Ingredients
Yield Recipe
Shortcrust pastry dough
1'000
g
wheat flour 400
500
g
butter
200
g
water
75
g
eggs
75
g
egg yolk
20
g
liquid malt active
20
g
table salt
Production
1
Pie dough
Rub the flour and butter together until well combined.
Dissolve the salt and active liquid malt in the water. Add the water mixture, whole eggs, and egg yolks to the flour–butter mixture and mix briefly until a dough forms. Do not knead the dough.
Allow the shortcrust pastry dough to rest at 2–5°C before further processing.
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Evaluation