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Basic Shortcrust Pastry
Basic Shortcrust Pastry

Before you jump to Basic Shortcrust Pastry recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been conditioned to think that comfort foods are terrible and must be avoided. If your comfort food is candy or junk food this can be true. Otherwise, comfort foods could be really healthy and good for you. There are a number of foods that, when you consume them, can better your mood. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Eggs, would you believe, are great for helping you battle depression. Just see to it that you don’t get rid of the egg yolk. Whenever you wish to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the egg yolks especially, are loaded with B vitamins. The B vitamin family can be terrific for boosting your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–function better. Eat an egg and be happy!

So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to basic shortcrust pastry recipe. You can cook basic shortcrust pastry using 4 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Basic Shortcrust Pastry:
  1. Take 50 grams Bread flour
  2. Get 50 grams Cake flour
  3. Prepare 75 grams Butter
  4. Provide 50 ml Ice cold water
Instructions to make Basic Shortcrust Pastry:
  1. In a food processor, add in the bread flour, cake flour, and butter and blend it. (Make sure that the butter is still cold. Even better if you refrigerate the flour.)
  2. Once it is crumbly, it's done. (At this point, it shouldn't be finely mixed yet and the butter should still be slightly chunky.)
  3. Add in the water and blend. Set it to pulse mode if you have it. If you don't have that setting, turn the machine on and off to pulse (try to use as few pulses as possible).
  4. Once the dough looks like this picture where the dough is starting to come together, it's ready. Tip for this step is to make sure the consistency isn't too smooth yet– leave some lumps of butter and let the dough be a bit floury.
  5. When preparing by hand Make sure that the butter and the dry ingredients are mixed together well by using your fingertips. Then, while adding in the cold water, use a scraper to cut in the butter and mix the dough together. Once the dry ingredients have been incorporated, it's done. (Mix until there are still some lumps of butter.)
  6. Cover it with a plastic wrap and put it in the fridge to rest for an hour. At this point, you should be able to see spots of the butter and flour in the dough.
  7. Cover a countertop with flour and roll out the dough into a long rectangular shape. Using the flour on the surface, fold the dough into thirds. If you have a lot of flour on the countertop, use a decorating brush or something to brush some off as you form the dough.
  8. Rotate the dough by 90 degrees, fold it into thirds, and then roll it back out. Repeat this process 2 more times. (Total of 3 times.)
  9. This time I made sweet roll dough. I rolled it out into a 30 cm by 18 cm shape and coated the top with some water. I made a mixture of two tablespoons of granulated sugar and some cinnamon powder, and sprinkled it over the dough. I then rolled it.
  10. While rolling up the dough, adjust the shape so it stays together. Cover it with plastic wrap and set it in the fridge for 30 minutes to rest.
  11. Next, cut it into 5 mm wide slices.
  12. In a preheated oven at 375℉ (190℃), bake for 20 minutes.
  13. They are done. The cinnamon and sugar I gently rolled into the dough melted perfectly. They are very cute mini pastries when done.

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