Basic shortcrust dough (Пісочний напівфабрикат основний) is a GOST recipe for the fundamental shortcrust (sandy) dough semi-finished product used in cakes, tarts, and pastries. This crumbly, buttery dough is the base for many confectionery products.
Recipe (industrial formulation per 10 kg of finished dough)
- Top-grade wheat flour — 5.115 kg
- Butter or margarine (TS 84%) — 2.915 kg
- Powdered sugar — 1.905 kg
- Mélange — 0.756 kg
- Salt — 0.020 kg
- Sodium bicarbonate — 0.025 kg
- Ammonium bicarbonate — 0.005 kg
- Vanilla flavoring — 0.015 kg
Technological map
Butter and sugar are creamed together until light and fluffy. Eggs are added gradually while mixing. Flour, salt, and leavening agents are sifted together and added to the creamed mixture. The dough is mixed briefly — just until homogeneous — to avoid gluten development. Overmixing produces a tough, non-crumbly result. Dough temperature: 19–22 °C. The dough is chilled for 30 minutes before rolling.
Sheeting thickness: 5–7 mm for cake bases, 3–4 mm for small pastries. Baking: 200–220 °C for 10–15 minutes. The finished product should be golden, crumbly, and tender. Final moisture: 4.5–6.0%. TS = total solids.