1 tablespoon of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1/2 cup of cold unsalted butter, cut into small pieces
1/2 cup of hydrogenated vegetable shortening, chilled and cut into small pieces
3 tablespoons of cold water
For brushing
1 lightly beaten egg
Optional ingredient
A 25 cm diameter cake pan
1 tablespoon of active dry yeast
1/2 teaspoon of salt
3 cups of all-purpose flour
1/2 cup of cold unsalted butter, cut into small pieces
1/2 cup of hydrogenated vegetable shortening, chilled and cut into small pieces
3 tablespoons of cold water
For brushing
1 lightly beaten egg
Optional ingredient
A 25 cm diameter cake pan
1
Preheat the oven to 350°F (180°C)
On a clean surface, combine the dry ingredients, butter, and shortening
In the center, add the cold water
Mix until you get a smooth and even dough
2
Knead the dough for a few minutes
Shape into a ball, dust with flour, wrap in plastic wrap, and refrigerate for an hour
3
Open 2/3 of the dough over the cake pan bottom
Finish opening the dough by gently pressing it to the edges of the pan
4
Put the springform pan back on
Make a few rolls with the remaining dough and place them around the sides, leaving a 2 cm gap from the edge
Gently press the dough with your fingers and cover the sides, leaving 2 cm of space from the edge.
