Beer Batter, Rich Shortcrust Pastry, Sweet Pastry

1⁄4 teaspoon salt

3⁄4 cup milk

1.Sift flour, cornflour, baking powder and salt into mixing bowl.

2.Using Speed 3, gradually add milk. Beat until smooth. Do not aerate.

3.Allow the batter to rest for 10 minutes before using.

4.Stir in a little extra milk if the mixture becomes too thick.

Use crispy batter to coat fish fillets and potato scallops for deep frying

BEER BATTER

1 cup plain flour

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1⁄2 cup flat beer

1 x 60g egg white, lightly beaten

1.Place all ingredients into mixing bowl.

2.Using Speed 3, combine until smooth. Do not aerate.

3.Allow the batter to rest for 20 minutes before using.

4.Stir in a little extra flat beer if the mixture becomes too thick.

Use beer batter to coat fish or vegetables for deep frying.

RICH SHORTCRUST PASTRY

180g butter, chopped

21⁄4 cup plain flour

11⁄2 teaspoon baking powder

1⁄4 teaspoon salt

2 tablespoon lemon juice

1 x 60g egg yolk, lightly beaten

1.Cream butter in 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.

Use as required.

ROUGH PUFF PASTRY

100g butter, chopped in 4 portions

1 x 60g egg yolk

1 cup plain flour

1⁄2 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 Step 4.

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.

Use as required.

SWEET PASTRY

125g butter, chopped

2 tablespoons caster sugar

1 x 60g egg, separated

1⁄4 cup custard powder

1⁄4 cup cornflour

3⁄4 cup plain flour

3⁄4 cup self-raising flour

2 tablespoons lemon juice

1 tablespoon iced water

1.Cream butter and sugar in mixing bowl using Speed 3 until smooth, then gradually add egg until well combined.

2.Using Speed 1 gradually add custard powder and flours. Add combined lemon juice and water until a soft dough forms.

3.Knead dough lightly on a lightly floured bench, wrap in plastic wrap and refrigerate until firm.

Use as required.

PLAIN SCONES

Makes 12

50g butter

2 cups self-raising flour

1⁄4 teaspoon salt

1 cup milk

Extra milk, for glaze

1.Cream butter in mixing bowl using Speed 4 until soft.

2.Sift flour and salt together.

3.Using Speed 1,gradually add the flour and milk alternately until a soft dough forms. (Stop the mixer and raise and lower the beaters when necessary to assist with the mixing). Do not overmix.

4.Turn dough onto a lightly floured board, knead lightly and press or roll dough to desired thickness.

5.Cut scone shapes in dough by using a sharp edged scone cutter or knife dipped in flour. For straight-sided well- risen scones, cut straight down with the scone cutter, do not twist.

6.Place scones close together onto a lightly greased or bake paper lined lamington pan or oven tray.

7.Lightly brush top of each scone with milk.

8.Bake in a hot oven 220ºC for 10 – 15 minutes or until cooked and golden.

9.Turn out onto a wire rack to cool. Serve hot or cold, with butter and jam.