Shortcrust Base Recipe
Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 905
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 150 5.3 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
B 300 10.6 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature
C 450 15.8 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
D 5 0.2 ounce Vanilla Powder
905

Recipe Calculator Tool

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Method
STEP ACTION DETAIL CONDITION
1 Mix All Ingredients Till it forms a paste
2 Rest In the fridge for 15 minute Firmer
3 Roll 5mm Punch holes with fork to eliminate bubbles.
4 Bake 180°C Till evenly golden brown
Important Notes
- 1/2 lemon zest is a good option. - NO eggs have been used to make the paste short - This recipe can produce 5 x 25cm bases (180g each) - Each sheet can also be rolled between 2 silicon paper 30cm by 30cm - These bases can be baked as prep and kept in room temperature for a week + in a closed cabinet
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