GRANSOIA |
farina tipo 0 |
zucchero semolato |
burro 82% m.g. |
uova intere |
vanillina |
SOY SHORTCRUST PASTRY
Ingredients
1.000g
type 0 white flour
1.000g
caster sugar
700-750g
unsalted butter 82% fat
1.100g
eggs
550g
vanilla flavouring
Preparation
Mix all the ingredients together in a planetary mixer with a paddle attachment, until well combined and firm.
Let the dough rest in fridge at 4°C for at least 2 hours.
Final composition
Roll out the shortcrust pastry in a layer and cut into biscuits using a steel ring.
Bake at 190°C for 8-10 minutes.
IRCA products in the recipe
BAKERY
