Advertisement
Perfect pastries
continued
Sweet shortcrust pastry
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
⁄
cup custard powder
1
4
⁄
cup corn flour
1
4
⁄
cup (110g) plain flour
3
4
⁄
cup (110g) self raising flour
3
4
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading
1. Assemble Mixer using flat beater.
. Using speed , beat butter and sugar until light
and fluffy, add egg and beat until well combined.
3. Using speed 1, add custard powder and flours and
gradually add lemon juice and water until a soft
dough is formed.
. Turn dough onto lightly floured board and knead
lightly to form a smooth ball. Wrap dough in
plastic wrap and refrigerate for 0 minutes
before using.
R
BEM400_BEM400S_BOOKLET.indd 22-23
Rough puff pastry
100g butter, cut into 4 equal portions
1 egg yolk
½ teaspoon baking powder
1 cup (150g) plain flour
1 tablespoon lemon juice
2 tablespoons water
Extra flour, for kneading
1. Assemble Mixer using flat beater.
. Using speed , beat ¼ of the butter with egg yolk
until light and fluffy.
3. Using speed 1, add baking powder and flour and beat
until well combined. Gradually add lemon juice and
water until a soft dough is formed.
. Turn dough onto lightly floured board and knead
lightly to form a smooth ball.
. Roll out dough to form a small rectangle, spread with
¼ of the butter and dust with flour. Fold the dough
three times lengthwise then refrigerate until firm.
. Repeat steps 8 and twice with dough and remaining
butter.
. Repeat steps 8 and with dough only.
8. Wrap dough in plastic wrap and refrigerate for 0
minutes before using.
Wholesome wholemeal
Wholemeal pastry
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water
1. Assemble Mixer using flat beater.
. Using speed 1, stir flours, add butter and egg yolk,
mix to combine. Gradually add lemon juice and water
until a soft dough is formed.
3. Turn dough onto lightly floured board and knead
lightly to form a smooth ball. Wrap dough in plastic
wrap and refrigerate for 0 minutes before using.
Carrot and bran flake muffins
12
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup natural yoghurt
¼ cup milk
1 teaspoon bicarbonate of soda
¾ cup finely grated carrot
1. Assemble Mixer using flat beater.
. Sift flours and baking powder together.
3. Using speed 1, stir bran flakes and raw sugar into
sifted ingredients.
. Combine syrup and butter in a small saucepan over
medium heat. When melted remove from heat and
stir in yoghurt, milk and soda.
. Using speed 1, fold warmed mixture into dry
ingredients until just combined. Fold in carrot.
Do not over mix.
. Lightly grease and line deep muffin pans.
Fill muffin pans ¾ full with mixture.
. Bake in a preheated 180ºC oven for 1–0 minutes
or until cooked when tested.
12/6/08 3:06:48 PM
R3
Hide quick links:
Advertisement
