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SHORT PASTRY

guerra-bakery-pasticceria-ricette-pasta-frolla

Ingredients

Margherita Cake
1,000 kg
Weak Flour
0,850 kg
Butter or Margarine
0,900 kg
Whole Eggs
0,500 kg

1. Knead all the ingredients with a hook on low speed for 2/3 minutes until the dough becomes compact
2. Form a soft dough to place covered in the fridge for at least one hour before use it
3. Bake at 200°C according to biscuits’ size