To cool the short crust pastry
As a non-backprofi I would like to give a tip to the shortcrust pastry. According to my shortcrust pastry recipe, the dough has to be well cooled before further processing.
This can be well cooled, roll out very bad. The dough is hard, friable and quite stubborn. Until I have the dough in shape then is it anyway? warmed up again and soft.
I have also tried to press the well-formable but not cooled dough into the mold, lay, roll? That went pretty well, but I found that this makes the baked dough greasy. Do you know what I mean? :)
Now I'm a lamp now and then and thought: why cool BEFORE? I cool the dough AFTER I put it in the mold, pressed it or whatever you call it.
That is, after the dough is in the mold, I put the entire mold in the freezer for about 10-15 minutes. Only then do I give the prepared stuffing and put it in the oven. The cake is then baked as stated in the recipe.
Since then, I no longer have to deal with too hard dough and my cake bottom is not greasy.
It may be that some people can handle a pre-chilled dough, but maybe this is a tip for those who have the same problem as me.
