Breville BEM800 Troubleshooting Guide download pdf (Page 48)

48

RICH SHORTCRUST PASTRY

180g butter, chopped

2¼ cups/340g plain ﬂour

1½ teaspoons baking powder

¼ teaspoon salt

2 tablespoons lemon juice

1 egg yolk, lightly beaten

Extra ﬂour, for kneading

1. Assemble Mixer using scraper beater.

2. Using Creaming/Beating setting, beat

butter until light and creamy, about 2

minutes.

3. Using Folding/Kneading setting,

add ﬂour, baking powder and salt,

mix until well combined, about 30 to

40 seconds.

4. Gradually add lemon juice and egg

yolk, mix until mixture forms a slightly

crumbly dough, about 20 seconds. Do

not overmix.

5. Turn dough onto lightly ﬂour dusted

board and knead lightly to form a

smooth ball. Wrap dough in plastic

wrap and refrigerate for 20 minutes

before using.

CHOUX PASTRY

60g butter, chopped

¼ teaspoon salt

1½ cups water

1 cup (150g) plain ﬂour

3 x 60g eggs, lightly beaten

1. In a medium saucepan, melt butter, stir

in salt and water and bring to the boil.

2. Stir in ﬂour all at once, stir continuously

over a low heat until a soft dough forms

and leaves the side of the saucepan.

3. Remove from heat and place dough

into mixer bowl. Spread the dough

around the sides of the bowl to

cool slightly.

4. Assemble Mixer using the

scraper beater.

5. Using Light Mixing setting, gradually

add eggs, mixing until all ingredients are

well combined, about 2 minutes.

6. Using Creaming /Beating setting

continue beating until mixture is shiny

and glossy, about 2 minutes.

7. Lightly grease oven trays and lightly

sprinkle with water.

8. Place teaspoons of the mixture onto

the trays, allow 3cm spaces between

for spreading. Bake in a preheated

220ºC oven for 15 to 18 minutes then

reduce heat to 180ºC and cook until

puffs are golden brown and crispy,

about 10 to 15 minutes . If necessary,

cut slits in sides of puffs with tip of

a sharp knife and allow to stand in a

warm oven for about 10 minutes or until

centre of puffs is dry.

PERFECT PASTRIES

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