Daily Report 23/08
Hello guys.
Today i will make Pate sucree / sweetcrust pastry / sugar dough. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
This sweetcrust pastry used for tomorrow, we filled and selling it. I used this recipe :
Sweetcrust pastry :
350gr Soft Flour
300gr Butter/Margarin
1 Eggyolk
100gr Sugar
1pinch Salt
2tbsp Cold water
Method :
1. Tip flour into a mixing bowl and add another dry ingredients. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
2. Sprinkle in 2 tbsp cold water and mix together. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
3. Sprinkle the rolling pin with flour. Roll out the dough make a round shape with 1/2cm thickness.
4. Set the flan tin on the baking sheet. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers. Chill for 30 mins.
5. Heat oven to 200C/180C. Fill the pastry case with a round of baking paper and add baking beans to weigh it down. Bake for 20 mins.
Unfortunetly my product is not good, my lecturer want the product must be perfect. I'm still not understand about this product. How the texture like what, maybe tomorrow i make it again while i'm learned more about this product. As punishment i'm run 3 times around at restaurant.
This is a picture when i'm try o helping my friends make a pullman loaf bread
Maybe that's it for today, i hope tomorrow will be better.
Thank you so much.
MTB Genk
Today i will make Pate sucree / sweetcrust pastry / sugar dough. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
This sweetcrust pastry used for tomorrow, we filled and selling it. I used this recipe :
Sweetcrust pastry :
350gr Soft Flour
300gr Butter/Margarin
1 Eggyolk
100gr Sugar
1pinch Salt
2tbsp Cold water
Method :
1. Tip flour into a mixing bowl and add another dry ingredients. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
2. Sprinkle in 2 tbsp cold water and mix together. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
3. Sprinkle the rolling pin with flour. Roll out the dough make a round shape with 1/2cm thickness.
4. Set the flan tin on the baking sheet. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers. Chill for 30 mins.
5. Heat oven to 200C/180C. Fill the pastry case with a round of baking paper and add baking beans to weigh it down. Bake for 20 mins.
Unfortunetly my product is not good, my lecturer want the product must be perfect. I'm still not understand about this product. How the texture like what, maybe tomorrow i make it again while i'm learned more about this product. As punishment i'm run 3 times around at restaurant.
Maybe that's it for today, i hope tomorrow will be better.
Thank you so much.
MTB Genk
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