Salty Mürbeteig – My basic recipe

Three, two, one, salty shortcrust pastry! This is a mnemonic, to me, the ratio of ingredients to remember: The flour has 3 shares, the Butter has 2 shares plus 1 Egg makes 3,2,1 ? . Salt and faster than You think, You can use a savoury shortcrust pastry make – even from memory.

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Basically, the homemade pastry is really easier than you think. I have ventured earlier approach unnecessarily neither the salty nor the sweet shortcrust pastry. Today, for me is inconceivable, because both are so incredibly delicious, easy to make Quiche or cake taste just perfect. There are only a few small tweaks, you should be aware of. But otherwise, can't go far wrong.

BEFORE WE GET TO THE DOUGH, I WANTED TO CLARIFY A COUPLE OF BASIC QUESTIONS.

BLIND YES OR NO BAKING?

The big question is when shortcrust pastry is always "To him , with or without dried leguminous vegetables, blind baking?" or "Should I call in blind baking?".

I have for you so that You may the difference once can see, the salty shortcrust pastry with dried legumes, blind baked, and once without. You can see in the photos that the dough unit without legumes from the Form. He slips, for example, from the edge of the shape or device shape, which may not be optimal if the filling has a certain amount. In addition, "on he goes", he is a bit of client deemed in some Places. The taste is there but no difference, both are brittle and crispy.

The dried legumes You can use in any way again. I'll give you when you are cooled down in a reservoir glass. I am one jaw to those of the Blind, and I'm using green peas.

There are recipes where the salt in the pastry is not blind baked. Although the filling is moist, it is placed directly on the prepared dough. The dough is then but not as crispy and crumbly. I think shortcrust is a crumbly should the dough yet!? The reason I'm a friend of the blind baking, when a moisture or liquid mass is used. In the case of a Quiche, this is usually the case.

EGG YOLK OR WHOLE EGG – THAT IS THE QUESTION!?

The eggs in question is also in the dough is present. There are recipes only egg yolks to use, and some the whole egg. Why could explain to me, none satisfactory. Therefore, I stick to the cooking professionals, the a whole egg, use ? . First of all, what do I do with the egg whites from just one Egg? Secondly, it works even fine with a whole egg.

STEP-BY-STEP TO THE SALTY SHORTCRUST PASTRY

Here You will find my very detailed step-by-step instructions for a savoury shortcrust pastry. I write mainly about my personal experience.

1. STEP – ALL DEPLOY

First You ingredients 250g of flour, 160g very cold Butter into small pieces, diced (I put the dice even for a few minutes in the freezer), 1 Egg, size M, and 1 teaspoon of salt ready. To the Declaration of the shares, or my donkey bridge 3,2,1: A share is in my case ca . 83g. Because I don't want a greater quantity of Dough. The dough is for me to be dominant otherwise. But you can also use 300g flour, 200g cold Butter and 1 Egg take A proportion is 100g and You have more dough.

For the preparation of the dough, I use my silicone baking Mat, which I have but still something with a flour covering. You can, of course, directly on the countertop or with a large bowl or both. Of course, with a kitchen machine. The hands are, in my opinion, "the one and only" for the preparation of a savoury or sweet shortcrust dough. You should, however, before the processing of the ingredients under cold water, because for the preparation of the dough cool hands of advantage – are "dough hands", so to speak,? .

2. STEP – BUTTER AND FLOUR RUB

The flour do You on a floured work surface. Then salt is added to the TSP or a good pinch of. The cold, diced Butter over the flour and with the hands both together RUB and knead.

Now You may ask "why can I not directly under knead?". Some recipes specify that, in fact, and You can also, of course, in principle, make. I go the described way (also some cooking pros go), because I have made better experiences. The dough is processed as a Whole much better. He is not so extremely crumbly to be on his way to a dough. He also feels better. But try it yourself: place the flour on the work surface, make a hollow, add the Egg and the butter pieces with the salt. There is, in my opinion, no Right or Wrong.

3. STEP – THE DOUGH KNEAD

So, if the Butter with the flour is well blended, and no naked butter more clumps are present (i.e., one without flour), You give the whole egg to the dough and knead it.

Continue to knead the dough, until everything combines nicely to each other. The best thing is You take the heel of the hand for it. You have the larger print area than the Finger. The dough should not connect and crumbly to stay – don'T PANIC! You can give a Tablespoon of water or milk. But really, only a tablespoon, otherwise it will be too soft.

Please note: For the first Mix of ingredients You could use a bowl. If it annoys You, that the crumbs become independent, or on the work surface back and forth dance ? . After a while, if You have in the bowl, mix all crumbs in the grip, better on the work surface and not to forget, the heel of your hand to Knead to take.

4. STEP – A DOUGH-BOARD FORMS

When the dough is ready, he needs to rest for the time being. You shape it to a flat plate or a brick. Flat has the advantage that the dough makes the dough better cooling and better roll out. Now the dough is still wrapped in cling film for about 1 hour in the fridge.

5. STEP – ROLL OUT DOUGH, OR THE SMALL DOUGH-WORKOUT

The work surface sprinkle flour once again. Now, You take the chilled dough and press it with the heel of the hand is still a little soft. Also, the top of the shortcrust dough, not flour, so it does not stick to Your rolling pin or roller of wood.

You roll the dough from the center to the outside, about 4 mm thick, made of. 4 mm is my scale. No matter how big the Form is. So I get, in my opinion, is a taste of optimum thickness of the dough in proportion to filling. The quantity of Dough is sufficient for a Form to CA. 30cm in diameter.

The smaller the Form, the more dough left over (see tip below, what You can do with it). The Roll out the shortbread dough can make an effort to form quite nicely. If You become too warm and tear, no Problem. You can clout it with the fingers quite easily, even in Your Quiche or tart dish. It connects very easily.

6. STEP – THE DOUGH IS PUT IN A MOLD

Now You take Your Form (my Quiche/Tarte-Form 26cm) and a fat you. Then You put rolled out dough on it and press on it firmly and in the curves in.

The edges of the dough You put on the edge and cut it with a knife or a small angle range. Some roll your rolling pin over the Form. You should disconnect the batter so that it is flush with the Form.

7. STEP OF BLIND BAKING

The blind baking, as you call it so nicely, is a good thing to have the dough without filling vorzubacken. See above. On the way, he is nice and dry and crispy. You have to the dough, however, a number of times with the fork. Thus, the trapped air can escape under the dough.

Now You take a suitable piece of baking paper. I bombed it once and swipe it smooth again. So it is better forms. There is already a round of baking paper. The baking paper You put on the dough and dried sleeve-filling fruit on it. I take, for example, peas (I use always). The effect is that the floor unit from the Form and the client deemed not to open to ().

The dough in a preheated oven at top/bottom heat 180 degrees on the 2. Shelf from the bottom for 15 minutes to blind bake. When he is ready, remove from the oven, the baking paper and the sleeve, remove fruit and let cool slightly. If the soil appears too wet, You can slide it back again without the legumes for about 5 minutes in the oven.

Now You can give Your filling into it and the Whole, depending on the recipe, more baking.

A small final tip: The dough-the Rest You can, for example, with grated cheese mix, herbs, or seeds. Then thinly roll out and Cookie you've obtained cut out, or in any other desired shape to cut.