Include in Print View:

3 Meurbeteig Dough

2-3 Meurbeteig Dough recipe image
This :International bread features Sugar: single weight, 100 gm, Butter: double weight 200 gm, Flour: triple weight 300 gm, Yolk. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1190.8
Dietary: Vegetarian
Description
This :International bread features Sugar: single weight, 100 gm, Butter: double weight 200 gm, Flour: triple weight 300 gm, Yolk. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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 teaspoon Vanilla
  • 1 tablespoon Cold water, wine , brandy
Directions
  1. 1
    Grated lemon rind Optional: 1 ts Baking powder for kuchens Cocoa or melted choclate Ground almonds 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.
  2. 2
    Just weigh ingredients for the most accurate measurements.
  3. 3
    Combine the flour, butter and sugar and
  4. 4
    stir in enough egg yolk with vanilla, wine, and lemon to taste to bind the dough.
  5. 5
    The dough can be made batter like, softer or firmer as desired.
  6. 6
    this is the outstanding feature of this dough to change it to your liking.
  7. 7
    For kuchens the dough can be made into a texture to spread or pat into the pan.
  8. 8
    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.
  9. 9
    for chocolate variations add some baking cocoa or melted chocolate.
  10. 10
    For a tangy dough add some sour cream, or grated cheese for a cheese pastry dough.
  11. 11
    blend in almonds for a nut dough.
  12. 12
    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.
  13. 13
    For kuchens the dough need not be chilled and may be used immediately.
  14. 14
    Double recipe if desired.Follow individual recipes, baking temperature usually from 350 to 375.Dough freezes well

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1190.8kcal
% Daily Value *
Total Fat 53.6g83%
Saturated Fat 31.9g160%
Cholesterol 264.0mg88%
Sodium 396.6mg17%
Total Carbohydrate 156.7g53%
Dietary Fiber 4.9g20%
Sugars 31.2g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 100, 200, 300, blending, brandy, bread, butter, cold, double, dough, flour, gm,, international, meurbeteig, single, sugar, title, triple, vanilla,, vegetarian
Read it online: https://www.chefs-mate.com/recipe/2-3-meurbeteig-dough/