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How To Make Sweet Shortcrust Pastry | Jamie Oliver



*Intro music* JAMIE>> Hello lovely people! Let's make the beautiful thing that is homemade short crust sweet pastry So good, so much better than anything you could buy

So, the basis of this recipe starts with half fat to flour And that's a principle that's been used for hundreds of years We're going to use a little sieve to put 250g of flour Then we have the butter and I'm just going to rub the butter and flour together but, before I do that I'm going to add some sugar That's 100g of icing sugar So, then I've got a vanilla pod here

The classic flavor I'm just gonna squeeze this You can always tell a good vanilla pod by it being sticky and sort of soft and gentle [shouting] Hello Buds! That's my little boy, Buddy uhm, you alright mate? I'm making pastry, do you wanna help me? Cool, wash your hands

So I'm just going to run my knife down the pod like this Scrape the inside out And there are literally thousands of little seeds There, right? And it's incredible Look at this Smell that

Guess what that is Vuh! Vuh! BUDDY>> Vanilla! YAY! So if you can just get little knobs of butter and just squash it into the flour Get a little handful This is called rubbing This is a rubbing method, ok? So Buds is the king of that

He's going to do that Add a little sea salt ok?Just a pinch The salt is good to season the flour And then what you can do is just a tiny gesture of lemon zest or any citrus So, we don't want to over-touch the pastry because the temperature of our hands is melting the butter

So we can stop now Buds, ok? Now I'm going to add a little swig of milk and I'm going to use the yolk of two eggs The yolk is going to give you a richer, finer pastry So I just use a fork now You all right Buds? You watchin' and learnin'? Kay, can you just move that around – keep it in the bowl So Buddy, we're going to make this pastry, to bake it blind

So look, I brought this pastry together I'm going to wrap this up in cling film So that goes in the fridge, about half an hour to an hour Let it relax, let it chill And then I'll show ya how to roll it out Ok, so, eh, the pastry has rested Uhm, and it literally does rest

It allows the gluten in the flour to relax and become more flexible And in that time, if you feel it Buds, it gets firmer So this is all about lining the pastry mold Dust a clean surface [with flour] You wanna get the pastry to a temperature that is kind of malleable Get a rolling pin and give it a little whack

You're just kind of extending it You're doing that initial bit of hard work Give it an even push And of course you can choose the thickness that you want I'm gonna go about half a centimeter

Roll this up like that Then I'm going to put the pastry down like this Let that sag in, like that We need to now bake this pastry shell blind Just use this – if you just push this across Buds

Right, it'll naturally cut the pastry Good lad, we got there So what we've got there is a really easy natural ending right? And it's looking kinda pretty This is a twelve inch mold It's got a removable bottom

BUDDY>> Giggles JAMIE>>Did I say bottom? BUDDY>> Yes JAMIE>>Oh God! I can't believe I just said bottom! Should I say sorry? BUDDY>>No JAMIE>>Ok, fair enough Then what I'm gonna do is get this fork Can you poke little holes like that? Around the bottom – not up the sides though If you don't do this, then sometimes the heat from the bottom of the oven can make the inside of the pastry case arc up

I'll have him working in the restaurant soon That is your prepared pastry case You could freeze it I'm going to use quality cling film that is heat proof And what I use, is instead of baking beans I'm going to use baking rice

So I'm going to pour that in Pat that down dude and let that go all the way up the side of the pastry Really press it down I'm just going to bring the sides in like that and we're gonna bake this for about ten minutes So baking blind means essentially cooking the pastry without color

Ok, so that's going to go in the oven now for ten minutes Let's take it out Now what's happened here guys is, as you can see The pastry is in perfect condition We just pop that back in for five minutes so the pastry is cooked, but it's not gonna move and it's not gonna shrink Ok, so we've had five minutes and here is our pastry case

So there you go guys, that is the basic beautiful pastry case WOO HOO! Look at that, absolutely fantastic although a little bit hot! There's so much you can do with that Hopefully you've got some good ideas of a good solid recipe If you wanna see me cook an incredible dessert I'm gonna do a Maple Pecan Pie Click the "i" button up there*snaps* Thank you buddy, say goodbye to the lovely people BUDDY>>Bye JAMIE>>Buh-bye

Source: Youtube

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