"Shortcrust Pastry Recipe"
The "pastry" is thought to be "simple, easy to implement, but it is not" .
I I've tried a lot, but nothing satisfies me so much that it stop trying ... one day surfing the web blog I am in the pastry chef Mario Ragone "I say wow how chic it prepares (I recommend you look at it) ... I start to research is that we are? The recipe for the crust ... I start to read, beautiful, and really easy to make especially if you have un'impastatrice!
never left it, is really good: for biscuits, cakes base, in short, you can use it for everything!
Let's see what we need to make 1 kg of this beautiful, fragrant "pastry".
500 grams of flour (00)
200 grams of sugar.
200 g butter at room temperature.
110 g egg yolks, beaten.
La buccia di un limone grattugiato.
Inseriamo il burro fatto a pezzi nell’impastatrice.
E aggiungiamo solo una parte di zucchero a velo, facciamo montare…
Quando è diventato una crema inserire l'altra metà dello zucchero a velo a pioggia.
Dopo half of which join the previously beaten egg yolks.
Li pour in, now stop the mixer and add the lemon
cheese and vanilla ... we continue to mix by combining the other half of egg yolks, always flush.
Now add the flour a little at a time, always with the mixer running.
Here it lovely ready, we settle on the starboard side of the film and refrigerate for at least three hours before using.
It can freeze a quiet mind, and once thawed, it just seems a reality!
I hope you try it!
Thank
Antonella.
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