SEMI-FINISHED EBS POWDERED BIGNE' KG.1

Semi-finished powder for cream puffs for professional pastry use

INGREDIENTS: WHEAT starch, WHEAT flour, anhydrous BUTTER, dehydrated EGG from free-range eggs (20%), corn starch,

dehydrated glucose syrup, concentrated MILK proteins, sugar, emulsifiers (E471, E451i), raising agents (E450i, E500ii, E503ii), salt, natural flavors

PREPARATION INSTRUCTIONS:

What you need: 1350 –1450 ml of water and 200 – 250 g of butter.

Method: Add 1 kg of EASY BIGNE' to 1350 – 1450 ml of water at 50°C and 200 – 250 g of melted butter;

Mix in a planetary mixer with the shield for a few seconds at slow speed, 2 minutes at high speed and 3 minutes at medium speed;

let the dough rest for 10 minutes and dress the cream puffs on the baking tray;

Bake for 20-25 minutes at 220° - 230°C in a static oven, or for 20-25 minutes at 180°-190°C in a fan oven

Recommendations for use: you can use 120 – 130g of sunflower oil for each kg of mix instead of butter; in a static oven, 2/3 of the way through cooking, open the steam valve.