Ingredients

Group Rosquillos
Ingredient
KG
Weight (%)
Soft Flour
0.150
60
Cake Flour
0.100
40
BAKELS BAKING POWDER
0.001
0.2
BAKELS MARGARINE SPECIAL
0.030
12
Vegetable Oil
0.030
12
Sugar
0.175
70
Baking soda
0.003
1
Salt
0.001
0.5
Egg Yolk
0.070
28
Egg white
0.025
10
Total Weight: 0.584

Method

How to do it:

1. Blend Bakels Margarine Special, oil, sugar and baking soda on a medium speed using a paddle.
2. Add egg whites and egg yolks. Continue mixing until sugar and salt are dissolved.
3. Combine flour and Fino Double Acting Baking Powder. Gradually add to the mixture in the bowl. Blend well in low speed and do not over-mix.
4. Place mixture on floured working table. Roll out cookie dough to about 1/4 cm thickness,
5, Cut using a rosquillos cutter. Place in lightly greased baking tray.
6. Bake at 180°C for 20-25 minutes or until done.

Yield

29 pieces x 20g dough

Ingredients

Group Rosquillos
Ingredient
KG
Weight (%)
Soft Flour
0.150
60
Cake Flour
0.100
40
BAKELS BAKING POWDER
0.001
0.2
BAKELS MARGARINE SPECIAL
0.030
12
Vegetable Oil
0.030
12
Sugar
0.175
70
Baking soda
0.003
1
Salt
0.001
0.5
Egg Yolk
0.070
28
Egg white
0.025
10
Total Weight: 0.584

Method

How to do it:

1. Blend Bakels Margarine Special, oil, sugar and baking soda on a medium speed using a paddle.
2. Add egg whites and egg yolks. Continue mixing until sugar and salt are dissolved.
3. Combine flour and Fino Double Acting Baking Powder. Gradually add to the mixture in the bowl. Blend well in low speed and do not over-mix.
4. Place mixture on floured working table. Roll out cookie dough to about 1/4 cm thickness,
5, Cut using a rosquillos cutter. Place in lightly greased baking tray.
6. Bake at 180°C for 20-25 minutes or until done.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit

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