Occhio di Bue (Bulls Eye Cookie)
19-137
Group Cookie Dough
Ingredient
KG
%
BAKELS MUFFIN MIX
0.480
100.00
Whole Eggs
0.100
20.83
Egg Yolk
0.050
10.42
Salt
0.002
0.42
Total Weight: 0.632
Group Filling
Ingredient
KG
%
BAKELS UNIFIL BLUEBERRY
-
-
BAKELS UNIFIL STRAWBERRY
-
-
FINO BLUEBERRY FILLING
-
-
FINO STRAWBERRY FILLING
-
-
BAKELS KIWI FRUIT FILLING
-
-
Total Weight: 0.000
How to do it:
1. Place Bakels Muffin Mix, eggs, egg yolk and salt in a mixing bowl and blend in low speed for 2 minutes or until a dough is formed.
2. Lightly press and wrap with cling wrap, and refrigerate for 2 hours.
3. Place in a dough sheeter or flatten using a rolling pin until thickness is about 5mm.
4. Cut the dough using a 1.5 to 2-inch cookie cutter in as many rounds as possible and lay on a well-greased sheet tray. Cut a hole at the center of half of the cookie dough rounds and place on top of the remaining uncut dough.
5. Pipe with desired Bakels bake-stable economical fruit fillings and bake for 15-18 minutes at 190°C.
6. Cool down and serve.
7. Dust with Fino Dusting Sugar or RTU Pettinice White Icing, if desired.
Yield: 38 pcs
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