Ingredients

Group 1
Ingredient
KG
Butter
0.835
Icing Sugar
1.050
Total Weight: 1.885
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH PASTRY MIX
2.500
Total Weight: 2.500
Group 3
Ingredient
KG
Eggs
0.460
NZB VANILLA ESSENCE 101
0.020
Total Weight: 0.480

Method

Cream Group 1. Add Group 2 and blend together on slow speed using a dough hook until a fine crumb forms. Mix Group 3 together and add to crumbed mix. Mix thoroughly until dough is mixed. Rest for 20 minutes in fridge before use. Store in refrigerator.

Additional Information

Cold fill recommended.

Ingredients

Group 1
Ingredient
KG
Butter
0.835
Icing Sugar
1.050
Total Weight: 1.885
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH PASTRY MIX
2.500
Total Weight: 2.500
Group 3
Ingredient
KG
Eggs
0.460
NZB VANILLA ESSENCE 101
0.020
Total Weight: 0.480

Method

Cream Group 1. Add Group 2 and blend together on slow speed using a dough hook until a fine crumb forms. Mix Group 3 together and add to crumbed mix. Mix thoroughly until dough is mixed. Rest for 20 minutes in fridge before use. Store in refrigerator.

Additional Information

Cold fill recommended.