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Gordon Ramsay - How to make shortcrust pastry
pay
shortcrust pastry
when most delicious and easy's paces tomake an entire world
now make it places like chemistry gottafollow the recipe from start to finish
with exact measurements so if you feelventures follow this
really important in the bowl on you buta
in the fridge
grams of butter
for the grounds of lower little pinch ofsalt
into the blender and read what we dothis in the blender
is basically just to speed up theprocess what we're looking for now is a
sort of
breadcrumb mixture I can be done by Hans
we hands tend to melt the butter in away that is sort of it brings the texan
this is very quick
a more important so much easier a
seconds a on the blender and look
was really nice soft fine
so a break from texture now nice coldbowl
fingers in the middle will make you wellan important part now
is incorporating just under a hundredmiles above water
start of with two-thirds the water inthere
get your hands on almost to your handlike this always can just
turn the pace you around and be quitevigorous with it just
in and twist them we're trying to do ismop up all the bottom the flour together
and then the final part the water
South twist again
into this really nice doak very gently
like the foul report left out the dough
all pushed the pace it together andgently knead it
and then no just a nice
line sprinkle the flour a nice andcarefully
role at and look
when looking for is really nice supplythe butter has melted
the paces got texan back into the bowlcling film
on top they've got every night lights:
pastry ready to relax
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