Mürbeteig Grundrezept, ausrollfähig, ist die ideale Basis für vielseitige Gebäckvariationen. Ob als 1-2-3-Mürbeteig oder als Buttergebäck, dieser Teig ist ein wahrer Allrounder in der Küche. Auch als vegane Variante lässt er sich zubereiten und begeistert mit seinem zarten und mürben Geschmack Gleichermaßen. Werfen wir einen genaueren Blick auf dieses kulinarische Multitalent.

Mürbeteig Grundrezept, ausrollfähig | 1-2-3-Mürbeteig | Buttergebäck | auch vegan

Welcome to my little oasis. Today, I’m going to show you the basic recipe for shortcrust pastry that we will use time and time again for cookies, nut triangles, apple pies, and pie crusts for cakes. Shortcrust pastry is delicate and crumbles easily due to its high-fat content. It’s made with just three basic ingredients: butter, sugar, and flour.

The name “shortcrust” comes from the fact that the pastry is “short”, meaning that it’s crumbly and has a melt-in-your-mouth texture. Other varieties of shortcrust pastry include “sweet”, used for cookies and the likes, and “hot-water crust”, used for savory pies.

For the basic shortcrust pastry, we use the “1-2-3” method, which means we use one part sugar, two parts butter, and three parts flour. Other ingredients, such as salt, additions like vanilla extract or lemon zest, and sometimes egg, can be added for flavor and texture.

The recipe is simple to follow: for 200 grams of sugar, you’ll need 300 grams of butter, 21 grams of whole egg, approximately 1 gram of salt, and zest of two lemons and vanilla extract. Of course, you can adjust the amount to your liking, but this basic recipe is a great starting point.

Shortcrust pastry doesn’t require any water or milk, and for this reason, it doesn’t need any baking powder or other leavening agents. It’s important to use cold butter, as it helps to bind the dough together. If the butter is too warm, it won’t mix well, and the dough will be difficult to roll out.

Before working with the dough, it should be chilled in the refrigerator overnight to allow the sugar to dissolve. If you wish to work with it the same day, you can use powdered sugar instead of granulated sugar to help the sugar dissolve quicker.

To make the dough, simply add all the ingredients, except for the flour, to the stand mixer, and knead together until the butter and sugar are combined. Next, add the flour and mix until you have a smooth dough. Once you have formed the dough into a ball, wrap it in plastic wrap and refrigerate overnight.

It’s important to remember not to over-knead the dough, as this can make it tough and difficult to work with. When working with the dough, be sure to keep it cool, as it should be a little crumbly.

Shortcrust pastry is versatile and can be used in many different ways. Once you’ve made your pastry, you can roll it out and use it to line a tart or pie dish, or you can use cookie cutters to make shapes for cookies.

With just a few simple ingredients, you can make a classic and versatile pastry that can be used in a variety of ways. Give it a try and see how easy it can be to make delicious baked goods using this basic recipe.
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