Other

Description

Chocolate shortbread dough– a universal mass that is great for making pies, cookies and even cakes. You can also make tartlets and nests from this chocolate blank, which can later be filled with absolutely any sweet filling. Cheesecake made from this dough is especially delicious, and if you pour chocolate sauce on top, it turns out to be a real treat. Those with a sweet tooth will be delighted with such an amazing dessert!

Any housewife can easily prepare chocolate shortbread dough at home. You will see this for yourself when you study the simple and clear step-by-step recipe with photos below. The necessary ingredients can be purchased at any store, and at an adequate price. No difficulties will arise if you strictly follow the instructions!

Please note that the shortbread dough will need to be placed in the freezer for fifteen minutes before using.

However, under no circumstances should you freeze the chocolate mass. This will not only harm the product: it will completely ruin it. From this we can conclude that it is not recommended to stock up on such dough for the winter by freezing.

So, let's get to cooking!

Ingredients

Steps





To begin, prepare the required amount of wheat flour, white sugar, starch, as well as butter, eggs, and cocoa powder. You will need to use all these ingredients to prepare delicious shortcrust pastry at home.



Turn the resulting mixture into crumbs, rubbing everything thoroughly with your hands. Then add the required amount of corn or potato starch to the mixture. This component will give future baked goods a brittle and crispy structure.



After this, sprinkle the dough with granulated sugar in the amount you need. Mix the mixture well again.



Beat a chicken egg into the mixture and pour two tablespoons of cold water over it. Knead the dough until it has a sticky and viscous consistency..



All sugar crystals should dissolve during kneading. Now sift the aromatic cocoa through a sieve, and then pour it into the kneaded mass. Try to use chocolate powder that has a rich color and aroma:.



then future baked goods will be truly incredibly tasty and appetizing If necessary, you can take a little more.



When all the ingredients are mixed together, bring the mixture to an elastic texture. After this, give the dough a convenient shape and wrap it with parchment paper. Place the workpiece in the freezer for fifteen minutes.



Then remove the cooled product from the freezer and use it to prepare delicious treats. Unusual chocolate shortbread dough is ready.



Bon appetit!

Real shortbread dough really literally melts in your mouth. If you want to get exactly this, don’t forget about the main rule - you need to cook it with a large amount of proven butter, and the higher the percentage of its fat content, the more crumbly and tender the dough will be. Be sure to cool not only the main ingredients - eggs and butter, but also the kitchen utensils - cutting board, rolling pin. Reduce kneading time to a minimum - the dough should be very soft. And be sure to put it in the refrigerator immediately after cooking for at least 30 minutes, then it will be easy to roll it out into a layer of any thickness, and the cakes will not shrink during baking.

1. Traditional shortbread dough

Ingredients:

• 500 g flour
• 200 g sugar
• 2 eggs
• 1 yolk
• 1 pinch of salt

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

4. Knead the dough with your palm in a forward motion until it becomes smooth.

5. Roll the dough into a ball, place in a clean bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment on the work surface, quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Ingredients:

• 500 g flour
• 200 g sugar
• 50 g cocoa
• 300 g butter 82% fat
• 2 eggs
• 1 yolk
• 
  a pinch of salt

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

3. Beat cold eggs into the dough one at a time and add the yolk. Mix quickly with a fork until smooth.

4. Split ¼ vanilla pod and scrape out the seeds. Mix vanilla seeds (or powder) with sifted cocoa. Pour into the dough.

5. Knead the dough with your palm in a forward motion until it becomes smooth. Roll into a ball, place in a bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment paper on the work surface and quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Ingredients:

• 500 g flour
• 200 g sugar
• 300 g butter 82% fat
• ¼ vanilla bean (or ½ small teaspoon vanilla powder)
• 30 g peeled almonds
• 2 eggs
• 1 yolk
• 1 pinch of salt
• 1 pinch ground green cardamom
• 2 pinches ground cinnamon (or ginger)
• 2 pinches of nutmeg
• 2 pinches of ground cloves
• 2 pinches ground white pepper

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar and spices. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

3. Split ¼ vanilla pod and scrape out the seeds. Grind almonds into flour in a coffee grinder.

4. Mix vanilla seeds (or powder) with almond flour.

5. Beat cold eggs into the dough one at a time and add the yolk. Mix quickly with a fork until smooth.

6. Pour the vanilla and almond flour mixture into the dough. Knead the dough with your palm in a forward motion until it becomes smooth.

7. Roll the dough into a ball, place in a clean bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment on the work surface, quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Remove the butter from the refrigerator 30 minutes before preparing the cookies to allow them to soften a little. Using a fine grater, remove 1 tbsp from one orange. l. zest. Measure out 80-100 g of brown sugar and grind it into powder using a coffee grinder or blender. Sift 120-130 g of flour (this is about 20 cookies) together with 20 g of cocoa powder into a separate container. Separate the white from the yolk.

Knead the dough

When all the preparatory work is completed, you need to beat 110 g of butter until creamy, then add a pinch of salt to it and, gradually adding powdered sugar, continue to beat with a mixer until it combines with the butter. Add the yolk and beat at medium speed for a couple more minutes. Gradually, piece by piece, add flour and cocoa to the butter mixture, mixing well after each new portion. Add orange zest and knead into a soft, homogeneous dough.

Make a ball out of the dough, then place it on the foil, stretch it and roll it into a cylinder with a diameter of about 4.5 cm. While forming the cylinder, you need to press the dough quite firmly with your hand so that there are no air pockets left inside the cylinder. If the dough is too soft and does not want to take shape, you should put it in the refrigerator for half an hour. The oil will harden a little and will be much easier to work with.

The cylinder needs to be wrapped in foil (it looks like a giant cracker) and put in the refrigerator for two hours. It's very convenient to make the dough the night before and leave it to chill overnight. Bonus - fresh cookies will be ready for your morning coffee in a few minutes.

Baking cookies

As soon as the dough has cooled well and completely hardened, it must be removed from the refrigerator, freed from foil and cut into discs about 1 cm thick with a very sharp knife.

Place the cookies on a baking tray lined with baking paper and place in an oven preheated to 180 C for 10-12 minutes. The color of the cookies will not tell you anything about the degree of their readiness, so focus on the cooking time and temperature. The cookies should remain soft - be sure to check them in the last minutes.

When it cools down properly, it will certainly become harder. And it will be delicious in a way that Pierre Herme, the most famous pastry chef in the world, could never have dreamed of.

Recipes from Elena Motova:

I found this recipe in the pre-revolutionary cookbook of P. P. Alexandrova-Ignatieva, a teacher at the St. Petersburg culinary school.

Today we will prepare a very tasty and unusual chocolate shortbread dough. What's unusual about it is that we won't just sprinkle cocoa into the dough. Let's prepare the chocolate base and add it to the main shortbread dough. Products made from such dough are so rich that you get the feeling that you are eating a piece of chocolate.

The dough is easy to prepare; before using, it should rest in the refrigerator for at least an hour, but a few is possible. This dough is very pliable to work with; I rolled it out into cookies without parchment and without flour. You need to work with it quickly, and your cookies will be of the highest quality!

Let's prepare the ingredients for the chocolate shortbread dough. The oil should be at room temperature.

Let's start with the chocolate base first. Place butter, sugar and milk in a saucepan. Place on the stove and stir. We need the sugar to dissolve.

Remove from heat, add cocoa, stir. Place it on the stove again and, stirring continuously, cook the mixture for 2-3 minutes. Then remove from heat.

We need to cool the mass. You can place the saucepan in a bowl of cold water and stir. The mass will cool quickly.

Now let's get to the core of the test. I find it very convenient to make it in a food processor. Plastic knife attachment for kneading dough. Place butter, flour, 0.25 tsp in a bowl. salt, one egg.

And mix everything. If you knead the dough by hand, simply grind all the ingredients. You will get this mass of crumbs.

Then add our cooled chocolate base and mix everything thoroughly again.

The result is such a tender, soft and very chocolate dough.

At this stage, you need to collect it into a ball, wrap it in cling film and put it in the refrigerator for 1-2 hours. I got such a nice brick. It smells incredible.

After a couple of hours of cooling, the chocolate shortbread dough is ready to use. You can bake cookies from it, or you can make a tart base - whatever your imagination tells you. I was making cookies. I rolled out the dough on a board; I didn’t even need parchment. I cut out round cookies and made a shaped stamp. I baked cookies at 180 degrees for 15 minutes.

Cook for your health and bon appetit!

We offer a simple but tried and tested recipe for chocolate shortcrust pastry for pie. In addition to pie, this dough can be used to bake various variations of cheesecakes, tart bases, tartlets and cookies. The dough keeps well in the refrigerator. Products made from it are soft and crumbly.

We suggest preparing chocolate shortcrust pastry for the pie using butter with eggs, cocoa powder and vanilla beans as a flavoring.

Instead of vanilla beans, you can use ½ teaspoon of vanilla powder. You can also flavor the dough with lemon or orange zest if you wish.

You will need:
- flour – 3 cups
- sugar – 1 glass
- cocoa powder – 2-3 tbsp. spoons
- butter with at least 80% fat content – ​​300 g
- eggs – 2 pcs.
- yolk – 1 pc.
- vanilla – ¼ pod (or ½ teaspoon vanilla powder)
- salt - a pinch

Preparing chocolate shortcrust pastry for the pie

1. Prepare the ingredients needed to make the dough. It is advisable to purchase cocoa powder of a rich, aromatic variety, and butter with fewer additives. Eggs and butter must be chilled before mixing.

2. Sift the flour into a bowl, adding a pinch of salt. Add sugar and stir. Add cold butter, cut into pieces, to the dry flour mixture. Using a fork, spatula, or knife, cut the butter into the flour mixture until crumbly. This procedure can be performed with your hands, but it is advisable to cool your palms and rub the crumbs quickly enough so that the pieces of butter do not begin to melt under the heat of your hands.

3. Beat the cold eggs into the resulting crumbs one at a time, add the yolk, stirring quickly until smooth.

4. Open a piece of vanilla bean and mix the scooped out beans with the sifted cocoa powder. The aroma and intensity of the chocolate color of the future dough depends on the quality and quantity of cocoa powder. Add cocoa powder and vanilla to the flour mixture.

5. Knead the dough by quickly kneading it with your palm in a forward motion. The dough should have a smooth, uniform consistency. Form the dough into a ball, wrap it in cling film and place it in the refrigerator for 30-60 minutes.

6. Depending on the type of baked goods, roll out the chocolate shortbread dough to a certain thickness and bake with or without filling in accordance with the recipe. It is advisable to roll out this dough with a cold rolling pin. If you need to roll it quite thin, it is better to do it between two sheets of baking paper.

Good luck with your dough and delicious pie!

Looked 1346 once