What is a short -term pastry?

short pastry is a type of dough that is very simple, traditional and versatile. The pastry recipe in short -term pastry contains only flour, butter or lard, ice water and sometimes salt. During the process of creating short -term pastry, all efforts are made to keep the dough to keep the fat homogeneously suspended throughout the body and prevent the development of long adhesive strands that could cause pastry to chew or hard. After baking in the oven, the pastry does not rush and instead comes out as a butter, somewhat flake with a fine crumb. The basic short -term pastry can be used to produce almost any type of bowl, from sweet to salt, although two variations can be made - one that uses sugar in the body for sweetness and the other that uses eggs instead of ice water for more heart -like taste. The butter is a traditional choice and creates a scalyoupler with a rich taste. Lard can also be used to create pastries that have a very dental texture, but lacks a rich taste of butter. Some recipes use the estateNaci half of the butter and half of the lard, so the taste of butter can be combined with a texture provided Lard.

To create pastries, the first step is to combine fat with flour. The flour is first sieved, so it is easier to handle and the air can be integrated, allowing the bark to be light and scaly when baking. Classic technique for integrating fat into flour is called friction and involves rotating the fat into small cubes that are kept cool, and then gently add fat into dry flour with your hands and fingers with the intention of coating each of the flour flakes as closely as possible. The friction of the fat into the flour is done, because the more uniform is the fat is distributed in the flour, the better the texture and the taste of the finished pastry. The ingredients can also be placed in a kitchen robot and slowly pulsated to achieve the same effect, although the results are not always the same.

Once fat and flour are combined, ice wateris added to the dough in small quantities until it is stuck and forms the ball. Too much water creates a dough that is difficult to handle, while too little water is let the dough fall into small crumbs. Broken eggs for richer taste can also be used instead of water. The dough is then formed in the ball and endless to prevent the development of long sticky strands that could cause chewing and bread like bread.

The finished dough for short -term pastries usually cools before introducing to ensure that the fat does not separate from the flour. At this point, the dough can be blind or used as any cake dough in a larger recipe. If the dough will not be used immediately, then it can be cooled or frozen for storage.