Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS SHORTENING
0.076
38
Sugar
0.150
75
Powdered sugar
0.100
50
Salt
0.004
1.8
Glucose
0.050
25
Eggs
0.080
40
Water
0.012
6
Baking soda
0.003
1.5
All Purpose Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
APITO STRAWBERRY PASTE
0.080
50
Powdered sugar
-
-
Total Weight: 0.763

Method

How to do it:

1. Cream Bakels Shortening, sugar, powdered sugar, salt, glucose, eggs, water and baking soda.
2. Add sifted all purpose flour and Bakels Baking Powder, and Apito Strawberry Paste. Blend until combined.
3. Scale at 150 grams. Form into baston then divide into 10 pieces.
4. Form into balls, apply egg white on hands then re-ball and roll in powdered sugar.
5. Bake at 180°C for about 10-15 minutes.

Yield

50 x 15g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS SHORTENING
0.076
38
Sugar
0.150
75
Powdered sugar
0.100
50
Salt
0.004
1.8
Glucose
0.050
25
Eggs
0.080
40
Water
0.012
6
Baking soda
0.003
1.5
All Purpose Flour
0.200
100
BAKELS BAKING POWDER
0.008
4
APITO STRAWBERRY PASTE
0.080
50
Powdered sugar
-
-
Total Weight: 0.763

Method

How to do it:

1. Cream Bakels Shortening, sugar, powdered sugar, salt, glucose, eggs, water and baking soda.
2. Add sifted all purpose flour and Bakels Baking Powder, and Apito Strawberry Paste. Blend until combined.
3. Scale at 150 grams. Form into baston then divide into 10 pieces.
4. Form into balls, apply egg white on hands then re-ball and roll in powdered sugar.
5. Bake at 180°C for about 10-15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies