How to make dough for shortbread baskets. How to cook delicious shortbread baskets with protein cream?

Don't know how to cook delicious baskets from shortcrust pastry with stuffing? Our detailed recipe with a photo, teach you how to do it easily and simply with your own hands.

shortcrust pastry never fails: it crunches, crumbles, melts in your mouth. For a very long time, baskets were a sweet dessert dish.

But now many people prefer baking from salty shortcrust pastry, so the baskets are served with a variety of salads.

The sand basket becomes a small edible plate, there is even no need for cutlery.

Buffet organizers never forget about baskets with delicious toppings.

Can be in home dinner Bring in an element of celebration by offering crunchy savory baskets with crab salad.

Baskets do not get stale for a long time, they can be prepared for future use and offered every day with different fillings.

Salad with mayonnaise and crab sticks- light and popular snack, at a minimum additional ingredients exquisite "crab" taste will not be lost.

Ingredients

Salt shortcrust pastry:

• margarine - 200 grams,
• flour - 2 cups,
• eggs - 1 piece,
• salt - 1/3 teaspoon,
• baking powder - 1 teaspoon.

• crab sticks - 250 grams,
• pickled cucumbers - 2 pieces,
• onion - 1 piece,
• egg - 1 piece,
• bell pepper - 1 piece,
• mayonnaise - 80 milliliters,
• garlic - 2 cloves (optional)

COOKING SEQUENCE

Cooking steps:

1. Flour is sifted, because sand baskets should acquire air brittleness.

2. Margarine is taken out of the refrigerator in advance and cut into cubes. When kneading the dough, it is convenient to work with a soft “melted” room temperature margarine, but you do not need to heat it and melt it.

3. Put salt and baking powder into the dough. If you do not find baking powder among the stocks on the kitchen shelf, you can add 1/2 teaspoon of baking soda to the dough.4. Break one large egg and knead a soft dough.

5. Shortbread dough does not need to be kneaded and rolled out for a long time. Long kneading will lead to a significant loss of crispy properties.6.

The dough is twisted in the form of a ball, “swaddled” with two layers of cling film, put in the refrigerator for 1 hour. You can leave the dough in the refrigerator for a day, the taste of baking will not suffer.

To the holiday table? But do not forget that in addition to dessert, you need to cook many others. delicious meals. And you want to surprise your guests. Today I will share with you this delicious dessert, which is not only very tasty, it is prepared from just a few ingredients and, as they say in our homeland: a lot, inexpensive and very tasty.

Seductive shortcrust pastry cups with snow-white protein cream. How can you resist this dessert! To be honest, these pies have always attracted me with their appearance. Now join, let's see how to cook from conventional products such beauty.

For the recipe for shortbread baskets, we need:

for sand dough:

• drain. oil - 150 gr. (I took 100 gr. plum. margarine and 50 gr. plum. butter),
• vanilla sugar - 1 package,
• sugar - 100 gr.,
• a pinch of salt,
• sour cream - 1 tbsp. spoon with a small slide,
• one raw egg
• baking powder - 1 teaspoon (or 0.5 teaspoon of soda),
• flour - 2 cups (320 gr.).

For protein cream:

• squirrels - 4 pcs.,
• sugar - 300 gr.,
• water - 80 ml.,
• whisper citric acid(about 1/4 teaspoon),
• any jam with sourness - half a glass (my baskets were with apricot jam).

step by step photo recipe baskets with protein cream

I have tried none of the shortcrust pastry recipes. To be honest, when I baked these baskets, I prepared two types of dough. Both recipes are good, but I chose today's, which I will talk about in detail. The second one you probably know. This is when butter and flour are first ground into crumbs and then the rest of the products are added. In truth, on open pie this dough is just right, but for baskets, in my opinion, not very much. There is nothing difficult in preparing this dessert. Baskets are prepared and baked very quickly, but you have to work with the cream, unless of course you have a stationary mixer? Then I envy you. But as they say, to be afraid of wolves is not to go into the forest. We arm ourselves with a hand mixer and get to work. But before that, let's first prepare the shortcrust pastry.

1. Combine room temperature butter + margarine with sugar and vanilla. Using a mixer, beat these products until smooth. I noticed if you take instead of sugar powdered sugar the desired result can be achieved faster. After that, add the egg while continuing to beat.

2. In sour cream, extinguish the soda, for a minute or two. Pour the sour cream into a common bowl, mix or beat and add the flour mixed with salt. The first glass can still be whipped with a mixer, then we debug it and arm ourselves with a spoon.

Thoroughly mix the ingredients until soft dough. This is what the dough looks like. Shortbread dough can be left to rest for a while, or you can proceed immediately to cutting.

I divide the resulting ball of dough into exactly 20 parts.

That is, the total weight of the test weighed more than 600 grams. Each cut piece of shortcrust pastry pulled 30 gr. For baking baskets you will need metal molds. They don't need to be lubricated. Just use your fingers to spread the dough all over the mold and you're done. Here's roughly what happens.

In the meantime, you are playing with shortcrust pastry, turn on the oven.

Shortcrust pastry baskets bake for about 20 minutes. Baking times are different for everyone (depending on the oven). And in the end we get ruddy beautiful baskets. By the way, they are very easy to get out of the molds.

Let the molds cool slightly (they cool down quickly) and prepare the second run.
For my shortbread baskets, I prepared a protein cream based on hot sugar syrup. Dear friends, one of these days I will cook this wonderful cream and I will definitely spend detailed photo session. And I will immediately share the recipe with you. Take the cream when the baskets are baked. Otherwise, you will get carried away with the preparation of the cream, and the baskets may burn. But this is so just in case. Well, the shortbread baskets are baked and cooling down, and we will prepare the protein cream. An excellent cream for decoration: low-calorie, keeps its shape well, beautiful and also very tasty.

And for the most impatient I can offer similar recipe protein cream for decoration and behind it you can.

3. First fill the cooled baskets with jam (1 teaspoon), then decorate with protein cream. Top on sand baskets You can sprinkle with cocoa powder or grated chocolate.

These are the shortbread dough baskets with protein cream I got. Sand baskets prepared by me decorated festive table my friend, Tanyusha! Have a good time!

Dear friends, do not be shy, pour tea and enjoy yourself.

For test:

• flour - 250 g;
• butter - 125 g;
• sugar - 80 g;
• vanilla sugar - 1 sachet;
• salt - 0.5 tsp
• eggs - 1 pc.

For cream:

• squirrels - 2 pcs.;
• sugar - 100 g;
• water - 50 ml.
• jam (I had blueberry).

Cooking process:

Sift flour into a bowl and add sugar and salt. Vanilla sugar added at the same stage. Mix dry ingredients.

Rub into the same container for coarse grater frozen butter.

Grind the dry ingredients with butter into small crumbs with your hands, rinse your hands first cold water.

To bind the dough, beat the egg lightly and add small quantities, constantly stirring sand base you may not need the whole egg.

Wrap the finished dough for baskets in cling film and refrigerate for 20 minutes.

Then let it rest for 5-10 minutes at room temperature. Roll out into a layer 5-7 mm thick. Circle the circle with a knife larger in diameter than the mold.

Arrange the prepared blanks in metal molds for cupcakes (do not lubricate).

Spread the dough with your hands, and remove the excess.

Bake the baskets in a preheated oven until golden color at a temperature of 180ºС for about 20 minutes.

Start preparing protein custard with syrup. Pour water into a saucepan, then pour in sugar, in no case do not mix. Bring to a boil and, while boiling, the syrup must be brought to the state of a “soft ball”. To do this, drop syrup into a glass of cold water prepared nearby, it should roll into a ball. The whole process will take no more than 10 minutes.

At the same time, beat the whites in a strong foam.

Continuing to beat the whites, along the edge of the cup, start pouring in a little hot syrup. Whisk after you have added all the syrup. custard of proteins until completely cooled. You should get a thick, shiny mass that remembers the shape well.

Cool the finished baskets, put one teaspoon of jam on the bottom of each.

Top with cream from a pastry bag.

Cake baskets can be served at the table.

Thanks to Marina A. for the recipe for the baskets, photo by the author.

Graceful openwork baskets with Easter cakes and krashenka are an indispensable attribute of Easter celebrations. Today I propose to cook edible option Easter basket - from yeast dough. So beautiful and unusual pastries will be a nice gift or decoration of the holiday table.

cook Easter basket from the test is easy. Just yeast dough makes it easy to experiment with the shape and size of the basket. You can bake small portioned baskets or one large one. The basket retains its shape well, is not capricious of storage conditions and in itself will become a pleasant homemade treat for morning cup tea. Let's start?!

Prepare the ingredients.

Mix water and milk and heat to a temperature of 36-37 degrees. Put a drop of milk on the back of your hand to make sure the milk isn't too hot. If milk is practically not felt on the skin, the temperature is suitable.

Dissolve salt in warm milk regular sugar and vanilla sugar.

Sift 300-400 grams of flour. Add yeast - mix dry yeast with flour or dissolve in warm milk (according to manufacturer's recommendations).

Add warm milk mixture to flour. Pour in vegetable oil and add 1 egg.

Mix the ingredients thoroughly and knead the dough. Sprinkle as needed while kneading the dough. wheat flour until the dough stops sticking to your hands.

Knead the dough for 5 minutes. Then form a ball out of it, place in a greased container and cover with a towel or cling film.

Leave the dough for 1 hour to rise.

When the dough has doubled in size, the dough is ready. You can start preparing the basket.

Divide the dough into two parts. We will work with one, and let the second rest further under a towel.

Roll out the dough to a thickness of about 0.5 cm. And cut into strips. Choose the width of the strips based on the size of the basket and the desired pattern. I have about 0.7-1 cm. The main lines of the basket are thicker, and I do the weaving itself with thinner strips of dough.

Prepare the "shape" for the basket. It can be any heat-resistant bowl or baking dish. I have a small aluminum cauldron. Wrap your chosen pan in foil and grease. vegetable oil.

Lay the so-called basket guides on the surface of the mold - vertical strips of dough that will become the basis of the basket. Press the dough on top to level the bottom of the future basket.

Punch down the remaining strips of dough (you will get a flagellum from the dough) and weave into the vertical “guides”, placing them horizontally.

Weaving strips of dough, move gradually from the base of the basket to the edges. Lubricate the prepared dough basket with beaten egg.

Bake in an oven preheated to 180 degrees for 15-20 minutes until golden brown. If your oven refuses to bake the basket evenly, cover the more browned areas of the basket with foil or baking paper soaked in water.

To make sure the basket is ready, pierce the pastry with a wooden toothpick at the thickest part of the basket.

Lubricate the still hot basket with water and cover with a towel - this way the dough will remain soft.

Let the basket cool and remove the mold first and then the foil.

Roll out the second half of the dough and cut into wide strips (about 1.5–2 cm).

Weave a wide braid from strips of dough - a rim on the edges of the basket. As a guide, you can use the print on the baking paper on which the basket was baked.

Lubricate the dough with an egg and bake in an oven preheated to 200 degrees for 12-20 minutes until golden brown. Lubricate the finished bezel with water and cover with a towel.

Form the handle of the basket from the remaining dough. To maintain proportion and shape the handle, use the same shape as when baking the basket.

Bake the handle, like the rest of the details of the basket - until golden brown. Then rinse with water, cover with a towel and refrigerate.

When all the details of the basket are ready, it remains only to fasten them with wooden toothpicks.

Easter basket of dough is ready!

I'm sure you certainly know about "Baskets" - they can often be found in supermarkets and pastry shops. But do you know that you can cook such cakes on your own, at home, and without special trouble? Yes, yes, the baskets are prepared incredibly simply, they always turn out and look very impressive. And you can fill the sand base, by and large, with anything you like: both berries and curd mass... My favorite option is baskets with oil cream and nuts. These are the ones I bought at the nearest bakery on Sundays when I studied at primary school(if you get good grades). So, we are preparing shortbread dough baskets with filling, the recipe with a photo of the preparation of which you will see below.

Ingredients for 1 baking sheet:
Dough:
- 1 yolk;
- 1 tablespoon of sour cream;
- 4 tablespoons of sugar;
- 0.5 teaspoon of soda;
- 1 teaspoon of apple cider vinegar;
- 70 g butter;
- 180 g of wheat flour.
Cream:
- 150 g of butter;
- 120 g of condensed milk;
- 3-5 pcs. walnuts.

Cooking

First of all, we take out the butter for the dough from the refrigerator. We put it in the dough very soft, almost melted. Or just heat up the oil a lot. microwave oven- at low power, best of all - the "defrost" mode. At this power, the oil heats up gradually, and the walls of the microwave do not splatter. If the oil gets a little warm, it doesn't matter, as long as it doesn't get hot.

In the bowl of a mixer or food processor (or in a bowl if you work by hand), place the yolk and sugar.

We beat white. If you work with a mixer, then it will take you about 2-3 minutes. If you beat with a whisk, then it will take much more time.

Add sour cream to beaten egg with sugar and mix.

We put butter in the future dough, mix again.

In a teaspoon, extinguish the soda with vinegar and add to the egg-oil mixture. We mix.

We sift the flour. I may not really believe in the theory of saturating the flour with oxygen in this way (we will still mix the dough with a mixer later), but I will definitely sift the flour to separate possible garbage (unfortunately, even eminent flour manufacturers sin with this). For 2-3 doses, add flour to the dough, constantly stirring it.

In the end, you should have a dough that is soft enough, but not liquid, elastic and greasy. The flour may take a little more or less, as it depends on its qualities. Therefore, at the end, add flour carefully, in small portions. As soon as you feel that the dough can be rolled out, immediately stop adding flour. Knead the dough should be no longer than 2-3 minutes, otherwise the dough will “tighten”, the products after baking will be tough.

Wrap the ball of dough in cling film and place in the refrigerator for 30-40 minutes.

Then we release the dough from the film and divide it into 2 parts - it will be more convenient to roll out. Roll out the dough on a lightly floured work surface (silicone mat or wooden board) into a layer 3-4 mm thick.

We select a glass or a cup with which we will cut circles - blanks for baskets. The diameter of this glass (cup) should be approximately 6-10 mm larger than the diameter. Cut out circles of dough. At the same time, we rationally arrange the glass with which we cut out so that there is as little waste as possible, then the dough will knead less and will not pick up excess flour.

Then we lay out the dough in molds-baskets. If you have metal molds, we pre-lubricate them with vegetable oil - both the bottom and the side surfaces. This is quite a long and boring process, so I usually cook the baskets in silicone mats - they do not need to be lubricated. Carefully spread the dough into the molds. First, lay out the bottom, trying so that there is no air left, and the dough fits snugly against the bottom of the mold. Then we press the dough along the side surfaces, distributing it evenly. The dough should not reach the edges of the mold by 3-4 mm.

Then we prick the dough with a fork on the bottoms of the molds - so that it does not swell during baking.

We place the molds with the dough on a baking sheet, which we put in the oven preheated to 180 degrees C. Bake for 11-14 minutes, until light golden on the edge of the dough (the dough will still be white in the center). Finished baskets slightly lag behind the edges of the molds. The baking time depends on the thickness of the dough, and on the size of the molds, and on the features of the oven, so be guided by the color. If the baskets are overexposed in the oven, the dough will become darker - it will be less attractive.
We put the finished baskets on the wire rack, and after 5-7 minutes - carefully remove them from the molds and place them on the wire rack again until they cool completely.

Then we prepare the cream. Cream butter should also be soft, but I don’t recommend melting it with a microwave oven: the cream can simply be spoiled in this way.

Combine soft butter with condensed milk and beat with a mixer.

Fill the cups with cream. Here you can act with a teaspoon, or you can fill it with cream cream injector and squeeze the cream through it. Such baskets will certainly be more attractive, but I don’t really like the fact that then I also have to wash the pastry syringe. Therefore, I almost always spread with a spoon.

Grind the walnuts, not very finely.

Sprinkle the baskets with nuts. That's all, in fact, shortbread cakes "Baskets" are ready. If the cakes stand for at least a few hours, the dough becomes very soft, they just melt in your mouth!



Tips & Tricks:
Butter (both in dough and for cream) we take good quality without additives or fillers. If the oil is with additives, the cream simply may not whip. Instead of butter, you can put in the dough creamy margarine. But only proven, good quality.
sour cream for this recipe you can use not quite fresh - sour. This will not affect the taste and quality of the cakes.
Baking soda and vinegar can be replaced with baking powder (0.5 tsp soda = 1 tsp baking powder).
Walnuts can be replaced with any other - peanuts, almonds, cashews ... And in general, instead of them, you can pour cakes on top with some bright syrup (raspberry, cherry, cranberry).