On Thu 20 Jan 2005 02:00:37p, Alan tittered and giggled, and giggled and
tittered, and finally blurted out...
> Hi Everyone,
> My first post, so here go's I,m trying to make an strawberry **** with
> the gellitin top mix, but need some
> advice on the pastry mix.
> I know how to do a basic shortcrust but would this
> type of **** base have sugar added.
>
> Thanks for any help Alan.
You might try this one:
1 ½ tblspn Butter
2 cups Flour
½ tsp Vanilla
1 Egg Yolk
2 Tblspn Castor Sugar
¼ tsp Salt
Procedure
Sift flour, Salt and sugar in a bowl. Rub in Butter and Egg yolk until
well-blended. Add Vanilla and a little milk, if necessary. make a soft
dough and keep it covered for 30 minutes. Then roll and use. This dough is
enough for 9" to 10" pie dish. A Little more dough may be needed on a hot
day. If too soft to roll chill it in a refrigerator.
To line a pie dish, always keep the dough between 2 sheets of Butter paper
to ¼ inch thickness. Then peel the top paper and invert the dough on to
the pie dish, pat the dough in place and peel the paper off. This method
saves the dough from sticking to the rolling pin and the board, and it is
easier to handle.
This dough must not be kneaded too much - just put it together lightly. If
the dough is kneaded too much, it will become tough and the pastry would
not be light.
When baking the ****, blend i.e. without filling, ***** well all over with
a fork. Crumple the piece of butter paper on which the dough was rolled,
and leave it over the dough until the pastry is half baked. Then remove it
ad bake it until golden. hen any liquid filling has to be put in before
baking, always brush the pastry with a beaten egg white; this will prevent
the pastry from becoming soggy.
Wayne
