To make the perfect shortcrust pastry, follow these simple tips:
Use Cold Ingredients: Always start with cold butter and cold water. This keeps the pastry flaky and light.
Don’t Overmix: Mix the ingredients only until they come together. If you mix too much, it can make the pastry tough because of the gluten.
Chill the Dough: After mixing, put the dough in the fridge for at least 30 minutes before rolling it out. This helps relax the gluten and improves the texture.
Get the Right Ratios: Use the right amounts of flour, fat, and water. A good rule is 3 parts flour to 2 parts fat and 1 part water. This helps your pastry taste just right.
By following these steps, you can make a delicious shortcrust pastry that is both crispy and tender!
To make the perfect shortcrust pastry, follow these simple tips:
Use Cold Ingredients: Always start with cold butter and cold water. This keeps the pastry flaky and light.
Don’t Overmix: Mix the ingredients only until they come together. If you mix too much, it can make the pastry tough because of the gluten.
Chill the Dough: After mixing, put the dough in the fridge for at least 30 minutes before rolling it out. This helps relax the gluten and improves the texture.
Get the Right Ratios: Use the right amounts of flour, fat, and water. A good rule is 3 parts flour to 2 parts fat and 1 part water. This helps your pastry taste just right.
By following these steps, you can make a delicious shortcrust pastry that is both crispy and tender!