The Culinary Professional 2023

Sweet Dough

Category:
Pies and Tarts

Equipment:
Knife, mixer

No. Servings:
20

Serving Size:
2 oz. (60 g)

View measurement units by

Yield:
2.5 lb. (1.1 kg)

1 lb.

pastry flour

1 tsp.

salt

7 oz.

sugar

8 oz.

butter, softened

6 oz.

* egg yolks (about 4 ea.)

3 oz.

* milk

Combine flour, salt, sugar, and butter in the mixing bowl.

Mix with the paddle to blend butter and dry ingredients well.

Add yolks and milk and mix to form a smooth dough. Do not overmix.

**Refrigerate at or below 41°F (5°C) until ready to use.

Nutrition Information

Calories

198

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

102

Sodium (mg)

110

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note