BACIO DI DAMA DOUGH WITH MOGADOR PREMIUM
Ingredients
Preparation
Balanced formulation with MOGADOR PREMIUM.
See the preparation process below.
BACIO DI DAMA DOUGH WITH VIENNESE
Ingredients
Preparation
Balanced formulation with VIENNESE.
See the preparation process below.
BACIO DI DAMA DOUGH WITH MANTECA
Ingredients
Preparation
Balanced formulation with MANTECA.
See the preparation process below.
BACIO DI DAMA DOUGH WITH AVOLETTA
Ingredients
Preparation
Balanced formulation with AVOLETTA.
See the preparation process below.
FILLLING
Ingredients
Preparation
-Pair the cookies (“baci”) using PASTA BITTER.
-If the filling cream turns out too soft, an excellent solution is to add a few drops of water until the desired consistency is achieved (max 20 g/kg).
Final composition
-Mix all the ingredients in a planetary mixer until you get a firm dough.
-Refrigerate fo at least two hours.
-Shape some small balls of 5-6 grams, place them onto parchment paper sheets and bake at 180-190°C for a few minutes.
