Shortcrust pastry can have many uses. It will work not only as a basis for popular cakes and desserts, but can also often be an element of exquisite dishes. But how to prepare a dough that is both delicate and perfectly crumbly? A popular trick comes to the rescue.
How to make a cake that is perfectly crumbly? Stick to one rule
Although preparing shortbread is not difficult, it does not always turn out as it should be. Sometimes it may crumble too much, and other times we end up with a compact mass that resembles clay in consistency. It turns out that each of these problems can be solved by the popular 3:2:1 rule. Thanks to it, we can easily maintain the right proportions of ingredients, and thus the cake will always be a success. Regardless of whether we plan to make it into a cake base or shortcrust cookies. After cooling and baking, it will be delicate and perfectly crisp. Just combine three parts of flour with two parts of fat and one part of sugar.
The best recipe for shortcrust pastry. You only need four ingredients
If you want to prepare shortcrust pastry that will be an excellent base for cakes, stick to the 3:2:1 rule. What does it look like in practice? All you need to do is knead together four ingredients that you probably already have on hand. Place 300 g of flour, 200 g of cold butter, 100 g of fine sugar and one egg yolk in a bowl and knead until a compact dough is obtained. Wrap the finished ball in food foil and then place it in the refrigerator for at least an hour. If you follow these tips, your cake should turn out perfectly. After this time, put the dough in a form or shape it into small cookies.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
