Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.310
100
BAKELS BAKING POWDER
0.020
6.45
Iodized salt
0.006
1.94
Refined Sugar
0.050
16.13
Salted Butter
0.055
17.74
FINO POTATO FLAKES
0.060
19.35
Hot Water
0.240
77.42
Whole Eggs
0.050
16.13
Cold water
0.080
25.81
Fresh Milk
0.080
25.81
Total Weight: 0.951

Method

How to do it:

1. Add hot water to Fino Potato Flakes, mix by hand until combined. Set aside.
2. In a medium bowl, stir together flour, Bakels Baking Powder, salt and sugar. Cut in butter until mixture is pea-sized. Use a fork to stir in mashed potatoes. Make a well and pour in egg, cold water and milk. Stir into a loose dough.
3. Transfer dough onto a floured surface and knead until combined.
4. Sheet out dough to about 1-inch thickness and cut into circles with a biscuit cutter.
5. Place biscuits onto an ungreased baking sheet. Brush tops with milk.
6. Bake for 15-20 minutes at 230°C or until bottoms are golden brown.
7. Serve warm with butter spread.

Yield

15 pieces

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.310
100
BAKELS BAKING POWDER
0.020
6.45
Iodized salt
0.006
1.94
Refined Sugar
0.050
16.13
Salted Butter
0.055
17.74
FINO POTATO FLAKES
0.060
19.35
Hot Water
0.240
77.42
Whole Eggs
0.050
16.13
Cold water
0.080
25.81
Fresh Milk
0.080
25.81
Total Weight: 0.951

Method

How to do it:

1. Add hot water to Fino Potato Flakes, mix by hand until combined. Set aside.
2. In a medium bowl, stir together flour, Bakels Baking Powder, salt and sugar. Cut in butter until mixture is pea-sized. Use a fork to stir in mashed potatoes. Make a well and pour in egg, cold water and milk. Stir into a loose dough.
3. Transfer dough onto a floured surface and knead until combined.
4. Sheet out dough to about 1-inch thickness and cut into circles with a biscuit cutter.
5. Place biscuits onto an ungreased baking sheet. Brush tops with milk.
6. Bake for 15-20 minutes at 230°C or until bottoms are golden brown.
7. Serve warm with butter spread.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Biscuit