Ingredients

Group Lengua
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Salted Butter
0.150
60
Egg white
0.088
35
Total Weight: 0.488

Method

How to do it:

1. Cream butter for 2 mins at low speed.
2. Add Pettina Chocolate Sponge Mix Complete and mix at low speed for 1 min.
3. Scrape down. Mix at medium speed for 2 mins.
4. Add egg whites and continue mixing at medium speed for 5 mins.
5. Deposit in piping bag with round piping tip (#12).
6. Pipe 3” long batter on a greased pan.
7. Bake at 180°C for 7 mins.
8. Remove baked cookies from the baking tray while still hot.

Yield

97 pieces x 5 g

Ingredients

Group Lengua
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Salted Butter
0.150
60
Egg white
0.088
35
Total Weight: 0.488

Method

How to do it:

1. Cream butter for 2 mins at low speed.
2. Add Pettina Chocolate Sponge Mix Complete and mix at low speed for 1 min.
3. Scrape down. Mix at medium speed for 2 mins.
4. Add egg whites and continue mixing at medium speed for 5 mins.
5. Deposit in piping bag with round piping tip (#12).
6. Pipe 3” long batter on a greased pan.
7. Bake at 180°C for 7 mins.
8. Remove baked cookies from the baking tray while still hot.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit