Thin Pie Bottom
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, EOI Trio or EOI Duo
-
Method:
Use dough hook and low speed. Rub together Group 1 until EOI Vantage, EOI Trio or EOI Duo 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 OVERMIX
Additional Information:
And use either:
EOI Vantage, Trio or Duo
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.
Duo 12kg
High quality shortening plasticised for pie base and quiche.
