Category Archives: Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings

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DOPPIES VIR TERTJIES

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DOPPIES

DOPPIES VIR TERTJIES
1 koppie botter
3 koppies koekmeel
1 koppie suiker
2 teelepels bakpoeier
2 eiers
½ teelepels sout

Room botter en suiker en voeg eiers geleidelik by en klits tot romerig. Sif droë bestanddele bymekaar. Meng roommengsel en droë bestanddele saam. Maak balletjies en druk in kolwyntjie pannetjie (kleintjies) en maak holte met jou duim. Kan albasters of rosyntjies in die holtes sit om te voorkom dat dit “toe” bak. 180ºC vir so 15min.
Resep: Petra Pretorius -ma se handgeskrewe resepte boek

SHORT CRUST PASTRY

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elsa se kors blind gebaksouvery tart

SHORT CRUST PASTRY

This is the most popular and basic pastry. It’s easy to make and is used mainly as a tart or quiche base.
150 g cold butter cubes
250 g cake flour
5 ml salt
1 beaten egg yolk
60 ml cold water

Rub the cold butter cubes into the cake flour and salt.
Stir in the beaten egg yolk and about cold water to make a soft, but not sticky, dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out to use.
Line the pan, use a fork to prick 4 – 5 times.
Blind bake the base for 15 min at 160 – 170°C.
Add filling of any kind, savoury or sweet… and enjoy.
For a simpler pastry, leave out the egg and use a little extra water.
Add 80 ml castor sugar to the flour for a sweet pastry.

Diane Roode Hancox

SAMOOSA-DEEG

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SAMOOSAS
SAMOOSA-DEEG
3 koppies meel
1 teelepel sout
4 eetlepels gesmelte botter
¾ koppie koue water, meer as dit nodig is

Voeg gesmelte botter, sout en meel bymekaar, meng goed.
Gooi die helfte van die water stadig in en meng met jou hande.
Hou die res van die water, of om meer by te voeg, totdat ‘n sagte, gladde deeg vorm. Continue reading→

SKILFERKORSDEEG

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skilferkors deeg

SKILFERKORSDEEG
Hoewel tydrowend, bly dit maar lekker. Dit vertoon ook baie aantreklik as dit op ‘n pastei gebruik word. Dit is uiters belangrik om die bestanddele en die werkvlak koel te hou en om die deeg egalig uit te rol sonder dat dit gerek word. Maak die deeg ‘n dag voor die tyd sodat dit voor gebruik goed kan rus.
280 g (500 ml) koekmeel
2,5 ml sout
250 g koue botter
125 – 150 ml yskoue water
5 ml vars suurlemoensap Continue reading→

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