IRCA GENOISE GLUTEN FREE |
uova intere |
ZUCCHERO INVERTITO |
BISCUIT
Ingredients
Preparation
Whip all the ingredients in the planetary mixer for 8-10 mintues at high speed.
Final composition
Evenly spread the mixture into a layer of the desired thickness onto sheets of parchment paper.
For a 60x40cm tray, we suggest to use:
-400g of whipped mixture for a thin rollè
-500g of whipped mixture for a standard rollè
-600g of whipped mixture for a thick rollè.
Bake for a short time at 220-230°C (closed valve).
Out of the oven, quickly cool down the rollè and cover with cling film to avoid drying. Reserve in the fridge until you have to use it.
