Shortcrust pastry is used in many recipes. Sometimes it can happen that it becomes too crumbly. We have a tip here on how you can still save your shortcrust pastry and don't have to start all over again:
Saving shortcrust pastry with quark
What you’ll need:
- 1 tbsp quark or yogurt
Instructions:
Knead the tablespoon of quark into the dough and the dough will be supple again. If there is no quark available, it also works with yogurt.
Soft shortcrust pastry
The shortcrust pastry becomes even softer and fluffier if you whisk the eggs with a little lemon juice.
What is the best way to make shortcrust pastry?
Always pay close attention to the recipes and the content. All ingredients should be well chilled, as shortcrust pastry does not tolerate heat. If the dough becomes too soft, it will only be sticky and difficult to work with. It is best to let the dough rest in the refrigerator after processing.
Small tip: after the resting period, moisten your hands with cold water, so you can continue to work with the dough well and it will not stick to your fingers.
Note: it is best to knead the dough as briefly as possible. Kneading for too long makes the shortcrust pastry tough and it will keep shrinking back when rolled out.
Read also: Batter does not overflow
Photo by Sabine, meinhaushalt.at
