Shortbread dough on sour cream

Dough for pies, tarts with sweet filling.

Recipe author

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Composition / ingredients

Servings:

Flour

180

Butter

Sour cream

Eggs (yolk)

Sugar

Vanilla sugar

Baking powder

0.5

Salt

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 31 % 20 g

Carbohydrates 56 % 36 g

358 kcal

GI: 3 / 3 / 94

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Measure the ingredients.
Step 2:
Cut the cold butter into small cubes.
Step 3:
Add sugar, vanilla sugar.
Step 4:
Sift flour with baking powder and salt, pour on butter.
Step 5:
Grind butter and flour into fine crumbs.
Step 6:
Add sour cream and yolk to the crumbs.
Step 7:
Mix gently, gathering the dough around the sour cream with the yolk. Do not knead so that the dough does not lose its sandy structure.
Step 8:
Form a ball of dough and send it to the refrigerator for 1.5-2 hours.

It is very important to knead the dough correctly, as shown in the video. It should turn out to be heterogeneous, interspersed with yolk, butter and sour cream. This will not affect the quality of baking in any way - on the contrary, it will become airy, but it will not crumble much.

When kneading, you do not need to apply force, on the contrary, at the beginning you need to rub it lightly between your palms, and after adding sour cream and eggs, collect crumbs around them. It's a long process, but it's worth it. I have never had a dough that is more pliable when rolled out, but at the same time does not tear when transferred to the mold.