the recipe
Ingredients
- 500 g Flour Primamacina Frolla
- 500 g Flour Primamacina Noir
- 600 g Butter
- 400 g Granulated sugar
- 100 g Eggs
- 80 g Egg yolks
- 8 g Baking
- 3 g Salt
Directions
- Place in a mixer with steel flat beater all the ingredients (the butter must be at ambient temperature).
- Knead it for a short time to obtain a homogeneous dough, after place it in the fridge to cool for about 30 minutes.
- Pass briefly through the machine to plasticize the dough. Then pass through the sheeter, laminating the dough.
- Cut using shapes or cut to taste and bake it at 160 degrees in ventilated oven for about 15 minutes, opening the valve after the first three minutes of baking.
problems with the recipe?
Contact our technician
He will answer your doubts and provide you with the information you need to replicate the recipe and adapt it to your needs.
Discover more Recipes
Dolcevivo Panettone
Read
Classsic Pizza with Pizza&Madre
Read
Contemporary Pizza with Pizza&Madre
Read
Shovel Pizza Type 1 with Lievì Pizza
Read
Contemporary Pizza with Cold Pre-ferment
Read
Crokkia with Noir and Biga
Read
Crokkia and Noir with Pre-ferment
Read
Contemporary Direct Pizza
Read
Crokkia with Pre-ferment
Read
