I propose a step-by-step recipe with a photo of a universal base dough, which is very easy to prepare and suitable for a wide variety of baked goods - shortbread dough in butter with sour cream. Video recipe.
Shortcrust pastry is a delicious and easy recipe. It can be sweet, salty, unleavened, with cottage cheese, sour cream, eggs, yeast and other types. In addition, the dough can be with the addition of nuts, coconut, raisins, dried fruits, marzipan, spices … But all varieties of this dough are prepared according to the same principle - this is by grinding cold butter with flour. I offer a recipe for a very tasty, crumbly and tender shortcrust pastry in butter with sour cream. It has a crumbly and delicate texture. Products made from shortcrust pastry on sour cream keep fresh for a long time, and are ideal for cakes, soft pies and twirls. Plus, it can be used immediately after preparation or made in advance and stored in the refrigerator or freezer.
You can use such a dough for cookies, pies, cakes, rolls, pastries … Any pastry from such a shortcrust pastry will turn out to be excellent and will be a great addition to tea. It crumbles and melts in the mouth due to its high oil content. I used the kitchen machine for cooking, which makes the procedure easier. But shortbread dough can be easily prepared without using it, only hands will be enough.
See also how to make a shortcrust cheesecake.
- Caloric content per 100 g - 538 kcal.
- Servings - 600-700 g
- Cooking time - 15 minutes using a food processor
Ingredients:
- Butter - 100 g
- Sugar - 1 tsp
- Eggs - 1 pc.
- Baking soda - on the tip of a knife
- Sour cream - 100 ml
- Wheat flour - 430 g
- Salt - a pinch
Step-by-step preparation of shortcrust pastry in butter with sour cream, recipe with photo:
1. Cut cold butter into slices of any size and place in the bowl of a food processor. Do not use frozen butter and do not use warm temperature, otherwise the dough will not turn out crispy.
2. Add raw eggs to the bowl of the food processor.
3. Pour cold sour cream next.
4. Sift the flour through a fine sieve so that it is enriched with oxygen and the dough becomes softer. Add it to the food processor along with the sugar, salt and baking soda.
5. Knead the elastic dough quickly so that it does not stick to the sides of the bowl. Shortbread dough does not like long kneading. Consider this if you cook it with your hands, otherwise it will lose its crispiness.
6. Knead an elastic dough so that it does not stick to the hands and sides of the dishes. Do this with a food processor for about 2 minutes. Remove the dough from the food processor and shape it into lumps as required.
7. Wrap the lumps of dough in a plastic bag and refrigerate for half an hour or freezer for 10-15 minutes. Then use the shortcrust pastry in butter with sour cream to bake any desserts and sweets.
See also a video recipe on how to make shortbread dough in sour cream in 5 minutes for a pie, cookies, baskets.
