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Laucke Pie Bottom Premix
Another Laucke innovation. This was developed to cater for both large and small bakeries, and will help maintain the production of a consistent high quality pastry suitable for savoury Pie bases and Quiches.
Ingredients
Unbleached flour, Vegetable Oil, Soya flour, Salt, Sodium Bicarbonate,
Antioxidants (320,321).
| Recipe |
kg |
kg |
kg |
kg |
% |
| Premix |
0.7 |
3.5 |
7 |
17.5 |
70 |
| Yeast (dry) |
0 |
0 |
0 |
0 |
0 |
| Water (variable) |
0.3 |
1.5 |
3 |
7.5 |
30 |
| Totals |
1 |
5 |
10 |
25 |
100 |
Method
This premix is very simple to use and any scrap can be refrigerated and re-mixed and used again the following day.
Mix in a cake mixer using a dough hook or in a spiral mixer. Be aware that extended mixing can be used to soften the dough further if required but that if the dough warms up too much you may get excessive fermentation and breakdown.
Roll straight out using a dough break, roll up the sheeted dough onto a rolling pin and place over self cutting tins or cut out individual pie bases. Press well into tins using a piece of the pie dough. If the dough shrinks back as a result of not being soft enough you may have to press out twice to attain a well shaped pie bottom. Avoid too thick a pastry for your pie bottoms as it will detract from the appeal of the product. A baked thickness of 3 to 4 mm is normally preferred.
Fill the pie cases with meat being careful not to overfill, so as to eliminate the extrusion of meat when the lids are rolled on. Carefully lay on the puff pastry lids to avoid stretching and thus creating more shrinkage. Using a rolling pin, carefully roll across the pie tins, and not in the direction in which the tops were layed, thus avoiding dough stretching and even more shrinkage.
Once the scrap is separated, glaze the pies, rest them for 10 minutes, and place in a very hot oven at 250 deg C for about 12 - 15 minutes. If the meat in the pies bubbles out, then your oven is too cold, or your pies are simply over baked. One major problem is that many ovens are not “solid“ enough to retain enough heat. When the considerable mass of pie pallets and their contents are placed in them, “flash“ heat burns the lids, the bases are underbaked, and the meat boils out. This oven fault can be alleviated by adding a heat sink in the form of a substantial metal sheet on the oven sole.
When baked the pies should be tipped immediately onto wires or preferably boards to cool. This avoids sticking, retains lovely smooth bases without wrinkles, and also provides a smoother more attractive top.
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