Breville BEM800 Troubleshooting Guide download pdf (Page 49)

49

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

1 2 ... 44 45 46 47 48 49 50 51 52 53 54 ... 59 60

Comments to this Manuals

No comments