Shortcrust pastry
Shortcrust pastry is a sweet dough used to make cakes, pastries, cookies and many varieties of baked pastries.
The most important ingredient is butter, it is present in variable percentages, generally about half the weight of the flour, which is why the shortcrust pastry is extremely caloric (about 400 kcal per 100 g).
After cooking it takes on a rather crumbly appearance due to the absence of egg whites in the dough.
There are different types of shortcrust pastry and for different uses: shortcrust pastry for biscuits and pies; whipped shortcrust pastry used to make biscuits and small pastry products that will be extremely crumbly and with a consistency tending to creamy, given the amount of butter used.
A particular type is the shortcrust pastry ovis mollis, or shortcrust pastry in which hard and sifted egg yolks are used; with this shortcrust pastry biscuits and pastries are obtained very crumbly, almost floury, such as canestrelli.
Shortcrust pastry
Ingredients
- 180 gr butter
- 300 gr flour
- 2 gr yeast
- 54 gr yolk
- 120 gr icing sugar
- 3 gr salt
Instructions
- Combine flour, yeast and salt and mix in a planetary mixer with the soft butter.
- Work until it is "sablè", that is, with a consistency similar to Parmesan.
- Add the icing sugar.
- When the sugar is blended, add the yolk.
- Create a homogeneous dough and let it rest for at least 30 minutes in the refrigerator.
- Bake in the oven at 180 ° C