Add pastry dough recipe
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Andrew Miner
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<!DOCTYPE html>
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<html>
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<head>
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<link href="../../style2.css" rel="stylesheet" type="text/css" />
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<meta charset="UTF-8" />
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<meta name="viewport" content="user-scalable=no, width=device-width" />
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<body class="recipe" itemscope itemtype="http://schema.org/Recipe">
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<section class="header">
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<div class="image" style="background-image: url('./image.png')" itemprop="image" src="./image.png"></div>
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<div class="about">
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<h1 itemprop="name">Pastry Dough</h1>
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<div class="timing">
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prep <span itemprop="prepTime">15 minutes</span> </div>
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<div class="icons">
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<div class="icon vegetarian"></div>
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<div class="icon serving"></div>× <span itemprop="recipeYield">1</span>
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</div>
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<div class="description" itemprop="description">This dough forms the basis for pies, tarts, quiches, and other sorts of light crusts. This recipe makes enough dough to line the bottom of a 9” pie dish, so adjust the quantities according to what you intend to make. It helps a lot to chill the butter, shortening, and water ahead of time.
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</div>
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</div>
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</section>
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<section class="instructions">
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<div class="step">
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<h3>1</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 cup
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</div>
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<div class="item">flour, all-purpose</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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6 oz
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</div>
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<div class="item">butter, unsalted</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2 tbsp
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</div>
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<div class="item">vegetable shortening</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½ tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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⅛ tsp
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</div>
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<div class="item">sugar, granulated</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Add all the ingredients to a mixing bowl and combine with a pastry cutter until pea-sized chunks have formed.
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</div>
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</div>
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<div class="step">
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<h3>2</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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¼ cup
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</div>
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<div class="item">water, iced</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Pour in about 3/4 of the water and mix quickly with your hand until a contiguous paste has formed. Keep adding water as needed until a smooth and slightly sticky dough has formed.
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</div>
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</div>
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<div class="step">
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<h3>3</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Lay out the dough on a lightly floured surface, and knead it by smearing it vigorously about 6” across the surface using the heel of your hand. Then, gather the dough back together, fold it in half, turn it 90°, and repeat. Keep this up until completely combined. Then, place the dough in the center of some waxed paper and cover with another piece. Using a rolling pin, flatten until it is smooth and makes a disc about the same diameter as the short side of your paper. Refrigerate at least 2 hours before using.
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</div>
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</div>
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</section>
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<section class="credits">
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<span itemprop="author">Julia Child</span>
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,
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<a href="Mastering the Art of French Cooking, Volume I, pgs. 139–146">Mastering the Art of French Cooking, Volume I, pgs. 139–146</a>
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</section>
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<section class="navigation">
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<a href="../..">« Back</a>
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</section>
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</body>
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</html
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@@ -150,6 +150,10 @@
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<img src="baking/maple-sorghum-skillet-bread/image.png" />
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<p>Maple-Sorghum Skillet Bread</p>
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</a>
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<a href="baking/pastry-dough">
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<img src="baking/pastry-dough/image.png" />
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<p>Pastry Dough</p>
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</a>
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<a href="baking/pizza">
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<img src="baking/pizza/image.png" />
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<p>Pizza</p>
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title: Pastry Dough
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timings:
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prep: 15 minutes
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icons: [vegetarian]
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servings: 1
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description: >
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This dough forms the basis for pies, tarts, quiches, and other sorts of light crusts. This recipe makes enough dough
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to line the bottom of a 9” pie dish, so adjust the quantities according to what you intend to make. It helps a lot to
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chill the butter, shortening, and water ahead of time.
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steps:
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- ingredients:
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- { amount: 1, unit: cup, item: "flour, all-purpose" }
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- { amount: 6, unit: oz, item: "butter, unsalted" }
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- { amount: 2, unit: tbsp, item: "vegetable shortening" }
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- { amount: 0.5, unit: tsp, item: "salt" }
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- { amount: 0.125, unit: tsp, item: "sugar, granulated" }
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directions: >
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Add all the ingredients to a mixing bowl and combine with a pastry cutter until pea-sized chunks have formed.
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- ingredients:
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- { amount: 0.25, unit: cup, item: "water, iced" }
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directions: >
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Pour in about 3/4 of the water and mix quickly with your hand until a contiguous paste has formed. Keep adding
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water as needed until a smooth and slightly sticky dough has formed.
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- ingredients: []
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directions: >
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Lay out the dough on a lightly floured surface, and knead it by smearing it vigorously about 6” across the surface
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using the heel of your hand. Then, gather the dough back together, fold it in half, turn it 90°, and repeat.
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Keep this up until completely combined. Then, place the dough in the center of some waxed paper and cover with
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another piece. Using a rolling pin, flatten until it is smooth and makes a disc about the same diameter as the
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short side of your paper. Refrigerate at least 2 hours before using.
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credit:
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name: Julia Child
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url: Mastering the Art of French Cooking, Volume I, pgs. 139–146
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After Width: | Height: | Size: 152 KiB |
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