EASY SHORTCRUST PASTRY WITH TOP FROLLA
BASIC RECIPE FOR SHORTCRUST PASTRY
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat||g 400|
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour.
Use the dough sheeter to roll the shortcrust pastry out into a flat layer of the desidered thickness and use a suitable steel ring to cut it.
Bake at 220°C.