1-2-3 Meurbeteig Dough Recipe
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Ingredients : 1-2-3 Meurbeteig Dough Recipe
1/2 cup Sugar: single weight, 100 gm
1 cup Butter: double weight 200 gm
2 3/4 cups Flour: triple weight 300 gm
1 Egg yolk
1 tsp Vanilla
1 tbsp Cold water, wine , brandy
Grated lemon rind
OPTIONAL
1 tsp Baking powder for kuchens
Cocoa or melted choclate
Ground almonds
Translated Meurbeteig means " mellow dough ." The basic method for this
versatile dough which can be made into many variations starts with the
principle of : one part weight sugar, double weight butter and triple
weight flour.The cup amounts above are approximates. Just weigh
ingredients for the most accurate measurements. Combine the flour, butter
and sugar and stir in enough egg yolk with vanilla, wine, and lemon to
taste to bind the dough. The dough can be made batter like, softer or
firmer as desired. this is the outstanding feature of this dough to
change it to your liking. For kuchens the dough can be made into a
texture to spread or pat into the pan. although normally no baking powder
is used, a teaspoon made be added for kuchen type doughs.Normally the
dough is like a short dough similar to tart pastry.Basically for softer
doughs, increase the egg yolks and decrease the flour. for chocolate
variations add some baking cocoa or melted chocolate. For a tangy dough
add some sour cream, or grated cheese for a cheese pastry dough. blend in
almonds for a nut dough. Of importance is that the dough should be
prepared quickly and chilled prior to using if used for tart shells or
pastries.Then it can be rolled out to fit tart pans etc.Prick the dough
with tines of a fork when used for tart pastries. For kuchens the dough
need not be chilled and may be used immediately. Double recipe if
desired.Follow individual recipes, baking temperature usually from 350 to
375.Dough freezes well.
Converted by MC_Buster.
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