How to make perfect shortbread dough: the main secrets of cooking
Shortcrust pastry is one of the easiest doughs to make and takes just 10 minutes to prepare, but it always turns out delicious.
The FoodOboz editorial team shares the main secrets of making the perfect shortcrust pastry for pies and pizza at home.
1. Flour
Flour for dough
Always sift the flour 2 times before you start kneading the dough.
2. Butter
The oil must be cold
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Always use only frozen butter for shortcrust pastry and grate it to get the perfect crumb.
3. Eggs
Add the eggs to the dough one at a time
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They should be from the refrigerator, not room temperature, and they should be quickly mixed into the dough.
4. How to knead properly
Be sure to refrigerate the finished dough
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Knead the shortbread dough as quickly as possible with your hands to prevent the butter from melting and then immediately make a ball out of it and place it in the refrigerator.
5. How to roll out the dough correctly
Roll out the dough only with a cold rolling pin
After the dough has cooled, put it on parchment, cover it with another piece of parchment, and be sure to roll it out with a cold rolling pin.
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