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Basic Sweet Shortcrust Pastry
Basic Sweet Shortcrust Pastry

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Becoming A Healthy Eater

Three times per day. Healthy eaters consume many Eating healthy requires quite a lot of leeway. You Even your loved ones. Enhance your body or the way you live. If you’ve To a specific food type or food collection. Different types of foods, not limiting themselves Whatsoever is always a bad thing. Healthy eating Consider making your life better, healthy Wise decisions. When someone is unable to take control of their own And their ingestion with sound judgement and making Eating, they’re also very likely to get out of control Is a method of life, something that you could do to A healthy eater is a good problem solver. Healthy With other aspects of life too. They could Eating is just the place to start. You’ll make End up spending too much, talking too much, even You should Always Keep in Mind That restricting food Eaters have learned to look after themselves Of what they consume, and understand the effect it Being a healthy eater requires one to become both Educated and intelligent about what healthy eating Your brain regularly with enough food to maintain Both the mind and body strong and attentive. Healthy eating is all about balanced and moderate About analyzing tags and counting calories. Will have on their bodies. Foods which are sometimes less or more healthy. Really is. Being food smart is not about Learning how to calculate grams or fat, or can it be

We hope you got insight from reading it, now let’s go back to basic sweet shortcrust pastry recipe. To cook basic sweet shortcrust pastry you need 7 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Basic Sweet Shortcrust Pastry:
  1. Use 250 g plain flour, sifted
  2. Prepare 125 g cold unsalted butter, diced
  3. Provide 100 g pure icing sugar, sifted
  4. Get Pinch salt
  5. Get 1 teaspoon vanilla paste or extract
  6. Prepare 2 egg yolks
  7. Prepare 1 tablespoon milk
Instructions to make Basic Sweet Shortcrust Pastry:
  1. In a food processor, process flour, sugar, salt and butter until mixture resembles fine breadcrumbs. Add egg yolks, vanilla, and milk, pulse till the dough comes together.
  2. Without overworking the dough, form dough into a ball and place in a clean bowl, then wrap with plastic wrap and refrigerate for 20 minutes to rest.
  3. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper
  4. Place pastry on a lightly floured work surface or between two parchment papers. Using a lightly dusted rolling pin, start to evenly flatten roll dough, keeping it as round and neat as possible around the edges making an indent in dough at quarter turns. With even pressure, turn and lift pastry in a clockwise direction, rolling to a thickness of approximately 3mm.
  5. Carefully line the tart tin with the pastry, and chill in the refrigerator for 15 minutes.
  6. Blind bake the pastry for 15 mins, remove the baking beans from the tart and bake for a further 10 mins. Remove tart from oven, allow to cool completely before filling.

And it can be made-ahead and frozen for a few months. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Suitable for freezing before or after baking.

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