- CODE
- PB021
- BAGS
- 10 Kg
- DOSAGE
- 100%
- SHELF LIFE
- 12 months max 20°C
BIGNÈ PRONTO
Complete mix for preparation of baked bignè.
• Easy and quick to prepare
• Only water and eggs to add
• Thin and delicate crust, homogeneous shape
HOW TO USE
- BIGNÈ PRONTO 10,000 kg
- Whole eggs 8,500 kg
- Water at 50°C 7,000 kg
METHOD
Put the ingredients in a herringbone planetary mixer machine according to this order: water and then the mix. Mix it for 1 min. at low speed, adding the eggs in the first 30 seconds.
Mix for 5 min. at medium speed until the dough becomes smooth and homogeneous.
Leave the dough to rest for 10 min.
Pour the dough into a piping bag, cut the tip and form desired size cream puffs on baking trays lined with baking paper or teflonate.
Bake at 210°C for 20-25min. For the first 6 min leave the valve opened then for the other 19 min close it.
