Shortcrust pastry according to this recipe is one of the most rich. All kinds of baskets and tartlets are baked from it, which are stuffed with berries, marmalade or cream. Shortcrust pastry is used to make bases for cheesecakes, as well as a variety of flans. The more baking in such a dough, the more tender the finished baked goods will turn out.
For shortcrust pastry you will need:
- 400 g of wheat flour;
- 250 g creamy margarine;
- 200 g sour cream;
- 75 g of sugar;
- 2 g of salt.
Cooking shortcrust pastry
Remove the creamy margarine from the refrigerator and let sit for a few hours at room temperature. Cut into pieces, sprinkle with sugar and salt, rub well. Contrary to popular belief, at this stage it is not at all necessary to achieve complete dissolution of sugar. Moreover, it is technically difficult to implement.
Stir in sour cream. The higher the percentage of fat, the softer and "sandy" the dough prepared according to this recipe will be. It is not recommended to take 10% sour cream, shortcrust pastry using such sour cream will not have sufficient fragility.
Cool the mixture and add flour in portions. It is advisable to stir thoroughly each time so that no lumps remain.
Cooking shortcrust pastry according to this recipe has one nuance: when kneading, try to contact less food with your hands so as not to heat it up. The colder the dough is, the more tender and literally melting in your mouth the baked goods will be.
