Protein shortcrust pastry without butter

For those who love to follow a high-protein diet but cannot give up sweets, today I propose a basic recipe that is well suited to a thousand uses.Yes, because even a shortcrust pastry, one of the most popular preparations for making biscuits and pies, with small but clever tricks can be transformed into a dough not only rich in protein but also low in fat How do you say? How is it possible to make a shortcrust pastry of this type? Simple: just mix the concentrated soy proteins with the flour, and replace all the butter with spreadable cheese, another source of protein. What are we waiting for? Let's get to work!

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Identity Card of the Recipe

• 286 KCal Calories per serving

• Ingrediants

  • 30 g of concentrated soy protein
  • About 170 g of white flour type 00
  • 100 g (choose the light type) of spreadable cheese
  • 60 g (1 medium) of eggs
  • 40 g (1 medium) of egg white
  • 1 pinch of salt
  • 5 g (1 teaspoon) of baking powder
  • 1 vial of orange flavor
  • 60 g of sugar or 30 g of fructose

  Materials Needed

  • Measuring cup or scale
  • Large bowl
  • Latex gloves (optional)
  • Transparent film
  • Wooden ladles

  Preparation

  1. In a large bowl pour all the "powders", that is the white flour, the concentrated soy proteins, the sugar (or fructose) and the salt. Mix with your hands or with a ladle to mix everything.

  The advice OK
  The concentrated soy proteins can be replaced with the classic concentrated and ultramicrofiltered whey proteins with a neutral taste. Those who wish can add the hazelnut-flavored whey proteins (or other flavors to taste): in these cases, however, it is advisable not to add the aroma to the orange to avoid the contrast of flavors.

  2. At this point, pour in the spreadable cheese, and work the dough with your hands. Then add the orange flavor, the egg and the egg white and the sieved yeast. Work the mixture with your hands until you get a smooth and homogeneous dough. If necessary, add more flour.
  3. Leave the protein shortcrust pastry to rest in the refrigerator for at least 3 hours before using it to allow the ingredients to mix. After that, the dough can be used for the preparation of protein biscuits or pies (better if stuffed with a protein filling!).

  Alice's comment - PersonalCooker

  The protein shortcrust pastry is therefore ready to make biscuits or pies rich in protein and low in fat. Keep in mind, however, that the consistency of the protein shortcrust pastry will not be exactly the same as that of the classic shortcrust pastry: the absence of butter will make it less crumbly and the presence of proteins will make the dough a little more compact.

  Nutritional values ​​and Health Comment on the recipe

  The protein shortcrust pastry without butter is a dietetic food suitable for sports nutrition or, possibly, also for those suffering from hypercholesterolemia BUT who do not want to give up a slice of sweet. This shortcrust pastry has a considerable protein intake, aspect nutritional that makes it an interesting food if contextualized immediately after sports training; at the same time, the saturated lipids, although present, do not even remotely reach the quantities of a traditional shortcrust pastry, gaining healthiness and nutritional balance. Furthermore, by using fructose instead of sucrose, the energy intake would be further reduced. The recommended dose of protein shortcrust pastry without butter varies between 40 and 60 g.