Classic shortcrust pastry is a combination of three simple ingredients such as: flour, butter and sugar. They are added in specific proportions that can be easily remembered. This is the 3:2:1 rule, i.e. on 3 scoops of flour 2 measures of butter and 1 measure of sugar are added.
Not only quantity is important, but also quality. The butter used for shortcrust pastry should contain at least 82% fat. Moreover, before preparation it must be well cooled. The best flours are krupczatka or wheat flour.
Such products belong knead quickly, just until combined ingredients and smooth consistency. This is because the shortcrust pastry should not get hot. If this happens, it will become soft and easier to spill after baking. For this reason, it is recommended to first chop the cold butter with flour and sugar, thanks to which the fat will not become warm and the mixture will maintain a compact consistency.
Afterwards, the shortcrust pastry must be wrapped in cling film or a cloth and placed in the fridge. It should stay cool at least 1 hour.
Sister Anastazja’s recipe for pounded shortcrust pastry is something completely differentfrom the classic version. Her method does not require the use of a knife, a board or hands. All ingredients they are ground in flour. Sister Anastazja adds other, unconventional ingredients. These innovations are unusual, but the shortcrust pastry comes out perfect. After baking, it is exceptional delicate and does not cause any stains.
Ingredients:
- 100 g of butter,
- 100 g of wheat flour,
- 100 g of powdered sugar,
- 4 yolks,
- 5 g baking powder.
Throw it into the makutra well chilled, hard butter and powdered sugar. Grind the ingredients until they reach a uniform consistency. Grinding all the time, add the yolks gradually. In a separate bowl sievej flour and powder through a sieve for baking. Gradually add the flour and powder right after the yolks, still mixing.
Over time, all products should combine into a uniform mass. Line the selected baking tin with the ready-made shortcrust pastry. Prick the bottom with a fork on the entire surface. Put them in the oven preheated to 180 degrees Celsius for approx. 15 minutes. The pounded shortcrust pastry from Sister Anastazja’s recipe is ready.
It can be prepared on shortcrust pastry wybornew Christmas cheesecake. You can save some of the base and spread it over the top of the cake, creating a delicious crumble. The same method will work if we are preparing apple pie with a shortcrust base.
In addition, you can prepare other dishes using shortcrust pastry fruit cakes. Just cover the bottom with jam, e.g. from plums, rhubarb, cherries. You can add some variety to such a sweet baked goods meringue or pudding mass.
Source: Terazgotuje.pl
