Shortcrust Pastry in Stock
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour
- 150 g suar, if you like it sweeter, 200
- 0.5 teaspoon ½ salt
- 500 g butter, or mararine
- 3 egg yolks
- possibly cinnamon
- possibly lemon (s) or orange peel
- possibly vanilla pod (s), 1 - 2 pieces, the pulp it
Print Recipe
Pin Recipe Instructions
- Take butter or margarine out of the refrigerator, 10 minutes at kitchen temperature is enough to warm up.
- Put the ingredients into the mixing bowl at the same time in the order listed, the fat divided up a little. First mix roughly with the dough hook on level 1, then work through on level 2 for about 1 - 2 minutes. The result is a somewhat crumbly mass.
- Flour the work surface lightly, tip the mixture on it, quickly squeeze it with cold hands, third, shape into balls:
- Use the first part immediately, keep the second part in the refrigerator, it will keep there for about 1 week. The third part is frozen, it can be kept for 3 months. Can be removed after approx. 30 - 40 minutes - depending on the warmth of the room.
- Pack the dough well for storage: 1 fits exactly into a 500g margarine jar.
- If the dough is not going to be used straight away, wrap it in foil and place it in the refrigerator. Since the food processor is used, the fat is not heated by the hands and the dough does not need to rest.
- Roll out on baking paper (40 cm; square roll width), lightly flour the corrugated wood. Place in the springform pan with the baking paper, lightly press the edges. Cut off any paper that protrudes over the edge of the springform pan. Fill and bake as desired.
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