Ingredients

Group 1
Ingredient
KG
Sugar
1.000
Shortpaste Margarine-Medium
2.000
Bakers Flour
2.000
Total Weight: 5.000
Group 2
Ingredient
KG
Water (Variable)
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Sponge Flour
1.000
Baking Powder
0.025
Total Weight: 1.025

Method

1. Use dough hook and low machine speed
2. Mix Group 1 to a paste before the addition of water
3. Ensure all the water is 'taken up' before final addition of flour
4. Where a less tender product is required (e.g. for large flans or custard tarts) the powder may be reduced

Ingredients

Group 1
Ingredient
KG
Sugar
1.000
Shortpaste Margarine-Medium
2.000
Bakers Flour
2.000
Total Weight: 5.000
Group 2
Ingredient
KG
Water (Variable)
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Sponge Flour
1.000
Baking Powder
0.025
Total Weight: 1.025

Method

1. Use dough hook and low machine speed
2. Mix Group 1 to a paste before the addition of water
3. Ensure all the water is 'taken up' before final addition of flour
4. Where a less tender product is required (e.g. for large flans or custard tarts) the powder may be reduced

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Shortpaste Margarine