Breville BEM410 Instruction Booklet page 54

RECIPES
ROUGH PUFF PASTRy
INGREdIENTS
100g butter, cut into 4 equal portions
1 egg yolk
½ teaspoon 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 speed 4, beat ¼ of the butter with
egg yolk until light and fluffy.
3. Using speed 1, add baking powder and
flour and beat until well combined.
Gradually add lemon juice and water
until a soft dough is formed.
4. Turn dough onto lightly floured board
and knead lightly to form a smooth ball.
5. Roll out dough to form a small
rectangle, spread with ¼ of the butter
and dust with flour. Fold the dough
three times lengthwise then refrigerate
until firm.
6. Repeat steps 8 and 9 twice with dough
and remaining butter.
7. Repeat steps 8 and 9 with dough only.
8. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.
54
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 speed 1, stir flours, add butter
and egg yolk, mix to combine.
Gradually add lemon juice and water
until a soft dough is formed.
3. 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.