Basic Shortcrust Pastry
Basic Shortcrust Pastry

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, basic shortcrust pastry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Basic Shortcrust Pastry is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Basic Shortcrust Pastry is something that I’ve loved my whole life. They’re nice and they look wonderful.

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal. Shortcrust is probably the most widely used of all pastries and goes well with sweet or savory fillings.

To begin with this particular recipe, we have to first prepare a few components. You can cook basic shortcrust pastry using 4 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Basic Shortcrust Pastry:
  1. Get 50 grams Bread flour
  2. Prepare 50 grams Cake flour
  3. Make ready 75 grams Butter
  4. Take 50 ml Ice cold water

With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal. Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Get Shortcrust Pastry Recipe from Food Network. This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with.

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.

But if you're going to make beautiful golden flaky pastry without a soggy bottom in sight - there are a few golden rules you need to know. Make sure your butter and water are cold - This is essential, not just at the start, but the whole way through the recipe. This shortcrust pastry is a very easy to make. It is buttery and melts in your mouth. It is made with milk and egg, giving it more flavour.

So that’s going to wrap this up with this exceptional food basic shortcrust pastry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!