Vanchikova
How to avoid "tightening" the shortbread dough
Vanchikova
With margarine GRANDPRO Tart, the bases for tarts, tartlets and shortbread cookies are light, tender and crumbly.
However, as always when working with shortbread dough, it is necessary to strictly observe the technology of its preparation - first of all, monitor the temperature of the dough and the time of its kneading. The temperature should not exceed 18–22°C. The kneading time from the moment the flour is added is no more than 3-5 minutes. This will avoid the so-called "tightening" of the dough, it will remain smooth and plastic, and the finished product will have a neat, aesthetic appearance and an airy texture.
By the way, there are a few rules of the ideal basis for tarts. In order for the dough to bake evenly, the base preparation for the tart should have a thickness of no more than 8 mm. And the top layer (for decoration and tart coating) should be rolled out even thinner. And do not forget to make punctures in the base of the tart so that the surface is smooth, without bulges.