Osnovno prhko testo za pite.
Sastojci: 500 g brašna Tip 400 (US – All-Purpose Flour (unbleached) | DE – Weizenmehl Type 405 | FR – Farine de blé T45 | UK – Plain flour | IT – Farina di grano tenero Tipo 00), 250 g putera, 125 ml vode, veci prstohvat soli.
Izracunavanje formule tj. osnosa brasna, putera i vode.
Ako uzmemo da je 125 ml vode ≈ 125 g, dobijamo:
500 : 250 : 125
Skraćeno (podeljeno sa 125):
brašno : puter : voda = 4 : 2 : 1
Znači:
- 4 dela brašna
- 2 dela putera
- 1 deo vode
To je klasičan odnos za prhko pita testo.
Karakteristike testa:
- Prhko i mrvičasto nakon pečenja
- Ne diže se (bez kvasca i praška za pecivo)
- Drži oblik u kalupu
- Neutralnog ukusa – ide i uz slatko i uz slano
Ovo testo koristi se za prhka, lisnata i polulisnata testa, tačnije za:
1. Slatke i slane pite
Od jabuka, višnje, borovnice, bundeve, sira, spanaća
2. Tartovi i kis (en. Quiche)
klasična podloga za voćne tartove i slane kis varijante
3. Galete
Rustične pite koje se peku bez kalupa
- Pite sa poklopcem (en. pie crust)
- Američke pite sa gornjom i donjom korom
- Mini pite i tartleti
Nije idealno za:
- Kore za savijače (vučeno testo)
- Mekana dizana testa
- Biskvite i kolače sa vazdušastom strukturom
Da li moze ovo prhko pita testo da se koristi za pite sa mesom?
Može — ali uz jednu važnu napomenu
Kada MOŽE pita sa mesom?
Ovo testo (4 : 2 : 1 – brašno : puter : voda) može da se koristi za:
- zatvorene mesne pite
- pita sa mlevenim mesom u kalupu
- rustične pite sa mesom (galete)
- engleski i francuski tip mesne pite
Meso ide termički obrađeno unapred (dinstano, sa lukom i začinima, bez viška tečnosti).
Kada NIJE dobar izbor?
- klasična balkanska pita sa mesom (razvlačene kore)
- burek
- pite gde se meso stavlja sirovo između tankih kora
Razlog: ovo testo je prhko, nema elastičnost i ne trpi dugo pečenje sa sirovim, vlažnim nadevom.
Kako da uspe pita sa mesom?
- meso prethodno izdinstati i ohladiti
- nadev da bude suvlji (bez sosa)
- testo peći na 180–190 °C
- idealno u kalupu ili kao zatvorena pita
Basic shortcrust pastry (pie crust) for pies.
Ingredients: 500 g flour (US – All-Purpose Flour (unbleached) | DE – Weizenmehl Type 405 | FR – Farine de blé T45 | UK – Plain flour | IT – Farina di grano tenero Tipo 00 | Serbia - Type400), 250 g butter, 125 ml water, a large pinch of salt.
Calculating the formula, i.e. the basis of flour, butter and water.
If we assume that 125 ml of water is ≈ 125 g, we get:
500:250:125
Abbreviated (divided by 125):
flour : butter : water = 4 : 2 : 1
Means:
- 4 parts flour
- 2 parts butter
- 1 part water
This is the classic ratio for shortcrust pastry - pie crust.
Characteristics of the dough:
- Crisp and crumbly after baking
- Does not rise (without yeast and baking powder)
- Keeps its shape in the mold
- Neutral taste - goes with both sweet and salty
This dough is used for crumbly, puffy and semi-puffy doughs, more specifically for:
1. Sweet and savory pies
From apple, cherry, blueberry, pumpkin, cheese, spinach
2. Tarts and cakes (Quiche)
a classic base for fruit tarts and savory tarts
3. Galettes (French galette)
Rustic pies that are baked without a mold
- Pies with a lid (pie crust)
- American pies with upper and lower crust
- Mini pies and tartlets
Not ideal for:
- Circular pies (pulled dough)
- Soft risen dough
- Biscuits - sponge cakes and cakes with an airy structure
Can this shortcrust pastry dough be used for meat pies?
It can - but with one important note.
When CAN you use it for meat pie?
This dough (4 : 2 : 1 – flour : butter : water) can be used for:
- closed meat pies
- pie with minced meat in a mold
- rustic meat pies (galettes)
- English and French type of meat pie
The meat is thermally processed in advance (stewed, with onions and spices, without excess liquid).
When is it NOT a good choice?
- classic Balkan pie with meat (stretched crusts - circular pies)
- borek
- pies where meat is placed raw between thin crusts
The reason: this dough is brittle, lacks elasticity and does not tolerate long baking with a raw, moist filling.
How can I make my meat pie successful?
- stew the meat beforehand and cool it
- the filling should be drier (no sauce)
- bake the dough at 180–190 °C
- ideally in a mold or as a closed pie
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