Kitchen appliances and utensils: work surface for kneading dough, glass, spoon, rocking chair, cling film, deep bowl.
Ingredients
| Flour | 600 g |
| Butter | 150 g |
| Water | 170 ml |
| Salt | 1 tsp |
| Vinegar | 3-4 tsp |
Step cooking
To prepare two types of dough, we will divide all the ingredients in half. After familiarizing yourself, you can try both recipes or choose the one that you liked more. Ideally, to prepare a baking dish, all products, even flour, should be refrigerated. Therefore, before starting work, put them in the refrigerator for a couple of hours.
First option
- Sift 300 g of flour into a deep bowl. Add to it 75 g of butter, cut into small cubes.
- Then we connect the flour and butter with our hands, kneading them.
- We combine 85 ml of cold water, 0.5 tsp. salt, 1.5-2 tsp vinegar, mix well.
- Pour flour and butter onto the work surface, add water a little and grind the mixture with the back of your hand. Before each addition of water, the mass is collected in a slide.
- Then we form a ball, wrap it with cling film and send it to the refrigerator, preferably for 1 hour or at least 20 minutes.
Second option
- Sift 300 g flour, 75 g butter into a bowl.
- Mix 85 ml of water with 0.5 tsp. salt and 1.5-2 tsp vinegar, add immediately to the flour.
- We mix all the ingredients with our hands, wrap them with cling film, and send them to the refrigerator for 20-60 minutes.
Comparison
- First option. When rolling, the dough begins to exfoliate, has a pronounced marble coating, pieces of unmixed butter will be noticeable. After baking, it will be layered and crumbly.
- The second option. The dough rolls out easily, it has become elastic, its marbling is less pronounced. After baking, the dough will not be as sandy as possible.
If you use the above ingredients to knead one of the dough options, then you will get a big pie or 12 portioned cakes. Some housewives can use these two options and get different results when baking, which, in principle, can suit them. But from the point of view of professional chefs, only the first version of the batch is considered correct.
Video recipe
You can also watch a video where the cook clearly shows each cooking step, talks about the difference between the options received, demonstrates their differences, the advantages of the best option.
Now you know how to make the right shortcrust pastry. It can be stored for a long time, up to 2 months in the freezer. You can also cook it in advance and let it stand for an hour or more in the refrigerator, so that after baking it shows its best side. Write in the comments, did you manage to use this recipe, which option did you like more? What was the final dish, did you like it?
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