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Shortcrust pastry for cake. Amazing shortcrust pastry pie. Butter shortbread dough for cakes, cookies, sweet pies

Shortbread dough Made for sweet and savory pies. Pastries and cakes are made from it, and it, but without added sugar, is used to make the base for appetizers, filling baskets and tartlets with salads, fish, caviar, meat and other fillings. Therefore, shortbread dough is considered universal among chefs.

The secret to successful production lies in the kneading technique. It is this that significantly influences the quality and taste characteristics of the product. I will share the main secrets of manufacturingshortcrust pastry– for sweet and meat pies , as well as the peculiarities of preparing shortcrust pastry with yeast.

How to choose the right ingredients

For shortcrust pastry, all products, including flour, must be well cooled. In cooking, maintaining proportions plays an important role. Therefore, all ingredients are given in grams. For example, three yolks of selected chicken eggs weigh exactly 100 g.

Salt– a product that must be added to the prepared dish. Without salt, the taste of baked goods will be somewhat bland.
Granulated sugar V sweet pastries It’s better not to use it, but replace it with powdered sugar.
Flour you just need to take premium, since the percentage of gluten content seriously affects the quality of baked goods.
Leavening agents are not used in the production of shortcrust pastry.

Unsweetened shortcrust pastry recipe

Kitchen appliances: measuring container, glass, kitchen scale, knife, dough board, tablespoon, cling film.

Ingredients

Step-by-step preparation of puff pastry

Once again, I would like to point out that when cooking, kneading technique is extremely important. I suggest classic recipe for unsweetened shortcrust pastry for pie , where I will reveal the secrets of its proper preparation.

Did you know? Correct kneading is characterized by heterogeneity of texture - layering with a pronounced marbling effect. The prepared mass contains unmixed pieces of butter and crumbling layered inclusions of flour and water. It is this effect that will give the finished dish friability.

This shortcrust pastry recipe is suitable for making pie with berries and baking with meat filling.

Video recipe

Be sure to watch the master class with step-by-step preparation of shortcrust pastry. The plot demonstrates two variants of the batch - correct and incorrect. Moreover, the second case fully answers the question - why the pie, positioned as crumbly, ended up being a bit harsh.

Sweet Pie Dough Recipe (Basic)

Cooking time: 5-7 min.
Number of servings: 12 tartlets, 2 cakes or tarts.
Calories: 533 kcal/100 g.
Kitchen appliances: mixer, measuring cup, mixer, deep bowl, tablespoon, cooking paper, tart or tart molds.

Ingredients

Step-by-step preparation of the basic semi-finished product

Without a simple basic recipe it is impossible to bake high-quality tartlets or cakes for delicious cake, no crumbly cake.

Did you know? After two hours, you can form and prepare any baked goods. You just need to ensure minimal contact with the warmth of your palms so that the dough does not “float.”

Basics are being prepared shortbread dough very quickly, and recipe considered ideal for apple pie, as well as any other sweet baked goods.

Video recipe

I suggest watching a video that demonstrates in detail how to make sweet shortcrust pastry for pie . In addition, the same video fully shows the entire subsequent process of assembling and shaping the dessert. Take a look - you won't regret it!

Recipe for shortbread yeast dough for pie

Cooking time: 10 min.
Number of servings: 560 g
Calories: 420 kcal/100 g.
Kitchen appliances: a set of bowls and cups, a sieve, a measuring cup, spoons - tea, table, grater, cellophane / cling film.

Ingredients

Step-by-step preparation of sand-yeast super dough

In the preparation of sweet buns and cheesecakes, as well as for jam pie, shortbread dough is indispensable, recipe which I am publishing here. Check out another version of the universal super dough for any baking. The main thing is that it does not need time for the yeast to “scatter”, and it is prepared “cold”.

Important! The main advantage of super-dough is that it does not need to stand after being removed from the refrigerator; it is immediately ready for baking as soon as a pie, buns or pies are formed from it.

Video recipe

Be sure to watch the video I suggested with step by step production universal shortbread-yeast super-dough. Pay special attention to its production technology. This Shortbread dough is suitable for meat pie and for making sweet desserts.

Basic truths

Products received from basic recipe, is perfectly stored in deep freezing, and when defrosted, it completely restores its taste. In a refrigerated cabinet, products can be stored for no more than a week.
Both puff pastry and shortbread dough need “rest.” It must be kept in the refrigerator for at least an hour.
The smaller the amount of flour, the looser the dough becomes.
Baked goods made with margarine differ significantly in taste from those baked with butter.

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Many people love shortcrust pastry for its crumbliness, ease of preparation and speed of baking. And also for the large and varied selection of baked goods made from it. There are different types of shortcrust pastry and methods for kneading them.

Composition and mixing methods

Basic ingredients for 400 g of shortcrust pastry:

wheat flour - 200 g
granulated sugar - 100 g
butter- 100 g
egg yolk - 1 piece.

You can knead the dough in two ways.

First way: Mix cooled butter with dry ingredients and grind until crumbs form. Then knead quickly. Cool the resulting dough.

Second way: Grind the softened butter with sugar until the butter dissolves. Now you can add flour and eggs. After kneading the dough, put it in the refrigerator. After 30-40 minutes you can start molding the products.

You can replace some of the flour with starch. Then the amount of flour needs to be reduced. Change the taste and aroma of baked goods by adding chopped nuts, cocoa, spices (cinnamon, vanilla, nutmeg). Or maybe add orange and lemon zest? Show your culinary imagination using various toppings.

If you see a whole egg in the ingredients for shortcrust pastry, it is better to replace it with yolks. In this case, the shortbread dough becomes more crumbly and tender.

Types of shortcrust pastry

There are many different types of this test. The choice of one type or another depends on what kind of shortcrust pastry products we want to make. By adding additional ingredients to the main recipe, we get different types test.

The classic recipe for shortcrust pastry consists only of a mixture of flour, sugar and butter. A small amount may be added to the binder. cold water(it is better to use peeled).

By adding eggs to this mixture, we get egg shortbread dough.

Shortbread dough is considered yeast-free. But by adding yeast to the composition, we get yeast shortbread dough. The result is a kind of mix that has the characteristics of both types. This dough is soft and tender (like yeast dough), as well as crumbly and melting in the mouth (like the “shortbread” classic).

You can make lean shortbread dough if you add vegetable oil instead of butter. It turns out to be somewhat tougher, but is used in some types of baked goods for the effect of contrasting dough and juicy filling.

Using fermented milk products, mix sour cream shortbread dough and kefir dough. To prevent this dough from becoming hard, add baking powder or soda (quenching it with vinegar or lemon juice).

You will have a wonderful cheese shortcrust pastry when you add hard cheese. To do this, take cheese and flour in a 1:1 ratio. Before mixing cheese dough rub hard cheese on a grater. In such a dough, a pinch of ground black pepper would not be superfluous.

Continuing the fermented milk theme, we suggest preparing shortbread dough with cottage cheese. This is a great choice if you have a fruit or berry filling. Light sourness curd dough and the sweet juiciness of the filling... An enchanting combination in best traditions French chefs.

Potato shortbread dough is made by adding potatoes to the dough. To do this, it is first boiled and grated. Place in the dough in a 1:1 ratio with flour. Continue with the main recipe.

There is a special type of shortcrust pastry. This is Brize dough. It is prepared without adding sugar. There are also no eggs in Breeze. But despite this, it tastes very good. The consistency is dense (no baking powder is used in it) and resembles a puff pastry. This universal recipe comes from France, where it is very popular.

from unsweetened dough

Streusel is a confectionery crumb made from shortcrust pastry. To obtain it, mix the ingredients and grind them into a “sandy” mass. This creates a coarse streusel crumb. And if you need a fine streusel, grind the coarse crumbs through a sieve.

and almond streusel

In Germany, a pie of the same name is popular, in which part of the shortcrust pastry is laid out in a mold as a base. A layer of filling is laid on top of the base, which is sprinkled with “sand crumbs” on top, i.e. streusel.

Sand secrets

Before kneading shortbread dough, all products must be cooled. This is especially true for butter (it must be hard). If you add water, it should be ice cold.
You can use more than just a knife to chop butter. It is very convenient to grate hard butter on a coarse grater.
Try to knead the dough as quickly as possible. With prolonged contact of hands with the dough, the fat contained in it (butter, margarine) melts. This leads to stiffness of the finished products.
If you want a crispier and more crumbly dough, add powdered sugar instead of sugar. Also, for this purpose, only egg yolks are used instead of eggs.
After kneading the dough, put it in the refrigerator. It should stay there for at least half an hour (and preferably 40-45 minutes).
Wrap the dough in cling film before storing in the refrigerator. This will prevent the dough from absorbing foreign odors and will also prevent it from becoming airy.
Let the dough sit at room temperature before rolling out. It will acquire plasticity and roll out easier.
Roll out the shortbread dough to a thickness of approximately 4-8 mm. If the layer is thicker, it will not bake well.
The baking tray or baking pans do not need to be greased. The dough contains enough fat and it will not stick.
Before placing in the oven, prick the dough with a fork in several places. This will prevent bubbles from appearing on the surface.
Oven temperature and baking time depend on the thickness of the dough and the type of baked goods. So for baskets and tartlets, the thickness of the dough is 3-4 mm. They are baked for 10-12 minutes at 230-240 degrees. All kinds of stars, rings, etc. 6-7 cm thick. Bake for 12-15 minutes at a temperature of 220-240 degrees. Cakes for cakes and bases for pies are 7-9 cm thick. They are baked at 210-220 degrees for 15-20 minutes.
You can prepare the shortbread dough and store it in the refrigerator. The shelf life will be 7-10 days.

What to cook from shortcrust pastry

The number of types of shortcrust pastry baked goods is large and varied. You can use shortbread cookie dough. Make it in the form of various figures (stars, hearts, animals, etc.). Or cook it.

A cake or pie made from shortcrust pastry will decorate any table. For cakes, shortbread cakes are baked, which are then coated with cream. Using shortbread dough, you can make pies with sweet (fruits, berries) or savory fillings. Unsweetened filling Can be fish, meat, vegetable, mushroom. Thus, you can make a closed or open pie. But more often they bake open pies(such as tart or quiche).

Some recipes:

Wonderful baskets and tartlets are also made from shortcrust pastry. Fill them up various fillings. For example, baskets - fresh fruits or berries with whipped cream. And tartlets - pate, red or black caviar. You can also fill them with a small amount of salad (meat, crab).

Now you have met various types shortcrust pastry and learned many secrets of its preparation. Using the knowledge gained, you will be able to properly knead any shortbread dough and prepare delicious homemade cakes from it.

Shortbread dough is used to create a wide variety of baked goods and is the basis for obtaining delicious desserts, snack pies, tartlets or delicious cakes. There are many ways to prepare such a base, each of which has its own individual characteristics and advantages.

How to make shortbread dough?

The composition of shortcrust pastry may differ significantly or slightly from the classics, but always requires certain proportions.

The basis of shortcrust pastry is butter, margarine or vegetable oil in the case of creating a lean base.
Often the composition is supplemented with eggs or yolks to obtain a more delicate and crumbly texture of baked goods.
Liquid ingredients can include milk or kefir, sour cream or mayonnaise, and in some cases water.
The technology for preparing shortcrust pastry does not require long kneading. The crumbs are simply collected into a lump and placed in the refrigerator for a while.
Such dough is rarely prepared with the addition of yeast, but often involves the participation of slaked soda or baking powder.

Shortbread dough - a classic recipe

Shortcrust pastry is a recipe that requires a minimum of time and effort to execute, especially if you knead it in a food processor or stand mixer. The portion of sugar can be reduced or completely eliminated from the composition along with vanilla if the base is intended for unsweetened baked goods or snack tartlets.

Ingredients:

egg – 1 pc.;
flour – 420 g;
butter – 300 g;
granulated sugar – 140 g;
vanilla sugar – 2 teaspoons;
salt – 0.5 teaspoon.

Preparation

Beat soft butter with regular and vanilla sugar.
Add the egg and salt and beat again.
Add sifted flour in portions and stir.
Gather the shortbread dough into a ball with your hands and place it in the refrigerator for 30 minutes, wrapping the base in film.

Shortcrust pastry recipe for pie

Budget version of the basis for delicious pie- simple shortbread dough mixed with margarine. If the filling is unsweetened, reduce the portion of added sugar by two to three times. Instead of baking powder, you can add baking soda, after extinguishing it apple cider vinegar or lemon juice.

Ingredients:

egg – 2 pcs.;
flour - 3 cups;
margarine – 200 g;
granulated sugar – 1 cup;
baking powder - 1 teaspoon;
salt – 1 pinch.

Preparation

Melt the margarine, mix with sugar until it dissolves, and allow to cool completely.
Break the eggs into the mixture, beat with a mixer or whisk, adding a pinch of salt.
Add the sifted flour and stir the mixture.
Gather the shortbread dough with margarine into a lump, wrap it in film and put it in the refrigerator for an hour.

Shortbread cookie dough - classic recipe

You can make shortbread cookie dough quickly and tasty using the recommendations in the recipe below. Both margarine and butter are suitable as a creamy base. With the latter, the baked goods will be more tender and simply melt in your mouth, and with margarine they will be softer. It is allowed to add other flavorings and spicy additives instead of vanilla.

Ingredients:

eggs – 2 pcs.;
flour - 3 cups;
butter or margarine – 250 g;
powdered sugar – 1 cup;
vanilla sugar – 2 teaspoons;
salt – 1 pinch;
quenched soda - 1 teaspoon.

Preparation

Soft butter or margarine is mixed with flour, powdered sugar and vanilla until crumbs are obtained.
Beat the eggs a little with a pinch of salt, add along with the quenched soda to the ground oil base with flour.
Mix the resulting substance and collect it into a homogeneous lump.
Leave the delicious shortbread dough in the refrigerator in cling film for 1 hour, after which it is used to make cookies.

Shortcrust pastry without eggs - recipe

Shortbread dough without eggs is not inferior in properties to a base mixed with the latter, but it turns out more crumbly and tender. It makes delicious sweet or savory pies, cookies, baskets or tartlets. Instead of brown sugar The usual white is suitable, and its quantity is variable.

Ingredients:

flour – 250 g;
butter – 150 g;
brown sugar – 100 g;
milk – 50-80 ml;
salt – 1 pinch.

Preparation

The sifted flour is mixed with sugar and a pinch of salt.
Add soft butter and grind the ingredients until crumbs are obtained.
Add milk little by little, moistening the base.
Knead the shortbread dough until it sticks to your hands and use it for its intended purpose.

Shortbread dough with sour cream - recipe

Shortbread dough with sour cream is characterized by high taste, excellent plasticity and ease of work. Depending on the thickness of the sour cream and the size of the egg, a little more flour may be required than the stated amount. The base should stick well from your hands and the walls of the dish, be soft and elastic.

Ingredients:

egg – 1 pc.;
flour – 300 g;
butter – 150 g;
granulated sugar - 2 tbsp. spoons;
sour cream – 100 g;
baking powder – 0.5 teaspoon;
vanilla sugar – 1 teaspoon;
salt – 0.5 teaspoon.

Preparation

Add regular and vanilla sugar, salt to the soft butter and beat until fluffy.
Add the egg and sour cream during the process and beat for another minute.
Add flour and baking powder, knead into a homogeneous and non-sticky shortbread. sour cream dough, place it in cling film in the refrigerator for 2 hours.

Lenten shortbread dough

Lenten shortbread dough vegetable oil, prepared without eggs, is a very versatile base that can be used for both sweet and snack baked goods. The products turn out delicious and are almost as good as those prepared using classical technology using butter and eggs.

Ingredients:

ice water – 150 ml;
flour – 2.5-3 cups;
vegetable oil – 150 ml;
granulated sugar - to taste;
salt – 0.5 teaspoon.

Preparation

Pour vegetable oil into ice water and salt.
Beat the mixture until a white emulsion forms.
Add sifted flour mixed with sugar.
Knead a homogeneous, non-sticky shortbread, and use the resulting base for its intended purpose.

Shortbread dough with kefir

A simple shortbread recipe is suitable for creating a base for a pie with berries, fruits, and other sweet or snack fillings. Butter in in this case should be frozen first and then ground through coarse grater. Kefir and eggs must be well cooled before adding to the butter crumbs.

Ingredients:

egg – 1 pc.;
flour – 400 g;
butter – 100 g;
granulated sugar – 100 g;
kefir – 200 ml;
soda – 1/3 teaspoon;
salt – 1 pinch.

Preparation

Add soda, salt, egg to kefir, stir, let stand for a while.
Grind the frozen butter on a grater, rub it with your fingers with flour and sugar until crumbs are obtained.
Combine the dry mixture and kefir mixture, knead a homogeneous shortbread dough, adding more flour if necessary.
Place the lump in film in the refrigerator for an hour.

Unsweetened shortbread dough

Unsweetened shortbread, for baking with other snack fillings or tartlets, can be kneaded using the proportions of the following recipe. Instead of water, you can add a little ice milk, sour cream, kefir when kneading, and replace the butter with high-quality margarine.

Ingredients:

flour – 250 g;
water – 1 tbsp. spoon;
butter – 125 g;
egg – 1 pc.;
salt – 1 pinch.

Preparation

The sifted flour is mixed with a pinch of salt and ground with soft butter until crumbs are obtained.
Break an egg into the flour mixture with butter, pour in a little ice water.
Make a batch of shortbread flour, wrap it in film and put it in the refrigerator for 30 minutes.

Shortbread dough with mayonnaise

Soft shortbread dough mixed with mayonnaise is suitable for creating all kinds of delicious pastries with with different fillings and without. The result will captivate you with the excellent taste of the resulting dishes, and this option will become the highest priority and favorite of all possible ones for preparing a shortbread base.

Ingredients:

egg – 1 pc.;
flour - 4 cups;
butter – 200 g;
granulated sugar – 200 g;
mayonnaise – 200 g;
soda – 1/3 teaspoon;
salt – 1 pinch;
vanillin - to taste.

Preparation

Mix the sifted flour with sugar, vanillin, salt and butter, grind into crumbs.
Add soda to the mayonnaise, mix, then beat a little with the egg.
Combine the liquid base and crumbs, knead the dough until smooth.
Remove the base in film in the cold for an hour.

Shortbread yeast dough

The most delicate yeast shortbread dough for pie, roll, and other baked goods, with or without filling, is kneaded in three steps using a simple and simple technology. The crumbly and at the same time porous and airy structure of such baked goods will not leave any gourmet or picky eater indifferent and will delight with its delicious properties.

Ingredients:

dry yeast – 1 teaspoon;
flour – 350 g;
butter – 200 g;
granulated sugar - 2 tbsp. spoons;
water – 60 ml;
salt – 1 pinch.

Preparation

Mix the yeast with warm water and a spoonful of sugar and leave for 15 minutes.
Grind the flour with the rest of the sugar and butter until crumbly.
Pour the yeast mixture into the crumbs, knead the dough and immediately use it for its intended purpose.

Shortbread chocolate dough

Crumbly shortbread dough for admirers can be made with the addition of cocoa. Rich taste base is suitable for making cookies, shortbread cakes or creating all kinds of dessert pies. It is not advisable to replace butter with margarine here, as this will make the taste less delicate.

Ingredients:

eggs – 2 pcs.;
flour - 3 cups;
butter – 200 g;
granulated sugar – 200 g;
cocoa powder – 3 tbsp. spoons;
soda – 0.5-1 teaspoon;
salt – 1 pinch.

Preparation

Add sugar to the melted butter and stir until the crystals dissolve.
Add cocoa and salt and stir until lumps dissolve.
Add eggs, and then quenched soda and flour.
Knead a homogeneous dough, which is packaged in cling film and placed in the cold for a couple of hours.

Shortbread dough in a bread machine - recipe

Convenient and easy to knead shortbread. The basic version presented in the next section can be adjusted by replacing sour cream with kefir or varying the portion of sugar. Butter or margarine of decent quality, which is also pre-melted, is suitable as a base.

There is, perhaps, nothing tastier in the world than homemade fresh bakery. Do you still think that cooking it is long and troublesome? We will convince you!

Homemade baked goods both adults and children love it. Crumbly shortbread pie goes well with coffee, cocoa or tea. It is easy and simple to prepare, and the list of necessary ingredients is not so long; all the products can always be found in your refrigerator. A variety of fillings will satisfy the most sophisticated tastes. You can add jam, berries, nuts, raisins, dried apricots, chocolate pieces, etc. to the shortbread pie.

We offer you a selection of the most best recipes shortbread cake, try it, experiment, we are sure you will be happy with the result!

Shortcake "Quick"

If friends or relatives unexpectedly come to visit you, and there is nothing to treat them with, don’t worry, you can always find a way out! After all, in a maximum of 30 minutes. You can bake an amazingly tasty and, most importantly, extremely easy-to-prepare shortbread cake for tea!

To make the pie you will need:

about 100 gr. butter margarine (or butter);
0.3 tbsp. granulated sugar;
1 tbsp. flour;
1 egg;
¼ tsp each salt and soda;
walnuts, thick jam or jam.

Shortbread pie recipe

Mash the margarine or butter with a fork (or finely chop it with a knife). Pour granulated sugar into a bowl with margarine, beat in the egg, then add the remaining ingredients, including flour. Knead the dough quickly.
Set aside approximately 1/6-1/8 of the total mass of the resulting shortcrust pastry, and distribute the rest evenly over the bottom of a baking sheet or frying pan. Do not forget to make a small side, about 2-3 cm high. It is important that the thickness of the resulting layer does not exceed 1 cm. In addition, you do not need to grease the mold with oil, since the dough itself is quite greasy.
Grease the surface of the cake with jam or jam (not too thick a layer), leaving a free “rim” approximately 1-1.5 cm wide.
Then sprinkle the future pie with chopped nuts (you can do without them), and throw the reserved dough, torn into small pieces, on top.
During the baking process, it will spread over the surface of the pie, forming a peculiar pattern.
Now all that remains is to place the baking sheet in an oven preheated to 180 degrees and wait until your shortbread pie acquires a golden hue. Take it out, cut it into portions and enjoy the excellent taste!

Shortbread pie with berries

This recipe is perfect for lovers of sour berries such as currants, lingonberries, etc.

To make berry pie you will need:

250 gr. butter margarine or butter, preheated to room temperature;
1 chicken egg;
¾ tbsp. granulated sugar;
0.5 tsp. salt;
1 tsp. baking powder for dough;
150 gr. potato starch;
3 tbsp. wheat flour.

Recipe for making berry pie:

Finely chop the butter or margarine, combine all the ingredients in a large bowl and knead into a plastic dough.
Place approximately ¾ of the resulting dough in the mold, knead with your hands to form a thin cake with small sides.
Then sprinkle an even layer of berries on the cake (you can use frozen ones) or brush it with any jam. The top of the pie is the remaining dough pinched into small pieces.
After preheating the oven to 180-200 degrees, place the prepared pie in it for about 20 minutes.

Shortbread pie with blueberry filling

This pie is a godsend for those with a real sweet tooth. After all, it combines crumbly dough, delicate-tasting berries and light, airy whipped whites.

To make blueberry pie you will need:

For the test:

200 gr. butter (butter) warmed to room temperature;
100 gr. powdered sugar;
2 yolks;
1 whole egg;
2.5 tbsp. sifted flour;
100 gr. medium fat sour cream;
½-2/3 tsp. soda;
0.5 tbsp. l. vinegar;
salt on the tip of a knife;
a pinch of vanillin.

For filling and decoration:

100-150 gr. fat and thick sour cream;
500 ml. blueberries (can be replaced with any berries to suit your taste);
2 chilled egg whites;
2 tbsp. l. powdered sugar.

Recipe for making a pie with blueberry filling:

Thoroughly grind the egg yolks with powdered sugar, egg and butter.
Then add sour cream, flour, salt, vanillin and slaked soda with vinegar to the egg-butter mixture. Knead the resulting dough thoroughly. Use a spoon to spread it onto a greased and floured baking sheet. Try to keep the cake no more than 1cm thick, with slightly thicker edges to ensure the cake is the same thickness after baking.
Preheat the oven to 180 degrees, bake the cake in it for about 20-25 minutes.
After the specified time has passed, remove the baking sheet from the oven and cool the cake until warm. Then spread it evenly with sour cream and sprinkle with a thick layer of berries, leaving a handful for decoration.
IN egg whites, pre-cooled, add 2 tbsp. l. powdered sugar, then beat them into a thick foam. Brush the surface of the pie with it and sprinkle the remaining berries on top.
Preheat the oven to 160 degrees and place the pie in it for about 15 minutes. When the whites acquire a soft pink color, you can remove the baking sheet. After ready pie Once cooled slightly, place it on a wooden board so that the bottom of the cake does not get soggy. The easiest way to cut the pie into portioned pieces is with a heated knife.

Strawberry cheesecake on sand base

This is one of the most beloved options in American and European baking. The Greeks tried to make the first cheesecake, and they served it to Olympic athletes.

To prepare the pie you will need:

For the test:

80 g margarine;
200 g flour;
4 spoons of sugar;
1 egg;
1 spoon of baking powder;
1 pinch of salt.

For filling:

0.5 kg of cottage cheese;
700 g strawberries;
300 ml cream;
20 g gelatin;
100 g sugar;
vanilla sugar.

How to make cheesecake:

To prepare the dough, you need to thoroughly grind the butter with sugar, sift the flour with baking powder. Then put salt and egg there and knead the dough. Place it in the refrigerator for 30 minutes.
Grease a detachable mold with butter (butter) and place the rolled dough on the bottom. The pie is baked for 15 minutes at 200 degrees. It is then left to cool.
Gelatin is soaked to swell. After this, it is heated without boiling.
The cottage cheese is rubbed on a sieve (you can even do it 2 times), vanilla and regular sugar are added. Strawberries are pureed and mixed with curd mass.
Whip the cream and combine it with cottage cheese, add gelatin and mix again.
Some strawberries are cut into pieces and added to the cream. It is placed in the refrigerator for an hour, and then laid out on a sand base and decorated with berries.
Let the cheesecake cool for about 4 hours.
To make the pie even more beautiful, you can decorate it with lime peel or mint sprigs.

Enjoy your tea!

Do you like shortbread dough? How do you prepare it? What fillings do you use? Write to us!

In order for the shortcrust pastry for the pie to give it an airy, flaky crust, it is important to follow the rules for its preparation. For example, it is important that the kitchen is cool and the ingredients for the dough are chilled - solid butter, ice water. Try to touch the dough with your hands as little as possible, otherwise it will be too sticky and tough.

To make shortbread pie dough more tasty, use butter and margarine at the same time. After kneading the shortcrust pastry for the pie, you need to put it in the refrigerator for half an hour so that it is pressed and compressed - this will make it easier to roll out. When rolling, sprinkle the surface of the table so that the dough does not stick. When placing the dough in the pan, press it into the pan with your fingers, making sure that no air pockets form. The dough should not be stretched or pulled out, because... It may shrink during baking. Bake these pies in a glass or metal pan with frosted sides.

Shortcrust pastry for pie - recipes

Shortcrust pastry recipe for open pie.

Ingredients: 200g butter, 1 cup sugar, 2 eggs, 4 cups flour, 1 tsp. baking powder, vanilla.

Preparation: melt the butter over low heat in a metal bowl, place in a bowl, add sugar and mix well. Let the mixture cool. Add eggs, vanilla sugar and mix again. Sift the flour, combine with baking powder, pour into a bowl, knead the dough.

Shortcrust pastry recipe for closed pie.

Ingredients: 340g flour, ½ tsp. salt, 60g margarine, 125g cold butter.

Preparation: mix flour and salt, add diced margarine and butter, flour, chop with a knife so that the mixture looks like coarse crumbs. Pour in 4-6 tbsp. ice water one spoon at a time, stirring the dough with a fork each time. Form 2 balls of dough, wrap in film, put in the refrigerator for half an hour. Roll out the dough on a floured table so that you get a circle 5 cm larger than the shape, roll it onto a rolling pin, unroll it onto the pie pan, trim the edges of the dough, put the filling, place a smaller piece of dough on top, cut a few slits in it, tuck the edges dough and pinch nicely.

Bake shortcrust pastry pies in the lower third of the oven so that the bottom of the pie is crumbly and the top is not burnt. If the pie is already browned but remains moist inside, cover it with foil to prevent the top from burning.

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