Shortcrust pastry with vegetable oil
Description
Delicious baked goods for the whole family. I love making shortcrust pastry with vegetable oil because it's less labor-intensive than using regular butter or margarine. This dough is much easier and more pleasant to mix compared to mashing butter with a fork and blending it with flour. You can make anything you like with this dough, and its taste is not much different from dough made with margarine or butter. Try my version. Serve cooled or slightly warm.
Instructions
- 1
Step 1
In a large container, mix kefir, butter, flour, a pinch of salt, and egg. Beat the dough into crumbs. Mix the flour thoroughly.
- 2
Step 2
Try not to over-knead the dough, otherwise it will crumble and you won't be able to make anything.
- 3
Step 3
Add the baking soda quenched with vinegar to the dough. Mix well once again. Then shape the dough into a ball and chill in the refrigerator for 20–30 minutes.