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Sable Breton

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. 1
    Mix the margarine and icing sugar
  2. 2
    Mix egg
  3. 3
    Mix cake flour, baking powder and almond poder
  4. 4
    Chill the douth and roll out it until 8mm
  5. 5
    Spread egg on the surface
  6. 6
    Bake it at 170/170 for 15 minutes
  • *Diameter: 5.5cm

Made With Vivo Products

Block Margarine Vegetable
PALFFY 300LTU

PALFFY 300LTU

the most regular type of vegetable block margarines. Can be used for any kinds of cake and bread dough. It is unsalted type.

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Filling
CREAM FILLING CUSTARD

CREAM FILLING CUSTARD

Japanese Handmade type custard. It is available for making deplomat cream for cake items. Can be used for wrapping as well. This is less sweetness than FA-CUS.

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Non Dairy Cream
TOPPING ACE EXCELLENT

TOPPING ACE EXCELLENT

Low Sweetness High Volume after Whipping Suitable for Cake Decoration High stability

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