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What can bake from the breeze test. Shortbread Dough, Dough Brize

Good afternoon, dear hostess. To date, the baking masters, including France, "Queen Desserts" allocated three recipes for the preparation of gentle sand dough. What kind of sand dough recipe is better - breeze, sunre and saber? Mobuly!

Brize from French means a broken dough, which reflects its structure in many ways, which is divided into small, thin leaves. It happens, because small pieces of oil intervene in flour, and when baking, they begin to melting.

Thus, such a process allows you to highlight steam and dissect baking. In the dough itself, small practically inconspicuous emptiness remain.

The traditional brize sand dough recipe offers the use of three main ingredients - it is oil, flour and water. Of course, as in any other option, sugar and salt are added.

The proportions are quite simple and the end result depends on them - 3: 2: 1.

There are other variations of cooking when the egg is added, but in this case it is less delicate in this case and frankly spoils its French origin.

To prepare a breeze, you will need 3: 2: 1 flour, cold butter, ice water. Also need sugar, salt and spoon of lemon juice. The cooking process is simple if you know the proportion.

  • First, you need to connect water with lemon juice and put in the freezer for 15 minutes.
  • Secondly, sift the flour, add sugar and salt. Pour all loose ingredients on the table slide. Cold butter Cut into a small cube and add to the rest of the components. After that, chop flour with butter until the pieces of oil become tiny.
  • Thirdly, in the center to make a hole and enter water there with a juice from the freezer. After that, form a lump from it, overtake it into the food film and put in the cold for half an hour.

Sand Dough Recipe Pat Sausre or Sweet Dough

For the preparation of the second option, namely the sweet you will need more sugar. Also, the French allocate two ways to prepare:.

  • The first is the identity of the recipe with the breeze, but only with an increase in the proportion of sugar. The second - all the ingredients are whipped and eggs are added.
  • The second way is more common in confectioners, so we will introduce you to him.

To prepare the Schere, you will need 250 grams of cream oil room temperature, 125 grams of sugar powder and 3 large eggs also room temperature.

In this embodiment, a prerequisite for successful result is the temperature regime. Also need 05, kg wheat flour, salt and baking powder.

  • First, flour must be sifted with salt and baking powder.
  • Secondly, put butter into the bowl for the mixer and add sugar powder, put mix. After that, you need to increase the speed and beat the oil with a powder to lush, cream consistency. Reducing the speed to introduce eggs.
  • Thirdly, in the bowl, put the bulk ingredients and continue to knead the dough at slow speed.
  • Fourth, everyone needs to collect in a lump, to overtake the film and put in the cold for half an hour.

Sand Dough Pate Sable Recipe or Fragile Dough

The last option from French confectioners is a saber. The damn it turns out to be delicate, fragile and very crumbly. An important rule is a temperature regime, each ingredient must be room temperature.

Therefore, cooks before cooking the test, the ingredients from the refrigerator are laid out for an hour.

Another secret is that before rolling the mass you need to cool well!

It is worth paying attention to the fact that with the saber dough it is not easy to work. It often rifles, crumbs, very quickly heats up and thereby sticks to the hands and surface.

For the preparation of the saber you will need 150 grams of butter, 90 grams of powdered sugar, salt, 2 yolk and 250 grams of flour.

  • First, flour must be sifted with sugar powder and salt. All this is put on the board. In the center make a deepening and put in it butter (room temperature, pre-chopped into small pieces). After that add yolks and mix well.
  • Secondly, add gradually flour. The mixture will begin to gather in a lump. You need to make several movements with the bottom of the palm, as if rubbing the dough on the table and collecting it back.
  • Thirdly, it is necessary to divide the desired number of parts into the lumps into the desired number of parts into the lumps, and remove them and remove in a cold place for one hour.

Classic Sand Dough Video Recipe Video

Read - a bulk article with all kinds of strzdel.

All successful baking!

BRISEE (PATE BRISEE) and basic shortbread dough (Pâte à Foncer) - universal types of sand dough, of which they make the most different baking (and sweet, and savory). The breeze in its composition contains more oil, it is more fragile and crumbly. But if the tart or kish needs to be done in advance, it is better to choose a basic sandy dough. There are two ways to prepare such a test: with cold oil (cut along with flour) or with a slightly softened oil (oil is warm up with fingers, and then mixed with flour). I posted a recipe for the preparation of sand dough with a cold way. This method, though long, but it is it that allows you to roll the dough to 1 mm thick. If the recipe required thickness is 3-5 mm, then you can cook the dough as described below. The recipe and technology of Michel Ru.

Recipe for basic sand dough.
INGREDIENTSfor dough BRISEE:
250 g of flour
150 g of butter, cut into cubes and give a slightly soften
1 hour spoon shallow salt
1 hour spoon sugar
1 egg
1 pt spoon of cold milk
COOKING METHOD:
1. To sift the flour to the slide on the board.
2. Make a well in the center, put a salt there, sugar, butter and egg.

3. To lose all the fingertips together.

4. Gradually, we add flour until the crumb is obtained.


5. Add milk, quickly mix before getting a coma.

6. In 4-5 receptions, quickly, differ dough movement from themselves. Rock ball. Put into the film, remove at least an hour in the refrigerator. The breeze dough is stored in a hermetic container a week in the refrigerator or three months in the freezer.

I have long promised this post, but unfortunately, the air temperature did not allow. This dough can not be done in the heat. Those. Of course, you can hurt, but it's easy to photograph a step by step simply - this dough does not tolerate high temperatures, and you need to work very, very quickly.

To begin to debunk myth. All peculiar in hearing the dough "Sablée" - a sandy. What do we mean by him? 99% of what I met in the culinary Internet is the dough made using soft oil. Distinguish between "sable", "Sucre", "breeze", etc. No no and one more time no. What the dough "breeze" is that "Sucre" - they are all united by a common term: "Sable".
Sable - this is any shortbread dough made from oil-flour crumbs (both from warm and cold oil), with the addition of liquid - eggs, water, etc. All types of this test unites one thing: the feeling of "scattering sand" in the mouth. Why sable? It occurs from the FR. Glagol sABLER - The movement of the palms that rub the flour with butter in the crumb :)))

So for tarts. The principle of operation for all types of sand dough one. On him (and not on the details of the recipe, which thousands) I will stop.

How to make such a basis for Tarta?

Here I made a sweet almond base with inclusions of a large salt, but it is best to start learning on the usual and simple version Sand test.

200 g of flour
4 g salts
20 g of sugar
100 g of oil
60 g eggs
15 g of water

This is the basic proportions. You can "play" with dry ingredients, add almonds, cocoa, sugar, flavors, etc., and the like. The proportions will vary, but the principle will remain the same.

Main: All ingredients should be cold. It is important to know that the oil is once heated to room temperature changes its structure, and will heat up with a unthinkable speed, therefore the oil that fell out of the refrigerator and again cooled is not suitable for these purposes.

There are several options for working with sand dough. His first stage - rubbing flour with butter in the crumb. Hands (palms), knife and kitchen checked. In school, we had to do it with their hands, but it is best to make it a knife or a combine.

So, a few hours before kneading the test you need:

Sift flour
- Mix it with sugar and salt

Cold oil cut into small cubes

All this can be folded into one dishes (in the bowl of the mixer), there is a nozzle (or knife), which the dough will be made (lack of hands is that they are not put in the refrigerator) and send them to the refrigerator.

If the air temperature is very high, dry ingredients can be put in the freezer. Sliced \u200b\u200boil - in the refrigerator (in the freezer, it also loses the structure).

Egg break (weigh always eggs without a shell), smash the currency, add water. Stir up to uniformity. Strain. Close, put in the refrigerator.

There, send the rolling pin and the rolling board.

Before you start working with a test, prepare some flour for rolling and leaf of bakery paper.

Flour mixed with butter, turn into a crumb. In a stationary mixer - a nozzle to (guitar), a knife, or lighten his palms. Test manipulations - the most necessary minimum.

It should turn out like this:

The result is best obtained in a mixer. The knife is more difficult to achieve such a shallow and homogeneous crumb, and the hands are very heated by oil. If the crumb continues to be cold, and the oil does not start to fit, you can immediately pour the prepared egg. If the baby still warmed up, cooling 10-15 minutes. Before adding egg.

Pour egg, mix on low revs, only to connect with the test. Like this:

And ... lay out the dough on the work surface.

To knead your hands, the foundation of the palm rubbing the remaining pieces of oil. Before homogeneity, quickly:

Dough at no moment should begin to adhere to the table. If sticks - it means that at some point it was overheated.

Further usually follows the Council to "roll the dough into the ball, wrap in the food film and put in the refrigerator." NOT. If the dough is cooling at this stage, you will need too much manipulations to roll it out. This is bad. Therefore:

Bakery paper accumulate (very slightly) flour, lay out the dough, roll up to the thickness of 2-3 mm (as far as possible), cover the other sheet of bakery paper and send to the refrigerator. At least an hour.

Chilled and reserved dough can be rolled to the desired thickness. The desired thickness for the usual Tart is 1 mm. Only for the Basque Cake, we were allowed to leave 3 mm.
Very cold dough cracks, if it is rolled out. It is best to wait for 1-2 minutes. Until it gets warm (only for its plasticity). Do not overheat !!! For rolling, flour with flour from above and below. The dough should not stick to the bakery paper, should slide freely on it.

By the way, about turning flour. This is what I have never learned. The chephs make it a special movement, thanks to which the surface turns out to be "dusty", not flourished. Excessive flour is not needed.

Cut a circle, 3-4 cm wider bottom form or ring. (I am tarta in specials. Rings, but all the same works for forms).

Turn the bakery paper with the dough into the form. No need to lubricate. From excess oil, the basis "Sens" too much. Yes, and enough oil there ...

Let the dough itself "falls" in form 1 minute. Follow not to break. Then help him with his hands: close to the walls tight. If the dough heated (most likely, it will be so) put in the refrigerator for 10-15 minutes.

Cut the tips of the closure with the shape, hand a little bit of the sides and smooth the edges to be laughs. Press again.

Poto smolder forks. This will look ready for baking the basis:

The basis is made by the film Cross-cross. Fill rice.

First, stern, tightly pressing:

Then until the top:

Rice close the edges of the film, put the form in the refrigerator at least an hour.

Film. My ordinary film melted in the oven even folded 4 times. Exit - use the film to be used in the microwave. She does not melt.
- Fig. Why rice, not flour, not legumes, baking balls, etc. Beans are too big so that the dough be baked evenly. There will be irregularities. With balls the same. Flour - disposable. Rice is reusable, it can be poured into specials. Capacity and store as special rice for tarts.
- Cooling. Cooling at this stage is very important. The test needs to be "crippled" and get used to the form in which it will be baked. The longer it cuts out, the less will sit in the process of baking.

Heat the oven to 170s. Put the shape into a heated oven, bake with rice, until the edges of the base are stamped. Remove, remove rice, bake another 10-15 minutes, or until the entire base becomes golden. Too very stove is not necessary, bitterness will appear.

Give cool, first on the contrary, then carefully shifting on the grille (very neat - at this stage my classmate, for example, poured the exam, the base broke down).

See? She still sat down, but quite a little bit. More - worse, the texture changes.

Even if you later bake this basis again, but already with a filling, first it must be cooled. Otherwise, too will crack.

Complicated? Scary? At first yes. Not everyone gets the first time. And from the second too. But if you follow the equipment and temperature regime, then a little practice - and everything will turn out.

How to cook homemade Pie From chopped test? Why exactly a bire or chopped dough? In my opinion this is the most universal dough. It can be used to prepare both sweet and not sweet pies, tarts and Kiev.

Hi friends. How often do you prepare pies from homemade chopped or laminated dough? Once a week, a month or can be only once a year? Or maybe you are ready to prepare them only from purchased test?

Probably not often? And why? Perhaps because of fear - what if? Suddenly the dough will not work. Suddenly it will be too tough and other, other ...

Well, take a deep breath, take your tablet or laptop, and arrange more comfortable. Today we will pass throughout the process of cooking a great cake from chopped dough, from beginning to end, step by step.

Forget about perfectionism.

Well, let's start. And here you are the very first advice - home pies should not be perfect! Yes Yes! Forget you about perfection. Of course we really want our cake to and beautiful. and tasty. But what if the crust breaks, while we transfer it to the cake, or we did not do enough test and we did not work out beautifully decorated edges? I will tell you a secret ... Nothing corrected did not happen, all this is normal. We still have a cake, and this is the most important thing.

Pake more often.

Another advice is - the more often you will oven pies, the better you will be obtained. It will learn to ride a bike. Time for the skill work is a lot, but when you "Walk", you will never fall. You will become a real professional, and each subsequent your cake will be significantly better than the previous one.

What to use butter or pork fat?

In fact, this is a matter of personal preferences. For sweet pies it is best to prepare the dough on the creamy oil. But the creamy oil is harder to work. If you prepare a disadvantage dish makes sense to put in the dough pork fat Or mix it with oil. In today's recipe, I use only oil.

The dough is prepared by rubbing the oil into the flour. At first, you mix dry ingredients, and then on the combine drive into them the butter. The oil is broken up to about the size of the pea. Than the pieces of oil will be less than more gentle dough You'll get.

It is necessary to work with the test neat and very quickly. All ingredients and tools should be cold. Of course, first of all it concerns the butter or sala. The melting oil will be absorbed by flour, and the crust will be rigid. Just more often, after each step, put a test container in the refrigerator and cool the cutting board and the rope.

How to get the perfect golden brown crust.

There are many ways to make the upper crust is uncontrollably beautiful. I lubricate it with a simple glaze of egg yolk diluted warm water. And she literally begins to glow after baking. Someone lubricates the crust several times during baking, thereby enhancing the glazed shine. Look at this post about how to get the perfect golden crust from your cake. In it, I will tell what shade and from which glaze to expect on your cake. It is not difficult, but very beautiful.

See also:

Recipe - how to cook homemade cake from chopped dough (pack breeze).

When preparing this recipe, it is assumed that you use your recipe for the filling. If you don't have it approximate proportions Sweet fillings - 5-6 cups of sliced \u200b\u200bfruits from 3/4 to 1 cup of sugar sand, about 3 spoons corn Starch. and oymo juice 1 lemon.

Makes 2 single or double 1 (9 inches) crust

Ingredients:

  1. 225 grams of cold cream oil.
  2. From 60 to 120 milliliters of ice water.
  3. 430 grams of flour.
  4. 9 grams of salt
  5. Filling for cake.
  6. 1 egg yolk whipped with 1 tablespoon of warm water.

Optional equipment:

  • Food processor.
  • Vegetable.
  • Measuring spoons and cups.
  • Kitchen scales.
  • Rock.
  • Form for cake.
  • Confectionery brush.

Cooking method:

  • Remove the oil from the refrigerator, expand and cut into small cubes. Play again in the refrigerator until you prepare a mixture of dry ingredients.

Prepare ice water.

  • Type 120 milliliters in a measuring cup cold water, Put a pair of ice pieces into it and put in the freezer.

Mix sugar and flour salt.

  • In the bowl of the kitchen combine, pumped the sifted flour and salt. Turn on the combine several times in pulsation mode stirring ingredients.

Add half the oil into flour and mix.

  • Put half the oil into the combine bowl, cover the lid and turn on several times. So far, the oil in the mixture will not be the size of the pea.

Interfate in the dough ice water and the remaining oil.

  • Add the remaining oil to the combine bowl and about 60 milliliters of water. Turn on the combine in pulsation mode several times, interfering oil in flour.

Check the readiness of the test.

  • Take a small piece of dough into the palm and squeeze it. If the dough holds together and a bit sticky to the touch, then it is ready. If it is dry and fall apart on the part, then add a little more water.

Divide the dough into 2 parts.

  • Transfer the dough to the work surface.
  • Divide it into two equal parts, from which you quickly create thick discs. Wrap them in a plastic film and remove relax in the refrigerator at least 30 minutes.
  • You can store them in the refrigerator for up to 4 days or frozen in the freezer for about 3 months (before use defrost overnight in the refrigerator).

Roll down the lower crust of the chopped test.

  • Take one of the disks and put it on a cutting board slightly patient flour.
  • Lubricate the rolling rolling, and roll out of the middle, quickly roll up the juice with a diameter of about 30-35 centimeters. It should be a little more baking mold.
  • If drinks are formed along the edges of the test, cover them with your fingers and ride again. If the dough starts sticking to the rill or work surface, use slightly more flour and a confectionery scraper.

Transfer the finished crust into the baking shape.

  • Mashed carefully ready dough On the rolling rolling flour. Transfer it to the form and unlock. Give it to settle in the form under your own weight. Cut the edge Leaving them to perform over the form of centimeters by 5.
  • Trimming Use to patch cracks or breakthroughs on ready juicy.

Cool the shape with the test before further use.

  • Put the shape with the bottom crust in the refrigerator and cool for 30 minutes.
  • Turn on the oven and warm it up to 220 ° C.

Cook the filling and fill the pie.

  • In accordance with the instructions of your recipe, prepare a filling.
  • Remove the shape with the bottom crust of the refrigerator and filling it with a stuffing again to the refrigerator.

Pat bire or chopped dough.

Brize (Pate Brisee) is the most universal dough, it is used for both sweet and fearful tarts, kishi, as well as American-style pies. The breeze is very layered, gentle and delicate dough, and since it does not have any additional tastes, it is an excellent "second plan" for any filling.

Ingredients
On one open Pie or tart diameter 20-22 cm

185 grams (320 ml or 1 1/3 cups) flour for cakes
or the flour of the highest grade

1/2 teaspoon salt

1/2 teaspoon sugar

115 grams of very cold butter,
chopped into small cubes

40-60 ml (2 1/2 -4 tablespoons) ice water,
plus up to 20 ml of ice water, if necessary

2 teaspoons of lemon juice or apple
vinegar (optional)

On one closed cake with a diameter of 20-22 cm
320 grams (540 ml or 2 1/4 cups) flour for cakes or top grade flour

3/4 teaspoon salt

3/4 teaspoon sugar

200 grams of very cold butter chopped on small cubes

75-100 ml (5-7 tablespoons) of ice water, plus up to 20 ml of ice water, if necessary

2 teaspoons of lemon juice or apple vinegar (optional)

Cooking:
Prepare everything you need. Measure and cool the ingredients, free the surface on which you will work.

Method 1: Preparation of the dough using a kitchen knife or a special knife for cutting a test (Pastry Blander).

Squake flour with salt and sugar slide on a large board. Add chopped butter cubes. Put the flour with an oil with a kitchen knife or a special knife for cutting the test (it has up to 5 blades, which significantly speeds up the process) until the point when the pieces of oil become the size of the pea or lentil and there will be no large oil fragments.

Make a well in the center of flour and start pouring ice water. Pour across the tablespoon and carefully interfere with, do not muffle too much (very convenient to knead the breeze, helping the scraper or knife), work quickly. Watch out for the test consistency as soon as it starts to keep the shape and gather in a lump, if you compress it with your hand, stop adding water (the exact amount of water to add to the dough is your experience, remember that the dough should not be too soft, sticky and It should not be through the CHUR dry, disintegrating on the part).

Collect the dough in a lump if you need to separate it into parts (if you prepare a portion of the test for closed pie, share for 2/3 and 1/3), form the ball, slightly flashes it with your palm, wrap in the food film and remove at least 30 minutes in the refrigerator, it is better for 2-3 hours.

Method 2: Preparation of the dough using a mixer, kitchen combine or blender (if you use a mixer or combine, install the nozzle - the blade, if the blender, then, respectively, the knife).

Add to water lemon juice or apple vinegar And put in the freezer for 15 minutes.

Squake flour with salt and sugar in a bowl of kitchen combine or blender. Add the chicken butter with pieces. Turn on the combine / mixer / blender to the smallest speed or in the pulsating mode. Once pieces of oil are the desired size (about 3 mm), begin to add liquid (water or water with water) across the tablespoon. Stop the device as soon as the dough starts to get together. Collect the dough with your hands in a lump if you need to separate it to pieces (if you are cooking a dough portion for a closed pie, divide on 2/3 and 1/3), form the ball, slightly flashes it with your palm, wrap in the food film and remove a minimum in the refrigerator For 30 minutes, it is better for 2-3 hours.

If you are well "feel" the dough, you can prepare it just with your hands, without unnecessary devices. Work quickly, rubbing oil with flour to the desired consistency, then add liquid, etc.

The dough can be stored in the refrigerator up to 7 days and in freezer up to 3 months.