SWEET PASTRY DOUGH
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Ratio Formula
3 Parts Fat : 2 Parts Sugar : 1 Part Egg : 5 Parts Flour
3 Parts Fat : 2 Parts Sugar : 1 Part Egg : 5 Parts Flour
YIELD: 1 x 9" Pie with extra (556 g)
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YIELD: 1 x 9" Pie with extra (1,112 g)
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YIELD: 1 x 9" Pie with extra (2,224 g)
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tECHNIQUE
Comments
- Mixing Method: Mix dry ingredients into wet ingredients.
- Lack of kneading is the key to a flaky dough.
- In a mixing bowl, cream butter and sugar together (using a paddle attachment or by hand) until sugar is dissolved, mixture turns pale yellow colour.
- Keep mixing level on high and add the egg(s), one by one, and continue beating until uniformly incorporated.
- Reduce mixing level to med-low and add flour to mixture and continue mix just until combined.
- Shape dough into portion sizes, wrap in plastic wrap and store for future use.
Comments
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Storage
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Notes
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