Group 1
Ingredient
KG
Sugar
0.400
Butter
0.333
Total Weight: 0.733
Group 2
Ingredient
KG
Cake flour
0.400
0.200
Sodium bicarbonate
0.002
Total Weight: 0.602
Group 3
Ingredient
KG
Glucose
0.040
Glycerine
0.040
Vanilla
0.010
Egg
0.030
Total Weight: 0.120
1. Cream the butter and sugar from group 1 until soft.
2. Add the ingredients from group 2 and mix for 30 seconds.
3. Add the ingredients from group 3 and mix on slow speed until evenly dispersed and easily workable.
4. Mould into a large sausage shape and divide in 60g pucks, then placing on a tray.
5. Bake at 190℃ for 13 minutes.
Yield: 24 cookies
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