EOI Pie Bottom Pastry
This specialty recipe produces a thin pie bottom that will not stick or shrink. Handles well and reheats well and retains its short eating qualities. This quantity is suitable for a 20 litre bowl.
Group 1
-
g/ml:
2000
60
50
1100 -
Ingredients
Bakers flour
Salt
Milk powder
EOI Vantage or EOI Trio -
Method:
Use dough hook and low speed. Rub together Group 1 until EOI Vantage or EOI Trio is well distributed.
Group 2
-
g/ml:
1500 -
Ingredients
Water -
Method:
Add Group 2 and mix well to a clear dough.
Group 3
-
g/ml:
2000
50 -
Ingredients
Sponge flour
Baking powder -
Method:
Add Group 3 and mix to a clear smooth dough.
DO NOT OVER MIX.
Additional Information:
Point of importance:
1. This dough does not require any turns and can be used straight from the machine.
2. Adjust water level depending on flour strength.
3. Soft flour will improve eating quality.
4. The key to good pie bottom mixing is to stop gluten development, so ensure Group 1 is thoroughly mixed to a crumbly consistency.
And use either:
EOI Vantage or EOI Trio
Recipe Uses:
Vantage 15kg
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Trio 15kg
Traditional shortening used for pie base and quiche.
