What is the secret of good shortcrust pastry?

How do you make good quality shortcrust pastry?

The number one rule to making a good fine and flaky shortcrust pastry is to chill. And we're not just talking about keeping your cool. Chill your ingredients, too. Shortcrust has little resilience to outside forces, especially heat.

What are the 4 rules to observe when making shortcrust pastry?

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

What are the qualities of a good shortcrust pastry?

Good elasticity, crumbliness, resistance to processing and plasticity: these are the characteristics of an excellent shortcrust pastry, the basis for many desserts, ranging from classic jam tarts to biscuits, as well as modern cakes such as cream tarts.

What is the secret of good pastry?

How to make shortcrust pastry - BBC Good Food

What is the golden rule of pastry?

Follow these easy tips the next time you're making pastry. The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.

What fat makes the best shortcrust pastry?

A combination of butter and shortening or margarine are used here. Using the 50/50 mix of these 2 fats helps give a balance of flavour and texture that is just right and not overpowering. You can either mix your pastry by hand or in a mixer with a paddle attachment.

Why is butter the best fat for shortcrust pastry?

In pastry making, butter plays a fundamental role because it makes the pastry ""waterproof"". At the same time, it adds crustiness and crumble to shortcrust and all dry pastries (small cakes for eating on the move, for example) and brings softness and creaminess to risen doughs.

Do you use plain or self raising flour for shortcrust pastry?

The base of my pastry case has risen during baking.

This can happen if self raising flour is used – only plain flour should be used when making pastry. You also need to carefully press the pastry into the tin, making sure that no air is trapped underneath.

What are some of the faults when making shortcrust pastry?

Adding too much fat and overmixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.

Should you chill shortcrust pastry before rolling?

After chilling the pastry in the fridge, remove it when it is cold and firm to the touch, not completely hard or it will crack when rolled; it should be just pliable. If it has been chilled for more than 2-3 hours, remove from the fridge and leave at room temperature for 5 minutes before rolling, to soften it slightly.

Why is it best to rest shortcrust pastry before rolling?

Cool and relaxed pastry is far more likely to hold its shape when cooking. Relaxed gluten won't shrink nearly as badly, so that's why you rest pastry cases before blind baking. If, when you get the pastry out of the fridge after resting and it seems too stiff to roll, don't let it warm up.

Is milk or water better in shortcrust pastry?

Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water. If the dough is slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before kneading the dough.

Should you put egg in shortcrust pastry?

Egg (optional) – the fat of the egg yolk enriches the pastry whilst the egg white gives it structure (making it easier to work with). They're both also wet so help to bind the dry ingredients together.

Is margarine or butter better for shortcrust pastry?

The best fat for pastry-making

Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.

What happens if I use margarine in shortcrust pastry?

The main difference between the shortcrust pastry prepared with butter and that prepared with margarine concerns the taste. In the first case, in fact, the taste will be full and round, while in the second case you will notice a slightly acidulous note in the flavor.

Why is salt added to shortcrust pastry?

In bread baking, salt controls yeast growth and has a strengthening effect on the gluten in the dough. In pastry-making, it helps cut the oily mouthfeel of buttery doughs and encourages browning.

How to make a pie crust Mary Berry?

Place flour in a bowl. Cut in hard block margarine into cubes; add to the flour. Using your fingertips, rub the fat and flour together until you have incorporated all the flour. Continue rubbing in, occasionally shaking the bowl to bring any large pieces of fat to the surface.

What happens if you use self raising flour for pastry?

You can make shortcrust pastry with self-raising flour. It may be a little more difficult to roll but will give a light, short result.

Is Stork good for pastry?

Stork is a favourite ingredient of the Cake Queen herself, Mary Berry, and has been used by generations of home bakers to create crisp pastry and light, fluffy sponges. The Happy Foodie team has been getting better acquainted with this classic ingredient, and trying out some truly showstopping bakes in the process.

What temperature should I cook shortcrust pastry?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

How to make Mary Berry's shortcrust pastry?

🥧 Mary Berry Shortcrust Pastry Instructions

Cut butter into small pieces and add it to the flour and sugar mixture. Mix until it looks like breadcrumbs. Add egg yolks, milk, and vanilla extract to the mixture. Knead the dough for 5 to 10 minutes until it becomes smooth.

Why do you sieve flour for shortcrust pastry?

Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement. Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs.

Why is blind baking important when making shortcrust pastry?

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.