Method for making sweet pastry cakes involves initial mixture of butter in proportion of 16 to 19 per cent and margarine in proportion of between 8 and 9.5 per cent

摘要

The method for making sweet pastry cakes involves an initial mixture of butter in a proportion of 16 to 19 per cent and margarine in a proportion between 8 and 9.5 per cent, the mixture being kneaded for 2 to 3 minutes. Sugar is then added in a proportion inclusive between 16 and 19 per cent and eggs in a proportion inclusive between 4.5 and 6 per cent. The mixture is then kneaded again for 2 to 3 minutes. Wheat flour is then incorporated in the mixture in a proportion inclusive between 42 and 46 per cent, crushed almonds between 6 and 7 per cent, impeller between 0.07 and 0.09 per cent and salt between 0.2 and 0.25 per cent. This final mixture is then kneaded again for another two minutes. The mixture obtained is cut into adequately sized pieces and cooked at a temperature of the order of 240 degrees Celsius for 15 minutes.