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Author Topic: Shortcrust pastry ?  (Read 10203 times)
Boo bear
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« on: October 09, 2015, 10:16:01 AM »

Hi, does anybody know what flour you use for shortcrust pastry ?
I have harina de fuerza which when translated means bread flour or I have harina de trigo which means wheat flour ???
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« on: October 09, 2015, 10:16:01 AM »

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Lynne
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« Reply #1 on: October 09, 2015, 12:31:19 PM »

Depends on whether you prefer to use all plain flour or a mixture of plain and self-raising, which I normally use. 

Harina llana  -  Plain flour
Harina de trigo con levadura  -  Self-raising flour

Having said that and having used Spanish flour a number of times, I don't use it anymore and much prefer to pay a little extra and buy a good quality English flour which I find gives much better results.
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« Reply #1 on: October 09, 2015, 12:31:19 PM »

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ginger
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« Reply #2 on: October 09, 2015, 16:47:21 PM »

Harina de trigo is basic plain flour and is the one to use for shortcrust pastry.
Harina fuerza is Strong Flour most commonly used for bread baking.

If you want self-raising flour use harina para bizcochos or add Maizena to plain flour.

All available in Spanish supermarkets.  I have no problems cooling with any of these.
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Lorraine
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« Reply #3 on: October 09, 2015, 22:21:08 PM »

I used to use English flour but have found that the Spanish flour works just as well. I have never seen self raising flour in Spain (perhaps I am looking for the wrong thing), so I use baking powder in plain flour and it works a treat.
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« Reply #3 on: October 09, 2015, 22:21:08 PM »

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Boo bear
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« Reply #4 on: October 09, 2015, 22:58:30 PM »

Thank you everybody.
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« Reply #4 on: October 09, 2015, 22:58:30 PM »

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Queen Clare Shirley
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« Reply #5 on: October 10, 2015, 10:02:59 AM »

Harina para bizochos is self raising flour but we find that adding a dash of bicarb and baking powder works as well.

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« Reply #5 on: October 10, 2015, 10:02:59 AM »

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Elgin
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« Reply #6 on: October 26, 2015, 12:20:52 PM »

Harina con levadura is self raising flour.   However, what I am struggling with is wholemeal strong flour (Harina Fuerza Integral) the only places I have seen it are Iceland (out of / short dated and expensive) or HSH in Turre - a long way and expensive.  The local supermarkets and bakers only seem to have white strong flour.
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« Reply #6 on: October 26, 2015, 12:20:52 PM »

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ginger
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« Reply #7 on: October 26, 2015, 19:42:16 PM »

Try Girasol.  Claire has quite a range of different bread flours.
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« Reply #7 on: October 26, 2015, 19:42:16 PM »

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Elgin
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« Reply #8 on: October 27, 2015, 12:13:23 PM »

Thanks Ginger
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« Reply #8 on: October 27, 2015, 12:13:23 PM »

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Cuddlybill
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« Reply #9 on: January 26, 2018, 09:25:02 AM »

Hi all just throwing in my 'two pennyworth'.  I bake quite a lot and use the Spanish bizcocho (self raising flour).  The results are sometimes interesting as the flour uses bicarb as a raising agent.  UK SR flour has baking powder.  I find the bizcocho fine for sponges but go down the Harina de Trigo + baking powder for all the other self-raising recipes.

Would love to know of anyone's experiences.  Regards Karen
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« Reply #9 on: January 26, 2018, 09:25:02 AM »

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