Shortcrust pastry is the basis for many baked goods and dishes, both sweet and savory. They are being prepared from a few simple ingredientsbecause you just need to connect flour, butter, sugar and eggs. Despite this simplicity, a rubber stain may still come out of it. The following are important, among others: appropriate proportions.
A good recipe for shortcrust pastry should contain appropriate proportions. This is where half of the success lies. The other half is proper preparation and kneading methods. Bake using this recipe it comes out crispy and delicate. Perfect for marmalade cookies and all kinds of tarts.
Ingredients:
- 150 g of wheat flour (type 550 or 500),
- 100 g of butter,
- 3 tablespoons of sugar,
- 2 egg yolks,
- a teaspoon of water,
- a pinch of salt.
How to do it:
Into the bowl pour out the flourmake a recess in it and fill it there sugar and a pinch of salt. Add cold diced butteryolks and water. Start mixing everything together using a mixer with a dough hook. You can also do it with your hands, but only then knead the dough quicklyso as not to insulate it unnecessarily.
Form the kneaded mass into a smooth ball, wrap in food foil and set aside in the fridge for at least 30 minutes. Grease the bottom of the selected baking tin with fat such as butter or margarine and sprinkle with flour. Roll out the dough and put it in the selected form.
Bake the shortcrust pastry in a preheated oven 200 degrees Celsius for 20-25 minutes. After this time, it should be browned and will start to slightly come away from the edges of the pan.
Magda Gessler has a special trick for preparing shortcrust pastry so that it always turns out perfect. We usually knead them with our hands, a A famous restaurateur recommends using a knife and fork to start with. When we just start kneading, it is important to keep the temperature of all ingredients low.
There will be hands gradually heat the doughwhich will cause it to produce more gluten, which is responsible for elasticity. This will result in the mass that was kneaded by hand for too long, it will be less brittle and more compact.
Thanks to Magda Gessler’s method using a knife and forktoo much gluten will not be produced. We only start kneading with our hands at the very end of kneading the shortcrust pastry. With this trick, it will be perfect after baking.
Source: Terazgotuje.pl
