Pastri Rapuh Tanpa Gula

Bahan-bahan

200 g tepung gandum
2-3 camca besar air sejuk
100 g mentega
secubit garam

Kaedah menyediakan

1. Tepung diayak bersama garam.
2. Gaul ramas tepung dan mentega sehingga menyerupai serbuk roti.
3. Masukkan air dan gaul rata sehingga adunan agak lembut.
4. Rehatkan adunan pastri setengah jam sebelum digunakan.

Kegunaan: Sardin gulung, karipap dan lain-lain ( untuk pastri berisian pedas)

Pastri Rapuh Bergula

Bahan-bahan:

250 g tepung gandum
1 camca besar gula kastor
secubit garam
125 g mentega
1 biji telur
1-2 camca besar susu segar

Kaedah menyediakan:

1. Tepung di ayak bersama dengan garam.
2. Gaul serta ramas tepung dan mentega sehingga menyerupai serbuk roti.
3. Masukkan telur, gula kastor dan susu.
4. Gaul rata sehingga menjadi doh yang lembut.
5. Rehatkan doh setengah jam sebelum digunakan.

Kegunaan: Pai epal, tat buah-buahan dan lain-lain.

Hidangan Utama Pagi Eidul Adha

Pastry Making

Ingredients

Plain flour is recommended, but you can obtain reasonable results by using self raising flour , at least for shortcrust, though it will be softer and more crumbly. Butter, margarine and lard are the traditional fats for pastry making, but proprietary vegetable shortenings are frequently used nowadays. For shortcrust pastry, used lard or a vegetable fat alone, or a mixture of fats, but not margarine alone, as it produces hard, yellow pastry. For the richer pastries it is better to keep to the fat specified in the recipe.

Shortcrust Pastry

8 oz. plain flour
1/2 level tsp. salt
2 oz. margarine
2 oz. lard
Cold water to mix

Sift the flour and salt into the basin. Cut the fats into the flour and complete the mixing by rubbing in with the finger-tips, until no lumps of fat remain. Add just enough cold water to bind the mixture, mixing with a round bladed knife until it is evenly distributed. Draw the pastry together with the finger-tips to form a stiff dough; knead lightly until smooth. Turn it onto a lightly floured board and roll out and use as required.

Conversions

Mass
1 oz=28.35 g
2 0z=56.7 g
4 oz=113.4 g
8 oz=226.8 g
12 oz=340.2 g
16 oz=453.6 g
1 kilogramme=2.2 Ib

Abbreviations
oz=ounce(s)
ml=millilitre(s)
cm=centimetre(s)
g=gramme(s)

Temperature
32 F= 0 Celcius.
212 F= 100 C.
225 F= 107 C.
250 F= 121 C.
275 F= 135 C.
300 F= 149 C.
325 F= 163 C.
350 F = 177 C.
375 F= 190 C.
400 F = 204 C.
425 F = 218 C.
450 F = 232 C.

Capacity
1/4 pint = 142 ml
1/2 pint = 284 ml
1 pint = 568 ml
1/2 litre = 0.88 pint
1 litre = 1.76 pints

Length
1 inch = 2.54 cm
6 inches = 15.2 cm
100 cm = 1 metre

The above is based on information agreed by the UK Federation for Education in Home Economics 1970.

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