Food recipes
Maggie Beer's Sour Cream Shortcrust Pastry
Maggie Beer's Sour Cream Shortcrust Pastry Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt cream, sour, cultured Directions: Chop the cold butter and put it in a food processor bowl with...
Maggie Beer's Sour Cream Shortcrust Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
Directions:
Chop the cold butter and put it in a food processor bowl with the flour.
Pulse this mixture until the butter resembles chunks the size of olives.
Add the sour cream and pulse again until 'just' incorporated.
The mixture does not have to be perfectly smooth and uniform.
Turn onto a well-floured, cool surface and roll the dough into a rectangle.
cover and leave to rest in the fridge for 20 minutes.
Roll into the desired shape.
Rest again in the fridge.
Bake.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, sour, cultured
Directions:
Chop the cold butter and put it in a food processor bowl with the flour.
Pulse this mixture until the butter resembles chunks the size of olives.
Add the sour cream and pulse again until 'just' incorporated.
The mixture does not have to be perfectly smooth and uniform.
Turn onto a well-floured, cool surface and roll the dough into a rectangle.
cover and leave to rest in the fridge for 20 minutes.
Roll into the desired shape.
Rest again in the fridge.
Bake.