MILK BISCUITS (TOP FROLLA)
Basic level
SHORTBREADS
TOP FROLLA |
burro 82% m.g. |
latte fresco intero |
sale |
VIGOR BAKING |
DOUGH
Ingredients
1.000g
unsalted butter 82% fat
150g
fresh full-fat milk (3,5% fat)
150g
salt
5g
10g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at low speed, until the dough is well-combined.
Let the dough rest in the fridge for 30 minutes.
Final composition
Out of the fridge, roll the shortcrust pastry out to 3mm using a dough sheeter.
Cut some biscuits out using cutters at your choosing.
Bake in a deck oven at 220°C for about 15 minutes.
