Flaky Puff pastry MR; S. GALLOWAY tbis easy way leading Hotel Chef, By Mr S. Galloway baker and pastrycook offers you this practical Of The BETTER BAKING BUREAU recipe and method for use with Phosphate Baking Powder . PUFF PASTE REMARKS Tib. flour, teaspoon Phosphate Baking Rolling is unnecessary_ -just press Powder, 140z. shortening, teaspoon sugar, the pin on paste at intervals to an 1 cup water, V4 teaspoon salt: oblong shape. Now give the paste Sieve flour and Baking Powder. Rub in three more turns by rolling out. about 2oz. of the shortening. Dissolve Finally roll rather thinly. Always sugar and salt in water and make up a roll from you- do not press heavily fairly firm dough: Proceed as directed_ on rolling pin. Pull down corners to form cross Roll dough into a ball Place Cut Cross with a knife shortening in centre Fold over edges Fold one like envelope end to centre Seal edges with rolling Roll out pin or edge] oblong by of hands pressing on pin Brush off loose Roll thin and away four 0 fold from You other end right over Turn pastry with folded edges right and left roll, repeat turning and Fold in three then roll 3 or 4 in half again: Seal times edges with pin: Published Ha the -nterests 'of Better Baking by Imperial Chemical Industries (N: Z ) Ltd LSTEN To THE BETTER BAKING Wellington and Auckland distributors of & W PURE FOOD BUREAU PROGRAMME 28 SStatons 4040 30445 48 ~ngdox: 334: {bursdes PHOSPHATE RECIPES AND HINTS used In alleleading Baking Powders
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New Zealand Listener, Volume 18, Issue 460, 16 April 1948, Page 13
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260Page 13 Advertisement 1 New Zealand Listener, Volume 18, Issue 460, 16 April 1948, Page 13
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