The ingredients of the short pastry are:
- aromas (vanilla or grated lemon zest)
The quantities should increase or reduce proportionally to the amount of flour.
The type is MOLITORIA TYPE “GREEN” a flour with low and extensible gluten.
Butter. According to on the friability you want to get, the quantity of butter can be the 30% to 70% on the weight of the flour. The 50% dose can be the best choice (300gr flour = 150gr of butter). This is an all purpose, basic short pastry, and you Will decide whether to put more or less butter according to the aimed use. The butter must be used at room temperature to reach a good blending of flour and ingredients.
More butter = greater friability
The quantity of caster sugar also must be proportional to flour weight, usually going from 30% up to 60%.
More sugar = more crispy pastry
Eggs can be used whole or just yolk. The difference will be the friability that you will get. Using only yolks (more fats) you’ll get a crumble pastry; using whole eggs the pastry will be elastic and crunchy.
Two mixing methods are distinguished:
Cream the butter and sugar together in a bowl until light; add eggs and then add flour and aromes and mix to a smooth paste with the kitchen machine; wrap the pastry in the cling film and put it in the refrigerator for at least 3/4 hours for an excellent result, but also 30 minutes it’s enough. Then shortly rework the pastry and roll out it to reach the purposed width.
A Suggestion: use two baking foils paper that will avoid pasta sticking when rolling up.