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Thereshortcrust pastry is one of the cornerstones of Italian cuisine and pastry: it is perhaps the most used basic recipe, one of the simplest and fastest to make, and serves as a dough for many variations of desserts, tarts and ofcookies is pastries, which can then be flavored each time with different flavors such as lemon, orange or cocoa, for example.
For my home preparations I use one classic shortcrust pastry recipe, that traditional which first belonged to my grandmother and then to my mother: in my opinion it is unsurpassed for delicacy, friability and fragrance, with a quick and easy procedure which gives guaranteed results, and if you try it I'm sure you'll agree with me! Either when I prepare the dough for a tart or for a shortbread, I can proudly say that the taste is always good, crumbly and crunchy at the right point.
Despite my fondness for what I consider the original recipe of the dough, over the years I have however experimented with different procedures and doses for this preparation, which in any case keep the ingredients base for making shortcrust pastry. Which are flour, sugar, butter and eggs, with proportions and combinations that vary according to the experience and tastes of those who get to work. For example, the quantity of butter or sugar can vary from 30 to 70 percent of the weight of the flour; then, there are those who only use i egg yolks in the pastry, who puts icing sugar, who adds hazelnuts to give crunchiness to the palate, those who prefer a more flavor sweet... There are also some specific variants, such as shortcrust pastry with oil, or the version ofshortcrust pastry with the Thermomix for those who want to use the food processor, the one with the kneading and so on. My secret, however, is to add a pinch of bicarbonate to make the dough more crumbly.
In any case, prepare theshortcrust pastry it is really simple and fast, but obviously we must not underestimate or take this operation under the radar: to have a perfect success it is essential to follow some precautions. The first tip is basic: always use high quality ingredients, because they make the difference and allow you to produce a better taste.
On the practical side, butter has to be cold from the fridge, and speaking of temperature, there are some important points to be respected for working the dough: if we carry out the procedure by hand, we must not knead too long because otherwise the mixture will overheat, and it is advisable to use the fingertips more than the palms. If not, the dough gets too hot and the butter melts, causing the base to become sticky, too soft and more difficult to work with.
Like other compounds, the shortcrust can go crazy, or crumble during preparation: in these cases, do not be afraid, because it is sufficient to add a couple of tablespoons of cold water or half egg white to recover the dough and make it again elastic. For the cooking the shortcrust pastry I do not provide precise indications, because it also depends on the use you will have to make of it later.
I think I've summarized everything I know on the subject: if you want to try mine shortcrust pastry recipe classical here are ingredients, doses and procedure. Please, then let me know if you liked it! Kisses :*