Sponge pastry, Shortcrust pastry | Silvercrest SKM550EDSA1-06/10-V3

Sponge pastry

Ingredients:

3Eggs

3- 4 tbsp Water, hot 150 g Sugar

1 pkt of Vanilla sugar

100 g Flour of type 405

100 g Corn starch

2-3 levelled tsp of Baking powder

Preparation:

•Line the bottom of a springform pan (diameter: 28 cm) with baking paper.

•Do not grease the edge, as the surface will then not be evenly smooth and browned..

•Whisk the whole eggs in the mixing bowl and add the hot water.

•Then beat the mixture at the highest level with the whisk for about 1 minute until fluffy.

•Stir in the sugar and vanilla sugar and beat the mixture for a further two minutes at the highest le- vel.

•Mix the flour, cornstarch and baking powder together and sift half of it onto the creamed eggs, then briefly stir everything at Level 1.

•Then stir in the remaining flour in the same way and fill the pastry into the prepared springform.

•Bake it at once.

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

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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