The Perfect .. short crust?
I have developed this ... short crust "twice 50gButter flour to fat (flavor) 50gLard (lubrication) 200gStrong Flour (gluten properties good connection) 1 tspBaking Powder (tartar Bicarb to add some air) 3 tbsWater (binding) pinchSalt (taste) Microwave butter and butter together for half a minute to get a little more maliable. Add the lard and butter to flour and other ingredients in the blender. Run console (with "dough hook" at medium speed for several minutes. This sticky mixture is left on a machine .. You might have to stop the machine and "spoon" (STIR) and the right mix to make it work. Add more (perhaps..) Up to 100 g of flour to join (or water if it becomes too thick after). What follows is the consistency of paste a strong adhesive force and not the bowl or the dough hook. Sticky is good, while flour rolling fix. Now I am limited by this site, is better than solutions?
This recipe is something like broken any recipe I've ever seen. The addition of baking powder, will be cakey. Flour power that will be hard and difficult work. Soften the fat mixture through the flour, then you really want the fat particles to be separated from the flour. And using a mixer just makes everything a mess. Mix dry ingredients. Chill the fat and cut into small pieces. Put Combine all ingredients in a food processor for a few seconds to a minute until the fat particles are smaller values than a grain of rice, or cut into the flour mixture with a fork or knife until very low. Refrigerate for 1 / 2 hours if the room is not cool. Add water quickly and pat into a ball, then roll in the form you need.
S460E Electric Perfect Binding Machine (www.beijing-hengyin.com).wmv
