Lab.—Imm.
About
Pie Pastry
Ingredients:
1kg flour
500g pastry shortening
600g water
Method:
Add water to flour to make dough. Use 4 by 3 folding method to make pastry. Roll out dough, spread shortening on to dough. Fold left and right edges to the centre, and then fold in half once again to make 4 layers. Roll out and repeat to do this 3 times in total. Refrigerate before baking.
Sponge Cake with Fruit Cream Filling
Ingredients:
1000g egg
400g sugar
400g low gluten flour
100g melted unsalted butter
1000g cream
100g icing sugar
Method:
Beat egg and sugar together until fluffy. Sift flour into mixture, mix in slowly. Add in melted butter while mixing at the right speed, too fast the butter will sink, too slow it will clump. Bake.
Whip cream and icing sugar together at a 10:1 ratio, e.g. 1000g cream and 100g icing sugar. Mix in canned fruit salad for cream filling between sponge cake layers. Use softer fruit to decorate the cake, such as kiwifruit, mango, strawberry.