Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Pastry Gems - Hard (1/2 paste)
1.000
Total Weight: 4.125

Method

1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approximately 45 seconds or until almost clear
3. Add PASTRY GEMS and only just mix through
4. Do not over-mix the dough after adding the pastry gems
5. Give 3 half turns, then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C

Yield

For 3/4 paste, increase PASTRY GEMS to 1.500kg. PASTRY GEMS can be substituted in the above recipe with VEGETABLE PASTRY NUGGETS

Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Pastry Gems - Hard (1/2 paste)
1.000
Total Weight: 4.125

Method

1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approximately 45 seconds or until almost clear
3. Add PASTRY GEMS and only just mix through
4. Do not over-mix the dough after adding the pastry gems
5. Give 3 half turns, then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Pastry Gems