Dough

dough

B uy or make your own dough...

Often seen as the most difficult and time consuming part of making a quiche or pie. However nowadays there is a variety of ready made dough and pastry for sale in the supermarkets: butter puff pastry, pie dough, the thin fillo pastry and more. But of course nothing tastes better that a home made dough. Below a number of basic recipes you can not go wrong with. The base for a perfect quiche!

Yeast dough
Ingredients:
20 gr fresh yeast
1/8 l lukewarm water
250 gr wheat flour
1/2 tsp salt
4 tbsp olive oi

Preparation:
Put yeast in lukewarm water and stir till fluid. In another bowl put together the flour, salt and oil, throw in the yeast mix and rapidly knead with bare hands to flexible dough. Flatten the dough and place it somewhere hot covered with a moist tea towel for about 30 minutes to rise. After that it is ready to use.

Vegan deeg
Ingredients:
250 gr wheat flour
65 ml olive oil
65 ml water
0,5 tsp salt

Preparation
"Put flour in a bowl, add salt. Spoon salt through the flour. Mix in another bowl the water and olive oil with a fork.  Make a small dent in the flour and add bit by bit the oil/water mixture. Keep on stiring till the moisture iis taken up before you add a bit more. If all is mixed you  should have a firm dough. If the dough is too moist, add a bit flour. For a smooth dough, continue to knead for another 5 minutes. Put in fridge to rest for at least 1 hour before use.  

Pie dough
Ingredients:
200 gr wheat flour
75 gr hard butter
1 tsp salt
1 tsp vinegar
75 ml cold water

Preparation:
Throw hard butter on the sifted flour and cut the butter with two knives in small pieces. Add salt, vinegar and water and knead mixture to flexible dough. Clothe pie form with the dough and put it in the fridge for about 20 minutes then it is ready to use.

French puff pastry dough
Ingredients:
300 gr flour
300 gr hard butter
water

Preparation:
Sift the flour in a deep bowl. Put hard butter on it and cut is with two knives in small pieces. Leg de harde boter op de bloem en snij de boter met twee messen in stukken. Add a little dash of water and mix with a flat spoon, add another dash and mix again. Repeat till you can form a ball of dough. Do not use more water than necessary. Sprinkle flow on the working top , put dough on it and flatten it with a dough roller till it is 1/2 cm thick. Fold the dough 6 times and put it in a bowl sprinkled with flour. Let it rest for 15 minutes. Roll the dough again in the same way as before, fold it again and let it rest again. Repeat the action for the third and last time. Now it is ready for usage.