INGREDIENTS

INSTRUCTIONS

OPTIONAL
Date: Fri, 23 Feb 96 7:49:28 EST
submitted by: LIR119@delphi.com
The all purpose European pastry dough!  Translated Meurbeteig means "mellow
dough." The basic method for this versile dough which can be made into many
variations starts with the principle of: one part weight sugar, double
weight butter and triple weight flour. The cup amounts above are
approximates. Just weigh ingredeints for the most accurate measurements.
Combine the flour, butter and sugar and stir in enough egg yolk with
vanilla, wine, and lemon to taste to bind the dough. The dough can be made
batter like, softer or firmer as desired. this is the outstanding feature
of this dough to change it to your liking. For kuchens the dough can be
made into a texture to spread or pat into the pan, although normally no
baking powder is used, a teaspoon made be added for kuchen type doughs.
Normally the dough is like a short dough similar to tart pastry.Basically
for softer doughs, increase the egg yolks and decrease the flour. for
chocolate variations add some baking cocoa or melted choclate. For a tangy
dough add some sour cream, or grated cheese for a cheese pastry dough.
blend in almonds for a nut dough. Of importance is that the dough should be
prepared quickly  and chilled prior to using if used for tart shells or
pastries. Then it can be rolled out to fit tart pans etc. Prick the dough
with tines of a fork when used for tart pastires. For kuchens the dough
need not be chilled and may be used immediately. Double recipe if
desired.Follow individual recipes, baking temperature usually from 350 to
375. Dough freezes well.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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