Muerbeteig Pastry dough
Muerbeteig Pastry dough

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, muerbeteig pastry dough. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. Easy Mürbeteig recipe for cakes and cookies.

Muerbeteig Pastry dough is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Muerbeteig Pastry dough is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have muerbeteig pastry dough using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Muerbeteig Pastry dough:
  1. Take 1/4 cup sugar
  2. Take 1-1/4 cup all purpose flour
  3. Prepare 2/3 stick butter cold and chopped
  4. Prepare 1 pinch salt
  5. Get 1 large egg
  6. Take 1 tablespoon cold water more if needed
  7. Prepare Optional——————-
  8. Make ready 1-1/2 teaspoon sugar
  9. Take 1/2 teaspoon ground cinnamon
  10. Prepare 1/4 teaspoon Ground nutmeg
  11. Take 1/8 teaspoon Ground cloves

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add. I love making pastry dough and find that using a food processor is best. You can make this by hand using a pastry cutter, but it does take a bit more elbow strength. pastry Preparation Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor).

Instructions to make Muerbeteig Pastry dough:
  1. Now, cut the butter into the sifted flour and salt.
  2. Add spices to the flour and butter.
  3. Mix it by hand very well.
  4. Beat the egg with a tablespoon of water until smooth.
  5. Pour the egg over the crumbly flour mixture and mix lightly until the dough forms a ball.
  6. 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.
  7. Wrap the dough in wrap or put into a ziploc bag and refrigerate for 2 hours.
  8. Use when needed.

Easier than you think if you follow this Danish Pastry recipe for quick-method laminated dough. You will also love my Quick Method Croissants. Übersetzung im Kontext von „Mürbeteig" in Deutsch-Englisch von Reverso Context: Bei der Bearbeitung von Mürbeteig ist es ratsam, den Teig zwischen zwei Schichten Backpapier auszurollen. Viele übersetzte Beispielsätze mit "Mürbeteig" Place the prepared dough of one loaf in a prepared greased tin with the short pastry so that the edges of the filo pastry overlap the edges of the tin. When making traditional Danish Pastry you need this recipe for the Pastry Dough. Follow the instruction in this recipe and the picture-guide on NordicFoodLiving.com.

So that is going to wrap it up with this special food muerbeteig pastry dough recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!