Shortcrust pastry is quick and easy to prepare. Baking from it is crumbly due to the high content of fat - margarine or butter. Nevertheless, in order for the result to exceed all expectations, it is necessary to adhere to certain rules for baking shortbread dough.
It is necessary
Instructions
Step 1
When preparing the dough, make sure that it does not start to shine, this is a sign that the butter has melted. This means that the dough will crumble and roll out poorly. If this happens, refrigerate it and roll it out on a floured board, then it will take and retain any shape.
Step 2
Thick pieces of shortcrust pastry do not bake well, so roll out a layer of no more than 5-8 centimeters for cookies, cakes and pastries. Bake thick layers at a low temperature, and thin layers, on the contrary, at a high temperature.
Step 3
Try to ensure that the layers of dough for each type of product have the same thickness, otherwise during baking, some may burn, while others will not bake.
Step 4
You do not need to grease a baking sheet when baking shortcrust pastry, since it is already greasy and will not stick.
Step 5
To bake shortcrust pastry products, place them on a baking sheet, prick them several times with a fork and bake in a preheated oven.
Step 6
The key to your success, of course, also depends on the correct preparation of the dough. If you knead it by hand, keep your hands and ingredients chilled. It is important that the moisture in the oil can evaporate during the kneading process itself, and not earlier, otherwise the dough will turn out to be loose. Knead the dough with both hands from the edges to the center, gradually grabbing the flour. Always mix dry ingredients with flour, and liquid ingredients with eggs.
Step 7
Place the dough in the refrigerator for about 20-30 minutes before rolling out. To bake small items, take the dough in small portions and store the rest in the refrigerator until use.
Step 8
If the baked goods start to burn, cover them with parchment paper. She can also lay out a baking sheet before baking.
Step 9
The shelf life of the frozen shortcrust pastry is 2-3 months.
Step 10
Finished sand products have a light brown or golden hue.
