Caz Ingredients us. Metric Water, milk, orhalfwater, 1b 2 oz 5608 half milk Butter or regular shortening 9 2808, salt 0.18 07 (1 tsp) 58 Bread flour 12 oz 3758 Eggs 1b 4 oz 6258 Total weight: 3ibi1 oz 1845 Nore Ifa sweeter productis desired, add +02 (15 g) sugarin step 1. aS % 150 75 15 100 167 493 G PROCEDURE 41. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil. 2, Addthe flour all at once. Stir quickly. . Over moderate heat, stir vigorously until the dough forms a ball and pulls away from the sides ofthe pan, 4, Transfer the dough to the bowl of a mixer. Or, ifyou wish to mixit by hand, you can leaveit in the saucepan. 5. With the paddle attachment, mix at low speed until the dough has cooled slightly. t should be 110°-140°F (43°-60°Q), which is still very warm but not too hotto touch. 6. At medium speed, beat in the eggs a little ata time. Add no more than one-quarter ofthe eggs atonce, and wait until they are completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste should be smooth and moist but firm enough to hold its shape. Ifthe paste reaches this texture before all the eggs are added, stop adding eggs. The paste is now ready foruse.