Round dough - flatbread - is one of the most popular dishes in many national cuisines. It can become not only a hearty and tasty pastry for tea, but also a complete replacement for bread in family meals. With the help of various aromatic seasonings, food can be spiced up. Try making shortcrust pastry cakes; caraway powder will give them a bright taste and a pleasant aniseed smell.
It is necessary
-
- 200 g butter;
- 300 g wheat flour;
- 200 g of hard cheese;
- salt to taste;
- 1 whole egg and 3 yolks;
- 1 teaspoon of cumin (or a mixture of caraway and dill 1: 1);
- additionally: sour cream 20%
- oil for parchment.
Instructions
Step 1
Make a shortcrust pastry dough. Before cooking, you should pre-hold the butter (200 g) in the freezer for about 15-20 minutes. Sift the wheat flour (300 g) through a fine sieve.
Step 2
Place the sifted flour in a large container (enamel, glass or food grade stainless steel). Chop the chilled butter on a cutting board with a well-sharpened knife. Put small pieces (1x1 cm) into a bowl with flour.
Step 3
Continue chopping the butter for at least 20-30 minutes, rubbing it with flour with your fingers. You should have a gritty, crumbly mixture - the basis of a strong and plastic dough.
Step 4
Add 200 g of mild hard cheese to the "butter grits", after grating it on a fine grater. Add table salt to your taste, then mix everything thoroughly.
Step 5
Add 3 raw yolks of large chicken eggs to the resulting mass and knead the dough. If it turns out to be too steep, dilute it with a small amount of fatty (20%) sour cream.
Step 6
Place the shortbread dough in a clean plastic bag, knead in your hands and flatten. After that, it must be kept in the refrigerator for 1-2 hours to a day. During this time, the butter will harden well and the dough will be easier to process. The cakes will be tastier and more crumbly.
Step 7
Remove the dough from the refrigerator and place on a large floured cutting board. Roll out into a layer about 1 cm thick. Beat 1 chicken egg lightly with a fork or mixer, then grease the front side of future cakes with it.
Step 8
Spread 1-1.5 teaspoons of whole cumin seeds evenly over the surface of the dough. Alternatively, you can use a savory homemade seasoning: mix caraway seeds with dry dill leaves 1: 1 and grind everything in a hand mill (coffee grinder). Sprinkle the dough with the resulting powder.
Step 9
Shape the cakes using round forms with a diameter of 8-10 cm. Preheat the oven to 200 degrees. Soak the baking parchment with butter and line a baking sheet with it. Place the pastry on it and bake for 15 minutes. Finished caraway cakes should turn a light yellow color.
