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SHORTCRUST PASTRY : TECHNIQUES AND HOW TO USE COOKING INFORMATION

 

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  TECHNIQUES FOR SHORTCRUST PASTRY  


How to get the best results when working with shortcrust pastry

Techniques for shortcrust pastry Techniques for shortcrust pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. 2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
Techniques for shortcrust pastry Techniques for shortcrust pastry
3. Roll pastry firmly, always rolling away from you, give the dough two to three rolls. 4. Then turn the dough a quarter turn.
Techniques for shortcrust pastry Techniques for shortcrust pastry
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. 6. When the pastry has increased in size, pick it up to turn by rolling it round the
rolling pin.
Techniques for shortcrust pastry
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approximately 3mm to 5mm depth.

Lining flan tins

Techniques for shortcrust pastry Techniques for shortcrust pastry
1. Roll out the pastry as described in the 'Best results for rolling out Shortcrust Pastry pages. Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin with a little excess to make it easier to work. 2. Lift up pastry around rolling pin as described in 'Rolling out shortcrust pastry pages' , and gently unroll over flan tin, starting with the edge nearest to you.
Techniques for shortcrust pastry Techniques for shortcrust pastry
3. Gently ease the pastry into the tin, pressing it down the sides onto the base. 4. Once you have pushed it in all the way round, go around again to press well down on to base , so that there is almost a 'pleat' of pastry at base of sides, and press into the flutes.
Techniques for shortcrust pastry Techniques for shortcrust pastry
5. Fold back excess pastry so that it hangs over the sides of the tin. 6. To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
Techniques for shortcrust pastry Techniques for shortcrust pastry
7. Gently pull away excess pastry 8. Now gently pull up the sides of the pastry from the small excess you left at base so that the pastry stands slightly proud of the top. This will ensure a good depth to the sides of the flan if the pastry shrinks slightly in cooking.
       

Baking blind

Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.

Techniques for shortcrust pastry Techniques for shortcrust pastry
1. Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily. 2. Press paper gently into flan case and allow excess to stand up around edges.
Techniques for shortcrust pastry Techniques for shortcrust pastry
3. Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base. 4. Bake the flan according to recipe instructions, generally the flan is baked for 12 - 15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
       

This article comes from Jus-Rol which offers an exciting and convenient range of ready-made pastry products.

The Jus-Rol story dates back to the days when convenience foods were a rarity and luxury food items were almost non-existent. It started in the 1930s, in Coldstream, Northumberland when a family man named Tom Forsyth opened his own bakery business. Little did he know then, that after surviving the war and the great depression, that his business would lead him to become the founder of the UK’s pioneering pastry company, Jus-Rol.

In the early 1950s Tom began selling puff pastry to his bakery customers and ‘Just-Roll’ was soon in regular demand. The locals loved his puff pastry and it was within no time at all that his pastry rose not only to be popular for its great taste and quality but above all, convenience. Tom soon realised that there was an opportunity to produce the product for a wider audience and so he struck while the iron was hot and began trading nationally in 1954.

The name ‘Just-Roll’ originated from the ladies that worked in the bakery, who were encouraged to take home cuttings from the pastry products prior to cooking. When asked what they did with it they replied “we just-roll it out and . . .”

The name stuck, but when registering the company, “Just Roll” was considered too descriptive and so was shortened to “Jus-Rol”. The rest as they say is history . . . but if you would like to find out more visit www.jusrol.co.uk

Published 25 November 2008