always have a reserve for the future
• Thank you, my dears, for your feedback and comments. I appreciate you very much.

The dish is designed for

450 g

Time for preparing:

10 minutes

Cooking program:

Mixer

Note

Shortcrust pastry is made from flour, butter or margarine, granulated sugar and eggs or egg yolks. Sometimes milk or sour cream is added to the dough. a pinch of salt along with flour, which is pre-mixed or sieved at least! sieve. For the preparation of shortcrust pastry, flour of any kind is used. If the recipe indicates that baking powder (baking soda) should be added, then it is stirred in flour and then the flour is sieved through a sieve. Yeast or ammonium carbonate is usually dissolved in water and then added to the dough.

Pounded nuts (hazelnuts, almonds, peanuts, coconut flour, etc.) are added to the shortbread dough, according to the recipe. chocolate, cocoa powder, oatmeal, poppy seeds. ground cinnamon, ground cloves, crushed citrus zest, grated carrots, ground natural black coffee and other products. The dry components of the dough are always pre-mixed with flour, then butter or margarine is added to the mass. The frozen butter is usually chopped with a knife and grated so that you can easily knead it into flour and knead a homogeneous mass without lumps.Sugar (or powdered sugar) is sifted together with flour through a sieve before use or crushed with a rolling pin (roller) on a cutting board.

The kneaded shortbread dough is rolled out to the size of a cutting board. To make it easier to put the dough on a baking sheet, sprinkle the dough with flour and roll it onto a roller (rolling pin), then the roller is deployed on the baking sheet, starting from one side, and make sure that the dough is laid out on the baking sheet in the same layer Then the dough will break through, although it is very fragile and fragile.

Milk or sour cream (or any other liquid) is added to the dough in the amount indicated in the recipe. If the dough is too liquid, you should mix in flour, if it is too steep, add liquid to it. The end result of your efforts - the finished flour product - depends on the quality of the flour, because some types of flour require more liquid when preparing the dough, while others require less. The finished shortbread dough should be half-hard. It is always baked in a well-preheated oven, but not on too high a heat.

Great recipe, thanks! Our whole family loves shortbread dough, I will definitely try it!

Thank you, you should definitely try.

And what kind of vinegar? nine%?

And what kind of vinegar? nine%?

Originally apple, but I did it with different - both apple and ordinary table 9%

With the first bite, you will immediately understand why the shortbread dough is called “shortbread”.

If you replace heavy cream with vegetable oil, you get nothing but ma-i-no-zik ..
Don’t you?
In Soviet times, shortbread cookies with mayonnaise were so popular, remember?

[Premier]

Premier, I baked cookies with mayonnaise. I came across his recipe in the "grocery book" in the nostalgic section)))
Yet it is different, I would even say, completely different. In any case, what I baked))))

Thanks for this interesting recipe, I took it in!
Is the cream necessarily fat?

Thanks for this interesting recipe, I took it in!
Is the cream necessarily fat?

Yes, the cream is fat. This gives additional crumbling to the dough.

Clear !

Thank you so much for sharing such a delicious recipe with us !!

Girls, everybody's health! Bake this recipe, you will really like it

[L-olga]

L-olga, To say that it is delicious is to say nothing. These are just awesome cookies! Thank you very much for this tasty treat! Baking in a silicone mold, that is, it turned out to be voluminous, it looks super, it tastes the same. I can't insert a photo.

[L-olga]

L-olga, To say that it is delicious is to say nothing. These are just awesome cookies! Thank you very much for this delicious treat! Baking in a silicone mold, that is, it turned out to be voluminous, it looks super, it tastes the same. I can't insert a photo.

Oh, how glad I am !!!

Yet it is different, I would even say, completely different.

Well this is me, by the way ... Just a phrase

mix (cold!) cream, yolk, vinegar and salt

inspired an association about mayonnaise.

Olga thanks for a good recipe for stamps. To bookmarks!

Olga, I am making your dough, as it is liquidish, so to speak). I put it in the refrigerator, maybe after ripening it will be denser?
I just wanted to stamp it first, and then shove it into the refrigerator, but I can only lay out such a dough with a spoon, it won't work with a stamp
And I was afraid to add flour, after all, I’ll score a dough)

Olga, thanks for the recipe! I will definitely try!

Irina, it's really soft, but not fluid. Maybe the butter was very warm and floated when beating.
But in any case, it will thicken in the cold and will definitely go to stamps)) Good luck!

Girls, Everyone is great for Health! Bake and rejoice, please your loved ones! )

Olga, here are my cookies!

Absolutely and impossibly delicate, melting, creamy texture!
True, they are so fragile, you need to handle them carefully)
The only thing, nothing came of the stamps, well, the dough did not want to peel off the stamp.

Irina, I really like your cookies :) and I am very glad that you are delicious
And with stamps, in principle, it's not easy to work, in any case, I got used to them for a long time. When it goes like clockwork, when it sticks.
I form a ball, dip the stamp in flour and press it down slightly, scrolling literally 20 degrees.

[Olga]

Olga, stamped nursery stove I do, only according to a different recipe. I love Nordic stamps dearly and I do the same as you do - a ball, a stamp into flour and stamp.
I also really liked your idea on the photo-balls in the forms, laid out and stamped.
Only I did not understand what this form is?

Ira, this is also Nordic))))

[Olga]

Olga, and if you put cookies with a syringe, do you need to keep them in the refrigerator? Or you can immediately deposit

Ira, this is also Nordic))))

Ol, I thought that the Nordic, like I saw her somewhere, but decided to clarify
But I have not seen it on sale here.
In general, it's a good idea to use stamps + shape like this, then they certainly come out even), otherwise I always have crooked cookies, and then I also get fishy edges!

Thank you, the cookies are delicious.

Olya, today I baked cookies according to your recipe. To say that the recipe is great is to say nothing. The dough turned out to be liquid, I put it in a bag with a spoon. The dough was nursed in the freezer. She rolled it out in flour. I dipped stamps for cookies with chocolate into flour. I never got a thin cookie, no matter what dough I kneaded, there was always a failure. And then the dough is liquid, and it was necessary to roll it out thinly, and everything worked out! Thank you for this recipe. Both delicious and surprisingly successful.

[Natalia]

Natalia, I also have soft dough, but not flowing.
You know, there might be a snag. Try the butter not at room temperature, but at 18-21C (they consider this temperature to be room temperature in their books) personally in my kitchen now 28. And when whipping it heats up even more and just flows. Therefore, after the refrigerator I let him lie down for half an hour and beat.
Use it to your health! I really like the baskets with him)

Olya, I'll try to make the dough your way. Indeed, the oil was very warm. The baskets will be what you need. The dough is great.