Kambrook KHM10 manual Rich Shortcrust Pastry, Rough Puff Pastry

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 Speeed 4 until soft.

2.Sift flour, baking powder and salt together.

3.Using Speeed 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

½teaspoon baking powder

1 tablespoon lemon juice

2 tablespoons water

1.Cream 25g of the butter in mixing bowl using Speeed 3 until smooth, gradually add egg until well combined.

2.Using Speeed 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.

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KHM10_IB_FA.indd 14 11/02/10 9:32 AM