Fried Butter Cookies
00-021
Group 1
Ingredient
KG
%
All Purpose Flour
0.180
100.00
BAKELS BAKING POWDER
0.003
1.70
Sugar
0.050
27.80
Salt
0.001
0.56
Evaporated Milk
-
-
BAKELS BUTTA BUTTEROIL SUBSTITUTE
-
-
BALEC Solution
0.050
27.80
Total Weight: 0.284
Group Balec Solution
Ingredient
KG
%
BAKELS BALEC LACTO ALBUMEN
0.017
-
Water
0.083
-
Total Weight: 0.100
Group 2
Ingredient
KG
%
Sugar
-
-
Water
-
-
Total Weight: 0.000
How to do it:
Cookies:
1. Combine sifted flour, Bakels Baking Powder, sugar and salt in a bowl. Mix lightly using a fork.
2. Add Balec solution and milk, followed by Butta Butteroil Substitute. Knead until smooth.
3. Divide into 4 parts. Roll each into long strips (half inch in diameter), cut the strips crosswise at about ½ to ¾ inch thick. Press using the back of a fork and roll out tight into shell shapes.
4. Deep-fry in very hot cooking oil. While still hot, dredge in powdered sugar or coat with sugar syrup.
5. Cool and store in jars and plastics.
Sugar Syrup:
1. Place sugar in a saucepan. Add water and stir. Let simmer for about 3 minutes or until sugar is dissolved.
2. Coat cookies.
Yield: 93 pieces x 4g (dough weight)
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