THE RECIPE CARD FUNDAMENTALS OF BAKING
FORMULA
SHOTRT CRUST PASTRY
Ingredients
Amount
Units
Soft flour
240
Gm
Margarine
100
Gm
Water
3-4
Tbsp
Salt
a pinch
Cost
Method
PREPARATION METHOD
1.
Sift the flour into a mixing bowl
2.
Add the shortening
3.
Rub or cut the shortening into the flour to the proper degree.
3.
Dissolve the salt into the water .
4.
Add the water into the flour mixture .
5.
Mix gently until the water is absorbed .
6.
Do not overwork the dough
7.
Place the dough in a pan , cover with a plastic film , and place ii in the refrigerator for about an hour .
8.
Scale portions of dough as needed.
SHORT CRUST
Notes
For flay dough , until the particles are of the size of peas or hazelnuts. For mealy doughs , until the mixture resembles breadcrumbs.
Overworked dough would result in a tough product.