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SWEET SHORTCRUST PASTRY
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg
¼ cup custard powder
¼ cup corn flour
¾ cup (110g) plain flour
¾ cup (110g) self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading
1. Assemble Mixer using scraper beater.
2. Using Creaming/Beating setting, beat
butter and sugar until light and fluffy,
about 3 minutes.
3. Add egg and beat until well combined,
about 30 seconds.
4. Using Folding/Kneading setting,
mix custard powder and flours and
gradually add lemon juice and water
until a soft dough is just formed, about
30 to 40 seconds.
5. Turn dough onto lightly floured board
and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.
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 scraper beater.
2. Using Creaming/ Beating setting, beat
¼ of the butter with egg yolk until light
and fluffy, about 2 to 3 minutes.
3. Using Folding/Kneading setting, add
baking powder and flour, mix until
combined, about 30 seconds.
4. Gradually add lemon juice and water,
mix until a soft dough starts to form,
about 30 to 40 seconds.
5. Turn dough onto lightly floured board
and knead lightly to form a smooth ball.
6. Roll out dough to form a small
rectangle, spread with another ¼ of
the butter and dust with flour. Fold the
dough three times lengthwise then
refrigerate until firm.
7. Repeat step 6 twice with chilled dough
and remaining butter.
8. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.
9. Roll out dough on a well floured board
or worksurface to desired shape.
PERFECT PASTRIES continued
BEM800_IB_Issue_0110.indd 49 10/12/09 10:00 AM