Rich Shortcrust Pastry

Preparation Time: 5 minutes
For Dough: 400g(800g)
185g(370g) plain flour
95g(190g) softened butter
95g(190g) caster sugar
1 egg
1 pinch of salt
30ml (50ml) water

Preparation Time: 5 minutes 
For Dough: 1.1kg
550g plain flour
250g softened butter
250 caster sugar
2 eggs
2 pinches of salt
70ml water

Preparation Time: 5 minutes 
For Dough: 1.4kg
600g plain flour 300g softened butter
300g caster sugar
2 eggs
2 pinches of salt
130ml water

Method (all models):
  1. Put the flour, salt,sugar and eggs in the bowl with the dough blade
  2. Blend for 30 seconds
  3. Switch off and add the diced butter
  4. Switch on again
  5. Add water via the feed tube
  6. Stop blending as soon as the dough forms a ball
  7. Leave in a cool place for 30 minutes
 Rich shortcrust pastry can be used for making tarts or to cut into shapes for biscuits.

Important Notes:
  • If the dough fails to form a ball, add a little water.
  • 400g of dough is sufficient for a 30cm quiche tin.
  • The amount of water required will depend on the absorbent capacity of the flour.

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