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Lingua
I grandi classici: i bignè
Tempo di esecuzione: 90 min circa
Una ricetta interamente dedicata alla tecnica: croce e delizia di professionisti e pasticceri!
Ingredienti
1125gr acqua
1125gr farina "00"
562gr burro
1687gr uova
7gr sale
CRAQUELIN
80gr burro
100gr farina"00"
100gr zucchero
1125gr farina "00"
562gr burro
1687gr uova
7gr sale
CRAQUELIN
80gr burro
100gr farina"00"
100gr zucchero
Programma
PRERISCALDAMENTO: manuale 220°C
(step 1) 5 minuti - 165°C - 30%umidità - ventola 4
(step 2) 10 minuti - 160°C - 0% umidità - ventola 3
(step 3) 15 minuti - 170°C - 100% estrazione - ventola 3
(step 1) 5 minuti - 165°C - 30%umidità - ventola 4
(step 2) 10 minuti - 160°C - 0% umidità - ventola 3
(step 3) 15 minuti - 170°C - 100% estrazione - ventola 3
INVIA LA RICETTA DIRETTAMENTE AL TUO FORNO!
Accessori utilizzati nel video
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