Find a good dough recipe is quite difficult, but the ideal recipe calculated long ago. In order to test products do you manage to always cancel, gathered in one place 7 basic dough recipe for all occasions: yeast, shortbread, flaky, choux. There's a pizza dough, cakes, pancakes, dumplings. Now you will not have to rummage through the Internet or flipping culinary magazines in search of a decent recipe!
1. Short pastry
2 tbsp. flour; 150 g butter; 1/2 Art. sugar; vanilla taste; a pinch of salt. Preparation: em>
Mix sugar, salt, vanilla and flour. Then add them chilled and diced butter. All ingredients grind to the consistency of breadcrumbs. To the resulting mass gradually add liquid and quickly but gently knead the dough. Do not let the melted butter. After that will form a ball of dough and put it in the fridge for 30 minutes. Then roll the cake, cut out from the dough pieces by different molds and arrange on a baking sheet. Bake at 180-200 degrees.
2. Biscuit dough
180 g flour; 4 eggs; 150 g sugar; vanilla to taste. Preparation: em>
To start separate the yolks from the whites. Proteins vzbey mixer on the lowest speed and gradually add to them the sugar and vanilla. Then, while continuing to whisk, add pre-beaten egg yolks. Vsyp flour, stirring gently with a spoon from the bottom up. The finished dough pour it into a mold with high sides, the laid paper baking. Bake the cake in a preheated 190-200 degree oven for 20-25 minutes.
3. The dough for ravioli
500 g flour; 2 eggs; 200 ml of water; 1 tbsp. l. vegetable oil; 0, 5 h. liter. salt. Preparation: em>
Emptying the flour into the pan so as to obtain a slide. Do it deepen and trickle pour a mixture of water, eggs and salt. Gradually knead the dough in a circle in the same direction. If this ever take away the flour from the edges to the middle,. The longer you knead the dough, so it will be more flexible. The finished dough should be left for at least 30 minutes. Roll out a thin layer, engrave glass blanks, fill them with stuffing and blind dumplings.
4. Pizza dough
2/3 Art. water; 1 h. liter. dry yeast; 2 tbsp. flour; 1 h. liter. salt; 1 tbsp. l. olive oil. Preparation: em>
Zaley yeast with warm water and stir to avoid lumps left. Add them to the flour, salt and knead the dough. Knead it for about 10 minutes. You can add more flour if necessary. The dough should be soft and elastic. Brush the him from all sides with olive oil and put into a clean large bowl. Cover with foil and place in a warm place for 1, 5 hours. Then knead the dough, divide into 2 equal parts and form balls. Put them on a floured surface, cover with cling film and leave for 60 minutes. Hands Stretch the dough to the desired thickness layer. Laid out stuffing and send in a heated oven to 180-200 degrees minute 10.
5. Puff pastry
300 g flour; 150 g butter; 2-3 Art. l. milk (diluted with water); 1 h. liter. vinegar; 1 egg; a pinch of salt. Preparation: em>
Half meal emptying slide on a dry surface. Make it a recess vbey to the egg, add the vinegar, milk and salt. Knead the dough until bubbles. We will cut the butter into small cubes and add the remaining flour. Mix and knead the dough. This must be done very quickly. Roll out the dough with a thin layer of the first layer to the middle layer of the positive with butter and wrap in the form of an envelope. Roll out the dough away from you, it prisyp flour, folded three times and store it in the refrigerator for 30 minutes. Roll out the dough 4 more times, after each rolling folding the dough three times and sending to cool for 10 minutes. Divide the dough into pieces, fill it with stuffing. Bake in preheated 220 degree oven.
6. Pancake batter
2 tbsp. flour; 5 eggs; 1 tbsp. l. vegetable oil; 2, 5, Art. milk; salt and sugar to taste. Preparation: em>
Add to the pan the egg yolks, emptying to the salt and sugar and a good grind. Then add the milk and stir. Vsyp flour, add the butter and quickly vzbey batter.
7. Choux pastry
150 g flour; 4 eggs; 100 g butter; 1 h. liter. sugar; 240 ml of water; a pinch of salt. Preparation: em>
Pour water into a saucepan, add the butter and a pinch of salt. Once melted butter, add the flour, without ceasing to stir the dough. Brew it, remove from heat and cool to room temperature. Vzbey mass whisk, adding the eggs one at a time. See that consistency is not too liquid. Using a pastry bag or spoon to lay out on a baking sheet blanks desired shape. Bake in a preheated 220 degrees oven for 10 minutes. Then reduce temperature to 190 degrees and bake for another 10-15 minutes. It follows that the dough is not burnt.
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