Shortcrust pastry is the basis for a huge number of desserts, such as cookies or pies.
Depending on the composition and method of preparation, it can be turned into pancakes, biscuits, muffins, eclairs.
However, not everyone can make perfect shortcrust pastry. Expert of the online publication "TUT NOVOSTI", chef Yulia Arkhipova shared the subtleties of preparation.
Shortcrust pastry recipe
To make good shortcrust pastry you need to take:
- 1 ½ cups wheat flour;
- ½ tsp salt;
- ½ tsp sugar;
- ½ cup chilled unsalted butter (cut into small pieces);
- 2-4 tbsp ice water.
Combine flour, salt and sugar. Add butter and mix with a hand blender for shortcrust pastry. There should be pea-sized pieces of butter.
Add 2 tbsp cold water and then use the blender again. It is important that the dough retains a granular texture but begins to stick together.
If necessary, add another 2 tablespoons of cold water.
Prepare cling film, then place the dough on it. Press it to form a flat cake about 2.5 cm thick, then roll it up.
Then there are two options. You can put it in the refrigerator for storage (up to 3 days). Before using, the dough should lie in the refrigerator for about an hour.
Or you can put the dough in the freezer and use it when needed. Here the dough can be stored for up to 3 months.
Secrets of cooking
1. Shortcrust pastry does not like long kneading. If you break this rule, the dough will turn out too dense.
2. Use fine sugar and coarse salt. The first ingredient will make the texture smoother, and the salt will give the taste the necessary shade.
3. If the oil is used cold, then other products should also be chilled.
Earlier we told you how to make thin pancakes with milk.
Expert: Arkhipova Julia
