Some Old-fashioned Salt Dough That We Should Not Forget

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

People say that a good cook can be guessed from the dough. Today, when we have an abundance of frozen or chilled dough that can be bought in any supermarket, homemade dough is increasingly neglected. But the real puff pastry, made with pure butter, is irresistible - crumbly and light.

The real old-fashioned fat dough - crumbly and crunchy on the outside, soft and fresh on the inside, is an English specialty that will be a pity to forget. Even the dough with butter, which can be quite tasteless (unless you decide to trick and use butter along with the fat), is one of the easiest to make the dough - pliable, obedient, ready to embody in any is a form.

The French dough with spices is the continental correspondence of the gastronomic delicacy for the English, the dough with butter. It is rich and tasty, while being firm enough to withstand heavier fillings.

The basic rules for preparing salt dough

There are so many rules in cookbooks that you will be forgiven if you think that the process of making dough is so dangerous and difficult that you only have to go to the supermarket. But it's not like that. The tests are very easy to do - most rules can be broken. There are housewives who break all the rules, and yet their pastries are irresistibly delicious.

You can easily get rid of the written recipes, you can not sift the flour, just mix it well with fat until it becomes quite large pieces - you may not even measure the products.

Don't be afraid of this frivolous technique - the perfect dough will be yours!

Flavored puff pastry

The classic flavored puff pastry is a dough with cheese, in which part of the butter is replaced with grated cheese. We use cheddar here, but you can also take Parmesan. Green spices and mustard give an exceptional taste to these interesting cheese ribbons.

Cheese ribbons

butter - 100 g plus more for spreading

flour - 175 g plus more for sprinkling

salt and ground black pepper

Cheddar cheese - 40 g grated

fresh onion - chopped 1 tbsp

parsley - chopped 1 tbsp

mustard powder - 1 pinch

egg - 1 pc. broken

Preheat oven to 200 degrees. Add the butter to the flour and knead a fine crumb mixture. Add salt, cheese, spices, black pepper and mustard.

Add 4-5 tablespoons of beaten egg to glue the mixture and knead the toast briefly. Wrap in cellophane and refrigerate. Roll out the dough thinly on a floured surface and cut it into strips. Wrap the dough strips in a spiral and place them in a tray lined with baking paper. Bake for 8-10 minutes until browned.

Potato dough

It is light, crunchy and has an earthy taste. Remember that you have to work with grated potatoes by hand - in the food processor they will look like sticky porridge.

cow butter - 100 g

flour - 100 g

raw potatoes - 100 g grated

pinch of salt

Mix the butter with the flour into a fine crumb mixture. Add the grated potatoes and salt. Knead briefly to make a smooth dough. Form into a ball and refrigerate.

Potato pie with cheese

potato dough - 1 dose

Cream cheese - 100 g

tomatoes - 5 pcs. cut into thin slices

onion - 1/2 small head, finely chopped

cow butter - 30 g

breadcrumbs - 50 g

Gouda cheese - 50 g, grated

salt and ground black pepper

Preheat oven to 200 degrees. Roll out the dough to fit in a form with a detachable bottom with a diameter of 18 cm. Bake the dough on its own for 15 minutes. Reduce the oven temperature to 190 degrees. Spread the Cream cheese on the dough base. Cover with half sliced tomatoes.

Lightly fry the onion in the oil. Cool and mix it with breadcrumbs and Gouda. Season and pour over the pie. Arrange the remaining tomato slices at the end of the pie. Bake for another 20-25 minutes. Serve hot.

Fat dough

Peri-renal fat can be bought packaged - cut and in a convenient size in British stores.

for about 575 g of dough:

perirenal fat - 175 g

flour with added baking powder - 350 g plus more for sprinkling

salt - 1/2 tsp.

If you use fresh tallow, first cut it into pieces, then grind it in a food processor into very small pieces. Mix the chopped tallow, flour and salt in a bowl. Add enough water to make a soft dough and knead briefly on a floured surface.

Baking: Baked tallow dough is slightly drier than steamed and has a crispy crust. You can use it as an upper crust for fruit cake. Cover, for example, richly stewed with circles cut from thick rolled fat and you will get a delicious dish.

Steam suffocation

This is the classic method that is best suited for dishes that need to be cooked for a long time, such as steak and kidney pudding. The long cooking time allows the dough to brown and become crumbly, instead of forming a thick tasteless crust.