PERFECT PASTRIES continued
SWEET SHORTCRUST PASTRY
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg
¼cup custard powder
¼cup corn flour
¾cup (110g) plain flour
¾cup (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
½teaspoon 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.
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