Ingredients

Group Biscuit
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.200
100
Eggs
0.200
100
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Whisk Pettina Chocolate Sponge Mix Complete and eggs on high speed for 5 minutes.
2. Deposit batter in a piping bag.
3. On a silicone mat, pipe batter approximately 3-3.5” in length.
4. Using a sifter, dust powdered sugar on top of the broas.
5. Bake at 200°C for 20 minutes or until the broas is dry. Continue baking at 120°C for 30 minutes until broas is dry.

Yield

70 pieces x 7g

Ingredients

Group Biscuit
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.200
100
Eggs
0.200
100
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Whisk Pettina Chocolate Sponge Mix Complete and eggs on high speed for 5 minutes.
2. Deposit batter in a piping bag.
3. On a silicone mat, pipe batter approximately 3-3.5” in length.
4. Using a sifter, dust powdered sugar on top of the broas.
5. Bake at 200°C for 20 minutes or until the broas is dry. Continue baking at 120°C for 30 minutes until broas is dry.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit

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