Hello dear steemians here I bring you the first of my cooking lessons to learn this beautiful art and surprise your guests cooking like all chefs. I decided that the first lesson was about cake doughs because who does not like a good sweet or salty cake? It is also very simple that many complicate And you will see how easy it is.
Fast dough
Ingredients:
300 g flour
1cda baking powder
150g of butter
80g of sugar
Cold water
Preparation:
- Place the dry ingredients in a bowl, work with your fingers until you get sandblasting
- Slowly add water and work the dough.
- Knead with your hands until you get a tender dough.
- Wrap with plastic wrap and leave in the refrigerator.
sablee dough
Ingredients:
140g butter
80g of sugar
1 pinch of salt
2 or 3 buds
250g flour
Vanilla essence / citrus zest
Preparation:
- Beat the butter with the icing sugar and salt until you get a cream. Add the yolks and the vanilla essence or the citrus zest.
- Form a crown with the previously sieved flour and pour the previous mixture in the center. Mix with one or two plastic spatulas until lumps are obtained.
- Press with the palm of the hand to join.
- Wrap with plastic wrap and refrigerate at least one hour.
sablee breton dough
Ingredients:
100g butter
90g of sugar
2 buds
150g of flour
1 pinch of salt
½ teaspoon baking powder
Preparation:
- Beat the butter with the sugar with a manual whisk until you get a cream.
- Add the yolk and perfume with the vanilla.
- Sift flour with baking powder and salt; add to the previous preparation. Beat only until well integrated.
- Form tender dough. Refrigerate at least 30 minutes in plastic wrap
brisée dough
Ingredients:
250g of flour
125g butter
1 egg
5g of salt
30g of sugar
Ice water (amount needed)
Preparation:
- With the tip of your fingers, work the flour with the butter until you get a granulate.
- Make a crown and place the other ingredients in the hole.
- Unite everything without working too much dough.
- Take the dough and wrap it in plastic wrap. Let stand in the refrigerator, for at least 30 min
