shortcrust
Shortcrust pastry , also shortcrust pastry or kneading dough , is a firm dough that is usually prepared without loosening agents. Crumbly here means “soft, tender” - it's the opposite of crispy. Shortcrust pastry is not elastic and does not contract after being rolled out. It contains flour and / or starch and fat and - depending on whether it is a sweet dish or a hearty dish - sugar or salt and occasionally whole eggs , oil seeds or spices.
Manufacturing
Typical pastries made from shortcrust pastry are biscuits and cake bases . A classic shortcrust pastry for cakes and biscuits is "1-2-3 dough", which describes the proportions of sugar, fat and flour in a clear ratio. First, depending on the recipe, fat is thoroughly mixed with sugar, egg and spices. The fat should be cool but still pliable. The mass is carefully kneaded with the sifted flour. The shortcrust pastry should be stored in a cool place immediately after production. It can be kept this way for a few days. Thinly rolled out shortcrust pastry can be baked without leavening agents . Thicker doughs need to be loosened. Therefore, baking powder or ABC shoots ( ammonium hydrogen carbonate ) are added. Speculoos are made from a shortcrust pastry with various spices .
Shortcrust pastries, especially those with a high fat content, fat that are too warm or after kneading for too long, are susceptible: They become slightly burnt (= crumbly ), i. H. Fat and flour particles separate. The dough loses its ability to bind.
For commercial production in Germany, a dough for shortbread biscuits (long-life baked goods ) must contain at least 16.5 parts of anhydrous fat or a corresponding amount of other fats per 100 parts of cereal products. There are no regulations for other shortcrust pastries.
use
Typical Mürbeteiggebäcke are, for example, biscuits , cookies , nut triangles , Dutch butter cake or cake Singlettes . Shortcrust pastry bases are also used as bases for many cakes , sheet cakes and pies . In the case of fruit cakes and cream cakes , the shortcrust pastry prevents soaking, so that the cake can be better removed from the cake plate.
Linzer shortcrust pastry is a shortcrust pastry with grated nuts or almonds, which is seasoned with cinnamon and cloves. The dough is used for Linz cakes , slices, vanilla croissants or “rascals”.
In French cuisine like dough for are tarts and quiches usual. It is used in English and Australian cuisine to make hearty pies .
Individual evidence
- ↑ a b c d Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
- ↑ Emily Nolan (2008) Backen für Dummies ISBN 3527703888
- ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
- ↑ Michaela Engelhardt, Christa Troll: Housekeeping at Stations 9-10 - Shortbread dough quantity ratio , Auer-Verlag, 2014, ISBN 3403374246
- ↑ Guiding principles for fine baked goods (PDF; 77 kB)
