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What Is Shortcrust Pastry? This Characterizes The Type of Dough

What is shortcrust pastry – this is what you should know about the dough

Shortcrust pastry can be made quickly with just a few ingredients and is absolutely guaranteed to succeed. We tell you what you can use the dough for.

  • Shortcrust pastry is an elastic and soft dough. It is easy to roll out and is ideal for baking biscuits and other pastries. Shortcrust pastry is more resistant to liquids than other types of dough. It is, therefore, suitable e.g. B. perfect for fruit cakes and tarts.
  • When baked, its texture is soft and it crumbles quickly in the mouth. The word mellow describes the properties of the dough almost perfectly. It means something fragile, soft, and tender.
  • The dough consists of 3 parts flour, 2 parts fat, and 1 part sugar. For this reason, it is also called 3-2-1 dough. The ingredients are kneaded together in a bowl to form a homogeneous dough. In the production of savory pastries, sugar can be omitted.
  • If the dough is too soft, it cannot be processed further. It is therefore essential to store shortcrust pastry in the refrigerator. If you want to process the dough further, you can take it out 10 minutes beforehand and knead it until it is smooth.
  • For example, for cookies, put 300 g flour, 200 g cold butter, and 100 g sugar in a bowl and knead the ingredients into a homogeneous dough. Form the dough into a ball, wrap it in some cling film, and put the shortcrust pastry in the fridge for an hour.
  • Knead the shortcrust pastry until smooth and roll it out using a rolling pin. Use matching biscuit shapes to cut out the dough and place them on a baking sheet.
  • Place the biscuits in the oven at 180 degrees top and bottom heat for 10 minutes. Once the biscuits have cooled, you can decorate them to your heart’s content. How about some colorful sprinkles or white chocolate? There are no limits to your creativity.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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