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RECIPES
ROUGH PUFF PASTRY
INGREDIENTS
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
METHOD
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.
WHOLEMEAL PASTRY
INGREDIENTS
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water
METHOD
1. Assemble mixer using scraper beater.
2. Using Folding/Kneading setting,
mix flours, butter and egg yolk until
combined, about 20 seconds.
3. Gradually add lemon juice and water
and mix until a soft dough is formed,
about 30 seconds.
4. 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.