Saturday, October 15, 2011

How to make Short Crust Pastry (come fare la Pasta Frolla)

"Pasta Froll"a is one of the basics dougs in the Italian pastry making. It can be used in many different ways and filled with a wide range of ingredients, to make tarts, bisquits etc..... Here I propose a quick and easy pasta frolla, mixed with a food processor, using 1 egg and a yolk instead of all yolks, this makes the dough a little bit more crispy. If you don't have a food processor mix the ingredients in a bowl with your hands, or the old way: on a worktop giving the flour a volcano shape and placing the eggs and butter in the middle. Don't work the dough too long butter will melt too much. If you are vegetarian you can use vegetable oil, not olive oil but for example sunflowers or peanuts oil, instead butter.

Makes one tart or 20 bisquits
350 gr White pastry flour
130 gr Unsalted butter, softened and chopped (or 100gr oil)
80gr White sugar
1 egg
1 yolk
1 piece lemon peel or a teaspoon vanilla extract

In a Food Processor add the lemon peel and the sugar, mix till the sugar is powdered. Add the other ingredients. Mix for 20 sec. at medium speed. 

Get the mixture out, place it on a worktop and give it very quickly a ball shape. Cover it with a plastic foil and place it in the fridge for at least 30 minutes. After the 30 minutes your dough is ready to be used and shaped the way you want.

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