recipes:sweets:shortcrust
Differences
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Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
recipes:sweets:shortcrust [2010/11/15 15:09] – christian | recipes:sweets:shortcrust [2011/10/08 12:23] (current) – christian | ||
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* 1 egg yolk | * 1 egg yolk | ||
* 15-25ml cold milk | * 15-25ml cold milk | ||
+ | |||
+ | alternative without egg and with vegetable fat: | ||
+ | |||
+ | * 175g flour | ||
+ | * 75g butter | ||
+ | * 25g vegetable fat (trex) | ||
+ | * 15g sugar | ||
+ | * 45ml water | ||
Mix the butter with the flour, then add sugar, egg yolk and water. Refrigerate for 30 minutes, roll out. | Mix the butter with the flour, then add sugar, egg yolk and water. Refrigerate for 30 minutes, roll out. | ||
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For fruit topping: | For fruit topping: | ||
- | per 600g fruit, mix with 75g flour and 100g sugar. | + | per 600g fruit, mix with 75g flour, 125g sugar, 75g double cream and one egg. |
recipes/sweets/shortcrust.txt · Last modified: 2011/10/08 12:23 by christian