Translated Meurbeteig means " mellow dough ." The basic method for this
versatile 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 ingredients
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 chocolate.
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 pastries. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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