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Basic Shortcrust Pastry
Basic Shortcrust Pastry

Before you jump to Basic Shortcrust Pastry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who suffer from diseases such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by carrying out some small changes.

Initially, you will need to be extremely careful when you are shopping for food that you don’t automatically put things in your shopping cart that you no longer want to eat. For instance, has it crossed your mind to check how much sugar and salt are in your favorite cereal? A good healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to basic shortcrust pastry recipe. To cook basic shortcrust pastry you need 4 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Basic Shortcrust Pastry:
  1. Get 50 grams Bread flour
  2. Get 50 grams Cake flour
  3. Get 75 grams Butter
  4. Use 50 ml Ice cold water
Steps to make Basic Shortcrust Pastry:
  1. In a food processor, add in the bread flour, cake flour, and butter and blend it. (Make sure that the butter is still cold. Even better if you refrigerate the flour.)
  2. Once it is crumbly, it's done. (At this point, it shouldn't be finely mixed yet and the butter should still be slightly chunky.)
  3. Add in the water and blend. Set it to pulse mode if you have it. If you don't have that setting, turn the machine on and off to pulse (try to use as few pulses as possible).
  4. Once the dough looks like this picture where the dough is starting to come together, it's ready. Tip for this step is to make sure the consistency isn't too smooth yet– leave some lumps of butter and let the dough be a bit floury.
  5. When preparing by hand Make sure that the butter and the dry ingredients are mixed together well by using your fingertips. Then, while adding in the cold water, use a scraper to cut in the butter and mix the dough together. Once the dry ingredients have been incorporated, it's done. (Mix until there are still some lumps of butter.)
  6. Cover it with a plastic wrap and put it in the fridge to rest for an hour. At this point, you should be able to see spots of the butter and flour in the dough.
  7. Cover a countertop with flour and roll out the dough into a long rectangular shape. Using the flour on the surface, fold the dough into thirds. If you have a lot of flour on the countertop, use a decorating brush or something to brush some off as you form the dough.
  8. Rotate the dough by 90 degrees, fold it into thirds, and then roll it back out. Repeat this process 2 more times. (Total of 3 times.)
  9. This time I made sweet roll dough. I rolled it out into a 30 cm by 18 cm shape and coated the top with some water. I made a mixture of two tablespoons of granulated sugar and some cinnamon powder, and sprinkled it over the dough. I then rolled it.
  10. While rolling up the dough, adjust the shape so it stays together. Cover it with plastic wrap and set it in the fridge for 30 minutes to rest.
  11. Next, cut it into 5 mm wide slices.
  12. In a preheated oven at 375℉ (190℃), bake for 20 minutes.
  13. They are done. The cinnamon and sugar I gently rolled into the dough melted perfectly. They are very cute mini pastries when done.

I've made this recipe for shortcrust pastry incredible simple, and you can choose to make it either by hand or using a food processor. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here, I've given lots of tips and direction about how to use and cook your pastry, as well as three. I just recently discovered how to make a good short crust pastry, as a result, I made a That makes the title of this blog post a little dangerous, but consider this the FoodCrumbles basic for a crunchy. This is one of basic dough for many recipes like Pies,Quiche,Tarts and many more.

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