Manual Silvercrest SKM 550 B1 - IAN 43111 (page 114 of 121) (English, German, Dutch)

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Shortcrust pastry

Ingredients:

250 g Wheat flour

1/2 levelled tsp of Baking powder

100 - 125 g Sugar

1 Packet of Vanilla sugar

1 pinch Salt

1 Egg

125 g Butter

Oven:

Shelf height: 3

Heating: E: Upper and lower heat

200 - 225°C

(preheat for 5 minutes)

G: Mark 3 - 4

Baking time: 15 - 20 minutes

Preparation:

• Mix the flour and baking powder in the mixing

bowl and then add all of the other ingredients.

• Knead everything with the kneading hook first

for about 1 minute at level 1, then for about

3 minutes at level 2 - 3.

• Do not knead the pastry for too long, the pastry

could otherwise be too soft.

• Let the pastry rest in the refrigerator for half an

hour and then process it into a pie crust or small

pastries.

• For a pie shell, roll out 2/3 of the pastry and

place it in a greased springform.

• Roll the remaining pastry into a roll.

• Place this roll as a boundary on the pastry and

press it with two fingers on the edge so that an

about 3 cm edge is created.

• Pierce the pie crust several times with a fork and

then place it in the oven.

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Silvercrest SKM 550 B1 - IAN 43111 Manual

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