Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.188
75
Water
0.070
28.1
Total Weight: 0.258
Group 2
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS BAKING POWDER
0.008
3.16
Sugar
0.125
50
Butter
0.125
50
Eggs
0.061
24.25
BRITE VANILLA EXTRA STRENGTH
0.003
1.1
APITO LEMON PASTE
0.006
2.5
Total Weight: 0.577
Group 3
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Whisk Group 1 ingredients on high speed for 4-5 minutes until light. Set aside.
2. Cream sugar and butter on medium speed for 10 minutes.
3. Add eggs, Brite Vanilla Regular, Apito Lemon Paste, and cheesecake mixture. Combine until well-incorporated.
4. Add the dry ingredients.
5. Scoop out 27-g pieces and roll in sifted powdered sugar. Place in greased flat sheets. Press lightly.
6. Bake at 180°C for 8-11 minutes.
7. Put some powdered sugar on top.

Yield

34 x 27g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.188
75
Water
0.070
28.1
Total Weight: 0.258
Group 2
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS BAKING POWDER
0.008
3.16
Sugar
0.125
50
Butter
0.125
50
Eggs
0.061
24.25
BRITE VANILLA EXTRA STRENGTH
0.003
1.1
APITO LEMON PASTE
0.006
2.5
Total Weight: 0.577
Group 3
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
Total Weight: 0.100

Method

How to do it:

1. Whisk Group 1 ingredients on high speed for 4-5 minutes until light. Set aside.
2. Cream sugar and butter on medium speed for 10 minutes.
3. Add eggs, Brite Vanilla Regular, Apito Lemon Paste, and cheesecake mixture. Combine until well-incorporated.
4. Add the dry ingredients.
5. Scoop out 27-g pieces and roll in sifted powdered sugar. Place in greased flat sheets. Press lightly.
6. Bake at 180°C for 8-11 minutes.
7. Put some powdered sugar on top.

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Room Temperature

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Finished Product

Finished Product

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