"Occhi di Bue" recipe by Stefano Priolo
Stefano Priolo, ๐๐ฆ๐ด๐ต ๐๐ณ๐ฐ๐ช๐ด๐ด๐ข๐ฏ๐ต ๐๐ถ๐ณ๐ฐ๐ฑ๐ฆ โ24, presents his recipe for Micropaper Air Pro, the first micro-perforated baiking paper to do the best creations on lab. Discover the recipe to make the Occhi di Bue.
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"OCCHIO DI BUE" - Recipe by Stefano Priolo
Ingredients:
Flour for shortcrust pastry: 1000 g
Butter: 600 g
Icing sugar: 400 g
Vanilla pod: 1 pod
Egg yolk: 160 g
Procedure:
Make the butter and flour sand, then add the icing sugar and vanilla. Finally add the egg yolk and emulsify until a smooth and homogeneous dough is obtained. Then roll out the dough to a thickness of 2 mm, portion into the desired shapes using a mould. Arrange on baking trays with micropaper air pro and bake at 160 ยฐC open valve for approx. 15 minutes.
Would you like to know more about Micorpaper Air Pro? Click the bottom to discover it.
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