BREAD, BISCUITS & CAKES
SHORT CRUST PASTRY
Ingredients
110g butter, chilled and cut into pieces
220g plain flour
pinch of salt
60g icy cold water
Preparation
1) Place butter, flour and salt into the bowl and process for
Time: 10 seconds Speed: 7
Or until mixture resembles breadcrumbs.
2) Add water and knead for
Time: 15 seconds Speed: 1 or until mixture forms into a ball.
If mixture does not come together, add a little extra water to bind.
3) Turn pastry onto a lightly floured board and knead lightly. Cover with plastic wrap and refrigerate for
15 minutes before rolling out. Use as required and according to recipe.
Notes
Add egg instead of water for a richer pastry.
PUFF PASTRY
Ingredients
200g plain flour
200g butter, cubed and frozen
90g water
pinch of salt
Preparation
1) Place flour, butter, water and salt into the bowl and process for
Time: 25 seconds Speed: 6
2) With greased hands, ease dough out of bowl (being careful of blades) and wrap in baking paper.
3) Refrigerate for 30 minutes. Roll out pastry onto a floured board. Fold into three parts and re-roll.
Repeat this process. Fold pastry into three and return back to the refrigerator for 20 minutes. Unfold
pastry and use as required.
110
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