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When short sweet pastry is produced by the creaming method, the sugar is creamed with the fat until light and white, the eggs are added one at a time and finally the sieved flour is blended to form a clear smooth paste, do not over-mix the paste.
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| The flour batter method can also be used as a secondary creaming method. |
| The
use of cake margarine’s
which have good emulsion properties
are used in bakeries for the
production of sweet pastes for
tart stamping by machine, for
custard or fruit filled tartlettes.
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| Sweet paste is best made the day before it is required and rested in the fridge, wrapped in cling film, do not wrap in greaseproof paper or the paste will become dry and form a skin. |
| It is possible to purchase a tartlette stamp and cooking machine which uses a high sugar paste recipe generally made from icing sugar. The paste is placed into the mould shape and the lid is closed, the paste is shaped into the mould and cooked, this uses the sandwich toaster principle and takes about 3 minutes to cook, these goods have a good shelf life and are quite sweet. |
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