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SWEET PASTE PRODUCTS KSHS 600
SWEET PASTE PRODUCTS Almond tarts and Custards in a sweet pastry case. FLAN Ø Pastry case is filled with cream Ø Place on fruit and glaze complete with a whirl of fresh cream FRUIT MACAROON Ø Pastry case pricked with apple and blackberry filling, Ø French macaroon piped on top Ø Dust with caster sugar
SHORT BREAD Ø Ordinary sweet paste made with butter instead of margarine can be used or similar paste to which 455 gms of ground rice has been added in place of 455 gms of flour. Many kinds of short-bread are made from dough containing no eggs but additional butter Ø Scale off at 30 gms or more as required and mould round Ø These can be moulded into oval or any other shapes using the minimum amount of dusting flour throughout the process. Ø Place them, as they are completed, on a papered baking sheet, decorate, if desired, with a neatly cut piece of glace cherry and bake at 205 degrees centigrade. Ø Another way is scale of the pieces at the required weight, mould carefully so that when finished there is no cracks on the surfaces of the balls of paste.
Ø Pin out to the required diameter, pinch around the edges and transfer to baking sheets covered with sheets of grease proof paper. Docker in the centre and mark into quarters or smaller segments with a scraper, then bake. Ø Dredge with castor sugar immediately on withdrawal from the oven or, after dredging, replaced in the oven for a moment or two to set the sugar in position. Ø Bake short breads as quickly as possible without causing them to be too highly coloured. Ø Slow baking ruins the flavour and discolour the crumb. Ø The larger the cake, the cooler the oven will have to be and the greater the amount of protection that must be afforded. Ø Short bread can be cut into squares or fingers as required