{"id":3383,"date":"2023-09-20T21:02:16","date_gmt":"2023-09-20T18:02:16","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=3383"},"modified":"2023-09-20T21:02:17","modified_gmt":"2023-09-20T18:02:17","slug":"shortcrust-pastry-how-to-obtain-super-delicious-original-biscuits","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=3383","title":{"rendered":"Shortcrust pastry: how to obtain super delicious original biscuits!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTS<\/strong><br>For the normal shortcrust pastry:<br>260g of 00 flour<br>120g of icing sugar<br>160g of butter<br>Vanilla extract<br>1 egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the cocoa shortcrust pastry:<br>200g of 00 flour<br>120g of icing sugar<br>60g of cocoa powder<br>160g of butter<br>1 egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PREPARATION<\/strong><br>1. Sift the flour, icing sugar, add the butter and knead with your fingers until you obtain a sandy dough.&nbsp;Then add the vanilla extract, the egg and knead with your hands.&nbsp;Get a smooth and compact pastry.<br>2. Place the dough between two sheets of baking paper and roll it out by pressing with a rolling pin.&nbsp;Leave in the fridge for 30 minutes.<br>3. Also prepare the cocoa shortcrust pastry by repeating the same procedure, but adding the cocoa powder.<br>4. Cut 1.5cm strips from both pastries.<br>5. Start making half the texture: alternately lift the white stripes (odd stripes) and fold them in half on themselves.&nbsp;Take a cocoa strip and place it vertically on the unraised strips (even strips).&nbsp;Continue like this until you complete half the braid.<br>6. Once you&#8217;ve finished half the braid, proceed in the same way with the other half.&nbsp;Cut off the excess pastry.<br>7. Use the molds to cut out the biscuits.&nbsp;Cook them in a static oven at 180\u00b0 for 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTSFor the normal shortcrust pastry:260g of 00 flour120g of icing sugar160g of butterVanilla extract1 egg For the cocoa shortcrust pastry:200g of 00 flour120g of icing sugar60g of cocoa powder160g of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3383"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3383\/revisions"}],"predecessor-version":[{"id":3385,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3383\/revisions\/3385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3384"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}