Sable Breton
Dough
| g | |
| PALFFY 220LT | 240 |
| Icing Sugar | 136 |
| Egg | 50 |
| Cake Flour | 260 |
| Baking Powder | 3 |
| Almond Powder | 60 |
Process
- Mix sugar with PALFFY 220LT using a mixer.
- While mixing, add eggs little by little, in sections to ensure it is well mixed.
- Prepare Powder Mixture (sifted Cake Flour + Baking Powder + Almond Powder).
- While mixing, add in Powder Mixture to create sable dough.
- Roll the sable dough until 8mm, cut into circle by Φ60mm mould.
- Put them on the baking tray, bake for 15min at 170℃.
Products Used for This Recipe
PALFFY 220LT
Compound margarine with mild buttery note which melts like butter.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
