Group 1
Ingredient
KG
GLUTEN FREE PASTRY MIX
2.500
Butter
1.000
Total Weight: 3.500
Group 2
Ingredient
KG
Egg
0.550
Water (variable)
0.500
Total Weight: 1.050
Blend together Group 1 on low speed using a dough hook until a fine crumb forms. Mix Group 2 together and add to crumbed mix. Mix thoroughly until dough is mixed. Rest for 15 minutes before use. Store in refrigerator. Bake at 190¡-200¡C for 20-25 minutes.
Use rice flour or corn flour for dusting.
