This is a dough that I prepare a lot for both salty and sweet cakes, even when I have time I prepare it and freeze it and when I need it I always have it at hand. I do it my way and it is the one that gives me the best results, but everyone will have their tricks. I do it in the refrigerator for a while, about 5 minutes, I stretch it in the mold, cover it with transparent film and leave it in the fridge for 30 minutes, then bake it with the preheated oven. I insist, I prepare it well and it gives me good results, but everyone who makes it as usual ..
- 200 gr of flour
- 2 eggs
- 100 g of cold butter cut into pieces
- 1 teaspoon of sugar
- 1 pinch of salt
I do it in thermommix, but we can do it by hand.
We put all the ingredients inside the glass and program 30 seconds, speed 6.
If we do it by hand; place the flour inside a large bowl, we make a hole in the middle of the flour and throw the rest of the ingredients inside. With a wooden spoon we knead and then we integrate with our hands, we remove the dough to the work surface until we obtain a manageable and homogeneous dough.
We make with it a ball, wrap it in transparent fim and put it in the fridge about 5 minutes. To stretch it I advise you to do it in the middle of two baking papers a little floured. We put the dough in the mold that we have chosen and to cut the edges we roll over and we have the perfect edges. Cover the dough with transparent film carefully and put it in the refrigerator for 30 minutes.
To bake, we puncture the base with a fork and then cover the base with a baking paper and on top, to put weight, fill with dried vegetables that we have for these tasks. We put it in the oven at 180º and when this golden brown, we take it out and let it cool and we can fill it with cream or whatever comes to mind.
When you have that the stuffing go to the oven, to have the dough stretched and placed in the mold to fill and baked.
It is a very rich dough and has nothing to do with the industrial It is done in a moment and with a wonderful result.
This is my way of doing it and it gives me very good results.
If left over, it can be frozen perfectly.
In case the filling is salty when preparing the dough, do not put the teaspoon of sugar, the rest is the same.