Ingredients: All-purpose flour. Unsalted butter – must be well chilled. Sugar. Egg yolk – optional. Water – also chilled for best results.
Should egg be added to shortcrust pastry?
The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.
Do you put an egg in pastry?
The three primary ingredients of pastry are fat, flour and water. ... One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it.
How do you make successful shortcrust pastry?
Tips for working with shortcrust pastry1Don't overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.2Use a metal tart tin. ... 3Don't stretch. ... 4Repair tears. ... 5Allow a little overhang. ... 6Rest. ... 7Bake it blind. ... 8Watch the colour.Top Pastry Tips - Great British Chefs
What does egg do in a pastry?
What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.