Short Crust Pastry, The best 3 from Sorelle Simili, my wonderful teachers and the ones who opened Cucina Italiana Cooking School in New Zealand and Australia. ENJOY LUCIANA X 1) CLASSIC MIX FOR BISCUITS AND CROSTATA 200 g flour 00 100 g butter 2 egg yolks 80 g of sieved icing sugar a pinch of salt 2) CRISPY MIX FOR BISCUITS AND CROSTATA 500 g flour 00 200 g caster sugar 200 g butter 2 whole eggs a pinch of salt 3) SOFT MIX FOR CAKES WITH CREAM AND FRUIT, CIAMBELLE AND BISCUITS 500 g flour 00 100 g potato starch 150 g butter 4 egg yolks 150 g sifted icing sugar a pinch of salt
PASTA FROLLA ( SHORT CRUST PASTRY ) it can be kept in the refrigerator for up to 4-5 days while in the freezer you can keep it for 2-3 months. Remember that thawing should be gentle so take it out of the freezer the night before use, leaving it in the fridge and never at room temperature! WHEN PASTA FROLLA ( short crust pastry ) GOES OUT OF THE REFRIGERATOR It has a very hard dough so it must be softened by beating it with a rolling pin and at the same time rotating the dough until all the dough is more malleable and easy to use. Extract from the refrigerator only when used because otherwise the butter gets too hot on the surface. SHORT CRUST PASTRY CAN BE FLAVORED With orange peel, lemon, grapefruit or mandarin but the classic taste is vanilla whose seeds will be added to the sugar during the dough.