Products from the dough is very crumbly, tender, melt in your mouth. They very quickly prepared. If you believe the professional pastry, shortcrust dough, n u W n o cook very quickly to fat, which included in its composition, does not melt, or else products from this dough will turn out tough. Today I propose to Supplement the dough tender curd.
|Cooking time 40 minutes||Number of servings -|
1. Knead the dough from all the ingredients. The amount of flour we choose according to the situation - to the state until the dough does not stick to hands.
2. Divide the dough into two parts: one third will go to the grit, two - thirds on the bottom. Finished, rolled into a ball, wrap the dough in plastic wrap and put into the freezer for 10 minutes. Or in the refrigerator at least 30 minutes.
3. Meanwhile, prepare the filling. Curd mix with the eggs, add the sugar. Well fray.
4. Take the dough out of the freezer, roll out on a greased form. Pour our stuffing.
5. Top get a little frozen piece (the left one-third).
6. Bake at 200 degrees until tender, about 20 minutes. Bon appétit!