Ingredients

Group Cake
Ingredient
KG
Weight (%)
Gluten Free Pastry Mix
0.250
100
Bakels World Compound Butter
0.050
20
Water
0.072
28.8
Eggs
0.050
20
Icing Sugar
0.125
50
Apito Butta Vanilla Essence
0.005
2
Total Weight: 0.552

Method

How to do it:

Tartlettes:
1. Cream butter and icing sugar until light and fluffy.
2. Add Bakels gluten free pastry mix and mix together until it resembles fine
bread crumbs.
3. Add eggs, water and Butta Vanilla Essence and mix to smooth stiff dough.
4. Rest for 15 minutes in refrigerator before use.
5. Roll using dough sheeter.
6. Cut using desired cookie cutters. (15-18g approx.)
7. Place in an empty cupcake tins and bake for 8-10 minutes.
8. Set aside.

Yield

30 tartelettes

Product Used

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Gluten Free Pastry Mix
0.250
100
Bakels World Compound Butter
0.050
20
Water
0.072
28.8
Eggs
0.050
20
Icing Sugar
0.125
50
Apito Butta Vanilla Essence
0.005
2
Total Weight: 0.552

Method

How to do it:

Tartlettes:
1. Cream butter and icing sugar until light and fluffy.
2. Add Bakels gluten free pastry mix and mix together until it resembles fine
bread crumbs.
3. Add eggs, water and Butta Vanilla Essence and mix to smooth stiff dough.
4. Rest for 15 minutes in refrigerator before use.
5. Roll using dough sheeter.
6. Cut using desired cookie cutters. (15-18g approx.)
7. Place in an empty cupcake tins and bake for 8-10 minutes.
8. Set aside.

Display Conditions

Display Conditions

Ambient

Category

Category

Breads, Semi-sweet

Finished Product

Finished Product

Tart