Ingredients

Group Pacencia
Ingredient
KG
Weight (%)
Eggs
0.208
83.33
Egg Yolk
0.031
12.5
Sugar
0.208
83.33
Salt
0.001
0.5
Soft Flour
0.250
100
Cornstarch
0.021
8.33
BAKELS BAKING POWDER
0.002
0.83
Skimmed milk powder
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.008
3
Total Weight: 0.742

Method

How to do it:

1. Combine whole eggs, egg yolk, sugar, and salt. Mix with a wire whisk until fluffy.
2. Combine all dry ingredients and gradually add to the egg mixture. Gently fold in until well-blended.
3. Fold in Brite Vanilla Extra Strength.
4. Put mixture in a piping bag with a plain tube attachment.
5. Pipe onto greased and floured baking tray.
6. Bake at 180°C until golden brown. Put another flat sheet underneath the baking tray.
7. After baking, pull out the tray of pacencia. Cool down the oven to 100°C and put back the biscuits. Bake for 1 hour or until the biscuits turn crispy.

Yield

148 pieces x 5-g batter

Ingredients

Group Pacencia
Ingredient
KG
Weight (%)
Eggs
0.208
83.33
Egg Yolk
0.031
12.5
Sugar
0.208
83.33
Salt
0.001
0.5
Soft Flour
0.250
100
Cornstarch
0.021
8.33
BAKELS BAKING POWDER
0.002
0.83
Skimmed milk powder
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.008
3
Total Weight: 0.742

Method

How to do it:

1. Combine whole eggs, egg yolk, sugar, and salt. Mix with a wire whisk until fluffy.
2. Combine all dry ingredients and gradually add to the egg mixture. Gently fold in until well-blended.
3. Fold in Brite Vanilla Extra Strength.
4. Put mixture in a piping bag with a plain tube attachment.
5. Pipe onto greased and floured baking tray.
6. Bake at 180°C until golden brown. Put another flat sheet underneath the baking tray.
7. After baking, pull out the tray of pacencia. Cool down the oven to 100°C and put back the biscuits. Bake for 1 hour or until the biscuits turn crispy.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies