What are the best tips for baking with short breads?

Baking short breads, so it works perfectly is a bit of art. It requires the right amount of each of its three main ingredients - butter, sugar and flour - to create your signature crumbling, butter lightness, which also stands up to the Robustness test. The result of this biscuit can affect many things, but there are some tips for baking with short breads to help ensure its success. The use of real, unsalted butter, which is slightly softened, adds a bit of rice or corn flour, cooling the dough and baking at low temperature will help enter perfection.

Always use real, unsalted butter - never substitute butter. Fat in butter is what gives bread its crumbly texture. The AA degree is the highest quality butter and is preferred for baking with short breads. Soften the butter until it is pliable but not molten or greasy, and mix it with sugar until both ingredients are light and fluffy. One of the keys to Perf.ect Shortshead lies at the temperatureSo, so it is important that the butter is not warmer than the room temperature.

A little corn flour added to a common versatile or cake flour gives a short bread the quality of melting in the mouth. Rice flour is also used in some recipes to shorten the sandy texture if it is preferred. Once the flour has been mixed, add a pinch of salt to the mixture, pierce the flour and salt together and smokes the mixture with a fork, so it mixes well with butter and sugar. Combine all ingredients until the dough begins to create, and be careful not to work the dough because it will be difficult.

cooling the dough for 15 minutes helps to strengthen it, so biscuits with short breads keep the desired shape when baked. After cooling, pull the dough out of the refrigerator and gently fold it into a flour -ready wooden cutting plate until the rolling pin is 1/2 inch (12.7 mm). The dough cutsJohn on the desired shapes and place on a cool baking tray. Place each shape with one fork and place the baking tray in the oven.

Baking for a short color baking for its perfect color and consistency is to bake a short chler at a low temperature - 200 ° F (93.3 ° C). This allows the short bread to bake long enough to cook all the way without browning or burning. In this way, the bread will maintain its usual pale, almost white color.