RecipeWe make difference SIB
Mixing ratio
Recipe
- Butter 300g
- Trehalos 150g
- Salt 1g
- Dark couverture 65% 150g
- Gluten Free flour 1:1 300g
- Cocoa powder 100g
- Skimmed Milk Powder 75g
- VANILA BEAN POWDER 1.2g
Cooking process
Recipe
- 1. Cream butter, Trehalos, salt
2. Add the melted bitter dark chocolate(45 degree)
3. Add the sieved gluten free flour, cocoa powder, SMP, vanila bean powder.
4. Dividing in 20 grams into the round shape mould (Diameter 30mm)
5. Bake at 130 degree for 25 min for convection oven / 140 degree for 22 min for Deck oven
6. Coat the top by ganduja.
Related products