1-2-3 Meurbeteig Dough (Mellow Dough)

Title:
1-2-3 Meurbeteig Dough (Mellow Dough)

Yield:
12 Servings

Categories:
Bread




Ingredients:





   1/2 c  Sugar


     1 c  Butter


 2 3/4 c  Flour


     1    Egg yolk


     1 ts Vanilla


     1 tb Cold water; wine or brandy


          Grated lemon rind





----------------------------------OPTIONAL----------------------------------


     1 ts Baking powder for kuchens


          Cocoa or melted choclate


          Ground almonds





 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 


 


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