DRESSING COURSE: LESSON TWELVE: Real Mass - Dry Pasta - Masa 1-2-3

in #food6 years ago (edited)

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¡Hello friends of Steemit! Today I bring you a really economic dough, which is used to make the basing of tarts, tarts and even the bakery cookies that we love and that are called dry pasta cookies.

This dough is also called Masa 1-2-3, because it includes 1 part sugar, two butter and three wheat flour.

To make this mass you will need:

-100 grams of sugar

  • 200 grams of ointment butter

  • 300 grams of leavening wheat flour (for dry chocolate pasta: 150 grams of flour and 150 grams of cocoa powder)

  • 1 egg

  • 1 tsp vanilla or almond essence, or lemon or orange zest

  • 1 salt drain

  • candied fruit, sliced ​​almonds, raisins, chocolate blitter to decorate

  • powdered sugar

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Preparation:

In a bowl sift the flour with the salt, reserve. Place the butter and sugar in a blender until it whitens (beat at high-speed until the mixture has a much lighter color).

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Then add the egg and vanilla. Slow down and add the flour little by little. When incorporated, form a bun and cover with plastic wrap and let cool for one hour in the refrigerator.

To make the dry pasta, place the uncooled dough in a sleeve with a pointed spout and make several cookie designs. Decorate several cookies with the different ornaments that you prefer. Bring the tray, buttered and floured, with the cookies for 20 minutes to the refrigerator.

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Preheat the oven to 160 ° C, remove the dried pasta cookies from the refrigerator and take it to the oven for 15 minutes or until the edges of the pasta is golden brown. Sprinkle with powdered or granulated sugar, you can also sprinkle with cinnamon and / or sweet cocoa.

You can also make a variation of the dough, to make the dry cocoa paste, substituting half the weight of the flour for cocoa powder.

Here you also have the links of the Pastry course:

Lesson One: https://steemit.com/english/@yanijps2011/i-m-gonna-give-you-a-pastry-course-start-with-the-first-lesson

Lesson Two: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-two-measures-and-equivalences

Lesson Three: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-three-how-to-realize-the-real-glass

Lesson Four: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-four-basic-cake

Lesson Five: https://steemit.com/english/@yanijps2011/2k8e4l-dressing-course-lesson-five-sponge-cake

Lesson Six: https://steemit.com/food/@yanijps2011/dressing-course-lesson-six-how-to-make-the-base-for-a-pioneer-or-gypsum-arm

Lesson Seven: https://steemit.com/cervantes/@yanijps2011/dressing-course-lesson-seven-bath-glase

Lesson Eight: https://steemit.com/recipes/@yanijps2011/pastry-course-lesson-eight-merengue-italiano

Lesson Nine: https://steemit.com/recipes/@yanijps2011/dressing-course-lesson-nine-merengue-french

Lesson Ten: https://steemit.com/food/@yanijps2011/pastry-course-lesson-ten-swiss-meringue

Lesson Eleven: https://steemit.com/food/@yanijps2011/dressing-course-lesson-eleven-dough-sablee

See you soon, friends! Infinite blessings!