SHORTCRUST PASTRY RICH RECIPE WITH TOP FROLLA
RECIPE TO MAKE PERFECT SHORTCRUST PASTRY FOR SHORTBREADS
|unsalted butter 82% fat
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.