Tartlets, small small baskets from the test, will unusually decorate a holiday table. Snack in tartlets - the graceful decision for a buffet reception when guests have no opportunity to use tableware, sitting at a table.
It is required to you
- 3 glasses of flour;
- 1 egg;
- 1 tablespoons of vodka;
- water;
- 1/4 tsps of salt;
- 3 tsps of vinegar of 9%;
- 200 g of a desi;
- 50 g of flour for oil.
Instruction
1. Wash up and break egg in the capacity not less than 250 milliliters, stir, add vodka and add waters so much that the total amount of mix was 250 milliliters, stir. Pour in a bowl, add vinegar, mix, add salt and mix until it is dissolved completely.
2. Pour through a sieve flour very gradually, at the same time stirring mix a spoon, and knead at first in a bowl, and then on a table homogeneous, quite firm texture dough that it easily lagged behind hands and was to the touch similar to soft wax. Inwrap ready dough in food wrap or put in a plastic bag and let's lie down 1-2 hours at the room temperature.
3. Cool oil in the fridge, cut in cubes, pour out on oil 50 g of flour through a sieve and mix a fork or by means of the blender that the uniform oil lump turned out. Lay out it on the sheet of parchment for roasting or on food wrap, cover with the second sheet of parchment or food wrap, roll in thin flat cake. Put dough and oil "pancake" in the fridge for 15-20 minutes.
4. Get dough from the fridge, roll in layer 5-7 millimeters thick, put on it oil flat cake (it has to occupy about 2/3 areas of layer) that from edges there were "fields" 2-3 centimeters. Cover oil flat cake with a free part of the test, you zashchipnit edges. Cover dough with food wrap and remove in the fridge for 15-20 minutes.
5. Sprinkle with flour a land surface, get dough from the fridge, put the short party of a rectangle to yourself, you podpylit flour, several times accurately, moderately not to press through and to tear dough, press a rolling pin on all surfaces of layer from the center to edges. Roll dough with fast, accurate movements with noticeable effort on the direction from edges to the center, then from the center to edges to receive layer about 10 millimeters thick, sweep away a soft brush excess flour from the surface of layer.
6. Develop dough to yourself the wide party, sprain the left part of the test so that the edge appeared on the middle of layer. Cover both layers with the right part of the test – three layers will turn out. Turn dough the short party to yourself and roll in one direction to thickness of 8-10 millimeters.
7. Put dough once again the same as for the first time, remove in the fridge for 15-20 minutes, having covered with food wrap. Podpylite dough flour, roll once again to thickness of 5-8 millimeters, put again three times, remove in the fridge for 15-20 minutes and roll last time to thickness of 5-7 millimeters.
8. Take molds for tartlets, cut out from the test by means of a knife or a glass identical circles of the suitable size, oil molds, put in them circles of the test and accurately trample down covered with fingers that dough is dense a bottom and edges of molds. Fill on dough dry peas, rice or haricot that tartlets kept a form when baking. Warm an oven to 180-200os, bake tartlets about 20 minutes.