Business Private
dorato-frollini-molino-merano

BISCUITS WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/biscuits-with-dorato
Total time
stopwatchIcon
60 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
15 Minutes
Rest time
24 Hours
Print

Ingredients

ca. 40 pcs.

1000 g Dorato
600 g butter (chilled 4°C)
350 g sugar
6 g salt
150 g egg yolk
50 g egg

Preparation

MIXING Finely crumble the MIX DORATO and chilled butter in the mixer using the flat beater. Add the sugar and salt. Then add the egg yolk and egg.

RESTING Leave to stabilise in the fridge at 5 °C until the next day.

SHAPING Plasticise the pastry dough and form biscuits.

BAKING Bake in a fan oven at 170°C for 15-18 mins.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
Dorato
The mix that shines: mix based on special flours such as teff. Ideal for the preparation of baked products with a source of proteins and an attractive colour. Just add water, Finum – lievito madre with dried yeast and salt.Dosage: 100% of flour weight.>Special aromatic bouquet and appealing colour>Contains our lievito madre natural yeast which not only ensures stability and tolerance during rising but also increases the taste and nutritional value of finished products>Made with flour from five different cereals: soft wheat, rye, barley, oats and teff>Enriched with selected and valuable seeds such as sunflower, sesame and pumpkin>High nutritional content and clean label

15 kg