Recipes
285 g Wheat flour
180 g Icing sugar
60 g TREHA®
1 g Bourbon vanilla powder
237 g Butter (28°C)
237 g Eggs (24°C)
Preheat the oven to 200℃/392°F.
Combine dry ingredients using a planetary mixer with a whisk.
Add butter and eggs and mix until the batter is smooth and slightly whipped.
Pipe the finger biscuits to the desired size and shape.
Bake at 200°C/392°F for 10 minutes with the valve open, then drop to 175°C/347°F and bake for an additional 10 minutes.
To note! TREHA® does not participate to Maillard reaction. If you want to have finger biscuits with more color, add malt, honey, or reducing sugars.
(At 6% of mixture)
Enhances the aroma of the vanilla and flavor of the finger biscuits.
Improves the crunchiness and crispness of the finger biscuits.
Improves shelf life by acting as a barrier to moisture exchange.
