Age Limit To Buy Lighter Fluid

Shortbread, Frollae. According to me.


Dear readers!

are a consumer who loves to learn and cuochina, and I'd like to tell something, too!

I read in the comments (we all read them all ^ ^) you are interested in the topic, and here.

The pastry is a basic preparation of pastry, deliciously versatile. Pies, cakes and biscuits, simple and good. The characteristic of the crust is that it must be, in fact, pastry, that is fragile, friable, lightweight and does not last.

The basic ingredients are:

• Farina (low factor of bread, a biscuit, preferably fine);
• Eggs;
• Butter (or margarine), Sugar
• ;
• Aromas ( chemical or natural).

These ingredients are mixed in varying amounts depending on the result you want. The important thing is to add the flour at the end or at least mix it with fats and sugars for the shortest possible time, under penalty of success is not optimal.

Pellegrino Artusi was recommended: "Do all a mash handling it as little as possible, for otherwise you burn, as the cooks say, therefore, to soak, the better use of the principle of a knife. If there is convenient to go ahead a day before the paste, which does not suffer from raw and cooked pastry improves over time because more and more ".

To obtain a more puffed pastry, you can add a small amount of yeast or avoid completely the levitation and give a more British flavor add a pinch of salt.

the pastry for the tart

must be a pastry, in my opinion (which is also to Artusi , from which I drew my own and favorite pastry!), from very fine grained, delicate, you need not be short, crisp. Many egg yolks, beautiful and fine, but not easy to work with. If you want to add a pinch of yeast, which is good, but I prefer it without.

I report that the master Artusi which includes the use of lard, and under my own pastry and adored.

Shortbread tarts to Pellegrino Artusi, from "The science of cooking and the art of eating well."

00
270g flour 115g caster sugar 90g butter


4 egg yolks 45g fat

My pastry for pies:

300 g of flour;

125 g of sugar;

150 g of butter;

3 egg yolks and 1 egg;

orange peel (or lemon) zest.

shortcrust pastries for tea

English must be very light and crumbly, and must feel a bit 'of salt!

I would say that the proportions are better:

250 to 125 g of flour and butter and sugar should not miss the salt. I forgive the English. God save the Queen.

shortbread

This too must be light, buttery. For those who do not like the taste of English these pastries are made with butter so much, maybe half or entirely replaced with margarine. If you want to add a touch of yeast, which makes it softer: I would! Form with sac-a-few on the baking oven.

I send this to recipe that I like it very much! ^ ^ If you want the video, Saffron Yellow docet.

The crunchy crust for sweet fillings

To make tarts covered like this , his trousers stuffed with ricotta and sweet biscuits filled with fruit, I will soon. Crisp because there's a large percentage of egg white, which is precisely the part that gives the crispness, and a little 'firmness of the dough, which is less brittle and does not tend to break quickly. Crisp and spreadability: you can easily straighten it with the help of the flour on a work surface and shape it as you like. Nothing of course yeast.

I often modify it, but the base I use is the pastry "B" Pellegrino Artusi (see above): 250g flour 00

125g butter 110g caster sugar

1 egg yolk 1

Shortbread ovis mollis

For some of you will be a crap known: the pastry made with eggs (egg yolks) boiled! Well yes! Surely you've already eaten, is frequently used in baking.

The texture is delicate, very crumbly, not at all crunchy, it melts in your mouth! Do not you dare to make pies or cakes: it is only suitable for biscuits and sweets. Beautiful and colorful. I give you the basic proportions, but do vobis.

Shortbread ovis mollis:

300 g of flour 240 g butter

;

6 yolks of eggs boiled, cold;

125 g of sugar (preferably powdered);

aromas.

Shortbread oil

In fact you should not call crust, but the uses are the same. It 's more tasty and crunchy and so it is very suitable for pies. Procedure and doses for sending you here , to my recipe.

This is what I know, all the other shortbread are essentially variations on the theme.

I hope to be helpful at least a bit '...

Doubts / questions / insults?

Write up barbarous. Cerquetti @ free. it