If the shortcrust pastry keeps breaking while being rolled out, the fat and flour have separated. This may be because the butter was too soft. You can save the dough by gradually mixing in a chilled egg white.
What to do if the shortcrust pastry is too brittle?
If the shortcrust pastry is brittle, you can add a little more butter while kneading. Often it is possible to get a smooth dough due to the higher fat content. If all else fails, you can still conjure up a wonderful crumble from shortcrust pastry.
Why does the shortcrust pastry crumble?
What to do if my shortcrust pastry crumbles? If your shortcrust pastry crumbles when you roll it out or work with it, the first thing you should do is check whether the butter has fully combined with the flour and sugar. … The warmth of your hands ensures that the butter and the other ingredients combine well.
What to do if you can’t roll out the dough?
What can I do if my cookie dough won’t roll out? If the cookie dough is too soft and therefore sticky, it cannot be rolled out and cut out optimally. Then place the cookie dough in cling film or a freezer bag, press flat and place in the fridge for about 30 minutes.
Can you bake the shortcrust pastry?
Yeast dough and shortcrust pastries can also be baked in the oven or microwave. But beware: Danger of dehydration!
What is a burnt dough?
If the dough falls apart during kneading (dough burns), the ingredients or work surface are too warm, or the butter is too soft and finally kneaded too much. … If the butter is too cold, wait a bit and then finish kneading.
How do I roll out sticky dough?
Home bakers can use cling film to counteract a sticky dough that constantly sticks to the rolling pin. Simply place the cling film on the work surface, spread the dough out on it and put another layer of film on top. The dough is easy to roll out.
What is the best way to roll out dough?
When rolling out particularly buttery dough, such as shortcrust pastry, it is best to use two layers of cling film or a freezer bag that has been cut open, between which you roll out the dough. This way the dough doesn’t stick to the work surface or the cake roll when you roll it out.