Table of Contents
How does Gordon Ramsay make shortcrust pastry?
Basic Shortcrust Pastry (Gordon Ramsay)
- 1 cup flour.
- 1 tsp fine sea salt.
- 2/3 cup cold unsalted butter, diced (10-11 TBS)
- 4-6 TBS ice-cold water.
What are the 4 characteristics to a perfect shortcrust pastry?
CHARACTERISTIC
- FLAKINESS.
- TENDERNESS.
- LIGHTNESS.
What does adding an egg to shortcrust pastry do?
Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you’re adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily.
What are the rules of making shortcrust pastry?
Tips for working with shortcrust pastry
- Don’t overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.
- Use a metal tart tin.
- Don’t stretch.
- Repair tears.
- Allow a little overhang.
- Rest.
- Bake it blind.
- Watch the colour.
How do you make Jamie Oliver shortcrust pastry?
Ingredients
- 500 g organic plain flour , plus extra for dusting.
- 100 g icing sugar , sifted.
- 250 g good-quality butter , cut into small cubes.
- 1 lemon , zest of.
- 2 large free-range eggs , beaten.
- 1 splash milk.
How do you make Paul Hollywood shortcrust pastry?
For the shortcrust pastry
- 225g plain flour, plus extra for dusting.
- a pinch of fine salt.
- 60g cold unsalted butter, cut roughly into 1cm dice, plus extra for greasing.
- 60g lard, cut roughly into 1cm dice.
- 3─5 tablespoons very cold water.
What temperature do you cook shortcrust pastry at?
Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
Why is it important to chill the pastry in the fridge?
Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.
What temperature should shortcrust pastry be cooked at?
What is the golden rule of pastry making?
Follow these easy tips the next time you’re making pastry. The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.
What temperature do you cook shortcrust pastry on?