Preparation of shortcrust pastry based on vegetable oil. Lenten shortbread dough with vegetable oil

I love and often cook shortbread cookies and pies from shortcrust pastry. Traditionally, margarine or butter is used for their preparation. The latter I respect and, moreover, love. But if you often cook on it, it will be greasy (in every sense of the word). A lot has already been said about margarine and spreads, but I consider it worth recalling that the transgenic fats they contain lead to an increase in the level of “bad” cholesterol in the blood, disrupt the normal functioning of cell membranes, contribute to the development of vascular diseases, etc. Therefore, I completely excluded these “products” from my kitchen. And now I make shortcrust pastry in vegetable oil. Completely safe, tasty and healthy. And what is important, even cheaper and faster than with margarine!

I want to warn you that products made from this dough are A LOT harder than those made from margarine or butter, but is it worth ruining your blood vessels for the sake of a small difference ???

Ingredients:

Flour - 3-3.5 stack.
Egg - 2 pcs
Vegetable oil - 1 stack.
Sugar - 1 stack.
Yogurt (or cream, or any fermented milk product (optional ingredient) - 0.5 stack.
Soda - 0.5 tsp
Vinegar (to extinguish soda)
Cooking method:

Mix the flour with vegetable oil (I have sunflower oil) and carefully grind with your fingers into crumbs. It's simple and fast.

Step 1. Grind flour with butter

Add eggs, curdled milk (to soften finished products, otherwise it will be a little harsh), sugar, soda slaked with vinegar. Knead a stiff dough. For convenience, I roll it into several small koloboks.

Step 2. Knead the dough

Unlike dough made from margarine or butter, this dough does not need to be put in the refrigerator, but you can immediately make products from it. I spread a small piece of dough with my hands in a baking dish, making small sides. I put the filling (I have grated currants, it is sour, so I sprinkled a little sugar on top).

Step 3. Distribute the dough in the form

Grate sand crumbs on top, covering the entire filling. Rubs very easily. no effort needed!

Step 4. Cover the cake with crumbs

I made cookies from the rest of the dough. You don’t need to grease the baking sheet, I sprinkled a little flour for safety.

It turned out 2 full baking sheets of cookies.

Step 5. Cut out the cookies

Homemade cakes prepared by caring hands will never compare even with fresh store-bought ones in their taste and aroma. In addition, it is distinguished by the absence of harmful components in its composition, for example, dyes and additives. Currently, a wide variety of unusually tasty and quick-to-cook recipes are known. These include, for example, baking based on.

Today I want to invite you to cook shortcrust pastry in vegetable oil. This dough in its consistency is distinguished by friability, tenderness and softness. For these amazing qualities, it is a favorite in many families.

The technology for preparing such a shortcrust pastry is notable for its simplicity, in addition, it will not take too much time. As part of the test, only natural products are used.

Ingredients:

• wheat flour - 200-250 grams.
• refined vegetable oil - 90 grams.
• egg - 1 piece.
• sugar - 70 grams.
• sour cream (can be replaced with fermented baked milk or kefir) - 50 grams.
• salt - a pinch.
• vanillin - 1 sachet (1 gram).
• baking powder - 1 teaspoon.

How to cook shortcrust pastry in vegetable oil:

1. Grind flour mixed with baking powder with vegetable oil.

2. Add egg, sugar, salt, sour cream and vanillin to the flour. To stir thoroughly.

The end result should be a soft, tender dough. Depending on the quality of the flour used, it may need to be added if the consistency of the dough is too thin.

Application of shortcrust pastry:

This vegetable oil shortbread dough is ideal for making delicious homemade cookies. To make regular sugar cookies, you need:

1. Roll in sugar small lumps of dough that can be taken with a spoon or formed by hand. To prevent the dough from sticking, it is recommended to wet your hands.

2. Cover a baking sheet with special baking paper, then put cookies on it. It is important to leave a distance between them, because in the process of baking the dough will increase in volume.

3. Place the cookie sheet in the oven preheated to 180°C. Cooking time depends on the size of the products, generally 15 to 20 minutes.

Baking is tasty, crumbly and fragrant due to the unique properties of the dough. In addition to ordinary cookies, you can also make a base for nuts or sweet figures using special molds. This delicacy is perfect for tea and coffee, and will also become a favorite sweet of children.

This shortbread dough is also perfect for making an open fruit pie. A real culinary masterpiece in the kitchen can be an amazing Tsvetaevsky apple pie. The recipe for this delicacy, as many believe, was invented in the house of the Tsvetaev sisters. Even from the name itself, the spirit of the heyday of Russian literature breathes. Although the French aristocracy also had a considerable influence on its creation. In combination with apple filling, such a pie has a delicate taste and a pleasant fruity aroma that will not leave anyone indifferent. In addition to amazing taste properties, the pie will benefit the body. After all, apples contain a large number of useful trace elements and vitamins that can improve immunity and normalize the work of many organs. Baking is also distinguished by its beauty, ruddy apples with a golden crust look very appetizing and aesthetically pleasing.

For a lean menu, you need to select recipes that do not contain eggs, milk and butter. This is especially important for baking, because often pies are baked from dough, which is kneaded with milk, eggs and butter. So what to do if you want to cook something tasty and sweet in the post? You need to find a recipe without prohibited products. But if it’s more or less clear with yeast dough, milk is simply replaced with water, but what to do with shortbread dough, because it is always cooked in butter! It doesn’t matter, there is a way out - to replace it with a permitted vegetable one and it will be no worse than on a creamy one. Lean shortbread dough in vegetable oil will turn out like soft plasticine, so you can sculpt and bake delicious jam pies from it.





- 1.5 cups of wheat flour,
- 0.5 cup vegetable oil
- 180 grams of granulated sugar,
- 100 grams of water,
- 1 teaspoon l. baking powder,
- a couple of pinches of vanilla.

Recipe with photo step by step:

Add sugar to slightly warm water so that it dissolves faster. The dough will be sweet and tasty.




Add vegetable oil and shake lightly. The oil will not dissolve in water, but still mix for decency.




Pour the flour into the dough, only it is desirable to sift it so that it is enriched with oxygen.




To improve the taste of the dough, add a little vanillin.






Mix and get a thick elastic dough. It easily rolls into a ball and can be molded into various figures.




From such lean shortcrust pastry, you can bake delicious sweet pies, twist bagels, and also sculpt and cut out various figured cookies. Ready dough can be used for any

Such a dough has a denser structure than a product made from butter. It is great for making tortillas, pies, cookies and cakes (during Lent). The time for making puff pastry takes no more than 30 minutes of free time, which makes it affordable even for busy housewives.

The finished product can be frozen. It can be stored for 2-3 months and used for its intended purpose. From the puff mass in vegetable oil, delicious sugar “bows”, khachapuri, open pies, sweet and savory cakes, as well as strudel and pasties are obtained.

For the manufacture of puff mass, you can use olive, sunflower or corn oil. The main thing is that it be a refined product, as a strong aroma will spoil the taste of the finished baking and give the dish an unpleasant smell.

Ingredients:

Flour (2 tbsp.);

Vegetable oil (0.5 tbsp and 2 tbsp);

Salt (a pinch);

Water (0.5 tbsp.).

Cooking:

1. We combine vegetable oil (0.5 tbsp.) And cold water. Mix liquid ingredients.

2. Pour the resulting mixture into a bowl with sifted flour. Add a pinch of salt.

3. We collect all the components in a tight lump. We beat the dough with our hands so that the mass becomes homogeneous.

4. We stretch the workpiece into a thin layer, lubricate it with the remaining vegetable oil.

5. We fold the workpiece several times, carefully roll it out, cover it with fat again.

A new recipe for yeast dough, which we will prepare in vegetable oil. This is a lean option, so it will certainly come in handy for many hostesses. Based on such a test, you can easily make pies with any filling, both in the oven and fry them in oil on the stove.

By the way, another distinctive feature of this yeast dough is that it will ferment not in a warm place, but in the cold. True, quite a long time - all night. But this makes it even more convenient - I kneaded the dough in the evening, and in the morning you can cook homemade cakes.

But he still has one minus: ready-made pastries from overnight dough in vegetable oil quickly become stale. Literally on the second day, the dough in the pies began to harden. Not like a cracker, of course, but when compared with yeast dough in milk with eggs, the difference is significant. True, there is a way out: you can heat the pies in the microwave (20 seconds) or in the oven (about 3-4 minutes). Then they need to be eaten immediately!

Ingredients:

Cooking step by step with photos:

To prepare this lean yeast dough, we need the following ingredients: wheat flour (I have the highest grade, but the first one will do), drinking water, refined vegetable (I use sunflower) oil, salt, granulated sugar and fast acting yeast. It is not necessary to take high-speed yeast - just dry ones are perfect (1 teaspoon without a slide is 3 grams) or pressed / fresh (we take 3 times more, that is, 9-10 grams). Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with a tablespoon of sugar and dissolve the yeast in it.

Sift (preferably twice) wheat flour into a bowl. Due to this, the flour will not only loosen and be saturated with oxygen, but possible debris will also leave. We will leave about a quarter of a glass, since its humidity is different for everyone, so the dough also takes a different amount of flour (sometimes the difference can be very significant).

Add instant yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.

This yeast dough needs to be kneaded for quite a long time (about 10 minutes) - during this time it will become smooth, uniform, quite soft and tender, decently greasy to the touch, while quite a bit sticky. We round the dough into a ball and put it in a bowl, which we grease with a drop of vegetable oil so that it does not stick to the dishes during the fermentation process.

We tighten the bowl with the dough with cling film or close the lid. We put in the refrigerator for 6-10 hours. It is most convenient to knead such a dough in the evening, and in the morning use it for baking.

In the morning, yeast dough in vegetable oil increased in volume by 4 times. The weight of the dough is 680 grams - this is enough for 10-15 pies.