Another basic dough that will serve us for all kinds of sweet and savory cakes.
Ingredients:
- 150g plain or pastry flour
- 75g cold butter, diced
- 1 egg
- 50 g of icing sugar or 20 g of salt (if it is for the quiche lorraine)
- a pinch of salt
In a bowl, put the sifted flour together with the cold butter and mix with your fingers until you get a crumbled cookie-like texture. With this action, what we are trying to achieve is that the butter traps the gluten in the flour and isolates it from the wet ingredients. Gluten in contact with liquid ingredients provides elasticity to the dough and that is precisely why we try to waterproof it with butter, so that our dough acquires a crunchy point.
Once we have the flour mixed with the butter, we add the rest of the ingredients, the sugar, the egg and a pinch of salt, we are talking regarding a sweet cake. We continue working the dough with our fingers, but we will avoid working it excessively, just so that everything is linked and we can make a ball with it.
We leave the ball in the same bowl and cover it with plastic wrap. Let it rest in the fridge for regarding an hour.
After the resting time, we place our dough on a lightly floured surface, flatten it with our hands and then pass the roller giving it the shape of the mold that we are going to use.
To transfer the stretched dough to the mold, it is best to use the roller. We semi roll the dough on the rolling pin and transfer it to the mold, unroll the dough from the rolling pin and drop it onto the mold. The next step is to adjust the dough to the walls of the mold, for this we take a little piece of leftover dough and gently squeeze the dough so that it fits well.
We will remove the excess dough by passing the roller over the mold and prick its surface with a fork.
We only have to cook it in the oven and for this we will place oven paper on the dough, I usually wrinkle it before to make it more manageable, some type of dry legume that you have at home, in my case I used chickpeas.
The cooking time is indicative and always depending on whether it is going to go back into the oven or not. If what you are going to make requires further cooking, do not let it brown, perhaps 10 minutes in the oven at 180°C is enough, otherwise, remove from the oven when it is golden.
