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Because making and using shortcrust pastry requires skill, which makes it useful for learning purposes. It is also the basis of many other recipes, which means it is essential to learn how to make and use it.
Wiki User
∙ 13y ago
Wiki User
∙ 12y agoShortcrust pastry is a pastry that generally contains no leavening agent. Usually used for tart's or pies because of the lack of "rising" that happens with a pastry that uses leavening agents.
The reason a shortcrust pastry would be used in shortbread is due to the fact that shortbread is a crumbly, usually semi-sweet cookie. If a leavening agent was used in abundance in a shortbread recipe the result would be a soft cookie and would be more like a sugar cookie than a shortbread cookie.
The main ingredients in shortbread cookies are butter, sugar, flour. The definition of shortbread alone can tell us why shortcrust pastry is used:
Shortbread is a type of unleavened biscuit (cookie) which is made from one part sugar, two parts fat (butter), and three parts oatmeal flour (many recipes use plain wheat flour today as well as the addition of salt.)
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What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What pastry is used for corned beef pie?
shortcrust pastry
Can you put shortcrust pastry in the fridge?
Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled
Why do sausage rolls use shortcrust pastry?
there is really no answer
What food's can you make with shortcrust pastry?
Pie. That is all.
Why does lemon pie use shortcrust pastry?
The quick answer is that shortcrust pasty is ideal for holding runny ingredients, such as the filling for a lemon pie.
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
What is an example for shortcrust pastry?
* tarts (jam,treacle etc.) * cornish pasties * pies
Is shortcrust pastry the same as puff pastry?
No - though either could be used for baking a savoury pie or dessert. Shortcrust pastry has a higher proportion of fat to flour and requires more careful handling. For a dessert there is usually a good proportion of sugar added to shortcrust pastry. It is easy to make at home. Flakey pastry is made by a process of rolling and folding so that a pastry with thin layers of pastry separated by a thin smear of fat is produced. It is much more cost-effective to buy this type of pastry. It keeps in the freezer and is easier to handle than short crust. It has no sugar in it so can be used for either sweet or savoury pies. Flakey pastry can rise impressively during cooking and by glazing it with egg-wash it can bake to a glossy golden brown. You needn't line a pie dish with it. You can simply fill the dish with the filling and roll just a flakey pastry top, slash and glaze it before putting it in the oven. When serving you can lift off the whole top, portion it, and serve a piece of pastry to each guest along with the spooned-out filling.
What is the difference between puff and shortcrust pastry?
hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.
What are some synonyms of the word turnover?
Some synonyms for the pastry turnover include shortcrust pastry, puff pastry, or dessert sandwich. A turnover is made from a fluff dough filled with sweet fillings.
What foods are made from shortcrust pastry?
.sausage rolls .pasties .porkpies .chicken pies .beef pies
