Silvercrest SKM 550 B3 Instrucciones De Uso página 33

Basic recipe for shortcrust pastry
Ingredients for approx. 6–8 people
For savoury quiches:
250 g flour
125 g cold butter
1 pinch of salt
80 ml ice cold water
Preparation
Cut the cold butter into small pieces. Place all the ingredients in the mix-
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ing bowl 7 and knead them with the whisk 2 at level 3 for approx.
2–3 minutes to form a crumbly dough with firm consistency.
Wrap the dough in foil and chill it in the fridge for at least 30 minutes.
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Preheat oven to 200°C.
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Grease a springform pan and sprinkle it lightly with flour.
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Roll out the dough between two pieces of cling film (approx. 30 cm in
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diameter) and place it into the springform pan (remove the cling film first).
Add toppings to the dough as desired, e.g. savoury with bacon and a
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mixture of eggs, cream and grated cheese; or sweet with fruit or jam.
Bake at 200°C (top/bottom heat) for approx. 30–40 minutes.
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Alternatively, first weigh down the dough with dry beans and "blind
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bake" it at 200°C (top/bottom heat) for 15 min. and later top it with fruit
such as strawberries, raspberries or custard and then pour some gelatin
glaze on top of it.
Maximum quantity: 2x basic recipe
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For sweet shortcrust pastry:
250 g flour
125 g cold butter
100 g sugar
1 pinch of salt
1 egg
SKM 550 B3