Biscuit Paste

Ingredients

• 1 cup of flour
• level teaspoonful Ryzon
• Pinch of salt
• two tablespoonfuls of butter
• yolk of egg
• tablespoonful lemon juice
• enough cold water to moisten it

Method

1. 1

   Sift flour into a basin with Ryzon and salt, add butter and chop it in fine with a knife, then rub the fat into the flour.

2. 2

   Add yolk of egg, lemon juice, and water gradually until the dough clings together.

3. 3

   Gather into a ball and roll out on a floured board.

4. 4

   This pastry is suitable for pies, tarts, and biscuits.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 45. The excerpt below is the record exactly as published.

enough cold water to moisten it. Sift flour into a basin with Ryzon and salt, add butter and chop it in fine with a knife, then rub the fat into the flour by crumbling it very lightly with the tips of the fingers, not by pressing and rolling between the palms of the hands, as is a common practice. Add yolk of egg, lemon juice, and the water slowly and gradually as the quantity depends so much on the fineness of the flour; the finer the latter, the more water will it take up. It is easy to tell when sufficient water has been added, for when most of the liquid has been put in, the dough will cling together in little rolls, which on being pressed with the finger will not only cling together but will gather to them any loose flour there may be round them; as long as there is the least crumbliness in the dough when pressed, more liquid is wanted. When properly mixed, the dough can be gath- ered into a ball, and used to wipe the mixing bowl out, like a cloth. Make it into a neat oblong shape on a floured baking board and press it out gently but firmly at first with the roller, then roll it out with quick short rolls to the right thickness, being alj?ays careful to stop the roller just short of the edges of the paste. Roll it on the one side only, and be careful that it does not stick to the board or roller, keeping both these lightly floured, but do not overdo this flouring, as over-flouring, like over-rolling, will make the pastry hard and tough. To lift the paste right off the board, turn the upper end over the rolling-pin, and wind it up like a shade, unrolling it again in the same way. This saves dragging it out of shape. This pastry is sometimes called Biscuit Paste, and it is suitable for pies, tarts, tartlets, puffs, biscuits and many fancy sweets. Sufficient for three pies. RYZON CHOUX PASTE level teaspoonful Ryzon. level cupful ( % pound) flour. cupful {yi pint) water. tablespoonfuls (2 ounces) butter. level tablespoonfuls (i ounce) sugar. Pinch of salt. yi teaspoonful vanilla extract. 4 eggs. ■ Sift flour, which should be of the finest quaUty and put it in a cool part of the oven to dry. Pour water into a small saucepan, add butter, sugar, and salt, and bring to the boil, but do not let mixture reduce in quantity. Add vanilla, and flour sifted with Ryzon, and stir these well to- gether over the flre with a wooden spoon, until the paste is compact and dry, and does not ad- here to the pan or spoon. This is called a "panada." It should not be over-cooked, or it will become oily. Remove saucepan from the fire, and add eggs, one at a time, beating each one in very thor- oughly. Keep the paste at a medium thickness, not too soft, not too stiff, and only using the 56 fourth egg if necessary. If the paste is too stiff, it will not rise properly; and if too soft, it will spread and lose its shape. Cool before using. This pastry is suitable for cream puffs, eclairs profiteroles, beignets, and various fancy cakes. For eclairs, the mixture must be put into a forcing bag with a tube and squeezed out of this in straight pieces about one-half inch in diameter, and three and one-half to four inches in length ; for profiteroles and cream puffs, in little mounds varying from the size of a pea to that of a small mushroom; and for beignet souffles, in short lengths about one inch. In making eclairs, hold the bag obliquely to the baking tin. Let the end of the piece of paste rest on this, and continue forcing until it is long enough, drawing the bag at the same time slightly backwards. Then cut off the paste close to the tube, and go on to the next, laying down the pieces of paste about two inches apart, so as to allow room for rising. For cream puffs and profiteroles, the bag must be held perpendicularly, the tube to begin with almost touching the baking tin, and then only so far raised to allow the mixture to be deposited in little heaps of the size required. As each heap is finished, disengage the bag, not by raising it, but by giving it a jerk and a twist. The little profit- eroles for soup require a very small bag and tube as the heaps of paste for these should not be much larger than a pea. Eclairs and puffs should be baked in a moderate oven until well risen, crisp, and of a pale fawn color. They should be brushed over with a little beaten egg and milk, before baking, to give them a glaze. They rise a great deal and get quite hollow. ficlairs and ordinary sized puffs will take from thirty to forty minutes. Just before they are required, a hole large enough to admit the tube in a forcing bag may be made in each with a sharp knife, and they may be filled with custard, whipped cream or preserves. Sufficient for 12 puffs. RYZON PUFF PASTE 2 cupfuls (l pound) butter. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. Cold water. I egg yolk. I tablespoonful lemon juice. 3 level teaspoonfuls Ryzon. This is the most elaborate and expensive of the flaky pastes, and both time and some dex- terity are required in its manufacture. Weigh butter, and let it lie in ice cold water for some time before using it. Chill flour and sift it onto a baking board or into a basin, scoop a hollow in the center, put in salt, dissolved in one tablespoonful of cold water, yolk of egg

Cook this with the app: pantry check, scaling, and the assistant.