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Dutch to English translations [PRO]
Food & Dairy | | Dutch term or phrase: zanddeeg | Last of the trio. Context is (still) a product information sheet for 'bakkersvet'. Various items listed e.g. product description, use, ingredients, packaging, storage conditions, shelf life. Under 'Toepassing':
Uitsluitend bestemd voor de verwerking in de bakkerij en/of in de professionele keuken. Transo[=merk]-vet is neutraal van smaak. Het vet leent zich erg goed voor mechanische verwerking. Geschikt voor diverse soorten zand-, wals- en spuitdegen.
Could zanddeeg be shortcrust pastry or is it more likely to be shortbread dough or something? |
|   MoiraBKudoZ activityQuestions: 638 (none open) ( 17 closed without grading) Answers: 468
| Local time: 06:28
|
| | crumbly sweet pastry | Explanation:
IMHO it is more like a crumbly shortbread dough than like flaky shortcrust pastry.
However, zanddeeg is also called 'pâte sablée' and after some googling I found 'crumbly sweet pastry' and 'sweet pastry dough'.
My mother used to make tart shells with 'zanddeeg' and filled them with compote made of home-grown rhubarb. Delicious!
Zanddeeg
( Pâte Sablée )
Ingrediënten:
300 gram patentbloem - 150 gram boter - 150 gram poedersuiker - 1 mespunt zout - 1 zakje vanillesuiker - 2 eieren
http://www.goldweb.nl/culinair/
Crumbly Sweet Pastry (Pate Sablee) with Almonds
...
Comments: This pastry dough is tender and crumbly. The butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=84523
Julia Child's Pâte Sablée (Sweet Pastry Dough)
from The Way to Cook
by Julia Child, 1989, Alfred A. Knopf, Inc.
For a 9- to 10-inch tart shell
http://labellecuisine.com/archives/pie/basic_pie_crust_recip...
--------------------------------------------------
Note added at 49 mins (2004-12-22 11:17:07 GMT)
--------------------------------------------------
I found another recipe on labellecuisine which resembles the zanddeeg recipe more closely. Here, it is called \'sweet tart dough\' or \'sweet short dough\'. This is in agreement with my own feeling that is more like a type of shortbread dough.
Sweet Tart Dough
Simply Sensational Desserts
by François Payard, 1999, Broadway Books
“This recipe for the rich, sweet short dough known as pâte sucrée is the only one you will need for the tarts in this book. In addition to its use as the pastry shell for tarts and tartlets, pâte sucrée is frequently used in petits fours, for filled cookies, and as a thin sweet crust under mousse desserts. This recipe makes enough pastry for two tart shells. You can freeze half for another time, or you can roll out and shape both shells and freeze one of them, well wrapped, ready to use.”
Makes two 9 1/2-inch tart shells
1 cup plus 1 tablespoon (122 grams) confectioner’s sugar
1 3/4 cup (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 large egg
--------------------------------------------------
Note added at 50 mins (2004-12-22 11:18:44 GMT)
--------------------------------------------------
Same reference as before: http://labellecuisine.com/archives/pie/basic_pie_crust_recip... |
| Selected response from:
vixen
Local time: 07:28
| Grading comment Decided to go with this one, though I think there's a case for lumping all three types together under the header 'various types of pastry and dough'. Thanks!
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
43 mins confidence:   peer agreement (net): +1 crumbly sweet pastry
Explanation:
IMHO it is more like a crumbly shortbread dough than like flaky shortcrust pastry.
However, zanddeeg is also called 'pâte sablée' and after some googling I found 'crumbly sweet pastry' and 'sweet pastry dough'.
My mother used to make tart shells with 'zanddeeg' and filled them with compote made of home-grown rhubarb. Delicious!
Zanddeeg
( Pâte Sablée )
Ingrediënten:
300 gram patentbloem - 150 gram boter - 150 gram poedersuiker - 1 mespunt zout - 1 zakje vanillesuiker - 2 eieren
http://www.goldweb.nl/culinair/
Crumbly Sweet Pastry (Pate Sablee) with Almonds
...
Comments: This pastry dough is tender and crumbly. The butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=84523
Julia Child's Pâte Sablée (Sweet Pastry Dough)
from The Way to Cook
by Julia Child, 1989, Alfred A. Knopf, Inc.
For a 9- to 10-inch tart shell
http://labellecuisine.com/archives/pie/basic_pie_crust_recip...
--------------------------------------------------
Note added at 49 mins (2004-12-22 11:17:07 GMT)
--------------------------------------------------
I found another recipe on labellecuisine which resembles the zanddeeg recipe more closely. Here, it is called \'sweet tart dough\' or \'sweet short dough\'. This is in agreement with my own feeling that is more like a type of shortbread dough.
Sweet Tart Dough
Simply Sensational Desserts
by François Payard, 1999, Broadway Books
“This recipe for the rich, sweet short dough known as pâte sucrée is the only one you will need for the tarts in this book. In addition to its use as the pastry shell for tarts and tartlets, pâte sucrée is frequently used in petits fours, for filled cookies, and as a thin sweet crust under mousse desserts. This recipe makes enough pastry for two tart shells. You can freeze half for another time, or you can roll out and shape both shells and freeze one of them, well wrapped, ready to use.”
Makes two 9 1/2-inch tart shells
1 cup plus 1 tablespoon (122 grams) confectioner’s sugar
1 3/4 cup (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 large egg
--------------------------------------------------
Note added at 50 mins (2004-12-22 11:18:44 GMT)
--------------------------------------------------
Same reference as before: http://labellecuisine.com/archives/pie/basic_pie_crust_recip...
| vixen
Local time: 07:28
Native speaker of:  Dutch
PRO pts in category: 20
|
| | Grading comment | Decided to go with this one, though I think there's a case for lumping all three types together under the header 'various types of pastry and dough'. Thanks! |
|
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The translation workplace 
