Just looking for opinions and advise on using a dough roller for shortcrust pastry.
I'm looking for a shortcut, i make a lot of small and cocktail sized pastry shells.
was thinking of a single pass 30cm roller, something like this.
Firstly i want to know if these rollers are ay good for a short pastry. Is this a dumb idea or is it a normal practice?
Meh... I've been using a dough sheeter for short crust for years. Matter of fact I use the sheeter for just about everything--marzipan, nougat, caramel, ganache, scones, cookies, etc.
What you need to do is to sandwich the dough in between two sheets of parchment paper, roughly roll out with a regular pin, then run through the machine to your desired thickness. If the paper slips on the belt ( dough too thick for that setting) you can grasp the "sandwich" and pull it through the rollers.
It's whatever fits your hand the best. Myself I am torn between the french tapered rolling pin and one that is cylindrically shaped. Whatever fits best.
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