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To make shortcrust pastry without a food processor, start by mixing together flour and salt in a large bowl. Cut cold butter into small cubes and add it to the flour mixture, then use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing with a fork until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
What else can I help you with?
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.
Why learning on shortcrust pastry?
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.
How long can you keep uncooked pastry?
Think about what it is made from. Basic shortcrust pastry only has flour, fat (butter/lard/shortening), water and sugar for sweet crust, so well wrapped shortcrust can last about two weeks. If you are using eggs or any other perishable ingredients then much less - a couple of days.
Can you use shortcrust pastry for pizzas?
Yes, you may use short crust pastry as a base for pizza. In fact, it is much healthier and convenient to use short crust pastry than finding a pizza dough. Using of short crust pastry do not need to blind bake it, however you have to brush it with egg to give the crust a glazing . You may also consider to roll up the edge to make it like a pizza dough puffing up, similarly brush the edge of the short crust pastry to give the extra crunch and glaze.
Why frozen butter in recipe?
Some pastry recipes, for example, shortcrust, or shortbread, might specify frozen butter or cubed and frozen butter in order to keep the pastry cool while working. Cutting butter into cubes and freezing it until you've sifted your dry ingredients, and then rubbing it in either by hand or using hand-held beaters (not a processor), and using iced water where water is specified, makes sense in hot, humid climates. You should also use a cold surface - marble is good - to work on. Before I start making pastry I also put the mixing bowl in the fridge so that it's cold when I begin work. Avoid using plastic bowls, utensils or work surfaces to make pastry, especially in hot, humid conditions.
What are some recipes that don't invole using eggs or self rising flour?
You can normally subsitute olive oil for most recipes which require butter. For some heart healthy recipes, the American Heart Association has an online menu: http://www.deliciousdecisions.org/cb/rec.html
How can you grate carrots without a grater?
You can grate carrots without a grater by using a sharp knife to finely chop them into small pieces or by using a food processor to shred them.
What can you use instead of suet pastry?
Make the pastry using shortening, instead of lard.
How can I shred carrots without a grater?
You can shred carrots without a grater by using a sharp knife to thinly slice them into small strips or by using a food processor with a shredding attachment.
Can you type into a blank area of a document without a paragraph formatting in place?
That would depend on which word processor you are using and how it operates.
Is pastry made using a microbe?
Not really but it can be made using a microvave but it is hard
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
