Making homemade cakes is a great way to realize your abilities and at the same time pamper your family with a tasty addition to a cup of tea or coffee. A properly prepared dough for the biscuit will ensure the desired result. It will remain a mere trifle - to decorate the product from the received product and bring it to readiness in the oven.
How to make a pastry dough?
Often, the dough for biscuits in the oven is one of the variations of the sand base, prepared by making changes to the basic recipe. For its implementation, remember the following:
- Friable structure gives a delicacy base on the basis of margarine or oil, which, depending on the technology, is frozen and grinded on a grater or mixed into a mass in a softened form.
- The amount of flour or other binder components should be such that the substrate is not sticky, viscous and at the same time rolled well.
- Before dressing, the resulting flour dish is placed for at least half an hour in the refrigerator for cooling and aging.
- If you use a different base, for example, fermented milk, the texture of the treats will be softer, lush, but looseness (sandiness) is not characteristic of it.
Dough for sour cream for biscuits
One of the oldest variants is sour cream dough for biscuits. Nowadays, the recipe is no less relevant and in demand. The minimum of components used, the simplicity of execution, along with the resulting excellent characteristics of products, definitely contribute to this.
Ingredients:
- sifted wheat flour - 200 g;
- average fat content of sour cream - 200 g;
- baking powder - 10 g;
- salt - pinch.
Preparation
- Sour cream is beaten with granulated sugar, loose substances are introduced, mixed, mass is collected in a com and placed in a refrigerator, wrapped with a film.
- When they are stripping, they roll the dough for the cookie into a layer five to seven millimeters thick and cut out the products of the desired shape.
Dough for ginger biscuits
The dough for ginger biscuits, the recipe of which is set forth below, is prepared with the addition of ground ginger, often combined with cinnamon. This base is used to create tasty items for the New Year and Christmas holidays, as well as for baking a fragrant supplement to fragrant mint tea at any time of the year.
Ingredients:
- sifted wheat flour - 180 g;
- egg yolk - 1 piece;
- butter, honey and sugar powder - 70 g;
- baking soda - ΒΌ tsp;
- cinnamon and ground ginger - 1 teaspoon each;
- salt - pinch.
Preparation
- Sift loose components, combine them with chopped frozen butter, honey and yolk.
- Mix the mass until a dense flour meal is obtained.
- Place it in a bag or wrap it with a film and let it rest for an hour on the shelf of the refrigerator.
- It remains only to roll out the dough for the cookies thinly, cut out the products and bake until ready.
Dough for beer for biscuits
The recipe for the pastry test can be the most unexpected, as, for example, the variant presented below. In this case, beer serves as a liquid base. This method gives a certain layering of finished products and an incomparable piquant note, which can not be achieved in any other way. From such a base, dessert products and unsweetened snacks for beer with cumin are equally good.
Ingredients:
- sifted wheat flour - 480 g;
- selected chicken egg - 1 piece;
- light beer - 250 ml;
- butter - 250 g.
Preparation
- Grated pre-frozen creamy mass is ground with flour until a fine crumb is obtained.
- Pour in the beer, drive in the egg and make a knead.
- Collect the resulting mass in a lump, put in a bag and send it for a couple of hours to the refrigerator compartment.
- The cooled and ripened ball is rolled out, cut into portions and sprinkled before baking, depending on the intended use of powdered sugar or caraway seeds and salt.
Curd dough for biscuits - recipe
For fans of curd baked goods below is information on how to cook dough for cookies from cottage cheese. A delicacy from such a base is characterized by a delicate taste with a light cheesy note and a delicate aroma. Sugar in the base is added to taste or breaded in crystals or powder already formed products before baking or after it.
Ingredients:
- sifted wheat flour - 320 g;
- butter - 250 g;
- cottage cheese - 400 g;
- baking powder - 10 g;
- vanillin.
Preparation
- Cottage cheese is pierced with butter blender, mix baking powder, vanilla and flour, make out the mass in a bowl.
- After cooling in the cold, after 40 minutes, dough is rolled out of the curd for biscuits until the formation of the desired thickness is obtained, and the workpieces are made out.
Dough on a pickle for a cookie
Dough for homemade cookies can be made in a lean version of the allowed products. In this case, the secret of success is the use of brine from tomato or cucumber. The recipe is long and well-tried, but a little forgotten by the hostesses. Do you want to remember? Then for you the following recipe.
Ingredients:
- sifted wheat flour - 400 g;
- cucumber or tomato brine - 16 tbsp. spoons;
- vegetable oil - 16 tbsp. spoons;
- sugar - 16 tbsp. spoons;
- baking powder - 2 tsp.
Preparation
- In a bowl combine vegetable fat and brine.
- Measure sugar, pour in the baking powder, mix and add flour mass.
- Stir, roll up to five millimeters and cut out cookies of the desired shape.
- If roll out a pickle pastry for biscuits is even thinner, the delicacy will be incredibly crispy.
Shortbread dough for home cookies
Below you will learn how to make a short pastry for biscuits, so that it just melts in your mouth, was as gentle and friable as possible. The obtained base can be deposited on the parchment with the help of a confectionery bag, and for lack of it, simply lay it on the parchment with a spoon.
Ingredients:
- sifted wheat flour - 350 g;
- whole milk - 60 ml;
- margarine - 250 g;
- normal and vanilla sugar - 140 and 20 g.
Preparation
- A soft margarine of room temperature is whipped with two kinds of granulated sugar, pouring in gradually the milk and achieving dissolution of the crystals.
- After that, the flour is mixed into the base until the lumps are dissolved and proceed to the baking and baking of the blanks.
Pastry without eggs
The most simple pastry dough without eggs can be kneaded according to the following recommendations, using the indicated proportions of the ingredients. Products from it are surprisingly delicious, crumbly and just melt in the mouth. If you replace sugar powder with powder, the delicacy will turn out to be more gentle and softer.
Ingredients:
- sifted wheat flour - 300 g;
- butter - 200 g;
- sugar - 100 g.
Preparation
- Beat a little butter with sugar, add wheat flour, knead.
- Withstand a simple dough for a half an hour cookie in the fridge, roll out to a thickness of five to seven millimeters and make out the billet.
Honey dough for biscuits
A quick dough for biscuits can be kneaded using honey as a sweetener. In addition to the sweetness, the product will fill the dessert with amazing notes, make it taste, aroma and color richer. In this case, soda reacts with natural acids present in honey, extinguished in this way, saturates the mass with bubbles, due to which the baking base becomes tender and crumbly.
Ingredients:
- wheat flour - 480-550 g;
- Flower honey - 120 g;
- whole milk - 40 ml;
- butter - 100 g;
- sugar - 100 g;
- selected chicken egg - 1 piece;
- baking soda - 10 g.
Preparation
- Measure the necessary amount of honey, milk, add soda, fat, sugar, egg, mix and place on a water bath.
- Warm up, stirring until the color changes.
- After cooling, mix flour into the dough for honey biscuits before purchasing a texture suitable for rolling.
- The thickness of the layer before cutting out the blanks from it should be 5-7 mm.