Lagrange Fait Maison Instruction Book page 73

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page74
8. Pastry
Short crust pastry
Flour
200 g
Butter or oil
100 g
Salt
1 pinch
Cold water
3 cc
N.B. Wait until the butter and flour begin to blend to add water and salt.
Short bread
Soft butter
125 g
Flour
200 g
Egg
1
Sugar
125 g
Quick sweet pie pastry
Hot water
150 ml
Soft butter
125 g
Sugar
1 cs
Flour
275 g
Salt
1 pinch
Quick salty pastry
Hot water
200 ml
Oil
100 ml
Flour
300 g
Salt
1 pinch
9. Pizza dough
An average size
Water 210 ml
2 cc
Oil
Sugar 1 cc
1 cc
Salt
Flour T55 or T65 350 g
180 g
Whole-meal T130
Baker's yeast 1 cc
10. Kneading
Baguettes
Water
Oil
Lemon juice
Sugar
Salt
Flour T55 or T65
Whole-meal T130
Baker's yeast
Braided bun
Milk
Egg yokes
Soft butter
Sugar
Vanilla sugar
Salt
Flour
Baker's yeast
+ 1 egg for the gilding
72
pizza
4 baguettes
90 ml
1.5 cs
1 cc
2 cc
2 cc
425 g
180 g
3 ½ cc
1 bun
110mL
2
50g
25g
1 sachet
1 pinch
275g
½ sachet