Would you like to make a shortcrust pastry pie? Write down a step-by-step recipe with a photo of how to make shortbread dough with sour cream and butter. It is a versatile dough that is very easy to prepare. Video recipe.
Shortcrust pastry is tasty and easy to prepare. There are a huge number of its types. It can be sweet, unleavened, with cottage cheese, with sour cream, yeast shortbread and other types. But all types of dough have a main principle - rubbing cold fat with flour. Today we'll talk about how to cook a delicious, crumbly and tender shortbread dough with sour cream and butter. It is perfect for making cookies, open and closed pies, cakes, rolls, both with sweet and savory fillings. It goes well both with meat and vegetables, and with fruits or cottage cheese. Before starting cooking, we will find out the general principles.
- The basis of the dough is fat. Therefore, it is he who is responsible for the crumbly crumb structure. Usually butter or margarine is used from fats. Sometimes the dough is kneaded on pork fat - lard.
- For the dough, not only wheat flour is used, but also other types: rye, corn, oat …
- To make the texture of the dough more crumbly, put starch.
- It is better not to use an overly liquid filling so that the bottom does not become sour and does not remain soggy.
- Before putting the filling on the cake, you can sprinkle the dough layer with breadcrumbs or starch. They will absorb some of the juice released.
- Shortcrust pastry keeps well in the refrigerator and can be frozen. Therefore, you can make more of it for a small margin.
- The longer you stir the dough with all the ingredients, the tougher the shortbread will be. A few rotations are enough to collect the products in a lump, and then they will join when forming the product and rolling out the layer.
- When spreading the dough into a mold, press down well with your hands to release all the air. Otherwise, the cake will deform during baking and the surface will turn out to be uneven.
See also making a shortcrust pastry roll with apricots.
- Caloric content per 100 g - 485 kcal.
- Servings - 600 g dough
- Cooking time - 15 minutes
Ingredients:
- Flour - 400 g
- Butter - 150
- Sour cream (homemade fatty) - 100 g
- Sugar - 1 tablespoon
- Salt - a pinch
Step by step preparation of shortcrust pastry with sour cream and butter, recipe with photo:
1. Place the slicer attachment in a food processor and place medium-sized chilled but not frozen butter into the food processor.
2. Add sour cream to the food processor. It can be replaced with homemade heavy cream.
3. Pour flour into the bowl of the food processor and sift it through a fine sieve. So it will be enriched with oxygen, and the dough will be softer and more crumbly. Then add a pinch of salt and sugar.
4. Turn on the food processor and knead the dough. The products will mix in literally 1 minute. You do not need to knead them for a long time, shortbread dough does not like long kneading.
5. Remove the dough from the processor and form it into a “lump”.
6. Wrap the dough in plastic and refrigerate for half an hour or freezer for 15 minutes. After this time, use shortbread dough with sour cream and butter for cooking any baked goods.
See also a video recipe on how to make shortbread dough with sour cream.
