Basics: Shortcrust and Sweet shortcrust pastry
-==== REZKONV-Recipe - RezkonvSuite v1.1
Title: Shortcrust and Sweet shortcrust pastry
Categories: Shortcrust
Yield: 400 G (14 oz) shortcrust pastry 450 g (11b) sweet
225 grams Plain flour, 8 oz
Pinch of salt
50 grams Butter, diced, 2 oz ;100 g, if the lard is
-- omitted, 4 oz
And
50 grams Lard, 2 oz, diced
1 small Egg
Or
2-3 tablesp. Water or milk
2 tablesp. Water or milk
50-75 grams Caster or icing sugar, for the sweet shortcrust
-- only
============================== SOURCE
Gary Rhodes Cookery Year, autumn to winter
-- Edited *RK* 02/09/2006 by
-- Ulrike Westphal
Notes:
For plain shortcrust, the fat content can he split between butter
and lard: the two work well together giving a good flavour, and the
lard helps shorten the dough texture. Sweet shortcrust, however is
best made purely with butter, its richer flavour complementing the
sweet filling. The fats should he cool before use, rather than
refrigerated, as this can make crunching hard work.
Always allow the, finished dough to rest for 20 - 30 minutes. The
gluten content in the flour reacts with the liquid (water or milk),
giving a better texture to roll and work with. Always roll pastry
out on a cool and lightly floured surface. Pastry must remain cold,
and the dusting of flour will prevent the pastry from sticking
Method: Sift the flour with the salt. Rub the butter and lard. if
using. into the flour until a breadcrumb texture is achieved. Beat
the egg, if using, with the water or milk and work gently into the
crumbs to form a smooth dough (if excess crumbs are left in the bowl,
add an extra tablespoon of water or milk). Wrap in cling film and
allow to relax fn the fridge for 20-30 minutes before using. When
needed, remove from the fridge and allow to return to a cool room
temperature before rolling. For the sweet shortcrust pastry, omit
the lard and use all the butter, then simply add the caster or icing
sugar once the breadcrumb stage has been reached,
The scraped seeds from a vanilla pod added to the sweet pastry mix
at ist crumb stage will introduce another flavour, which enhandes
the taste of many fillings.
Another flavour that works very well in the sweet version is the
finely grated zest of one lemon.
When lining a flan case or mould, it's best to leave excess pastry
hanging over the edge during the cooking time to prevent it from
shrinking into the case. Once removed from the oven, gently trim the
excess pastry away, leavin a neat finish.
=====
Title: Shortcrust and Sweet shortcrust pastry
Categories: Shortcrust
Yield: 400 G (14 oz) shortcrust pastry 450 g (11b) sweet
225 grams Plain flour, 8 oz
Pinch of salt
50 grams Butter, diced, 2 oz ;100 g, if the lard is
-- omitted, 4 oz
And
50 grams Lard, 2 oz, diced
1 small Egg
Or
2-3 tablesp. Water or milk
2 tablesp. Water or milk
50-75 grams Caster or icing sugar, for the sweet shortcrust
-- only
============================== SOURCE
Gary Rhodes Cookery Year, autumn to winter
-- Edited *RK* 02/09/2006 by
-- Ulrike Westphal
Notes:
For plain shortcrust, the fat content can he split between butter
and lard: the two work well together giving a good flavour, and the
lard helps shorten the dough texture. Sweet shortcrust, however is
best made purely with butter, its richer flavour complementing the
sweet filling. The fats should he cool before use, rather than
refrigerated, as this can make crunching hard work.
Always allow the, finished dough to rest for 20 - 30 minutes. The
gluten content in the flour reacts with the liquid (water or milk),
giving a better texture to roll and work with. Always roll pastry
out on a cool and lightly floured surface. Pastry must remain cold,
and the dusting of flour will prevent the pastry from sticking
Method: Sift the flour with the salt. Rub the butter and lard. if
using. into the flour until a breadcrumb texture is achieved. Beat
the egg, if using, with the water or milk and work gently into the
crumbs to form a smooth dough (if excess crumbs are left in the bowl,
add an extra tablespoon of water or milk). Wrap in cling film and
allow to relax fn the fridge for 20-30 minutes before using. When
needed, remove from the fridge and allow to return to a cool room
temperature before rolling. For the sweet shortcrust pastry, omit
the lard and use all the butter, then simply add the caster or icing
sugar once the breadcrumb stage has been reached,
The scraped seeds from a vanilla pod added to the sweet pastry mix
at ist crumb stage will introduce another flavour, which enhandes
the taste of many fillings.
Another flavour that works very well in the sweet version is the
finely grated zest of one lemon.
When lining a flan case or mould, it's best to leave excess pastry
hanging over the edge during the cooking time to prevent it from
shrinking into the case. Once removed from the oven, gently trim the
excess pastry away, leavin a neat finish.
=====
ostwestwind - 2006/02/18 15:34
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