How to Make Shortcrust Pastry Crumbly: Add a Secret Ingredient – It Doesn’t Cost a Penny
Home baking lovers often experiment with dough recipes, which sometimes results in unpredictable results.
But you can encounter difficulties in making cookies even when you follow the same instructions year after year, rightly notes the expert of the online publication BelNovosti, chef Yulia Arkhipova.
Each time the baked goods turn out differently: soft and crumbly or hard as a rock.
The reason should be sought among the many factors that affect the quality of baked goods. Among them are the temperature of the ingredients, baking time, quality of flour, and others.
The Secret to Crumbly Shortcrust Pastry
If you are not satisfied with the unstable result, try adding one secret ingredient to the dough, which is guaranteed to improve its quality.
We are talking about cold water. It can be replaced with a few ice cubes (of course, just melted).
They prevent the formation of gluten, which makes the finished cookies too tough.
Please note: In addition to the water being ice cold, the butter used in making the dough must also be rock hard.
Sometimes housewives put bowls, knives and cutting boards into the freezer – basically everything that is somehow involved in the dough kneading process.
