Shortcrust pastry with eggs
Description
Pastry comes together easily and quickly. Shortcrust dough takes very little time. You can grate the butter and combine it with the other ingredients, or melt it in the microwave or in a double boiler—both ways work well. For non-sweet baking, omit the sugar from the ingredient list. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Place the butter in a deep container without silver or gold patterns and melt it in the microwave for about 1–2 minutes.
- 3
Step 3
Stir salt and sugar into the butter, add one chicken egg, and beat in thoroughly. Then stir in another yolk. Do not add the white, or the dough will be porous and will puff up heavily when baked. If you want a smooth, level base, you can use only egg yolks.
- 4
Step 4
Pour in wheat flour. Do not add baking powder! You can add a little vanilla sugar.
- 5
Step 5
Knead a firm shortcrust dough. Place the container with the dough in the refrigerator for 20 minutes, covered with plastic wrap, so the butter in the dough can firm up.
- 6
Step 6
After the specified time, the dough is completely ready for baking.