Welcome to a versatile and delightful recipe for Soft Pastry! This pastry dough is perfect for making a variety of sweet and savory treats such as pies, tarts, turnovers, and more. Known for its tender and flaky texture, this dough is easy to work with and yields delicious results every time. Let’s explore how to make this soft pastry dough that will elevate your baking game.
Chapter 1: Ingredients
To make Soft Pastry, gather the following ingredients:
2 1/2 cups (315g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (for sweet pastries, optional)
1 cup (226g) unsalted butter, cold and cut into small cubes
1/2 cup (120ml) ice water
Chapter 2: Preparation
Prepare the Ingredients:
Cut the unsalted butter into small cubes and place them in the refrigerator until ready to use. Keeping the butter cold is crucial for achieving a flaky pastry.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if making sweet pastries).
Cut in the Butter:
Add the cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed but still in pea-sized pieces.
Add the Ice Water:
Gradually add the ice water to the flour-butter mixture, one tablespoon at a time, mixing gently with a fork or your hands after each addition.
Stop adding water when the dough begins to come together and can be formed into a ball. Be careful not to overwork the dough.
Form the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough just until it forms a cohesive ball.
Chill the Dough (Optional):
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling the dough allows the gluten to relax and helps prevent shrinkage during baking.
Chapter 3: Using the Soft Pastry
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