AMIDO DI MAIS |
FARINA TIPO 0 |
ZUCCHERO A VELO |
BURRO |
FECOLA DI PATATE |
MARGARINA |
TUORLO D'UOVO |
VIGOR BAKING |
CACAO IN POLVERE |
CUKICREAM CACAO |
DOUGH PREPARATION
Ingredients
CORNSTARCH
150g
POTATO STARCH
TYPE 0 FLOUR
500g
POWDERED SUGAR
250g
BUTTER
350g
MARGARINE
EGG YOLK
150g
VIGOR BAKING
15g
CACAO IN POLVERE
80g
Preparation
Mix in a stand mixer the sugar, butter, and egg yolk. Then add the flour, starch, VIGOR BAKING, and Cocoa. Mix until a smooth shortcrust dough forms. Let it rest in the refrigerator (5°C) for at least 2 hours.
CUKICREAM CACAO FILLING
Ingredients
CUKICREAM CACAO
q.b.
Preparation
Roll out the dough to a thickness of 3 mm and cut out discs with a diameter of 5 cm. Pipe about 8 grams of CUKICREAM CACAO in the center of each shortcrust disc, then place another disc on top to completely enclose the filling. For perfectly shaped biscuits and to prevent any leakage of CUKICREAM CACAO, cut them again with a 4 cm pastry cutter.
FINAL COMPOSITION
Bake at approximately 220°C; a quick baking is recommended to allow the CUKICREAM CACAO to perfectly maintain its optimal creaminess and softness.