Tricks for crispy dough will give you the best base for cakes

Crispy dough is the basis of many irresistible desserts (pies, tarts), and is also used for savory dishes. Its preparation is really not demanding – the basic ingredients are flour, eggs, and fat. However, there are a few little pitfalls to avoid at all costs, and these are the most important.

Cold butter and cold hands

In recipes it rarely says that the ingredients should be cold, but in the case of this dough it is the opposite – the butter must be cold. It should be quickly mixed with the hands, which should also be chilled with water beforehand. Otherwise, the dough will be greasy and heavy. In addition, it would be good to knead the crispy dough on a cold surface (such as marble). If you don’t have one, definitely avoid kneading it near a hot stove.

Work fast

Regardless of whether you knead with your hands or with the help of a mixer, bear in mind that the process should be as short as possible. If you „torture“ the dough, gluten will develop, and the butter will start to melt.

The dough must rest

If guests suddenly come and you have to serve dessert quickly, the advice is not to get into making a crispy dough cake. Although the process of making it is simple, the dough must rest in the refrigerator for at least half an hour. If you skip this step, there is a good chance that it will shrink to some extent when baked, and the texture will not be commendable either.

Don’t torture the dough with the rolling pin

If the dough has been in the refrigerator for a long time, leave it to stand at room temperature for a few minutes. If you attack it with a rolling pin, it will crack, the rolling process will take longer, the butter will start to melt, and the gluten will „come back to life“. Use parchment paper.

If you are afraid that the dough will stick to the work surface, do not dip it in flour. Instead, place it between two sheets of parchment paper and carefully (and quickly) roll it out.

(Style)/Gastro.24sata.hr.