mikenco

I have developed this...

SHORT CRUST PASTRY:

"twice flour to fat"

50g Butter (flavour)

50g Lard (lube)

200g Strong Flour (good gluten binding properties)

1 tsp Baking Powder (Tartare and Bicarb, to add a little air)

3 tbs Water (binding agent)

pinch Salt (flavour)

Microwave the Lard and Butter together for half a minute to get them a little more maliable.

Add the lard and butter to the flour and other ingredients, into a mixer.

Run the mixer (with 'dough hook' on medium speed for a few minutes.

This mix will leave it sticky in a machine.. Might need to stop the machine and 'spoon'(stir) the mixture together a little to get it working. Add further

(perhaps..) upto 100g of flour to make it bind (or more water if it becomes too doughy afterwards). Outcome is dough consistancy that will form a sticky solid

and not bind to the bowl or dough hook.

Sticky is ok, the flour when rolling will fix it.

I am now limited by this site, you got better solutions?