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How to store shortcrust pastry – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented


How to store shortcrust pastry

There shortcrust pastry it is one of the most loved and versatile basic pastry doughs, used to create tarts, biscuits and desserts of various kinds. His preparation it requires attention and care, but equally important is knowledge how to store it adequately to maintain its qualities unaltered. Correct storage not only guarantees the freshness and the softness of the dough, but also allows you to optimize times in the kitchen, having a ready base for your own confectionery creations. In this context, it becomes essential to know the most effective methods for preserving shortcrust pastry, both short and long term.

How to store shortcrust pastry

Preserving shortcrust pastry can be done in different ways, depending on your needs and the time available. Once prepared, the shortcrust pastry can be used immediately or stored for future use. If you do not intend to use it immediately, it is essential to take some precautions to preserve its quality.

For a short-term storage, the shortcrust pastry can be wrapped in cling film and placed in the refrigerator. In this way, the dough remains elastic and ready to use for approximately 2-3 days. It is important to make sure that the film adheres well to the dough to prevent it from absorbing odors from the refrigerator.

For a long-term storageHowever, the shortcrust pastry can be frozen. After carefully wrapping it in transparent film, it is advisable to place it in a food bag and place it in the freezer. In this way, the shortcrust pastry can be preserved for a long time about 2 months. Before use, you will need to transfer it to the refrigerator 24 hours to allow a gradual defrostingthus preserving its texture and ease of processing.

Another aspect to consider is the conservation of the rolled out dough, for example, if you want to prepare the base for a cake in advance. In this case, the dough can be rolled out, placed on a baking tray and covered with cling film before being refrigerated or frozen, following the same times indicated above.

In short, correct conservation of shortcrust pastry is essential to guarantee the success of your confectionery preparations. Whether it’s a tart for breakfast or biscuits for afternoon tea, having quality shortcrust pastry available makes the difference. To explore a delicious recipe that uses shortcrust pastry, I invite you to consult grandmother’s cake, a timeless classic of Italian pastry making.

Tall and soft sponge cake all the tricks – Gordon Ramsay’s version

tall and soft sponge cake


tall and soft sponge cake

The Sponge cakealso known as “genoise” in French, is a traditional Italian dessert, loved for its soft and light texture. This dessert is a foundation of pastry makingused as a basis for many cake and dessert recipes.

Its versatility and ability to absorb flavors make it perfect for many cakes.

Origins

The origins of sponge cake date back to the 18th century, and its name may derive from the idea that the dessert was initially associated with Spain or was imported from there. However, it originated in Italy and has gained popularity all over the world.

Recipes in which it is used

Sponge cake is an essential base for many cake and dessert recipes. Can be used to create layer cakeslike the classic “Birthday cake” or the “Black Forest Cake“. It is also a key component of desserts such as “zuppa trifle” or “Zuccotto” or a fresh strawberry and cream cake.

THE TRICKS for a tall and soft sponge cake

  1. Beat the eggs well: it seems trivial but to ensure that the sponge cake is high and soft, the eggs must first of all be a room temperature and you must mount them for a long time until they become light and frothy.
  2. Sift the flour: to ensure that the sponge cake is light, sift the flour and gently fold it into the whipped egg mixture.
  3. Use a leavening agent: Some sponge cake recipes require the addition of leavening agents such as baking powder or baking soda, which help the cake rise and become fluffy.
  4. Cook at the right temperature: Make sure you bake the sponge cake in a preheated oven at the correct temperature. Too low a temperature could make the cake dense, while too high a temperature could cause it to burn or dry out.
  5. Leave to cool completely: after cooking it is essential to let the sponge cake cool completely before removing it from the pan. In this way, the dessert will maintain its shape and consistency.

With these tricks, you will be able to obtain a tall and soft sponge cake that will delight all your guests.

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