What is the basic rule when making a shortcrust pastry dough?

What is the basic rule when making a shortcrust pastry dough?

For a good shortcrust pastry, the ratio is about two parts flour to one part butter. It’s not wrong to add more butter if a shorter, crumblier pastry is what you’re after. Just remember, the shorter your dough becomes, the more delicate the pastry.

What are the two methods used to make shortcrust pastry?

Mixing Methods for Shortcrust Pastry

• Classic Method.
• Creaming Method (Sablée)
• Whipped Method.

How do you make successful shortcrust pastry?

Tips for working with shortcrust pastry

1. Don’t overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.
2. Use a metal tart tin.
3. Don’t stretch.
4. Repair tears.
5. Allow a little overhang.
6. Rest.
7. Bake it blind.
8. Watch the colour.

What fat makes the best shortcrust pastry?

butter
The best fat for pastry-making Unless you don’t eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.

What are the 4 characteristics to a perfect shortcrust pastry?

CHARACTERISTIC

• FLAKINESS.
• TENDERNESS.
• LIGHTNESS.

Should you use egg in shortcrust pastry?

Eggs can be used whole or only egg yolks or only egg whites. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs. There is also a version of shortcrust pastry that involves the use of firm egg yolks, it is the so-called ovis mollis.

Can you use self raising flour instead of plain flour for pastry?

The base of my pastry case has risen during baking. This can happen if self raising flour is used – only plain flour should be used when making pastry. You also need to carefully press the pastry into the tin, making sure that no air is trapped underneath.

What is the golden rule of pastry making?

Sieve the flour to add extra air and lightness to the pastry. Work fast, this keeps the pastry cool and prevents the gluten in the flour developing too quickly – which will make the pastry too elastic and difficult to roll, cause shrinkage, and will result in tough, hard pastry. Handle as little as possible.

What are the 2 characteristics of a good pie crust?

American pie crust is made with a medium flake pastry. The following are characteristics of a good pie: Crust is evenly browned and golden brown around the edge, somewhat lighter brown on bottom. Crust is flaky and tender.

Should you add egg to shortcrust pastry?

The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.

How long should you rest shortcrust pastry?

RULE #7 Rest the pastry Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.

Can I use self raising flour instead of plain in pastry?