Patf Posted December 6, 2016 Share Posted December 6, 2016 I've finally found out why my pastry is so tough and leathery. I use too much water.I've tried your recipe, Idun, and others, and it was always the same. Even the bought stuff was better than mine.So now I add the fluid - mix of egg and water - a few drops at a time. And use the fat in the mixture to add to the adhesion. Then voilĂ - lovely crisp shortcrust [:D]I only use a soft margarine, Fruit d'Or. Half fat to flour. Link to comment Share on other sites More sharing options...
mint Posted December 6, 2016 Share Posted December 6, 2016 Pat, I have had some seriously nasty pastry in other people's homes so I understand!These days I only use id's recipe because I love it so much that I don't want to depart from it.Do you think it's the same with bread, that a drop more water makes the bread springier? Link to comment Share on other sites More sharing options...
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