 |
| * Make
sure all equipment and work surfaces
are clean.
|
 |
| * Ensure paste ingredients are at room temperature (21°C). |
| * Always sieve flour & salt to aerate flour, and disperse salt evenly. |
| * When rubbing in the fat lift the mix to incorporate air. |
| * Add the liquid gradually checking the consistency. |
* When making short paste by creaming, scrape down the sides of the machine or mixing bowl using a plastic scraper.
|
| * When a clear paste is produced wrap well, chill & rest before use. |
| * Scraps of short paste should be worked into fresh mixes to reduce waste. |
| * Break eggs into a bowl before preparing the paste which prevents contamination, wash your hands after cracking eggs & before starting the next task. |
| * Short pastry should be baked in a medium oven at approx. 400°F / 205°C. |
