Modular Emotion User Manual page 53

frollini
(pastry)
ingredients (about 90 biscuits)
Biscuit flour 0.200 kg
Butter 0.180 kg
(soft)
Granulated sugar 0.070 kg
Whole eggs
Liquid vanilla as required
Table salt as required
type of tray
20mm non-stick tray
cherry tart (pastry products)
ingredients (1 x 28cm tart)
0 flour 0.800 kg
Butter 0.400 kg
(soft)
Granulated sugar 0.200 kg
Whole eggs
Baking powder 1 sachet
Lemon flavouring
Jam 0.760 kg
type of tray
28cm tart mould
Phase Temp. Minutes Humidity
1 170°C
preparation
1. Put the softened (not melted) butter in the planetary mixer with the sugar and beat until
frothy.
2. Incorporate the egg, liquid vanilla, salt and whisk for a few minutes; finally slowly add the
flour.
3. With the help of a sac-a-poche with a lined nozzle, form the biscuits on the tray lined with
parchment paper. They can be decorated with dried or candied fruit.
cooking
Preheat the oven manually to 170°C and bake following the indicated parameters (skip
the automatic preheating that starts when the recipe is started because the oven is
1 already hot).
mise en place
When cooked, let them cool on a steel surface, and, once cold, ice them with dark or
white chocolate, or both.
Phase Temp. Minutes Humidity
1 160°C
preparation
Shortcrust pastry:
1. Soften the butter to room temperature, add the sugar and mix.
2. Add the eggs incorporating them well and finally the flour, sifted with the baking powder.
3. Put the dough in a container sealed with film and let it rest in the refrigerator for at least
1 hour.
4. With the help of a rolling pin, roll out the pastry on a smooth and floured surface until it
reaches a thickness of about 1 cm.
5. Put the pastry in the non-stick mould and puncture it repeatedly with a fork.
6. Spread the jam evenly and finish with lattice.
4
cooking
Bake according to the stated parameters.
1
mise en place
Serve with whipped cream on the side.
Fan
15 0% 3
Fan
18 0% 4
Vent Cooking Trays
open combi 1
Vent Cooking Trays
open combi 1
Finish
--
Finish
medium
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