Chocolate
Sable Breton
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| PALFFY 240LT | 240 (32.0%) |
| Icing Sugar | 136 (18.2%) |
| Egg | 50 (6.7%) |
| Cake Flour | 260 (34.7%) |
| Baking Powder | 3 (0.4%) |
| Almond Powder | 60 (8.0%) |
| Total | 749 (100%) |
Make Form & Baking
-
1
Mix the margarine and icing sugar
-
2
Mix egg
-
3
Mix cake flour, baking powder and almond poder
-
4
Chill the douth and roll out it until 8mm
-
5
Spread egg on the surface
-
6
Bake it at 170/170 for 15 minutes
- *Diameter: 5.5cm
Made With Vivo Products
Test Sub Category
Star Product
Sheet Margarine Compound
CLASSICO LACTIS 20
Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.
Block Margarine Compound
PALFFY 796LTU
Middle compound type block margarine. It is unsalted type.
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