Doses and uses of the various pasta frolla cake

Fat salty pasta frolla cake

500 g of flour, 250 g of butter, 1 egg or 2 egg yolks, 10 g of salt, enough water.

Given the great friability lends itself to all forms available and Small boats and tarts to contain various compounds for appetizers, or to “prepare quiches’ ​​and pies filled with delicate vegetables, eggs and mushrooms, asparagus and white sauce, vegetables with salsa Mornay sauce.

Greasy sweet pasta frolla (shortcrust pastry)

The same proportions as above, with 150, 200, 250 of sugar, depending on the degree of sweetness required, grated lemon peel (optional). For fruit tarts and jam, for cakes in the form of boats and tarts filled with fruit, jam, candy, frosted jelly fruit: for pasta frolla with different shapes or different molds can be stacked two by two with various fillings (jam, cream butter and cocoa liquor, etc. …).

Very sweet crumbly shortcrust pastry fat

400 g of flour, 5 hard-boiled egg yolks, 250 g of butter, 250 g of sugar, 10 g of salt, a whole raw egg, a little water, the aroma of spices – for pastries of various forms.
Given the softness of the pastry that you can shape with the “pastry bag.”

Lean salty shortcrust pastry

500 g of flour, 2 eggs, 150 g fat (butter, oil, lard, fat or fried) 10 g of salt, a little water. Because it is of thicker consistency is adapted to receive “pâtés”, various pies crust type in the “macaroni pie” etc..

The fat that is made will be adjusted to the content. For example, goose fat for pies poultry fat, oil for fish pies, lard for pies made with pork. Then getting the pastry during cooking, the fat content in the filling, it will never lean.

It is preferable, however, eat “hot” pies with puff pastry with lard and fat, while butter, oil and margarine, are also excellent if eaten cold.

Lean sweet shortcrust pastry

Are added to the mixture above 100 or 150 g of sugar, depending on the preparations that this pastry is set. It is flavored according to taste, and possibly with a hint of spices (cinnamon, cloves, nutmeg or mace, ginger). For ‘charlottes’ rather high, the pastry fat would be too fragile.

Shortcrust pastry leavened

As the same dough before you add a packet of baking powder (dosage per pound) mix initially together with the flour. It is the base paste to obtain good homemade biscuits, to be flavored in various ways, with cinnamon, lemon or orange peel, ginger, vanilla flavoring, etc. … You can also add a certain amount of sweet cocoa, subtracting the weight of the flour. The same operation can be done, with excellent results, with the “sweet crumbly shortcrust pastry fat.”

Part 1 – How to make shortcrust pastry

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