Overview
Short crust pastry is a mixture of flour, fat, sugar and sometimes egg and milk. The flour should have low gluten content, one that is milled from soft wheat flour. The fat will reduce the extensibility of the gluten that is it makes the gluten strands shorter….hence the term shortening for the fat used in the bakery and the term short crust pastry. The usual method of making short crust pastry is by the rub-in method.
Course Features
- Lectures 0
- Quizzes 0
- Duration 2 hours
- Skill level All levels
- Language English
- Students 0
- Certificate Yes
- Assessments Yes
Curriculum
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