Soft shortcrust pastry


A soft shortcrust pastry that does not break when cut, perfect for many recipes: tarts, filled biscuits or filled cakes. A crumbly dough at the right point! The shortcrust pastry can be prepared in different versions, based on what the final use will be. For a good result, know that the sugar gives crunchiness, the butter friability and softness. You will have to use butter and cold eggs from the refrigerator and hands at room temperature, especially if you knead manually and not with a planetary mixer. The ingredients must be processed quickly.
But what makes soft shortcrust pastry special is the addition of egg yolks and a pinch of baking powder. This is a quick and easy recipe, with the possibility of adding flavorings of your choice. Once cooked, it will be delicious and soft to the bite but at the same time crumbly. You will find that if you try to take a taste with a fork it will not tend to crumble. Furthermore, this dough has a more elastic consistency which will make it easier for you to carefully roll it out without breaking it as you try to lift it from the work surface. With soft shortcrust pastry it is easier to complete this operation without losing patience. We recommend you try it by making the jam tart, the strawberry tart with custard, or even the Sicilian baked cassata, we are sure that this recipe will win you over at the first bite.

RECIPE

Scope Breakfast, Desserts
Portions 1 1 kg block
  • 500 g farina 00 with 8.5-9.5 proteins (150/180W)
  • 230 g burro cold from the fridge
  • 1 whole egg cold from the fridge
  • 3 yolks cold from the refrigerator
  • 200 g caster sugar
  • 6 g baking powder or 1 pinch of bicarbonate
  • 1 pinch sale
  • grated zest of 1 lemon or vanilla, orange, cinnamon, liqueur

It will also serve you

  • farina 00 extra for dusting

Before you begin, know that

  • Sugar determines the crunchiness of the pastry, a greater quantity makes it less crumbly. When choosing sugar, for example, it should be taken into consideration that granulated sugar absorbs much more liquid than icing sugar, influencing the quantity of eggs to be added. By using icing sugar, it is called fine pastry because it is more crumbly.For friability and softness, butter should be taken into consideration: increasing its quantity allows you to obtain delicate pastries that melt in your mouth.

If you use the mixer

  • Place the butter cut into cubes and the flour into a mixer with blades and mix until you obtain a sandy mixture.

  • Add the rest of the ingredients. Work for about 30 seconds to mix everything together, until you obtain a grainy, slightly compact mixture.

  • Transfer everything to the work surface and finish working the dough quickly with your hands until you obtain a smooth and homogeneous dough.

  • Flatten the dough a little, cover with cling film and keep in the fridge for at least an hour. Once the time has passed, the pastry is ready to be used.

A mano

  • On a work surface, place the flour with the cold butter cut into cubes, work quickly with your hands until you obtain a sandy dough.

  • Add all the other ingredients: sugar, yeast, eggs, lemon zest, salt and continue to work until you obtain a smooth and homogeneous dough.

  • Flatten the dough a little, cover with cling film and keep in the fridge for at least an hour. Once the time has passed, the pastry is ready to be used.

In planetaria

  • Fit the leaf hook and place the flour with the diced cold butter into the bowl. Turn on the planetary mixer and mix until you obtain a sandy dough.

  • Add all the other ingredients: eggs, yeast, sugar, lemon zest, salt and continue to work. You should obtain a grainy, slightly compact dough.

  • Transfer everything to the work surface and finish working the dough quickly until you obtain a smooth and homogeneous dough.

  • Flatten the dough a little, cover with cling film and keep in the fridge for at least an hour. Once the time has passed, the pastry is ready to be used.

Cooking

  • For “wet” filled cakes: 170-180°C fan mode, below 1 level of the central shelf of the oven, for approximately 30-40 minutes.For tarts: 180°C static mode on the central level of the oven for approximately 30-40 minutes.

Blind cooking (blank)

  • Prick the bottom with a fork and line the inside with moistened and wrung out baking paper, trying to cover the base as much as possible, including the sides. Insert the dried legumes (chickpeas or beans) in order to create a weight without ruining the dough. Trim the edges of the excess paper. Being a pasta rich in butter, it will tend to swell during cooking. With this simple and practical method you will avoid the problem.

  • Let it rest in the fridge for about 20-30 minutes before baking. Cook in static mode at 180°C for 20 minutes on the central level of the oven.

  • Once the base is cooked, take it out of the oven, remove the legumes and the sheet of baking paper.

  • Then, bake the base again for another 5-10 minutes without paper and legumes. Once finished, remove from the oven and leave to cool completely.

Cooking varies according to your oven: before taking it out of the oven, always check that the pastry is homogeneous and well golden. If you use a larger cake pan than the one called for in the recipe, remember that cooking times will be longer.


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