Shortcrust pastry

Shortcrust pastry

Welcome to Cucinaconoi, today we'll see the preparation of the shortcrust pastry, a dough we can use to prepare tartellette, savory stuffed rolls and quiches.
Let's see the ingredients we need for about 500 grams of dough. 300 grams of flour, 150 grams of butter, 4 grams of salt, 80 grams of water. First of all waterproof the flour with butter, Then enlarge the flour, add the butter cut in pieces to make the operation easier. It should be cold, so start working it with your fingertips, trying to combine it with the flour. Then you can also do it with your palms. Remember it should be a quick operation and the butter has not to warm. / Keep working until you get a sandy mixture. / Now enlarge the dough, add salt and dispose the water./ Help you with a palette knife. Once you have disposed all the water you can start kneading. Also this operation should be very quick. / Knead until you get a compact roll. / if you want you can sprinkle with some flour. / After having formed a roll, lower it and cover with a film. Put it in the fridge to rest for at least an hour before using it, to make the butter firm up again. In this way is also possible to obtain a sweet version of the shortcrust pastry, you only have to reduce the quantity of salt and add 20 grams of sugar. It is suitable to prepare tartlets, oval tartlets, desserts and strudel. It also exists a different kind of shortcrust pastry that includes the use of an egg yolk, it is used to colour the dough; obviously in this case you should reduce the quantity of water. Bye from Sonia, thenk you for paying attention, see you to the next recipe.

Видео Shortcrust pastry канала Sonia Inglese