Pastry flour with a protein content of about 8 to 10% is ideal for pie crust. I do not like the taste of the commercial products, so I have been determined to make puff pastry from scratch. My mum refuses to use plain flour for anything the pastry will be a little bit puffier than normal, but perfectly nice. I always use ‘real’ butter – not margarine or spreadable butter. But baking God, Paul Hollywood, uses strong breadmaking flour. More often than not, that dough is a source of refined flours and fat — but it’s not exactly OK for a low carb diet. ... 200g/8oz self raising flour 1/4 teaspoon of salt 150g/6oz butter 4 to 5 tablespoons of milk; Method. Fry for 5 minutes any of the vegetables that you use if you don't want crunchy bits in your quiche. I have still not been able to get plain flour - I was looking to make a flan or similar using self raising any tips please. This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff. Add all the other ingredients into the mix. 0 0. For the pastry, place the butter, lard, flour and salt into a food processor. Add cold water and stir in with a knife blade to make a firm dough. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Do this until flour/shortening mixture is the size of small peas. This helps to lighten the pastry. Self-raising flour OR strong flour: Conventional wisdom suggests using self-raising flour. https://www.bbcgoodfood.com/user/424067/recipe/perfect-shortcrust-pastry I used to make my pastry for quiche with a mix of wholemeal (wholewheat) flour, spelt and white flour for my pastry. Of course, the more white flour you use, the lighter pastry you get. Self-rising flour can be used in a pinch, but don’t make a habit of it. However, you will have to use a raising agent as well, such as baking powder, otherwise the cake won't rise. 4 Tbs water chilled. It's known as Impossible Quiche in Australia! Self-raising flour OR strong flour: Conventional wisdom suggests using self-raising flour. You got to use the right flour or your crust will turn out tough or powdery. I used to be a dreadful pastry cook, but really find this works: weigh flour and put in fridge whilst sorting other stuff out, 10 minutes upwards In the US the protein content of all-purpose flour varies more, usually between 10% and 13% (or between 3g and 4g protein per 1/4 cup). Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. Place dough in fridge for 30 minutes. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) SHORTCRUST PASTRY (SAVOURY) Ingredients. The only difference between self-rising flour and normal all-purpose flour is that self-rising flour has baking powder and salt already put into it. How to decide: Flour that’s good to use will be an even cream color and have a neutral aroma, or perhaps a faint touch of pleasant wheatiness. 1/3 cup shortening. Self-Rising flour has 8-9% protein and contains soft flour similar to a cake or pastry flour plus baking powder and salt. Sauces: Plain flour (or cornflour) If you’re new to making a sauce from scratch take a look at our photographic step-by-step guide to a foolproof sauce Complete the form and it will arrive over the following five days. 100g butter. Hi - hope the team is keeping well. Best wishes. Must admit I will not be making this recipe again as I did not enjoy it, but I am interested to know who else put flour in there quiche. https://www.foodlovers.co.nz/recipes/self-crusting-quiche.html What would happen if I used half self-rising flour and half all-purpose flour on your recipe to give the dough some help with rising? This can also happen if self raising flour is used. What are you making? Annie. https://www.realsimple.com/food-recipes/cooking-tips-techniques/pastry-flour https://www.thereciperebel.com/easy-puff-pastry-ham-and-cheese-quiche Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. This positions it between all-purpose flour and cake flour. Some of the links on this site include affiliate links, providing Find-a-Seafood-Recipe a small percentage of the sale at no additional cost to you. Shortcrust pastry can be used to make both sweet and savory pies such as apple Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping. I was really determined to prove that you can substitute this type of flour for plain flour in as many recipes as possible, and still get some great food. Chickpea flour pastry – for quiche. This will help to make the dough even flakier. It may be a little more difficult to roll but will give a light, short result. The fat. 2 tablespoons cold water. If you want to increase or decrease the amount you make, then just alter the quantities, but keep the same ratio - 1 quantity of flour to 1/2 that amount of fat. When you confirm your subscription, you will be taken to a page where you can access your free eCourse. This can happen if you use too much fat or over mix the pastry. If you are using a good all-purpose flour there is enough gluten in the flour to give a slight rise, although this is not needed for most pie crust. In addition, if the flour smells unpleasant (sour, musty, or just plain bad), don’t use it. You can either freeze it rolled out or in a block. It may be a little more difficult to roll but will give a light, short result. But increasing the other types of flour will make the pastry much more interesting taste-wise, and healthier. It's also possible to skip bread flour altogether and just use all-purpose flour in its place. follow Katie Stewart’s advice when I’m making quiche and use self-raising flour as the raising agents give it a lighter crust. I have a soggy bottom. 1/4 pound (4 oz, 110g) butter, margarine, lard or combination. You can easily omit flour from quiche by making a few simple alterations to your favorite recipe. Wrap in a plastic bag and refrigerate for at least 30 minutes. You won't need to wash it out in between making batches. Yes, you can substitute plain flour for self raising flour. It is now ready to roll out for whatever dish you are preparing. SWEET PASTRY. To save on time and washing up, make up a few batches and freeze them for using later. Well, try this one. Move around with your hands until the pastry can be removed from the bowl in one go. Some cooks prefer to use a pastry made with whole wheat flour, while others prefer the taste of all-purpose flour. Source(s): https://shrinks.im/a9Bbq. Don't worry about it. Chef Bob. But increasing the other types of flour will make the pastry much more interesting taste-wise, and healthier. It is something a store-bought shortcrust pastry simply cannot recreate! 1 decade ago. The recipes I read in books always specify plain flour, but the 'secret' that my Grandmother told me donkeys years ago, was to use self rising (raising) flour. Pastry With Self Raising Flour. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. Add the pastry to the dish pushing it around the sides. ½ cup self raising flour; 1½ cups milk; salt and freshly ground black pepper; filling as desired – bacon, mushrooms, salmon, tomatoes, peppers etc; Preheat oven to 150 C. This recipe makes enough to line a 9 inch quiche or tart tin. Make sure the fats are cold and hard - cut up into portions as you see here. This picture on the left is 'fine breadcrumbs' it would take about 5 minutes of rubbing by hand to get to this stage. This can also happen if the pastry is too wet or overhandled. Pastry Ingredients Pastry Flour: Use good quality flour for pastry making. Cut shortening into flour with a pastry blender or with two butter knives. Move around with your hands until the pastry can be removed from the bowl in one go. In what? Q: I have tried many times to make puff pastry, but I always fail. 0 0. Add message | Report | See all. Can you do a crumble using half and half - … Remove from refrigerator. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Method. You can make bread with plain or self-raising flour – it might just take a little longer to knead, as both have a lower gluten content (and if the recipe calls for yeast, don’t omit it! ; in a plastic bag and refrigerate for at least 30 minutes to use a pastry with! 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