Universal dough for biscuits, tarts and pies

Category: Culinary recipes
Universal dough for biscuits, tarts and pies

Ingredients

Butter 115 g
wheat flour 185 g
Salt 1/4 tsp
Baking powder 1/8 tsp
Cream cheese (can be replaced with cottage cheese) 85 g
Cream 35% fat 30 g
Apple cider vinegar (can be replaced with table vinegar 9%) 10 ml (2 tsp)

Cooking method

  • Universal dough for biscuits, tarts and pies
  • This dough is what is called a “must-have” in the arsenal of every housewife.
  • Ideal for cakes, tarts, tarts and similar pastries.
  • If you want a fruit filling, please; filling in the form of filling - use it for health; vegetables - and they go well with this test.
  • If we start listing the advantages of this test, we will write for a long time
  • About taste: delicate, crumbly, slightly flaky, melting in the mouth.
  • The universality has already been said. It is done easily, quickly and without any problems. Stores perfectly in the refrigerator for up to 3 days, in the freezer for up to 3 months. And by the way, by the way, quite pliable in work. Chilled well rolls out with a rolling pin.
  • Uff, it's time to get started. And then while you read this, you would already have had time to make at least 3 portions.
  • Cut the very cold oil into cubes of about 2 × 2 cm and put in the freezer for 5-10 minutes so that the oil cools down and does not flow while the engine is running.
  • Add to the flour a very chilled cream cheese, cut into cubes (it can be replaced with cottage cheese). We start the processor until a large crumb is formed.
  • We place our bowl in the freezer for 5-10 minutes.
  • We mix cold (!) Cream with vinegar.
  • Add oil to the bowl. We turn on our food processor in ripple mode for about 5-7 clicks. Then, with the engine running, pour the cream into the bowl. Just another 5-10 seconds and you're done! Please note that it has not gathered into a ball, but has a crumb structure, but small and is already molded.
  • Universal dough for biscuits, tarts and pies
  • We collect the dough in a lump, flatten it into a cake with a diameter of 12-15 cm, wrap it in foil and put it in the refrigerator for at least 3 hours, and preferably overnight.
  • Universal dough for biscuits, tarts and pies
  • Before rolling, we take it out and let it warm up at room temperature for 5-10 minutes. This will make it more pliable.
  • Here's what is most interesting about this test - cream cheese is worked into flour at the initial stage. Therefore, when adding oil in the pulsation mode, it remains in pieces. Then, when baking, this oil will melt, forming everyone's favorite layering.
  • I made a biscuit with a peach from this dough (I will definitely lay out the cooking process)
  • Universal dough for biscuits, tarts and pies
  • And her little sister - a biscuit with cherries
  • Universal dough for biscuits, tarts and pies
  • I want to give some recommendations to those who do not have a food processor with knives.
  • All the same can be done in the kitchen machines Kenwood, KitchenEid, Bosch and other assistants. We do all the same in the bowl, using the “spatula” attachment. We turn on the engine at medium speed instead of pulsation. The only thing is that we do everything a little longer until the desired consistency is formed at each of the stages.
  • And for those who have no technical assistance at all in their arsenal.
  • A simple knife will do. Everything is exactly the same - we chop with a simple knife to the desired crumb size. The only thing is that we are more anxious about keeping the cold. It is advisable to cool both the knife itself and all accompanying props (bowls, boards) before work.
  • P.S. Again Rose Levi-Beranbaum and her culinary magic

The dish is designed for

400 g

Time for preparing:

10 minutes

kavilter
And at what stage do we introduce butter, after cream cheese?
L-olga
Quote: kavilter

And at what stage do we introduce butter, after cream cheese?

Sorry for the inaccuracy. I'll fix it now. Thank you.
Chopped up the cream cheese. Chilled the bowl.We added oil and turned on the ripple mode. That's how it will be right.
Premier
Your measures of weight and volume touch me. Okay, Rose Levy-Beranbaum, she's a foreigner, but we're Russians.
Exclusively out of harm, I counted the ingredients per 1 tbsp. flour.
flour 1 tbsp. (250ml) is 160g
butter 100 g
salt 1 g
baking powder 0.5 g
cream cheese 75 g
cream 25 g
vinegar 1.5 tsp.
This "storyboard" looks much easier on the eye and easier to remember.
Note that cream cheese and cream together make up 100 g.
Maybe it will be more convenient for someone else to use it.
L-olga
Quote: Premier

Your measures of weight and volume touch me. Okay, Rose Levy-Beranbaum, she's a foreigner, but we're Russians.
Exclusively out of harm, I counted the ingredients per 1 tbsp. flour.
flour 1 tbsp. (250ml)
butter
Olga, I was waiting for your comment.
If you want to get quantitative measures in glasses, I will indicate them to you, and you should not strain and recount.
In the original source, measures are indicated in two versions - glasses and grams, so your body movements are unnecessary.
I indicate the measures in grams, since K. I use only weights (it turns out I'm not Russian, which is true, I'm from Odessa 😉)
As for measuring spoons, Olga, I have them and are in daily use. I suppose I'm not the only one who acquired such utensils ...
P.S. I really appreciate your attention to the recipes I published. So I'm not trying in vain ... 😉
mamusi
Quote: Premier
Exclusively out of harm, I counted the ingredients per 1 tbsp. flour.
flour 1 tbsp. (250ml)

But I didn't understand ... where is 1 glass of flour ... why just a GLASS?
FOR ME PERSONALLY, it is not a problem to use the author's recipe in g (a good measure of weight and LITERATURE) ... but not everyone has a glass of 250 ml.
Why find fault with the author?)))
Maybe I didn't understand what, really ... sorry!)))

Bookmark the recipe, thanks!
L-olga
Margarita, use it to your health! Thank you!
kavmins
thank you very much for the interesting recipe! a very original dough should be obtained - here there will be flakiness and cream cheese gives tenderness to such a dough, you should definitely try ..)
Masha Ivanova
L-olga! On the contrary, I really like that everything is indicated in grams. I tried weighing flour after pouring a glass full of it several times. The numbers are different each time, apparently, sometimes you pour a little denser, sometimes more loosely. And here you know for sure, 185 grams, scales are always at hand, now every housewife has them. For me, indicating the exact weight of the ingredients in the recipe is the most convenient option.


Added Thursday, August 11, 2016 5:12 PM

It would be nice that in each recipe the weight of everything was indicated.
L-olga
Elena, so I have the same thing.))) I need the exact amount of ingredients. Moreover, the old scales with an accuracy of 2 g did not suit me, I need it with an accuracy of 1 g))))
And these faceted glasses, from a bread machine, a multistakan and all sorts of others ... always confusion with them)
If you use, then only the measured production - so that everyone has the same. But the scales are better, this is the most accurate measure, whatever one may say)

kavmins, try-bake! I will be very glad, I hope you like it!
Masha Ivanova
I have only one faceted glass left from the old life, if necessary, I use only it, and all the same, the weight of flour is different. So thank you for the precise directions that are easy and enjoyable to follow. I will definitely try your dough!
Premier
Svetlenki, glad it came in handy!
ludast
Olga, thanks for the recipe! I am also completely satisfied with the grams ... The question is, how can you replace the cream, we do not have them. Sour cream?
L-olga
Quote: ludast

Olga, thanks for the recipe! I am also completely satisfied with the grams ... The question is, how can you replace the cream, we do not have them. Sour cream?

No, no, not sour.
Bazaar cream, you can even cream 10-20% fat.
Can be milk + melted butter in equal parts (15 g butter and 15 g milk)
Irina F
Olya, great recipe and options with it!
I will definitely try)
Thank you
And yes, I also really like the recipes in grams
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Mikhaska
Congratulations on your medal! A well-deserved reward! I wish you more medals, and we wish you wonderful recipes!
yudinel
Olga, Congratulations !
We are waiting for recipes!
Masha Ivanova
Olya! Congratulations on the victory! You definitely deserve it!
L-olga
Thank you, my dears!
Trishka
L-olga, Olga with Victory and Myadalka
!
Premier
valushka-s, you are welcome.
I'm glad it will come in handy for you too.
Shyrshunchik
L-olga, Olga, congratulations on the medal !!!
Universal dough for biscuits, tarts and pies
francevna
L-olga, Olya, missed the recipe, but now I see it in the winners of the week.
Congratulations!
I'm interested in the biscuit in the photo. It is made from all the dough, from 400gr.
L-olga
Quote: francevna

L-olga, Olya, missed the recipe, but now I see it in the winners of the week.
Congratulations!
I'm interested in the biscuit in the photo. It is made from all the dough, from 400gr.
Thank you!
No, this baby is half a portion
fomca
Olga, kneaded the dough. Can't find how much to oven and temperature?




🔗
Olga, this is delicious! Thank you for the recipe!
Aya
Thank you for the dough recipe! The dough is simply amazing. I did it for the first time instead of cream with sour cream, and the second time with 20% cream. Delicious. Made with apples. In general, I don't really like apples and baked goods made from them, but I ate it with great pleasure with this dough.

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