INTEGRAL |
farina |
zucchero semolato |
burro 82% m.g. |
uova intere |
VIGOR BAKING |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
Vanillina
Ingredients
1.000g
flour - (200-240 W)
1.000g
caster sugar
700g
unsalted butter 82% fat
1.000g
eggs
500g
15g
Preparation
Combine all the ingredients until a smooth, uniform dough is obtained; keep in a refrigerator for at least two hours. Roll out the dough, use suitable moulds to cut out the desired biscuit shapes, and bake at a temperature of 225-230°C.
