Recipes with Cold butter

Swedish Chocolate Bread

mix the dry things together and add the cold butter into small pieces and egg. knead it into a uniform mass and roll it out. Press "sausage" flat so that it is approximately 1 ½ cm thick. lubricated with egg white and Pearl sugar sprinkled on, etc. Bake ab

Crescent cakes from Juniper station

Sugar and flour mix. Fat chopped in with a knife. The dough is kneaded together. Be placed in a cool place, if necessary. refrigerator, if it has been soft. Roll out with a rolling pin to a thickness of approximately tokrones. Plug out with a Crescent to th

Fell in love with tiger shrimp as appetizer

Arrow the prawns. Chop the onion and parsley, cut the mushrooms into slices and peppers into dice. Chicken and tomato Peel. Slice the tomato flesh into cubes. Heat a sauté pan up to medium heat. Melt 2-3 tablespoons butter in the Pan and fry the onion and b

Tuntærte 02

Cut the butter into small pieces and it came in a bowl together with the flour. Crumble the butter into the flour until it is finely ground and looks like grated cheese. Add salt and cheese and collect the dough with water into a solid, cohesive dough. The dou

Strawberry tart with cream

Chop and crumble the cold butter into the flour. Add the powdered sugar and egg yolk and collect the dough. Add if necessary. a little water if it is necessary to collect the dough. Hastened by a pie dish with the dough. Prick pie bottom with a fork and place

Rhubarb tart with roughly chopped chocolate

Bottom: Collect quickly flour, icing sugar and cold butter. Style dough on ice 1/2 hour. Then roll it out to fit a springform on ca. 22 cm. Bottom should reach 2 cm up the sides. Advantage macro mass over the bottom and then rarbarber. The macro mass: Su

Warm pie with cheese and broccoli

Dough: cut the butter into small pieces and crumble it into the flour until it resembles grated cheese. Add water and reassemble the quick dough. Press it out into a greased springform (ca. 22 cm in diameter). Let the batter go ¾ up the form page. Style it cov

Vol-au-vent (great Neapolitan pâté)

Mix the flour, water, salt, vinegar and butter in a bowl and knead to a smooth dough. Style it cold and covered approximately one hour. Roll the dough out to an oblong square, ca. 1 cm. Thick and thin slices of the cold butter advantage on 2/3 part of the d