The secret of shortcrust pastry is the right proportion of the ingredientsand its key element is fat. The basic proportions of the ingredients assume Constant flour ratio to fat and sugar, of 3: 2: 1 respectively. All ingredients should be well chilled before starting work. Here’s what is worth knowing about the base products of shortcrust pastry:
The best choice is krupczatat or wheat flour with low gluten content. You can add some potato flour to make the dough more fragile. In contrast, almond flour gives delicacy and unique aroma.
High fat butter (82%) provides an ideal dough structure. You can change a small part of it into lard, which will add a dough of exceptional delicacy. In the vegan version, butter replaces chilled coconut oil or plant margarine.
Ordinary sugar is not recommended because it can caramel and change the structure of the dough. For shortcrust pastry, powdered sugar will be the best, which is easily dissolved during baking.
It is not recommended to use whole eggs. Only yolks are usually used, which improve the fragility of the dough. Proteins can make the dough more hard. In some recipes, eggs can be replaced with water, milk or sour cream, which further softens the structure.
A well -made cake is half the battle. During its kneading, it is worth observing several important rules:
All ingredients should be well chilled before starting work. We are talking primarily about fat, which in plant versions (coconut oil) must take its constant form.
Shortcrust pastry requires short kneading – preferably until the ingredients are combined. This can be done with the help of a blender, kitchen knife or chopper, which prevents the mass from heating through the heat of the hand. Excessive kneading causes the dough to become hard and distorted after baking.
- Cooling and rolling
After kneading the dough, it should be wrapped in cling film and cool in the fridge for a minimum of an hour. Rolling between sheets of baking paper avoids excess flour, which prevents the dough prevents. After arranging in the form, it is worth cooling the dough again so that it does not lose shape when baking.
The baking temperature of the dough is crucial for obtaining its ideal structure. The oven should be heated before inserting the dough, which prevents fat and baking shrinking. The baking temperature of shortbread dough ranges from 170 ° C to 200 ° Cdepending on its thickness. The thinner bottoms react well to a higher temperature, while thicker requires baking at a lower one.
To avoid bulges on the dough, prick them with a fork before baking or load with baking paper with beans or ceramic balls. Hot air allows you to shorten the baking time to 15-20 minuteswhile with a traditional setting it takes about 25 minutes. After baking, the dough should cool down completely before removing from the moldto keep the structure.
Source: NowowoPuje.pl
