RecipeWe make difference SIB
INGREDIENTS
Ingredients
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
HOW TO MAKE
Method
Recipe
- Cream butter, Trehalos, salt
- Add the melted bitter dark chocolate(45 degree)
- Add the sieved gluten free flour, cocoa powder, SMP, vanila bean powder.
- Dividing in 20 grams into the round shape mould (Diameter 30mm)
- Bake at 130 degree for 25 min for convection oven / 140 degree for 22 min for Deck oven
- Coat the top by ganduja.
PRODUCTS
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