Stop making these 5 mistakes and the pastry will be perfect-proiezionidiborsa.it
How to prepare a simply perfect shortcrust pastry, buttery and fragrant at the right point? Here are the secrets stolen from grandmothers and all the mistakes not to be made anymore.
Few ingredients for a dough suitable for cakes, biscuits and pies of all kinds. The classic recipe calls for eggs, flour, salt, sugar and butter mixed together, with the addition of flavourings, such as vanilla, vanillin, or orange or lemon peel. An easy and very versatile dough, of which hundreds of different versions have been created, depending on the needs. Absolutely to try, the shortcrust pastry without butter, ideal for a lighter result.
Preparing shortcrust pastry is simple, however, mistakes are always around the corner and very often we commit several (even very trivial) ones without knowing it. Small distractions that can alter the taste and texture of the dough.
So stop making these 5 common mistakes and the result will be worthy of the best chefs
The first recommendation is to check the temperature of the butter. This ingredient can change everything! The butter must be strictly cold.
The butter must be cold-proiezionidborsa.it
Also pay attention to the workmanship. A mistake that is always made is to knead the ingredients for too long. The best method is to vigorously mix the dough for a few minutes in a bowl and then pour everything onto a lightly floured work surface and knead for a few more seconds, using only your fingertips.
The third mistake is to get the order of the ingredients wrong. A correct sandblasting is the basis of the preparation. In a bowl, therefore, work the sugar, flour and butter. Only then will the eggs be incorporated.
Is granulated sugar or icing sugar better?
To obtain a perfect shortcrust pastry, the right sugar is icing sugar which makes the dough immediately smoother and more velvety.
The sugar must be icing-proiezionidiborsa.it
Finally, many forget the salt. A pinch of salt is essential to stabilize the flavors of the other ingredients. In addition, it gives that extra touch of flavor that does not hurt. Bottom line, if you stop making these 5 common mistakes your shortcrust pastry will be the best you’ve ever made! Grandma’s word!
