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  Recipe Home » Deserts » 1-2-3 Meurbeteig Dough
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  1-2-3 Meurbeteig Dough
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 249
Ingredients:
1/2 cup Sugar: single weight, 100 gm
1 cup Butter: double weight 200 gm
2 3/4 cup Flour: triple weight 300 gm
1 Egg yolk
1 tsp Vanilla
1 tbsp Cold water, wine , brandy
Grated lemon rind
Optional:
1 tsp Baking powder for kuchens
Cocoa or melted choclate
Ground almonds
Instructions:
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.
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