Joconda Biscuit - Rb
Ingredients
Part Massa
Process
01. Melt the butter without letting it heat. Set aside.
02. In a saucepan, place the almond flour, powdered sugar, eggs, and egg yolks. Mix.
03. Heat over low heat until it reaches 40ºC, stirring constantly.
04. Add the wheat flour and butter. Mix.
05. Place in a mixer and beat on high speed (speed 3) for 5 minutes or until a whitish color is obtained.
06. Beat the egg whites in the mixer on high speed (speed 3). Add the refined sugar in 3 stages. Beat until a firm consistency is achieved.
07. Add the previous mixture and fold gently to avoid losing the lightness.
08. Place the dough in a previously greased baking tray (40x60) lined with parchment paper and spread it out.
09. Bake at 210ºC in a deck oven for approximately 10 minutes or until golden brown. Set aside.
Tips
* Turbo oven at 180ºC for approximately 10 minutes.
- Almond flour can be substituted with cashew flour, but there will be a change in color and especially flavor.
Yield
Total of 580 g
Equipment
Mixer , Stove , Saucepan , Whisk , Scale , Flat Baking Trays
Suggested shelf life
48
Nutritional table
| A serving of Porção de 30g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 2.1 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 30 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Joconda Biscuit - Rb
Ingredients
Part Massa
How to make it
DOUGH
01. Melt the butter without letting it heat. Set aside.
02. In a saucepan, place the almond flour, powdered sugar, eggs, and egg yolks. Mix.
03. Heat over low heat until it reaches 40ºC, stirring constantly.
04. Add the wheat flour and butter. Mix.
05. Place in a mixer and beat on high speed (speed 3) for 5 minutes or until a whitish color is obtained.
06. Beat the egg whites in the mixer on high speed (speed 3). Add the refined sugar in 3 stages. Beat until a firm consistency is achieved.
07. Add the previous mixture and fold gently to avoid losing the lightness.
08. Place the dough in a previously greased baking tray (40x60) lined with parchment paper and spread it out.
09. Bake at 210ºC in a deck oven for approximately 10 minutes or until golden brown. Set aside.
Tips
* Turbo oven at 180ºC for approximately 10 minutes.
- Almond flour can be substituted with cashew flour, but there will be a change in color and especially flavor.
Yield
Total of 580 g
Equipment
Mixer , Stove , Saucepan , Whisk , Scale , Flat Baking Trays
Suggested shelf life
48 hours
Nutritional table
| Porção de 30g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 2.1 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 30 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.