Biscuit or Batter Pasta Recipes

Biscuit or Batter for Genoise or Mamon with Rice Flour

Ingredients:

Yield:

1 kg or 2 1/5 pounds

English 

Measures

Mise en Place

in Net

Ingredients

in Net

Ingredients

Amount

Units

Amount

Unit

%

Icing Sugar 

6 1/8

ounces

175

gr.

17.50%

Eggs

15 1/4

ounces

435

  gr.  

43.50%

Rice Flour

11 5/7

ounces

335

gr.

33.50%

Maizena

2

ounces

55

gr.

5.50%

Total

 

 

1000

gr.

100%

Optional

 

 

 

 

 

Almond powder

 

 

 

 

 

Method of Preparation:

  • Weigh well the ingredients

  • Grease and flour baking tray or cake molds

  • Place in blender with the whisk ball, the eggs and icing sugar, beat at high speed.

  • Strain or sift the rice flour with cornstarch (if using almond powder, sifted together)

  • Integrating the egg and sugar mixture  at a slow speed.

  • Taking care not to drop the egg

  • Pour into molds or trays for matching is the same thickness

  • Bake at 180 ° C taking care not to dry the pasta too.

  • Remove from oven and reserve.

  • On wax paper to sprinkle sugar refined l to avoid the biscuit sticks

Equipment and utensils to prepare the recipe

Oven

Scale

Mixer with paddle and balloon

Spatule

Sieve

Silpan

Oven Pans

Wax paper

 

These pastries are very dry and light so it fills used damp or wet with a sugar syrup with or without spirits.

Depending on the depth and size of the trays, hoops or molds are adjusted the cooking time.

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