Homemade shortcrust pastry recipes – how to make sweet shortcrust pastry with lard. Easy cake dough recipe with pork lard to make a basic dough with simple ingredients for traditional cakes.
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1) 3 mugs of all-purpose flour (1 mug=200 g / 7 oz)
2) 1 mug of granulated sugar
3) 1 mug of pork lard at the room temperature
4) grated zest from a lemon
5) 1 sachet of baking powder (10 g / 0.35 oz)
6) 1 sachet of dried yeast (10 g / 0.35 oz)
7) 250 ml / 8.5 fl oz of cold cow milk
8) 1 egg
9) some flour for the working surface
1) place the flour into a large bowl
2) add sugar to the bowl
3) add lard to the bowl
4) grate lemon zest into the bowl
5) put baking powder and yeast into the milk, then mix ingredients and wait a few minutes to combine well
6) put egg and milk into the bowl, then knead ingredients by hand until you get a smooth and elastic dough
7) sprinkle a little flour on the worktop, flatten the dough and knead it for about 1-2 minutes
When it comes to baking home-made cakes, each housewife has a favorite pastry recipe.
There are various shortcrust pastry recipes for different types of cakes. Almost everyone knows what is a leavened dough and that it’s used for homemade cake recipes.
In addition to leavened dough, there are available unleavened dough recipes. These are used for other traditional homemade cake recipes. The shortcrust pastry recipe presented on this page is a shortcrust pastry without leavening.
The difference between the leavened dough and the unleavened dough is mainly that the leavened dough grows in volume in a raw state, before making the cake itself, while the unleavened dough is used as soon as it is ready.
There are quite a few people who ask me why both yeast and baking powder is used in this recipe for this shortcrust pastry with lard if it’s not a leavened dough. To clarify this confusion, the fact that the dough is not allowed to leaven before making the cake does not mean that it will not grow at all, but that the growth takes place during baking and to grow, the cake needs yeast or baking powder.
Pastry with lard is a very old recipe and is traditionally prepared with pork lard. This cannot be replaced with butter, as some might believe, because a butter dough needs leavening to be soft.
Before those who think that lard is bad to make critical observations, I inform you that lard is, in fact, very healthy and even vital to the human body. There are a lot of articles on the Internet that prove the beneficial effects of lard!
If you are wondering why both yeast and baking powder is used in the recipe, find out that my grandmother accidentally discovered that using this technique the pastry dough will be softer and bakes better.
Also, if you are wondering why I use cold milk instead of lukewarm milk, then find out that this lard dough is not a leavened dough type, so it’s not necessary to use warmed milk.
What is this sweet shortcrust pastry with lard used for? Unleavened dough fits very well with the preparation of jam crescent cookies (see how to make jam crescent cookies) or crescent cookies with other fillings such as Turkish delight or walnut.
From the sweet shortcrust pastry with lard, you can also make beigli with poppyseed or walnut filling and different types of cookies.
Enjoy the homemade cakes prepared with sweet shortcrust pastry with lard!
Read more about different shortcrust pastry recipe types here.