RECIPES
ROUGH PUFF PASTRY
INGREDIENTS
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
METHOD
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.
WHOLEMEAL PASTRY
INGREDIENTS
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water
METHOD
1.Assemble mixer using scraper beater.
2.Using Folding/Kneading setting, mix flours, butter and egg yolk until combined, about 20 seconds.
3.Gradually add lemon juice and water and mix until a soft dough is formed, about 30 seconds.
4.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.
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