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Shortcrust pastry
300 g our
150 g softened butter
75 g water
a pinch of salt
Cut the butter into cubes and add them
to the our in a bowl. Mix the ingredients
with the dough hooks into crumbs and
then add water to form a dough. Do not
process for more than 3 minutes. Let
the dough rest for 1 hour in a cool place
before cooking it. Allow your handmixer
cool down for 20 minutes after heavy
mixing such as pastry and dough.
Kruimeldeeg
300 g bloem
150 g zachte boter
75 ml water
Een snue zout
Snijd de boter in blokjes en voeg deze
bij de bloem in een beslagkom. Mix de
ingrediënten met de deeghaken totdat ze
gaan kruimelen en voeg water toe om de
gewenste deegmassa te verkrijgen. Doe
dit maximaal drie minuten. Laat het deeg
één uur op een koele plek staan voordat
u het gaat bakken. Laat uw handmixer na
het mixen van stevige substanties, zoals
deeg, 20 minuten afkoelen.
Massa quebrada
300 g de farinha
150 g de manteiga amolecida
75mldeágua
1 pitada de sal
Corte a manteiga em cubos e adicione-os
à farinha numa tigela. Misture os
ingredientes com os ganchos para massas
até formarem migalhas e, Em seguida,
adicioneáguaparaformarumamassa
homogénea.Nãoprocessedurantemais
de 3 minutos. Deixe a massa descansar
durante 1 hora num local fresco antes
de a cozinhar. Deixe a batedeira manual
arrefecer durante 20 minutos depois de
bater massas mais densas.
Mürbeteig
300 g Mehl
150 g weiche Butter
75 ml Wasser
1 Prise Salz
Die Butter in Würfel schneiden und zum
Mehl in eine Schüssel geben. Die Zutaten
mit den Knethaken vermischen, bis
eine krümelige Masse entsteht. Danach
Wasser zugeben und zu einem glatten
Teig verkneten. Keinesfalls länger als
3 Minuten kneten. Den Teig vor dem
Backen 1 Stunde an einem kühlen Ort
ruhen lassen. Das Handrührgerät nach
dem Kneten von schweren Teigen 20
Minuten lang abkühlen lassen.
Pasta frolla senza uova
300 gr. di farina
150 gr. di burro ammorbidito
75 ml. di acqua
un pizzico di sale
Tagliare a cubetti il burro e aggiungerlo
alla farina in una ciotola. Mescolare gli
ingredienti con gli impastatori no ad
ottenere delle briciole, quindi aggiungere
l’acquainmododaottenereunimpasto
compatto.Nonlavorarel’impastoperpiù
di 3 minuti. Far riposare la pasta per 1 ora
in un luogo fresco prima della cottura.
Lasciar riposare lo sbattitore per 20 minuti
dopo la lavorazione di impasti pesanti
quali pasta frolla e pasta per il pane.
Zengin tart hamuru
300 g un
150 g yumuşatılmış tereyağı
75 ml su
bir tutam tuz
Tereyağını küpler halinde kesin ve bu
küpleri bir kap içinde una ekleyin. Hamur
kancalarını kullanarak malzemeleri
kırıntılarla karıştırın ve ardından hamur
oluşturmak için su ekleyin. İşlemi 3
dakikadan uzun tutmayın. Pişirmeden
önce hamuru serin bir yerde 1 saat
bekletin. Tart hamuru ve hamur gibi
yoğun malzemeleri karıştırdıktan sonra
mikseri 20 dakika süreyle soğumaya
bırakın.
Pâte brisée
300 g de farine
150 g de beurre ramolli
75mld’eau
Une pincée de sel
Versez la farine dans un saladier. Coupez
le beurre en morceaux et ajoutez-le à la
farine.Àl’aidedescrochetspétrisseurs,
mélangez les ingrédients de façon à
obtenirdesmiettes,puisajoutezl’eau
pourformerunebouledepâte.Nela
travaillez pas plus de 3 minutes. Laissez
la pâte reposer pendant une heure dans
unendroitfraisavantdel’utiliser.Après
avoir utilisé votre batteur pour mélanger
une pâte par exemple, laissez-le refroidir
pendant 20 minutes.
Pasta quebradiza
300 g de harina
150 g de mantequilla ablandada
75 ml de agua
1 pizca de sal
Cortar la mantequilla en cubos y añadirlos
a la harina en un bol. Mezclar los
ingredientes con los ganchos para amasar
hasta convertirlos en migas y añadir
aguaparaformarunapasta.Noutilizar
labatidoradurantemásde3minutos.
Dejar reposar la masa durante 1 hora en
un lugar fresco antes de cocinarla. Dejar
que la batidora de mano se enfríe durante
20minutostrasutilizarlaalamáxima
potencia para hacer pastas y masas.
Pajdeg
5 dl mjöl
150 g rumsvarmt smör
0,75 dl vatten
en nypa salt
Skär smöret i kuber och blanda ned dem
i mjölet i en skål. Blanda ingredienserna
med degkrokarna tills degen är smulig
och tillsätt sedan vatten så att degen
blir jämn. Blanda inte degen i mer än
3 minuter. Låt degen vila i 1 timma
i kylskåpet innan den tillagas. Låt
handmixern svalna i 20 minuter när du
har mixat tunga degar som t.ex. pajdeg.
GB
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