Muerbeteig Pastry dough
Muerbeteig Pastry dough

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, muerbeteig pastry dough. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Use this dough for filled pastries such as chicken pot pie or Quiche Lorraine. Also known as Muerbeteig, this pastry crust is also essential in many savory German dishes. Mürbeteig liebt schwere Torten, brillante Blechkuchen, knuspriges Kleingebäck und krümelige Der fettreiche Mürbeteig wird beim Backen besonders knusprig - ideal für Kekse, Tortenböden und Tartes.

Muerbeteig Pastry dough is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Muerbeteig Pastry dough is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook muerbeteig pastry dough using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Muerbeteig Pastry dough:
  1. Prepare 1/4 cup sugar
  2. Prepare 1-1/4 cup all purpose flour
  3. Take 2/3 stick butter cold and chopped
  4. Get 1 pinch salt
  5. Take 1 large egg
  6. Make ready 1 tablespoon cold water more if needed
  7. Make ready Optional——————-
  8. Take 1-1/2 teaspoon sugar
  9. Make ready 1/2 teaspoon ground cinnamon
  10. Get 1/4 teaspoon Ground nutmeg
  11. Get 1/8 teaspoon Ground cloves

Den Teig aus dem Kühlschrank holen und die Kugel auf eine leicht bemehlte Arbeitsfläche legen. An alle, die Marzipan so sehr lieben wie ich: hiergeblieben! pastry Preparation Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor). From this homemade pastry dough you can create a pastry braid or individual breakfast pastries.

Instructions to make Muerbeteig Pastry dough:
  1. Now, cut the butter into the sifted flour and salt.
  2. Add spices to the flour and butter.
  3. Mix it by hand very well.
  4. Beat the egg with a tablespoon of water until smooth.
  5. Pour the egg over the crumbly flour mixture and mix lightly until the dough forms a ball.
  6. Add more water if necessary. The dough is flaky this way and the egg does not form little clumps. You can replace the water with white wine if you wish to.
  7. Wrap the dough in wrap or put into a ziploc bag and refrigerate for 2 hours.
  8. Use when needed.

This is a variation of classic Danish pastry dough. Instead of laminating the dough with separate. I love making pastry dough and find that using a food processor is best. You can make this by hand using a pastry cutter, but it does take a bit more elbow strength. Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies.

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