Viennese Biscuits
Recipe Steps
Viennese Biscuits
Group 1
-
g/ml:
900
700
2500
2125 -
Ingredients:
Icing Sugar
Biscuit Flour
EOI Sovereign or
EOI Gateau Gold -
Method:
Cream Group 1 until light and soft, approx. 8 minutes or 5 minutes when using EOI GATEAU GOLD.
Group 2
-
g/ml:
420 -
Ingredients:
Milk -
Method:
Stir milk, Group 2.
Group 3
-
g/ml:
2000 -
Ingredients:
Biscuit Flour -
Method:
Add the flour, Group 3, mix lightly and thoroughly. Colour and flavour can be added.
- 8645
- Total Weight
Additional Information:
Make up Procedure
Pipe in shape of fingers, rosettes, shells or horse shoes on to silicone papered trays.
Baking
200ºC for 12-14 minutes with reduced bottom heat.
Yield
300 – 325 units
Freezing
VIENNESE BISCUITS are suitable for freezing in unbaked condition only.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Gateau Gold 15kg
Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
