Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, muerbeteig pastry dough. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Muerbeteig Pastry dough is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Muerbeteig Pastry dough is something that I’ve loved my entire life.
Like a pie crust but made with egg and butter, this dough bakes up with a richer flavor. 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. Murbeteig or "Mürbeteig" in German is the base for many delicious German cakes, tartlets and cookies.
To begin with this particular recipe, we must first 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:
- Prepare 1/4 cup sugar
- Prepare 1-1/4 cup all purpose flour
- Prepare 2/3 stick butter cold and chopped
- Take 1 pinch salt
- Get 1 large egg
- Make ready 1 tablespoon cold water more if needed
- Make ready Optional——————-
- Make ready 1-1/2 teaspoon sugar
- Take 1/2 teaspoon ground cinnamon
- Prepare 1/4 teaspoon Ground nutmeg
- Get 1/8 teaspoon Ground cloves
Mürbe means crispy, brittle, tender, mellow – "short", specifically when referring to pastry. In other words, a very buttery pastry – like all good tart bases, croissants, etc. The color should be pale yellow. If overmixed, the dough will look dark and greasy.
Steps to make Muerbeteig Pastry dough:
- Now, cut the butter into the sifted flour and salt.
- Add spices to the flour and butter.
- Mix it by hand very well.
- Beat the egg with a tablespoon of water until smooth.
- Pour the egg over the crumbly flour mixture and mix lightly until the dough forms a ball.
- 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.
- Wrap the dough in wrap or put into a ziploc bag and refrigerate for 2 hours.
- Use when needed.
The color should be pale yellow. If overmixed, the dough will look dark and greasy. Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours. Follow instructions for rolling and baking dough with each recipe. Whether an egg belongs to the recipe, or not, is often discussed.
So that’s going to wrap it up with this special food muerbeteig pastry dough recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
