Mixing flour and butter
Cut the cold butter into pieces. Put the flour in a bowl, add salt and the pieces of butter.
Shortcrust dough basic recipe
100g
sucre poussière
200g
beurre ou margarine
300g
farine
1 prise
sel
1
œuf
1 paquet
sucre vanillé
100g
1 portion
condensation
1900 kJ
12638 kJ
453 kcal
3017 kcal
graisse
26 g
174 g
dont acides gras saturés
16 g
109 g
hydrates de carbone
48 g
323 g
dont sucre
16 g
109 g
protéine
5.7 g
38 g
sel
0 g
0.2 g
Shortcrust dough basic recipe
description et horaires
Shortcrust pastry consists of one part of sugar, two parts of butter and three parts of flour. Flavouring ingredients such as nuts or chocolate are deducted from the flour.
Flaking off
Crumble the flour with the butter. This should go as fast as possible, or otherwise the dough will become gangrenous and the dough will lose it's binding.
If the dough has become gangrenous, this can be remedied by adding one or two tablespoons of milk.
Adding the egg
Knead in the egg, add salt and any other ingredients like nuts quickly.
Cooling down the dough
Distribute some flour an a plate. Place the dough on top and let it rest in the refrigerator for at least 30 minutes.
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