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Rich Shortcrust Pastry
180g butter, chopped
2¼ cup plain flour
1½ teaspoon baking powder
¼ teaspoon salt
2 tablespoon lemon juice
1 x 60g egg yolk, lightly beaten
1. Cream butter in a mixing bowl using
Speed 4 until soft.
2. Sift flour, baking powder and
salt together.
3. Using Speed 1, gradually add
seasoned flour alternately with
combined lemon juice and egg yolk
until a soft dough forms.
4. Knead dough lightly on a lightly
floured bench, wrap in plastic wrap
and refrigerate until firm.
5. Use as required.
Rough Puff Pastry
100g butter, chopped in 4 portions
1 x 60g egg yolk
1 cup plain flour
½ teaspoon baking powder
1 tablespoon lemon juice
2 tablespoons water
1. Cream 25g of the butter in mixing bowl
using Speed 3 until smooth, gradually
add egg until well combined.
2. Using Speed 1 gradually add flour
and baking powder. Add combined
lemon juice and water until a soft
dough forms.
3. Knead dough on a lightly floured
board and roll into a rectangle
1cm thick.
4. With the narrow end of rectangle
facing dot two-thirds of the pastry with
25g of the butter. Fold the unbuttered
one third of pastry over one-third of
the buttered pastry and then fold
again. Refrigerate for 5 minutes.
5. Roll this buttered pastry again
into a rectangle 1cm thick and
repeat Step4.
6. Repeat the rolling and folding with the
remaining portions of butter and once
without, refrigerating as required.
7. Roll to shape and size, cover
with plastic wrap and store in
the refrigerator.
8. Use as required.
KHM10_IB_FA.indd 14 11/02/10 9:32 AM