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Mürbeteig
Zutaten:
250 g Weizenmehl
1/2 gestr. TL Backpulver
100-125 g Zucker
1 Päckchen Vanillinzucker
1 Prise Salz
1 Ei
125 g Butter
Herd:
Einschubhöhe: 3
Beheizung: E: Ober- und Unterhitze
200-225°C
(5 Minuten vorgeheizt)
G: Stufe 3-4
Backzeit: 15-20 Minuten
Zubereitung:
Mischen Sie Mehl und Backpulver in der Rühr-
schüssel und geben Sie anschließend alle übri-
gen Zutaten hinzu.
Kneten Sie alles mit dem Knethaken zuerst für
ca. 1 Minute auf Stufe 1, dann für ca. 3 Minuten
auf Stufe 2-3.
Kneten Sie den Teig nicht zu lange, der Teig
könnte sonst zu weich werden.
Lassen Sie den Teig im Kühlschrank für 1/2 Stun-
de ruhen und verarbeiten Sie ihn danach zu ei-
nem Tortenboden oder zu Kleingebäck.
Für einen Tortenboden rollen Sie 2/3 des
Teiges aus und legen ihn in eine gefettete
Springform.
Rollen Sie den restlichen Teig zu einer Rolle.
Legen Sie diese Rolle als Rand auf den Teig und
drücken Sie ihn mit zwei Fingern so an den
Rand, dass ein ca. 3 cm hoher Rand entsteht.
Stechen Sie den Tortenboden mit einer Gabel
mehrfach ein und platzieren Sie ihn anschlie-
ßend im Backofen.
66


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