Biscuit or Batter for genoise or mamon with rice flour Recipe

Biscuit or Batter Pasta Recipes

Biscuit or Batter for Genoise or Mamon in Cold I

Ingredients:

Yield: 1 kg or 2 1/5 pounds	English Measures		Mise en Place in Net		Ingredients in Net
Ingredients	Amount	Units	Amount	Unit	%
Egg yolks	8	ounces	230	gr.	23%
Sugar	5	ounces	140	gr.	14%
Egg Whites	8	ounces	230	gr.	23%
Sugar	5	ounces	140	gr.	14%
Harina	9 4/9	ounces	270	gr.	27%
Total			1000	gr.	100%

Method of Preparation:

Weigh well the ingredients

Grease and flour baking tray or cake molds ( If you have use Demarle Silicone )

Beat egg yolks with the first sugar to the ribbon stage

Using a handheld mixer, a stand mixer fitted with the whip attachment or a balloon whisk, beat the egg whites and the second sugar until they form medium peaks ,

Using a rubber spatula fold the egg whites in three equal batches into the egg sugar mixture, alternately with the flour beginning and ending with the egg whites.

The egg whites and flour ingredients should be evenly incorporated. Be careful not to overmix , a tiny bit streaking is fine. The batter should look fluffy and aerated

Spread on a Oven pan with a silpat over.

Bake in preheat oven 350° F ( 180°C) until is dry dont let becomes golden brown because it becomes dry.

Equipment and utensils to prepare the recipe
Oven	Scale	Mixer with paddle and balloon	Rubber Spatule
Sieve	Silpat	Oven Pans	Wax paper

Some recipes call for adding cream of tartar and sugar to the whites to help stabilize them.

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Biscuit or Batter Pasta Recipes

Biscuit or Batter for Genoise or Mamon in Cold I

Method of Preparation:

Equipment and utensils to prepare the recipe